What does 'medium rare' steak typically have?

'Medium rare' steak is characterized by having a red warm center, which is essential for achieving the desired level of doneness. At this temperature, the steak is cooked to a perfect point where the inside retains a nice, warm pink hue, accompanied by juices that help maintain its flavor and tenderness. This doneness allows the natural flavors to be highlighted while ensuring that the meat is still moist and succulent.

Options that suggest a deep red cool center or uniformly cooked state do not accurately represent what 'medium rare' looks like. A deep red cool center would indicate that the steak is undercooked, while a uniformly cooked steak lacks the distinctive textures and flavors associated with proper doneness. The description of a browned exterior only does not encompass the critical aspect of the internal texture and temperature that defines 'medium rare.'