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This describes the doneness level where the meat is still warm red in the center with a touch of pink, which is known as medium-rare. It sits between rare (cooler red center) and medium (pink center more cooked throughout). The color and feel come from the internal temperature: roughly around 130–135°F (54–57°C) so the meat stays juicy and tender with a warm, red core and a hint of pink. As it cooks hotter, the center shifts toward gray-brown and the pink fades, which moves into medium-well and well done. So the best match for a warm red center with a hint of pink is medium-rare.