Internal Temperature 120 to 130 degrees F. (50 to 55 degrees C.)
A rare done steak should be warm through the middle, lightly charred on the outside, browned around the sides and bright red in the middle. The meat should be soft to the touch, feeling like the raw meat but browned over the surface.
Cook this steak as hot as possible for a very short period of time, probably about one to two minutes per side for a one inch thick steak (depending on your grill).
This is the steak for the true carnivore who wants meat, but gets it cooked (as little as possible) to be polite.
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