How is a steak cooked to a "rare" level?

A steak that is cooked to a "rare" level features a cool red center, indicating that the internal temperature is typically around 125°F. This level of doneness ensures that the steak remains juicy and tender, retaining maximum flavor. The outer portion is seared for a short duration, which provides a browned crust while keeping the inside cool and red. While the other options describe varying levels of cooking or methods that do not correspond with rare, option B unmistakably aligns with the characteristics expected of a rare steak. Thus, identifying the cool red center as emblematic of this particular doneness is accurate and essential for understanding proper steak preparation.