How to cook a medium-rare steak
Do you ever find yourself struggling to cook the perfect medium-rare steak? Steak is an indulgence, and when cooked to perfection, it can elevate any meal to new heights. But with so many variables to consider, the process can seem intimidating. Fear not, with the right techniques and tricks, you can cook a juicy and tender medium-rare steak every time.
Steak is a favorite food for many people, but cooking steak can often be a challenge. The secret is to find the right internal temperature for a medium-rare steak. A rare steak is seared at the outside and rare at the inside, while a medium-rare steak is pink with red at the center. In our home, medium-rare is the favorite level of doneness. So, let me show you how.
Why make this steak?
When it comes to cooking steak, there are several degrees of doneness to choose from. However, medium-rare is the sweet spot for perfectly cooked meat. So, why is medium-rare the way to go?
- For starters, it allows the natural flavor and tenderness of the meat to shine through without being overpowered by other flavors.
- Additionally, cooking steak to medium-rare allows for a juicy and tender texture that simply melts in your mouth.
- 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.
- Plus, you don’t need many ingredients just a few fresh herbs and pantry staples. Our favorite is to cook in garlic butter flavor.
- It gets done in less than 20 minutes on the stovetop and using just one pan.
- You can use the drippings in the pan to make a quick sauce with fresh mushrooms to make a mushroom steak sauce or with red wine to make a red wine sauce.
- Today, I am serving this steak with baked potato fries, sauteed broccoli, and avocado salad.
Ingredients and substitutes
- Steak – Not all beef is equal. So, make sure to use the right meat for the right cooking. For pan-searing or cooking steak on the stove, make sure the steaks are at least 1 ½ inches thick. Otherwise, you run the risk of them becoming too dry. Flank steak, ribeye, or filet mignon are great to cook in the oven or a combination of stove and oven.
- Seasoning – I like to use just salt and pepper. But you can also use lemon salt, garlic salt, or any other flavored salts. And I also love to use coarse crushed black pepper on my steak as it helps gets a thicker crust.
- Oil – The purpose of this oil is to flavor the garlic and prevent the butter from burning. But since we use very little, you can omit it for a crisper crust.
- Herbs – I love classic flavors like fresh rosemary and thyme when cooking the steaks and a sprinkle of parsley when it’s ready.
Why is preparing the steak important?
To ensure the best possible flavor and texture from your steak, it is very important to properly prepare it before cooking.
- Begin by removing the meat from the refrigerator at least 30 minutes before you plan to cook it. This allows the steak to come to room temperature, which helps it cook more evenly.
- While you wait, take the time to pat the steak dry with paper towels. Excess moisture can cause the steak to steam instead of sear, which affects the crust and flavor. Once dry, generously season the steak with salt and pepper on both sides. This step not only adds flavor but also helps to create a crust when seared.
- At this point, you can also consider adding any additional seasonings or marinades to the steak if desired. Keep in mind that simple salt and pepper is often enough to let the flavor of the steak shine.
- Now that your steak is properly prepped, it’s time to move on to the cooking process and achieve that perfectly cooked medium-rare steak
How to perfectly cook a medium rare steak
- Season the steaks with salt and pepper on both sides.
Pro tip – You can season the steaks up to 12 hours ahead of time in the fridge. Make sure to thaw an hour before cooking. - Next, place a 10, or 12-inch pan or cast-iron skillet on medium-high heat. Have your butter, garlic, oil, and herbs ready.
Pro tip – It is important to have everything ready so you don’t waste time fetching ingredients. - Add 1/2 tbsp oil to the cast iron pan with the smashed garlic. Saute for just 30 seconds then place the steaks on the pan.
Pro tip – The oil gets flavored with the garlic and prevents the butter from burning. But, you can omit the oil and put the steaks directly on the pan for a crisper crust.
- Cook on the first side for about 2 minutes, until you have a nice crust. Then, add the butter and flip to the other side.
