What is Medium Rare Plus?
Medium rare plus is a term often used in the culinary world to describe the level of doneness of a steak or other meats that falls between medium rare and medium. This level of doneness is achieved by cooking the meat slightly longer than medium rare but not as long as medium, resulting in a juicier and more flavorful dish.
Cooking Temperatures for Medium Rare Plus
For a steak to be considered medium rare plus, it is typically cooked to an internal temperature of around 140-145°F (60-63°C). This ensures that the meat is cooked through but still retains its pinkish-red center and juiciness.
Characteristics of Medium Rare Plus
- Tender texture with a slight firmness
- Pinkish-red center with some browned edges
- Juicy and flavorful
Recommended Cuts for Medium Rare Plus
While any cut of meat can be cooked to a medium rare plus level of doneness, certain cuts are particularly well-suited for this cooking style. Some popular choices include ribeye, strip loin, and filet mignon.
Best Practices for Cooking Medium Rare Plus
- Use a meat thermometer to ensure accuracy
- Let the meat rest before slicing to allow juices to redistribute
- Season the meat well before cooking to enhance flavor
- Consider searing the meat on high heat before finishing in the oven for optimal results
Enjoying Medium Rare Plus
Whether you prefer your steak with a pinkish center but slightly cooked through or looking to explore different levels of doneness, medium rare plus offers a delicious compromise. Experiment with different cuts and cooking techniques to find your perfect balance of flavor and tenderness.
