At about 122 degrees, the denaturing of myosin is in full effect. Myosin is responsible for contracting of muscles. The process begins at about 104 degrees when myosin begins to denature. In fact, there is a chemical reaction that occurs right around 135 degrees in which certain protein compounds break down that make a steak have better texture and flavor. There is science behind why humans tend to prefer medium-rare steak and it's more than our primal need for meat. Instead, it's the ideal point between undercooked and ruined. When you cut a medium-rare steak, you'll see that the meat is pinkish on the outside and a deeper red inside, but not so red that it looks like raw beef. A medium-rare steak is juicy, tender, and packed with flavor. There is a reason that medium-rare is the most popular way to cook a steak. We like to live a little on the dangerous side and usually cook our steaks to an internal temperature between 135 and 140 degrees. According to, a minimum internal temperature for beef products is 145 degrees to ensure that potentially harmful bacteria and other nasty things won't grow in your meat and make you sick. A medium steak will measure at 140 or above, while anything below 130 is going to be rare. Medium-rare is defined by the United States Department of Food and Agriculture as beef with an internal temperature between 130 and 135 degrees. We'll explain why medium-rare steak temp is ideal and also give you some tips to help hit the perfect internal temperature each time you cook so that you get consistent results. It might seem funny or even over the top, but there are actual reasons that medium-rare is considered to be the optimal temperature for steak. You might see the look of disgust on another person's face, the shocked puzzlement of why anyone would ever order an overcooked steak. Some strong opinions can come out when you're at a restaurant and someone at the table orders a well-done steak.
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