Pro tip – Do not touch the steak for the first two minutes. This will give a nice crisp crust. - Add the rosemary and thyme. Continue to cook the steaks on the second side for 2 minutes basting with the melted butter in the pan.
- Begin to check the steak at about 4 minutes of cooking with a thermometer. The internal temperature on the instant-read thermometer should be 130 F for medium-rare steak (about 8 minutes of cooking).
- When the steaks are ready, transfer them to a plate, cover with aluminum foil and let rest for at least 5 to 8 minutes.
Pro tip – Resting the steak will help the muscle relax and the steak will be juicy. Otherwise, the juices will run out leaving the steak dry.
What do you serve with a steak?
- How to make steak on stove in a cast Iron
- Mashed potato or skinny mashed potatoes
- Stovetop-melting-potatoes or Hasselback-potatoes
- Sesame-green-beans
- Sauteed-asparagus-recipe or Roasted garlic-parmesan-asparagus
- Garlic-butter-sauteed-mushrooms
- Oven-baked-carrot-sticks or Oven-baked-butternut-squash-sticks
- Cherry-tomato-salad or Beet-salad
Tips for success
When it comes to cooking steak, there are a few additional tips that can take your meal from good to great
- Make sure to thaw the steak well and bring it to room temperature before cooking. This will allow even cooking throughout the steak.
- Ensure the steaks are dry with a paper towel or air dry them on a cooling rack overnight in the fridge. This helps them sear nicely with a crisp crust, which adds a nice texture and flavor to the steak.
- Be generous with your seasoning. Season with salt and pepper on both sides for maximum flavor.
- For a perfectly seared crust, use a cast iron skillet or grill pan that has been preheated over high heat. And resist the temptation to move the steak around while it’s cooking – let it sit for a few minutes before flipping to ensure a nice crust forms.
- Baste the steaks with melted butter. This will add a nice color and keep the steaks moist.
- Either use a thermometer or take note of the approximate time for cooking to your desired doneness.
- Begin to check the steak at about 4 minutes of cooking with an internal temperature on an instant-read thermometer.
- Rare: 125 F about 6 minutes of cooking
- Medium-rare: 130 F about 8 minutes of cooking
- Medium: 140 F about 10 minutes
- Medium-well: 145 F for about 12 minutes
- Finally, allow the steak to rest for a few minutes before cutting into it. This will allow the juices to redistribute throughout the meat, resulting in a juicier and more flavorful steak.
Ideas for serving your steak
After you’ve cooked your steak to a perfect medium-rare, it’s time to think about how you want to serve it.
- One classic option is to slice the steak thinly and arrange it on a platter with some fresh herbs or a drizzle of olive oil. This makes for an elegant presentation and allows guests to take as much or as little as they like. I usually do this when I serve mine with mushroom steak sauce or red wine sauce.
- If you’re looking for something a bit heartier, consider serving the steak with some roasted vegetables or a side salad. The meaty richness of the steak pairs perfectly with earthy root vegetables like carrots and parsnips, or a tangy salad with a bright vinaigrette.
- For a more casual option, why not use your perfectly cooked steak as a filling for a sandwich? Layer it with some crisp lettuce, ripe tomatoes, and a smear of herb butter for a satisfying meal that’s perfect for lunch or dinner.
- No matter how you choose to serve your steak, remember to enjoy the fruits of your labor. With a little practice, you’ll be able to cook a steak that rivals anything served at a fancy restaurant.
Raw steak can be kept in the fridge for 1 to 2 days. Cooked steak should be eaten fresh but any leftovers can be kept for 3 to 4 days. I like to chop the leftovers and serve them over salads.
Choosing the right cut of steak is just as important as cooking it to the perfect temperature. Generally, the best cuts for cooking medium-rare steaks are ribeye, sirloin, filet mignon, and strip steak. These cuts are well-marbled with fat, which not only adds flavor but also helps keep the meat moist and tender during cooking.
