Rare meat: care and preparation for your barbecue

Rare meat is, without a doubt, the favorite among barbecue lovers! With a reddish and very juicy tone, it stands out for its extremely tender texture and cut. With this in mind, Cutelaria CIMO has prepared a complete guide for all barbecue lovers who insist on a rare cook!

Stay with us and discover the main characteristics of rare meat, which are the best cuts for this doneness, the best techniques for achieving the perfect preparation, and some tips to ensure food safety.

What is rare meat doneness?

Rare meat is a doneness that is characterized by a seared crust on the outside, with a reddish and warm interior, but still retains a large amount of juices.

To ensure that the meat is indeed rare and not raw, it must have a pinkish color on the inside and a light golden tone on the outside.

What is the temperature and cooking time for rare meat?

Crispy on the outside and tender on the inside, rare meat is unmistakable. However, when grilling or roasting meat, it is essential to pay attention to the thickness and temperature, which should be between 50°C and 55°C.

In addition, it should grill until it has a tender and juicy texture with an intense red, without raw parts. Its average cooking time should be 1 to 2 minutes per side over high heat.

One of the main distinctions between rare meat and seared meat, also known as blue rare, is that rare meat has a slightly warmed center, while seared meat is cooked on the surface.

What are the best cuts for rare meat?

It is important to note that not all types of cuts are good when rare! Therefore, some cuts are more suitable for this doneness due to their structure and marbling.

Among the highlights, we have:

• Filet mignon: is tender and fiber-free, perfect for this doneness;

• Picanha (Sirloin Cap): its marbling ensures juiciness and intense flavor;

• Ribeye steak: has a balanced texture, ideal for serving rare;

• Entrecôte: is a noble cut with a lot of intramuscular fat;

• T-bone: combines two cuts in one, providing different textures.

To achieve rare doneness, it is important that the cuts are seared quickly over high heat before they cook too much or even become medium or well-done. To ensure it's ready, simply touch it with your finger or the back of a spoon.

Which cuts should be avoided for rare doneness?

Just as there are ideal cuts for rare doneness, there are cuts that should be avoided because they do not have the necessary qualities for this doneness.

Here, some low-quality or very lean cuts of meat should be avoided, as they can become very dry or even tasteless.

• Patinho (Eye of Round): is a lean meat that tends to become tough when rare;

• Fraldinha (Flank steak): requires longer cooking to soften its fibers;

• Acém (Chuck): better when prepared at lower temperatures for a longer time.

How to prepare rare meat on the grill?

Finally, we come to the ideal preparation method to achieve rare doneness. Without a doubt, the grill is one of the best ways to prepare rare cuts, as it can provide a characteristic smoky flavor and a crispy crust on the surface.

But for this, it is essential to know how to control its temperature. Check out some tips on how to get the grill just right below!

1. To get it right, start pre-heating the grill, making it very hot to receive the meat.

2. After that, sear the meat quickly on each side for 1 to 2 minutes, depending on the thickness of the cut. Here, it is important to avoid turning the meat too often, as this causes it to lose its internal juices and end up dry.

3. Another important point is never to pierce the meat! Instead, use tongs to avoid fluid loss. Finally, let the meat rest and then serve. The ideal is to wait at least 5 minutes before cutting.

4. To ensure the meat reaches the right temperature, you can check with a thermometer, making sure it reaches about 50°C to 52°C.

Ideal grill height and type of embers

The ideal grill height also plays an essential role when preparing cuts at any doneness, whether rare, medium, or well-done. To get the doneness right, it is necessary to leave the grill between 10 and 15 cm from the embers.

In addition, use charcoal or wood to ensure hot and stable embers. It is also important to avoid flames in direct contact with the meat, as they can burn the surface without cooking the inside properly.

How to make rare meat in a frying pan?

If you don't have a grill at home, a frying pan is an excellent option for preparing rare cuts. Its preparation process is similar to that of a grill, starting with the choice of instrument. Acquire an iron frying pan, as it distributes heat better and creates a crispy crust on the meat.

Next, heat the frying pan before placing the meat, leaving it at a very high temperature to sear the piece quickly. Remember to cut the meat correctly with thin slices and always against the grain. To fry, use little fat, adding only a few drops of olive oil or butter to prevent the meat from sticking.

After that, let each side of the meat grill for about 1 and a half minutes. For thicker pieces, extend up to 2 minutes. Finally, remove from heat and let it rest for a few minutes, ensuring the juices are not lost.

Food safety tips

When dealing with a rare cut, it is common for people to be afraid to consume it due to the risks of contamination associated with the preparation method. However, there are some precautions that can be effective against the main types of risks and ensure safe consumption.

• Bacteria on the surface of the meat: most microorganisms are on the outside of the piece. To combat this, searing must be done over high heat, eliminating these bacteria;

• Cross-contamination: never use the same knife or cutting board for raw meats and other foods without proper sanitization. Always ensure that all barbecue utensils are properly sanitized;

• Improper storage: keep the meat preserved properly, either refrigerated at 4°C or by using the salt technique. If the meat is in the refrigerator, consume it within 5 days at most;

• Origin of the meat: always buy meat from reliable suppliers to ensure quality and safety.

When the meat is handled correctly and seared properly, its consumption is totally safe. For this reason, paying attention to all important aspects related to preparations is essential.

We hope this guide has been useful in explaining how to prepare rare meat in the best way! If you liked it, be sure to leave a comment below.

And to ensure an even better barbecue, count on top-notch barbecue utensils from Cutelaria CIMO! Our selection of products includes options for knives, grills, and quality cutting boards that transform any simple barbecue into a premium gastronomic experience.