Rare steak is a cooking term that refers to beef that is cooked for a short time, resulting in a warm, red center. Typically, the internal temperature of rare steak is around 120 to 125 degrees Fahrenheit (49 to 52 degrees Celsius). This method preserves the meat's natural juices and tenderness, making it flavorful and soft. When preparing rare steak, it is important to use high-quality cuts of beef, such as filet mignon or ribeye. Cooking methods often include grilling, pan-searing, or broiling. Chefs recommend letting the steak rest after cooking to enhance its flavor and juiciness before serving.