Rare
Rare
Rareness is the term used to describe the degree of cooking a steak is subjected to. It refers to how red (and therefore raw) the meat is. Rare or very rare refers to meat that has been cooked for a very short amount of time, typically quickly seared in a hot pan. Blood may come from the steak and the centre is usually very red, the outside being only a thin layer of brown. Typically a rare steak's core temperature is approx 52°C.
