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This refers to a steak that’s been cooked for a very short period of time — leaving the centre cool and red in colour This is an excellent choice for leaner steaks like top sirloin or filet mignon that don’t have as much fat to melt It’s just a stage up from raw meat — but cooked on the outside.
Rare steak is cooked only slightly longer than blue steak — about 60 seconds more You reach rare when the internal temperature is 120 °f to 130 °f (49 °c to 54 °c). You should cook this steak for two minutes per side and several seconds on the edges to get raw steak doneness.
Pittsburgh rare y blue rare no pueden ser lo mismo ya que ambos se cocinan de manera diferente
El raro azul está ligeramente chamuscado por fuera y rojo por dentro, mientras que el raro de pittsburgh está chamuscado por fuera y crudo por dentro. Rare steak is deeply red inside, still slightly cool to the tongue, but very juicy and tender Most people who don’t often eat steak tend to shy away from rare steak because it. Here’s our internal cooking temperature guide for rare, medium rare and well done beef.
Next on the doneness chart, rare is the least done that most people will opt for and is best suited to very lean, almost fat free steaks such as flat iron steak and top sirloin steak
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