How to Cook a Medium-Rare Steak: Step-by-Step Guide
Achieving a perfect medium-rare steak requires a combination of technique, timing, and tools. Here’s a foolproof method:
Step 1: Choose the Right Cut
Cuts like ribeye, filet mignon, or New York strip are excellent choices for medium-rare cooking due to their marbling and tenderness.
Step 2: Bring Steak to Room Temperature
Allow the steak to sit at room temperature for about 30 minutes before cooking. This ensures even cooking and prevents the exterior from overcooking while the center remains underdone.
Step 3: Season Generously
Season both sides of the steak with salt and pepper or your preferred spices. A good seasoning enhances the natural flavors of the meat.
Step 4: Preheat Your Pan or Grill
Use high heat to create a seared crust that locks in juices. For a pan, choose a heavy-bottomed skillet or cast iron for even heat distribution.
Step 5: Cook the Steak
Sear the steak for 2–4 minutes on each side, depending on its thickness. Reduce the heat slightly and continue cooking until the internal temperature reaches 130°F to 135°F.
Step 6: Check with a Meat Thermometer
Use your thermometer to check the steak’s temperature without guessing. Remove the steak from the heat as soon as it reaches medium-rare.
Step 7: Rest and Serve
Rest the steak before slicing to retain its juices. Serve with your favorite sides, and enjoy the perfect medium-rare experience.
So, you think it’s done? Hold your horse there chef! While steak is amazing on its own, it can be better. How about a classic bernaise sauce made with fresh herbs? Fresh herbs (tarragon in this case) from the garden or an indoor hydroponics system with grow lights is ideal. There’s nothing quite like eating something you have grown yourself. It just makes your recipes something else!
