What is the ideal cooking temperature for rare beef?

The ideal cooking temperature for rare beef is typically around 50°C (122°F). At this temperature, the meat remains mostly red and cooler in the center, resulting in a tender, juicy texture that many enjoy. Cooking beef to this temperature allows the natural flavors to shine through, with minimal cooking altering the meat's initial characteristics.

Rare beef is generally characterized by its bright red color, which is retained due to the low heat. Cooking at this temperature ensures that the meat is safe to eat while still providing the desired tenderness and flavor profile associated with rare preparation.

Higher temperatures would shift the meat from rare to medium or beyond, changing the texture and flavor significantly, which is often not desirable for those seeking that unique rare experience.