How Long To Cook Medium Rare Steak
Introduction
The allure of a perfectly cooked medium rare steak lies in its tender texture and rich, flavorful profile. Achieving this ideal doneness involves understanding cooking techniques, temperature control, and timing. For many, mastering “how long to cook medium rare steak” is a culinary milestone, unlocking a satisfying experience. The enduring popularity of medium rare steak stems from its optimal balance of tenderness and flavor, making it a beloved choice in steakhouses and home kitchens alike. The internal temperature of the steak is a key factor when considering how long to cook medium rare steak.
Ingredients
Steak: A cut like ribeye, New York strip, or filet mignon works well. Aim for a thickness of at least 1 inch. Salt: Kosher salt is recommended for seasoning. Black Pepper: Freshly ground black pepper enhances the flavor. Oil or Butter: High-heat oil (e.g., avocado, canola) or clarified butter for searing. Optional: Fresh herbs like thyme or rosemary, garlic cloves, butter for basting.
Preparation Steps
1. Choose and Prepare the Steak: Select a high-quality steak, preferably with good marbling. Pat the steak dry with paper towels. This is crucial for achieving a good sear. 2. Season Generously: Generously season the steak with kosher salt and freshly ground black pepper on both sides. The salt not only flavors the steak but also helps to draw out moisture and create a better crust. 3. Rest at Room Temperature: Allow the seasoned steak to rest at room temperature for at least 30 minutes and up to an hour before cooking. This helps the steak cook more evenly. This is very important for when determining how long to cook medium rare steak.
Cooking Instructions
Method 1: Pan-Searing (Cast Iron Recommended) 1. Preheat: Preheat a heavy-bottomed skillet (cast iron is ideal) over high heat until it’s smoking hot. 2. Sear: Add oil or clarified butter to the hot skillet. Carefully place the steak in the skillet and sear for 2-3 minutes per side, or until a deep brown crust forms. 3. Reduce Heat: Reduce the heat to medium and continue cooking, flipping every minute or so, for another 2-4 minutes, depending on the thickness of the steak and desired doneness. 4. Baste (Optional): Add butter, fresh herbs (thyme, rosemary), and garlic cloves to the pan. Tilt the pan and use a spoon to baste the steak with the melted butter and herbs for the last minute or two of cooking. 5. Check Temperature: Use a meat thermometer to check the internal temperature. For medium rare, aim for 130-135F (54-57C). 6. Rest: Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes before slicing. Method 2: Grilling 1. Preheat Grill: Preheat your grill to high heat. 2. Sear: Place the steak on the hot grill and sear for 2-3 minutes per side to develop a crust. 3. Move to Indirect Heat: Move the steak to a cooler part of the grill (indirect heat) and continue cooking, flipping occasionally, until the internal temperature reaches 130-135F (54-57C). 4. Rest: Remove the steak from the grill and let it rest for at least 5-10 minutes before slicing. Method 3: Reverse Sear 1. Bake: Place the seasoned steak on a wire rack set inside a baking sheet. Bake in a preheated oven at 275F (135C) until the internal temperature reaches about 110F (43C). 2. Sear: Remove the steak from the oven and sear it in a hot skillet with oil or clarified butter for 1-2 minutes per side to develop a crust. 3. Rest: Let the steak rest for at least 5-10 minutes before slicing. Recommended Times and Temperatures (for 1-inch thick steak): Pan-Searing: Approximately 6-8 minutes total cooking time (including searing). Grilling: Approximately 8-10 minutes total cooking time (including searing). Reverse Sear: Baking time depends on thickness, searing time is about 2-4 minutes total. Always use a meat thermometer for accurate doneness.
Serving Suggestions
Classic Steakhouse: Serve the sliced steak with a pat of herb butter, roasted asparagus, and mashed potatoes. Salad: Top a mixed green salad with sliced steak, cherry tomatoes, crumbled blue cheese, and a balsamic vinaigrette. Sandwich: Create a steak sandwich with caramelized onions, provolone cheese, and a toasted baguette. Sauces: Pair the steak with classic sauces like Barnaise, Bordelaise, or Chimichurri.
Tips and Common Mistakes
Don’t Overcrowd the Pan: Cook one or two steaks at a time to maintain the pan temperature. Use a Thermometer: Relying on visual cues alone can be unreliable. A meat thermometer is essential for achieving the desired doneness. Don’t Skip the Resting Period: Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Cutting into the steak immediately after cooking will result in the juices running out. Pat the Steak Dry: Moisture prevents a good sear. Use Enough Salt: Salt is essential for flavor. Don’t be afraid to season generously.
Explore More Cooking Guides
Mastering the art of “how long to cook medium rare steak” elevates any meal, offering a delightful combination of tenderness and rich flavor. Its versatility extends to various cuisines and occasions, making it a culinary staple. From classic steakhouse presentations to creative sandwich fillings, a perfectly cooked medium rare steak promises a satisfying experience. Now, it’s time to put these techniques into practice and savor the results. Visit foodrecipestory.com for more cooking guides and delicious recipes.