Ribeye, for example, is known for its rich, beefy flavor and tenderness. Sirloin is a leaner cut with a slightly chewier texture, but it still provides plenty of flavor. Filet mignon is often considered the most tender cut, with a milder flavor, while strip steak is known for its balance of tenderness and flavor.
When selecting your steak, look for cuts that are about one inch thick and have good marbling throughout. Additionally, make sure the meat is bright red in color and has a smooth, firm texture. Avoid any cuts with brown spots or a grayish tint, as this can indicate the meat is past its prime.
After the steak is cooked to perfection, it is important to let it rest for a few minutes before serving. This crucial step allows the meat to relax and reabsorb its juices, ensuring that each bite is flavorful and tender. If you cut into a steak immediately after cooking, you risk losing all those precious juices, resulting in a dry, tough steak.Resting a steak is simple: just remove it from the heat source and let it sit for a few minutes.
The exact time will depend on the thickness of the steak, with larger cuts requiring a longer resting period. A good rule of thumb is to let the steak rest for as long as you cooked it, so if you cooked it for 4 minutes on each side, let it rest for 4 minutes before slicing into it.
As a general rule of thumb, you’ll want to cook your steak for about 3-4 minutes on each side. This will give you a nice sear and cook the inside to a perfect temperature. However, keep in mind that cooking times can vary depending on the thickness of your steak and the heat of your grill or stovetop.
Rare, medium-rare, or medium? Cooking steak to perfection depends a lot on personal preference. Here is what to expect when cooking a steak to different degrees of doneness.
One of the best ways to know this, is, of course, a meat thermometer. In fact, these aren’t expensive and are easy to use.
And as a guide, here is the internal temperature you are looking for:
Rare steak – 125 F, about 6 minutes of cooking.
Medium-rare steak – 130 F, about 8 minutes of cooking.
Medium steak – 140 F, about 10 minutes.
Medium-well – 145 F, about 12 minutes.
To ensure your steak is cooked to perfection, it’s important to check for doneness. While a meat thermometer is the most accurate way to do this, there are other methods available.
One popular method is the touch test. The firmness of the steak can give an indication of doneness. For medium-rare, it should have a slight give when pressed with your finger. However, keep in mind that this method is subjective and may require some practice to master.
Another method is the visual test. With a little experience, you can tell the doneness of the steak by its color and texture. For medium-rare, the center of the steak should be pink and slightly firm. As the steak cooks through, the pinkness will turn to brown and become firmer.
Remember that the thickness of your steak and the heat of your grill or pan can affect the cooking time and ultimately the doneness. It’s always best to use a combination of methods when checking for doneness to ensure a perfectly cooked steak.
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How to cook medium-rare steak
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Video
Ingredients
- 2 Steaks (ribeye or NYC steaks ( 1 1/2 inch thick))
- 1 tsp Salt
- ½ tsp Black pepper
- 3 tbsp Butter (unsalted )
- 3 Garlic cloves (smashed )
- 2 sprigs Rosemary
- 2 sprigs Thyme
Instructions
- Remove steaks from the refrigerator to room temperature on a wooden board at least 30 minutes to an hour before cooking. Place them on paper towels and pat dry.Pro tip – It is essential that the steaks are dry so they sear and not stew when cooking. Otherwise, you won't get that crisp crust.
- Season the steaks with salt and pepper on both sides. Pro tip – The steaks can be seasoned up to 12 hours ahead of time in the fridge. Make sure to thaw an hour before cooking.2 Steaks, 1 tsp Salt, ½ tsp Black pepper
- Place a 10, or 12-inch pan or cast-iron skillet on medium-high heat. Have your butter, garlic, oil, and herbs ready.Pro tip – It is important to have everything ready so you don't waste time fetching ingredients.3 tbsp Butter, 3 Garlic cloves, 2 sprigs Rosemary, 2 sprigs Thyme
- Add 1/2 tbsp oil to the cast iron pan with the smashed garlic. Saute for just 30 seconds then place the steaks on the pan.Pro tip – The oil gets flavored with the garlic and prevents the butter from burning. But, you can omit the oil and put the steaks directly on the pan for a crisper crust.
