Only if:
- The center was cold and very red
- The texture felt too soft/raw
Your steak shows warm color and structure, so you’re safe.
Pro Tip for Next Time
If you want to be precise:
- Medium-rare internal temp = 55–57°C (130–135°F)
- Always let it rest 5–10 minutes after cooking
Final Thought
If someone tells you this steak is undercooked… they probably prefer well-done.
From a cooking standpoint?
