What describes a steak cooked to rare?

A steak cooked to rare is characterized by a deep red, cool center. At this level of doneness, the internal temperature of the steak typically registers around 120°F to 125°F (49°C to 52°C), resulting in a very soft texture and a pronounced red color that is often accompanied by the juices that are still flowing. This feature is essential for those who enjoy the rich flavor and tenderness of a lesser-cooked piece of meat.

Other descriptions, like a red warm center or moist pink center, apply to steaks cooked to medium rare or medium, where the meat is exposed to higher temperatures, changing both color and texture. Similarly, fully cooked throughout refers to steaks cooked to medium well or well done, where the meat is no longer pink, achieving a significantly different appearance and taste profile.