- Cook on the first side for about 2 minutes, until you have a nice crust. Then, add the butter and flip to the other side. Pro tip – Do not touch the steak for the first two minutes this will give a nice crisp crust.
- Add the rosemary and thyme. Continue to cook the steaks on the second side for 2 minutes basting with the melted butter in the pan.
- Begin to check the steak at about 4 minutes of cooking with a thermometer. The internal temperature on the instant-read thermometer should be 130 F for medium-rare steak (about 8 minutes of cooking).
- Transfer the steaks to a plate, cover with aluminum foil and let rest for at least 5 to 8 minutes. Pro tip – Resting the steak will help the muscle relax and the steak will be juicy. Otherwise, the juices will run out leaving the steak dry.
Recipe Notes & Tips
- The right meat for the right cooking method – (pan-searing)
- There are many steaks available and each has its own preferred cooking method. Often, good butchers will be happy to help you choose. Hence, for stovetop pan-searing, you want a thick cut of New York strip steak, rib-eye-steak, or even fillet mignon. And, make sure it is at least 1 ½ inch thick.
- The right seasoning for our steak
- A steak really does not have a recipe because all it needs is salt and pepper. Having said that, under-season it and you will not enjoy that steak. The longer you let the steak marinate with the seasoning the better the flavor.
- Butter is an important ingredient, not just for flavor but also for color and crispness. Any other seasoning can be added later.
- And the right pan for cooking our steak
- This is often the most neglected part by home cooks. If you own a cast-iron skillet, use it. It can retain high heat and can distribute heat evenly.
- Thawing the meat
- Never cook meat chilled and definitely not frozen. And this is especially true with steaks. So, make sure to thaw and pat dry the steak well before you season and cook.
- Resting the meat
- This is often skipped. But you want to let the steak rest for at least 5 to 8 minutes after you cook it, so all the muscles can relax. Otherwise, all the juices will run out leaving the steak dry
Chefs notes
When it comes to cooking steak, there are a few additional tips that can take your meal from good to great- Make sure to thaw the steak well and bring it to room temperature before cooking. This will allow even cooking throughout the steak.
- Ensure the steaks are dry with a paper towel or air dry them on a cooling rack overnight in the fridge. This helps them sear nicely with a crisp crust, which adds a nice texture and flavor to the steak.
- Be generous with your seasoning. Season with salt and pepper on both sides for maximum flavor.
- For a perfectly seared crust, use a cast iron skillet or grill pan that has been preheated over high heat. And resist the temptation to move the steak around while it’s cooking – let it sit for a few minutes before flipping to ensure a nice crust forms.
- Baste the steaks with melted butter. This will add a nice color and keep the steaks moist.
- Either use a thermometer or take note of the approximate time for cooking to your desired doneness.
- Begin to check the steak at about 4 minutes of cooking with an internal temperature on an instant-read thermometer.
- Rare: 125 F about 6 minutes of cooking
- Medium-rare: 130 F about 8 minutes of cooking
- Medium: 140 F about 10 minutes
- Medium-well: 145 F for about 12 minutes
- Finally, allow the steak to rest for a few minutes before cutting into it. This will allow the juices to redistribute throughout the meat, resulting in a juicier and more flavorful steak.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Hi, That was very interesting; my problem though, is that my husband MUST eat a very low sodium diet so I cannot even use salt – he would have a fit. I am right now marinating with honey, and garlic, pepper, steak seasoning (sodium free) onions and a little – very little barb sauce. I was wondering if I should broil it or fry it up in a pan…if I don’t hear back, i’ll keep checking. Good tip, just probably not for us. Maybe I can use it when I’m at friends’ homes.
I prefer to cook my steak on the pan but then again it depends on the cuts of steak you have