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Examples

  • Place patties on a cooler part of grill for an additional 3 to 4 minutes, or until medium-rare.

    Flavor-Bomb Burgers Chris Nuttall-Smith 2011

  • Pay attention to what a steak feels like when medium-rare—give it a poke in the center and sides—and soon you won't have to slice yours open five times to check for doneness.

    The Big Grill Rachel Wharton 2011

  • If grilling, cook over high heat until well charred and between medium-rare and medium at center, about 3 minutes per side, depending on thickness.

    Skirt Steak With Spinach and Jerusalem Artichoke Smash Kitty Greenwald 2011

  • The Breslin uses a custom blend done medium-rare, with the tang of feta and red onion, plus smoky, irresistible cumin-spiked mayo.

    Flavor-Bomb Burgers Chris Nuttall-Smith 2011

  • Cook until charred and medium-rare to medium at center, 2-3 minutes per side.

    Skirt Steak With Spinach and Jerusalem Artichoke Smash Kitty Greenwald 2011

  • Here, as at her restaurants, Ms. Bloomfield recommends that skirt steak be cooked to its "sweet spot": between medium-rare and medium.

    Skirt Steak With Spinach and Jerusalem Artichoke Smash Kitty Greenwald 2011

  • It's a little trickier to hit that perfect medium-rare this way, but it does allow you to introduce additional flavors via the cooking liquid.

    Prepping Food for the Eyes Cheryl Lu-Lien Tan 2011

  • Be careful not to overcook (beyond medium-rare to medium).

    John Besh's Recipe for Peppered Venison Backstrap 2009

  • Check the salmon by separating the flesh with the tip of a knife and peering at the center: It should be medium-rare.

    Prepping Food for the Eyes Cheryl Lu-Lien Tan 2011

  • The actor playing this cook would be striking if not tall most actors aren't and heavy-lidded thinking about Fizz's tits while frying up my one-pound burger, his gentle eyes moving from rare to medium-rare.

    Cow Chewing Meg Pokrass 2011

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