Perfect Medium-Rare Steak
Medium-rare is the most popular steak doneness for a reason. The center stays warm and red, the texture is tender and juicy, and the beef flavor shines through without becoming tough or dry. This guide shows you the exact medium-rare steak temperature, how to tell when your steak is done, and the simple method I use to get perfect results every time.
When I first started cooking steak, I was always worried about overcooking it. The turning point was learning to use a meat thermometer and understanding carryover cooking. Once I started removing the steak a few degrees before the final temperature and letting it rest, med-rare became easy and consistent every time.
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
Ingredients and Substitutes
- Ribeye steak – My favorite choice because the marbling keeps it juicy. Or New York strip – Excellent balance of tenderness and flavor. Or Filet mignon – Very tender with a milder beef flavor.
- Salt – Kosher or coarse sea salt.
- Black pepper – Freshly cracked for best flavor.
- Oil – Avocado, canola, or grapeseed oil.
- Butter – For basting.
- Garlic and rosemary – Optional but delicious.
Step-by-Step: How to Cook Steak Medium-Rare
Step 1
Remove the steak from the refrigerator 30 to 60 minutes before cooking.
Step 2
Pat dry and season generously with salt and pepper.
Step 3
Heat a cast-iron skillet over medium-high heat until very hot.
Step 4
Add oil and place the steak in the pan.
Step 5
Cook for about 3 minutes on the first side.
Step 6
Flip and cook for another 2 to 3 minutes.
Step 7
Add butter, garlic, and rosemary. Baste for 1 minute.
Step 8
Remove the steak when the internal temperature reaches 128 to 130°F.
Step 9
Rest for 5 to 10 minutes before slicing.
Top Tips for Cooking Medium-Rare Steak
- Use steaks at least 1½ inches thick.
- Use a thermometer whenever possible.
- Pull the steak before it reaches the final temperature.
- Rest before slicing.
- Don’t press down on the steak while cooking.
How to cook medium-rare steak
Want to know how to cook a perfect medium-rare steak? This simple guide shows you the ideal internal temperature, cooking method, and tips for getting a juicy, tender steak with a warm red center every time.
Video
Ingredients
- 2 1½ – inch Ribeye Steaks
- 1 tsp Coarse salt
- ½ tsp Crushed Black pepper
- 1 tbsp Cooking oil
- 3 tbsp (40 g) Butter unsalted
- 3 large Garlic cloves smashed
- 2 sprigs Rosemary
- 2 sprigs Thyme
Method
- Step 1 – Remove the steak from the refrigerator 30 to 60 minutes before cooking.
- Step 2 – Pat dry and season generously with salt and pepper.1 tsp Coarse salt, ½ tsp Crushed Black pepper
- Step 3 – Heat a cast-iron skillet over medium-high heat until very hot.
- Step 4 – Add oil and place the steak in the pan.2 1½ – inch Ribeye Steaks, 1 tbsp Cooking oil
- Step 5 – Cook for about 3 minutes on the first side.
- Step 6 – Flip and cook for another 2 to 3 minutes.
- Step 7 – Add butter, garlic, and rosemary. Baste for 1 minute.3 tbsp Butter, 3 large Garlic cloves, 2 sprigs Rosemary, 2 sprigs Thyme
- Step 8 – Remove the steak when the internal temperature reaches 128 to 130°F.
- Step 9 – Rest for 5 to 10 minutes before slicing.
Notes
- Use steaks at least 1½ inches thick.
- Use a thermometer whenever possible.
- Pull the steak before it reaches the final temperature.
- Rest before slicing.
- Don’t press down on the steak while cooking.
Equipment you will need
Nutrition
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Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!What to Serve with your Steak
Frequently asked questions
130 to 135°F (54 to 57°C).
Remove it at 128 to 130°F because it will continue cooking while resting.
For a 1½-inch steak, about 3 minutes on the first side and 2 to 3 minutes on the second side, but always use temperature rather than time.
Yes — it keeps the juices inside and prevents a dry steak.
Yes, when handled and cooked properly. Most bacteria are found on the exterior surface, which is exposed to high heat during cooking.
Rare steak is cooler and redder in the center. Med-rare has a warmer red center and a slightly firmer texture.
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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
Steak served medium rare is my favorite way to eat it! Thanks for the easy tips for perfectly cooked steak. This post was super helpful 🙂
Medium rare is the ONLY way to eat steak. my mouth is watering! Great tips.
This post is packed with amazing information that every cook needs to know! I’ll be bookmarking this post for sure!
Exactly how I like my steak cooked. anything more well done just isn’t worth eating! Bringing the meat to room temp first is such an important tip! Great info!
I love that you used rosemary in this ribeye its our favorite cut I love mine well done and my husband rare great to have a chart like this thank you