Perfect Medium-Rare Steak

Cooking the perfect medium-rare steak at home is easier than you might think. With a hot skillet, a little butter, garlic, and fresh herbs, you can make a juicy, tender steak with a beautifully seared crust. The key is knowing when to take it off the heat. I’ll show you how I cook mine on the stovetop, including the ideal internal temperature of 130–135°F (54–57°C).

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In our home, medium-rare is our favorite way to enjoy steak. I love a good sear on the outside with a tender, juicy center. I keep the seasoning simple with salt and pepper, then add butter, garlic, and fresh herbs for flavor. And I always use a thermometer because even a few extra minutes can make a difference.

What is Medium-Rare Steak?

A medium-rare steak has a warm red center and an internal temperature of 130 to 135°F (54 to 57°C) after resting. It is:

• The preferred doneness for many steak lovers
• Juicy and tender
• Warm red center
• Soft and slightly springy texture

Why will you love making steak medium-rare?

• It lets the meat’s natural flavor and tenderness shine through without being overpowered by other flavors, in just 20 Mins!
• Cooking steak to medium-rare allows for a juicy and tender texture that simply melts in your mouth. Plus, you don’t need many ingredients just a few fresh herbs and pantry staples. Our favorite is to cook it in garlic and butter.
• It also ensures that the steak is cooked enough to be safe to eat while still retaining its pink, flavorful center. In short, cooking steak to medium-rare is the perfect balance of flavor, texture, and safety.

Ingredients and Substitutes

• Steak – I prefer ribeye or New York strip for pan-searing, but filet mignon works well too. Choose steaks about 1½ inches thick so you can get a good crust without overcooking the center.
• Salt and pepper – I like to keep the seasoning simple. Be generous with the salt, and use freshly crushed black pepper for a flavorful crust. You can also use garlic salt or your favorite steak seasoning.
• Oil – A little cooking oil helps when searing the steak and adding the garlic. Use an oil suitable for high-heat cooking.
• Butter – Adds richness and flavor when basting the steak. I prefer unsalted butter so I can control the seasoning.
• Garlic and herbs – I love using smashed garlic cloves with fresh rosemary and thyme. They flavor the butter beautifully as the steak cooks.

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Step-by-Step: How to Cook Steak Medium-Rare

How to Cook Medium-Rare Steak

1. Prepare the steaks. Remove the steaks from the refrigerator 30–60 minutes before cooking. Pat them thoroughly dry with paper towels and season generously with salt and pepper on both sides.

Pro tip – It is essential that the steaks are dry so they sear rather than steam in the pan. Otherwise, you won’t get that lovely crisp crust.
You can season the steaks up to 12 hours ahead and keep them in the refrigerator. This gives the salt time to season the meat.

2. Heat the skillet. Place a 10- or 12-inch cast-iron skillet over medium-high heat until hot. Have your butter, garlic, oil, and fresh herbs ready.
Pro tip – Steak cooks quickly, so I always have everything ready before I start. You don’t want to be searching for ingredients while the steak is searing.

3. Sear the steaks. Add the oil to the hot skillet, followed by the steaks. Cook for about 3 minutes on the first side, then flip and cook for another 2–3 minutes.
Pro tip – Leave the steak undisturbed while the first side sears. This helps develop a beautiful brown crust.

4. Add the garlic butter and herbs. Add the butter, smashed garlic, rosemary, and thyme. Spoon the melted butter over the steaks for about 1 minute. Remove the steaks when the internal temperature reaches 128–130°F (53–54°C).
Pro tip – Use an instant-read thermometer rather than relying on cooking time alone. The thickness of the steak and the heat of your skillet can make a difference.

5. Rest the steaks. Transfer the steaks to a plate and let them rest for 5–10 minutes before slicing.
Pro tip – Resting gives the juices time to redistribute, so you don’t lose as much moisture when slicing the steak.

Steak Doneness Temperature Guide

The best way to know when your steak is ready is to use an instant-read meat thermometer. Cooking times are helpful, but they can vary depending on the thickness of the steak and how hot your skillet is.

Doneness	Internal Temperature	Approximate Cooking Time
Rare	125°F (52°C)	6 minutes
Medium-rare	130–135°F (54–57°C)	8 minutes
Medium	140°F (60°C)	10 minutes
Medium-well	145°F (63°C)	12 minutes

Cooking times are estimates for a 1½-inch steak cooked on the stovetop.

My tip: For medium-rare steak, I start checking the temperature after about 4 minutes. Remember that the internal temperature can continue to rise a few degrees while the steak rests, so take that into account when removing it from the skillet.

Storage and Make-Ahead

• Make ahead – You can season the steaks with salt and pepper up to 12 hours ahead and keep them covered in the refrigerator. I prefer cooking steak just before serving because that’s when the crust and texture are at their best.
• Refrigerator – Store leftover cooked steak in an airtight container in the refrigerator for up to 3–4 days.
• Freezer – You can freeze cooked steak for up to 2–3 months. Wrap it well and place it in a freezer-safe container or bag. Thaw overnight in the refrigerator.
• Reheating – I prefer reheating leftover steak gently in a covered skillet over low heat with a little butter. Avoid high heat, which can quickly turn a medium-rare steak well-done.