What percentage of people eat medium rare?

November 19, 2025 •

4 min read

According to a 2019 YouGov survey in the United States, approximately 23% of Americans prefer their steak cooked medium-rare, a preference that trailed closely behind well-done steak. This statistic highlights how opinions on steak doneness can vary significantly across different populations and surveys.

Quick Summary

This article explores the percentage of people who prefer medium-rare steak, analyzing various consumer surveys and sales data. It examines regional variations, demographic trends, and the culinary reasons behind the popularity of this particular doneness level.

Key Points

Medium-Rare is a Popular Choice: Across multiple surveys in various countries, medium-rare frequently ranks as one of the most popular doneness levels for steak, often competing with medium and well-done.
Percentages Vary by Region: The exact percentage of people who prefer medium-rare differs significantly depending on the country. For example, a 2019 U.S. survey found 23% preferred it, while a 2021 Canadian survey reported 31%.
The Science Explains the Appeal: The tender, juicy texture of a medium-rare steak is due to the optimal breakdown of proteins like myosin, while avoiding the toughening of actin that occurs at higher cooking temperatures.
Demographics Play a Role: Survey data, like that from a 2019 YouGov poll, suggests that factors such as gender and political affiliation can influence steak doneness preferences.
Sales Data Corroborates Trends: Restaurant sales data often reflects consumer survey findings, confirming the popularity of medium-rare as a common customer order.
Accuracy Requires a Thermometer: Achieving a perfect medium-rare doneness consistently is best done with a meat thermometer to ensure the internal temperature is between 130–135°F (54–57°C).

Survey Results on Medium-Rare Preferences

The question of what percentage of people eat medium rare is not straightforward, as different studies conducted across regions and time periods yield varied results. The popularity of medium-rare often competes with other doneness levels, particularly medium and well-done, depending on the survey and its demographics. For instance, while a 2019 U.S. YouGov survey found medium-rare and well-done in a close race, other data suggests medium-rare is a clear winner in different markets.

The American Picture: A Divided Palate

The 2019 YouGov survey of over 1,200 U.S. adults revealed a near-tie between medium-rare and well-done. The results showed 24% of Americans preferred well-done, with 23% preferring medium-rare. This same study showed interesting demographic splits, with men being more likely to choose medium-rare (26%) than women (20%). It also found that political affiliation seemed to correlate with steak preference, with more Republicans (30%) opting for medium-rare compared to Democrats (19%). This suggests that cultural and social factors can play a role in culinary choices.

A Canadian Preference for Less Cooked Steak

In contrast to the U.S. findings, a 2021 survey of 1,500 Canadians conducted by Abacus Data found a stronger preference for less cooked steak. The survey reported that 31% of Canadians preferred medium-rare, making it the most popular choice. A majority of Canadians (61%) liked their steak cooked medium or less, suggesting a general inclination toward juicier, more tender results compared to their American neighbors. The same survey noted that Canadian regional preferences also exist, but medium-rare was the overall favorite.

Sales Data vs. Surveys

Restaurant sales data can offer an alternative perspective to consumer preference surveys. For example, data from Longhorn Steakhouse covering May 2016 to 2017 showed that 22.5% of customers ordered medium-rare. This figure aligns closely with the YouGov survey results from a similar period, indicating that survey responses for medium-rare align fairly well with actual ordering patterns. However, sales data from restaurants can be influenced by menu offerings, price points, and customer base, so it doesn't represent the entire population's preferences.

A Culinary Sweet Spot

Many chefs and food enthusiasts champion medium-rare as the ideal doneness level for steak, arguing it offers the perfect balance of flavor, tenderness, and juiciness. The internal temperature of a medium-rare steak, which is 130–135°F (54–57°C), is a crucial factor in achieving this balance. At this temperature, the meat's internal protein structure undergoes an optimal transformation. As explained by the Bearded Butchers, the protein myosin denatures at lower temperatures, leading to a cooked, tender texture, while the toughening of actin, which occurs at higher temperatures, is largely avoided. This is why overcooked steak tends to be dry and tough, as the muscle fibers have contracted and squeezed out moisture.

Survey Data: A Comparative Look

To illustrate the variance in reported preferences, here is a comparison of survey data from different sources:


Survey Source	Year	Region	Doneness Levels (Key Findings)
YouGov	2019	U.S.	Well-done (24%) vs. Medium-Rare (23%)
Abacus Data	2021	Canada	Medium-Rare (31%) is the most popular
Iowa State Univ.	2019	U.S.	Medium-Rare (41.1%) is the preferred doneness
Longhorn Steakhouse	2016-17	U.S.	Medium-Rare (22.5%) ordered at restaurants
Brighter	2020	Australia	Medium-Rare (33%) is a top preference

Tips for Achieving Perfect Medium-Rare Doneness

For those who want to master cooking a medium-rare steak at home, several techniques can help. Consistency is key, and using the right tools and methods is essential to hit that ideal temperature range.

Use a meat thermometer: This is the most reliable way to ensure your steak reaches 130–135°F. Relying on touch or visual cues can be misleading, as factors like steak thickness and cooking method can affect results.
Try reverse searing: This method involves cooking the steak at a low, consistent temperature in an oven before searing it at high heat on a pan or grill. This allows for a perfectly cooked interior without overcooking the outer layers.
Rest the meat: After cooking, let the steak rest for at least 5 to 10 minutes. This allows the juices to redistribute throughout the meat, leading to a juicier, more flavorful result.

For more detailed information on consumer evaluation of beef doneness and how it impacts palatability, consult academic resources like those published in the Iowa State Digital Press. [Authoritative link to a resource similar to 1.4.9].

Conclusion: The Appeal of Medium-Rare is Subjective

Ultimately, there is no single percentage to define how many people eat medium-rare steak. The data shows significant variation based on geography, methodology, and demographics. However, surveys consistently place medium-rare among the top preferences for steak doneness, alongside medium and well-done. Its appeal lies in a balance of tenderness, juiciness, and flavor that many steak connoisseurs consider ideal, though personal taste, cultural norms, and comfort with different levels of doneness ensure that a diverse range of preferences will always exist. Whether one prefers it medium-rare or another style, the goal is always a delicious, satisfying meal.

Frequently Asked Questions

Not universally. While it is often a top contender, some surveys, particularly in the U.S., show it in a close race with well-done. In other regions, like Canada, it is the clear favorite.

The recommended internal temperature for a medium-rare steak is 130–135°F (54–57°C).

Yes, it is generally considered safe to eat medium-rare steak. For whole cuts of beef, bacteria are primarily on the surface and are killed during searing. However, this does not apply to ground beef, which should be cooked thoroughly.

Many people prefer medium-rare for its optimal balance of tenderness, juiciness, and flavor. Cooking at this temperature enhances the meat's natural characteristics without drying it out.

A steak becomes tough and dry when it is overcooked. High temperatures cause the protein actin to denature, which contracts the muscle fibers and forces moisture out of the meat.

Yes, some surveys suggest that older demographics may tend to prefer their steak cooked to a higher doneness, such as medium-well or well-done.

While a thermometer is most accurate, you can use the 'touch' test. A medium-rare steak should feel similar to the fleshy part of your palm when your hand is open and relaxed.