The Meaning Behind ‘Medium Rare Plus’ in Steak Cooking

Introduction

When discussing steak cooking preferences, 'medium rare plus' might seem like a quirky term to some. However, for those with a refined palate, it's a specific cooking temperature that can significantly enhance the texture and flavor of the meat. In this article, we'll explore what 'medium rare plus' means, its significance in the culinary world, and why it might be preferred by some diners.

The Controversy Around ‘Medium Rare Plus’

There are those who believe that any steak cooked beyond 'medium rare' is a sacrilege. The author of one opinion strongly emphasizes this view:

“In my humble opinion it means that person should be shot staked out on an ant bed just for starters. Any steak cooked more than medium rare isn’t fit to eat period.”

Others take a more pragmatic stance:

“Medium rare plus is fucking medium!”

And some even suggest it's a sign of cultural misalignment:

“One, it means you're not from Texas. People here will shoot you for lunacy like that. Two, asking a question like that makes me think you should definitely not reproduce.”

Understanding the Concept

Despite these differing opinions, many steak enthusiasts appreciate the nuanced flavors and textures of a well-cooked steak. 'Medium rare plus' is a specific temperature that strikes a balance between the juiciness of 'medium rare' and the touch of additional cooking for those who enjoy a bit more texture:

"The 'plus' means that it goes right in between the temperatures. One can also say medium rare-medium or medium-medium well to do the same thing."

Why 'Medium Rare Plus' Works

For many diners, 'medium rare plus' provides the perfect balance:

"My perfect steak is Medium Plus. It means the steak is cooked to medium rare and then a little beyond that. It hits that sweet spot that is just right for me and plenty of other people."

This temperature range allows the steak to maintain its juicy, tender texture while achieving a slightly firmer center that some find more appealing. It’s a delicate balance that can greatly enhance the dining experience.

The Culinary Science

The science behind 'medium rare plus' is rooted in the denaturation of proteins in meat. As the temperature increases, the proteins begin to coagulate, leading to a firmer texture. Cooking a steak to 'medium rare plus' allows for the proteins to set just enough to give the exterior a slightly firmer texture without overcooking the center:

The exterior of the steak becomes firmer, providing a satisfying crunch that contrasts with the tender center. This additional cooking also extends the cooking process, allowing for a more complex flavor development. The 'medium rare plus' temperature range prevents overcooking, thereby preserving the steak's moisture content.

Conclusion

The 'medium rare plus' is more than just a cooking preference; it reflects a nuanced understanding of steak cooking. Whether it's a chefs' prerogative or a gentle reminder of texture and balance, it's a term that showcases the depth of steak cuisine. As always, the perfect steak is subjective, but for those who appreciate the perfect blend of tenderness and texture, 'medium rare plus' is indeed a culinary delight.