Eating steak that is increasingly closer to rare has become the yardstick for claiming the title of steak connoisseur, but most of us are unaware that temperatures for steak doneness have not always been what they are today. Yes, even the temperature for medium-rare has changed drastically over time. What we know of as "medium-rare" today was once considered "too alive to eat" just a couple of decades ago.

The most important part of cooking a steak is getting a great sear! It allows you to safely eat and enjoy a steak cooked to any temperature.