The Cut Of Steak You Actually Shouldn't Cook Medium-Rare - Tasting Table

A filet that is very lean with little to no marbling should be cooked on the rare side as medium-rare might dry it out.

Marbling, the streaks of fat in steak, keeps it moist and adds flavor. Lean cuts lack this, making them tougher if cooked too long.

Lean steaks like top sirloin should be cooked to a rare internal temperature of 120-125°F to ensure they’re juicy and tender.

Using a salt brine overnight can significantly tenderize lean cuts of steak, enhancing their flavor and moisture retention.

Read at Tasting Table