How to Cook the Perfect Medium Rare Steak

When it comes to cooking steak, everyone has a preference. Some like it well done, while others crave the juicy, tender texture of a perfectly cooked medium rare steak. A medium rare steak is the sweet spot for many steak lovers—offering the perfect balance of a flavorful sear on the outside with a warm, red center. But how do you nail that perfect medium rare every time?

In this guide, we’ll take you step-by-step through the process of cooking a medium rare steak, from choosing the right cut to mastering the cooking techniques that will make your steak restaurant-quality. Let’s dive in!

Why Choose Medium Rare Steak?

There’s a reason why medium rare steak is considered by many to be the ideal way to enjoy beef. When cooked to this temperature, a steak retains more moisture and fat, resulting in a juicier, more tender bite. Here’s why medium rare steak is worth trying if you haven’t already:

• Flavor: The marbling (fat) in a steak melts at medium rare temperatures, giving the steak an unbeatable flavor.
• Texture: A medium rare steak is soft and tender, offering the perfect balance between a juicy interior and a crisp, caramelized crust.
• Nutritional Value: Steak cooked medium rare preserves more nutrients, including B-vitamins and iron, which can diminish with more extended cooking times.

What Temperature is Medium Rare Steak?

Understanding the temperature of a medium rare steak is crucial for achieving perfect results. A medium rare steak should have an internal temperature of 130°F to 135°F (54°C to 57°C). At this temperature, the meat will be warm and red in the center, with juices flowing freely when you cut into it.

Step-by-Step Guide to Cooking a Medium Rare Steak

1. Selecting the Right Cut of Steak

Not all steaks are created equal when it comes to cooking them medium rare. The best steaks for this preparation are those with a good amount of marbling, which adds flavor and helps keep the steak juicy. The top choices for medium rare steak include:

• Ribeye: Known for its rich marbling, a ribeye delivers a juicy, flavorful experience.
• Filet Mignon: This cut is leaner but extremely tender, making it an excellent option for medium rare.
• New York Strip: With a bit more chew than the ribeye, this steak still packs a flavor punch.
• T-bone/Porterhouse: These steaks combine the best of both worlds with a filet on one side of the bone and a strip steak on the other.

2. Preparing Your Steak

Before you even think about turning on the stove or grill, proper preparation is essential for cooking the perfect medium rare steak.

• Bring it to room temperature: Take your steak out of the fridge at least 30 minutes before cooking to ensure even cooking.
• Season generously: A good steak doesn’t need much more than salt and pepper, but don’t be shy with the seasoning! Salt the steak generously on both sides about 30 minutes before cooking. This helps the steak retain moisture and enhances its flavor.
• Dry it off: Pat the steak dry with paper towels to ensure you get a good sear. Moisture on the surface can cause steaming instead of the desired crust.

3. Cooking Methods for Medium Rare Steak

There are a few ways to cook a steak, and your preferred method will depend on your available tools and personal taste. Here, we’ll focus on the three most popular methods for cooking a medium rare steak: pan-searing, grilling, and oven-cooking.

Pan-Searing (Stovetop Method)

Pan-searing is one of the most straightforward methods for cooking a perfect medium rare steak. You don’t need fancy equipment—just a good cast-iron skillet, some oil, and a few key steps:

1. Heat the pan: Heat a cast-iron skillet over high heat until it’s scorching hot. Add a tablespoon of oil (canola or vegetable oil works well).
2. Sear the steak: Place the steak in the pan and let it sear for 2-3 minutes per side without moving it. This creates a delicious crust.
3. Butter baste: In the last minute of cooking, add a tablespoon of butter and herbs (such as rosemary or thyme) to the pan. Baste the steak by tilting the pan and spooning the butter over the steak.
4. Check the temperature: Use a meat thermometer to check the internal temperature. Remove the steak from the pan once it hits 130°F (54°C).
5. Let it rest: Rest the steak for 5-10 minutes to allow the juices to redistribute before slicing.

Grilling

Grilling adds a smoky flavor to your steak that many people love. Follow these steps to cook a medium rare steak on the grill:

1. Preheat the grill: Heat your grill to high (450°F to 500°F) and oil the grates to prevent sticking.
2. Sear the steak: Place the steak on the grill and sear each side for 3-4 minutes.
3. Finish over indirect heat: Move the steak to a cooler part of the grill to finish cooking. Continue grilling until the internal temperature reaches 130°F.
4. Let it rest: Just like with the pan-seared method, let the steak rest for a few minutes before cutting.

Oven-Cooking

If you prefer to use your oven, the reverse sear method is a foolproof way to cook a medium rare steak.

1. Preheat the oven: Set your oven to 250°F.
2. Cook the steak: Place the steak on a wire rack over a baking sheet and cook in the oven until the internal temperature reaches 115°F (this will take about 20-30 minutes).
3. Sear in a hot pan: Heat a skillet with oil and sear the steak for 1-2 minutes per side to finish cooking.
4. Rest before slicing: Let the steak rest for 5 minutes.

Tools You’ll Need for the Perfect Medium Rare Steak

• Meat Thermometer: The key to cooking a perfect medium rare steak is precision. A meat thermometer ensures you hit the ideal internal temperature.
• Cast-Iron Skillet: If you’re pan-searing, a cast-iron skillet retains heat well and helps achieve a beautiful crust.
• Tongs: For flipping the steak without piercing the meat and losing juices.
• Cutting Board: A place to rest the steak after cooking.
• Sharp Knife: For slicing the steak against the grain for the best texture.

FAQs

1. How long do I cook a medium rare steak?

For a 1-inch thick steak, it takes about 4-5 minutes per side to reach medium rare on the stovetop. However, always rely on a meat thermometer to check the internal temperature (130°F to 135°F).

2. Can I make a medium rare steak without a thermometer?

While using a thermometer is the most accurate way, you can also use the “touch test.” A medium rare steak should feel like the fleshy part of your palm when you touch your thumb to your middle finger.

3. Is medium rare steak safe to eat?

Yes, as long as the internal temperature reaches 130°F, it’s safe to consume. This temperature is enough to kill any harmful bacteria on the surface of the steak.

4. Can I cook a medium rare steak in the oven?

Absolutely! The reverse sear method is a great way to cook a medium rare steak in the oven. It involves slow-cooking in the oven, then finishing with a sear in a hot pan for a crispy crust.

Conclusion:

Cooking the perfect medium rare steak is all about mastering technique and timing. Whether you choose to pan-sear, grill, or oven-cook, the key is to use high-quality meat, season it well, and monitor the temperature carefully. With a bit of practice, you’ll be able to recreate the steakhouse experience in your own kitchen. Now that you have all the tools and knowledge, it’s time to fire up that grill or pan and enjoy a perfectly juicy, tender medium rare steak!