Cooked just a short time so as to retain juice and redness: a rare steak.
Origin of rare
Middle English rere lightly boiled from
Old English hrēr
; see kerə-
in Indo-European roots.
(comparative rarer or more rare, superlative rarest or most rare)
- (cooking, particularly meats) Cooked very lightly, so the meat is still red (in the case of steak or beef in the general sense).
- (cooked very lightly): well done
From a dialectal variant of rear, from Middle English rere, from Old English hrÄ“r, hrÄ“re (“not thoroughly cooked, underdone, lightly boiled"), from hrÄ“ran (“to move, shake, agitate"), from Proto-Germanic *hrÅzijanÄ… (“to stir"), from Proto-Indo-European *á¸±era-, *á¸±rÄ- (“to mix, stir, cook"). Related to Old English hrÅr (“stirring, busy, active, strong, brave"). More at rear.
(comparative rarer, superlative rarest)
- Very uncommon; scarce.
- Black pearls are very rare and therefore, very valuable.
- (of a gas) Thin; of low density.
From Middle English rare, from Old French rare, rere (“rare, uncommon"), from Latin rÄrus (“loose, spaced apart, thin, infrequent"), from Proto-Indo-European *er(e)-, *rÄ“- (“friable, thin"). Replaced native Middle English gesen ("rare, scarce"; from Old English gÇ£sne), Middle English seld ("rare, uncommon"; from Old English selden), and Middle English seldsene ("rare, rarely seen, infrequent"; from Old Norse sialdsÄ“nn; See seldsome).
(third-person singular simple present rares, present participle raring, simple past and past participle rared)
- (US, intransitive) To rear, rise up, start backwards.
- (US) To rear, bring up, raise.
(comparative more rare, superlative most rare)
- (obsolete) early
Compare rather, rath.