Red, as a steak, is a term used to describe a steak that has been cooked to a temperature of less than medium-RARE. This means that the steak is still pink in the middle and has not been cooked all the way through. It is usually served with a sauce or butter to add flavor and moisture. The term 'RARE' is often used to describe this type of steak, as it is cooked to a lower temperature than other steaks.