Medium rare steak is a popular cooking preference for beef, particularly cuts like ribeye or filet mignon. It is cooked to an internal temperature of about 130-135°F (54-57°C), resulting in a warm, red center. This level of doneness allows the meat to retain its natural juices, providing a tender and flavorful eating experience. To achieve medium rare, the steak is typically seared on high heat for a short time, then finished at a lower temperature. Many chefs recommend using a meat thermometer to ensure accuracy. This method enhances the steak's texture and taste, making it a favorite among steak enthusiasts.