medium-rare

/ˌmiː.di.əm ˈreər/ (bre, ipa) · /ˌmiː.di.əm ˈrer/ (ame, ipa)

medium-rare — adjective

1. describing meat, especially steak, that has been cooked enough on the outside to

1.形容詞B2
釋義

describing meat, especially steak, that has been cooked enough on the outside to brown it but is still warm, soft, and pink at the centre — a level of doneness between rare and medium.

例句

Nicholas always orders his ribeye medium-rare with a side of garlic mash.

attributive after verb: order [meat] medium-rare

The chef recommended the lamb chops medium-rare to keep the meat tender and juicy.

collocation: recommend [meat] medium-rare

同義詞
  • pink in the middle

    everyday description used by home cooks rather than chefs

  • rosy

    informal; describes the colour of the centre rather than the cooking level

反義詞
  • well-done

    cooked all the way through with no pink remaining

  • rare

    cooked less than medium-rare; cool red centre

文法句型

medium-rare + meat noun

be cooked + medium-rare

用法筆記

Almost exclusively describes red meat (beef, lamb, duck, tuna). Avoid using for chicken or pork, where food-safety guidelines call for fully cooked meat. Often used predicatively after verbs of ordering, serving, or cooking (order/serve/cook + meat + medium-rare).

常見錯誤

❌Please cook the chicken medium-rare.
✅Please cook the chicken until fully done.
💡chicken should be cooked through for food safety; medium-rare applies to red meat.
❌The soup tasted medium-rare.
✅The steak tasted medium-rare.
💡the term describes doneness of meat, not a flavour or general food quality.