Introduction: The Art of Cooking Steak to Medium Rare
When it comes to cooking steak, medium rare is the sweet spot for many steak lovers, including me! It's tender, juicy, and packed with flavor, thanks to its slightly undercooked center. But cooking the perfect medium rare steak takes a little know-how.
Whether you're firing up the grill or using a skillet on the stovetop, I'll outline everything you need to know to hit that exact medium rare temperature every time.
What is Medium Rare Steak Temperature?
Brass tacks: tldr: A medium rare steak should have an internal temperature of 130°F to 135°F (54.5°C to 57°C).
At this temperature, the steak will have a warm red center that’s just slightly firm to the touch. It’s cooked on the outside but stays beautifully tender and juicy in the middle.
This level of doneness is often the go-to choice for steak aficionados because it keeps the steak’s natural flavors and tenderness intact. But to get that perfect balance, you’ll need to manage your heat carefully and avoid overcooking.
Ready? Let’s do it!
How to Cook a Medium Rare Steak: Step by Step
Cooking a medium rare steak isn’t complicated, but it does require a few important steps to get it right.
Select the Right Steak Cut for Medium Rare
While you can cook any steak to medium rare, some cuts are perfect for this doneness level. Dry Aged Steaks like ours, filet mignon, ribeye, New York strip, and porterhouse are especially great because they hold onto their juices and flavors when cooked to medium rare. But truly, any of our steaks will work!
TIP: Take it out of the refrigerator and let it come to room temperature before cooking.
Preheat Your Grill or Skillet
Always preheat your grill or skillet before cooking a steak. For medium rare, you want to sear the steak over high heat—around 450°F to 500°F. This allows you to create a beautiful crust on the outside while keeping the center at that perfect temperature. If using a pan, cast iron works best for even heat distribution.
Searing and Cooking
Sear each side: For a 1.5-inch thick steak like ours, sear it for 4-5 minutes per side. This will give you that crispy, golden-brown crust on the outside while keeping the middle nice and pink.
Check the internal temperature: After searing, check the temperature with a meat thermometer by inserting it into the thickest part of the steak. You’re aiming for an internal temp of 130°F. If your steak isn’t there yet, continue cooking over medium heat, flipping occasionally, until it hits the sweet spot.
Use a Meat Thermometer
We used to swag on this, but no more!
To get a truly perfect medium rare steak, you should rely on a meat thermometer instead of guesswork. Insert the thermometer into the thickest part of the steak, avoiding any bones or fat for an accurate reading. For medium rare, remove the steak from the heat when it hits 130°F (it will rise a few degrees during resting).
Resting the Steak: The Magic Secret
After removing the steak from the heat, don’t skip the resting step! Let the steak rest for at least 5 minutes before slicing into it. This allows the juices to redistribute throughout the meat, making the steak more flavorful and juicy. During this time, the internal temperature will rise slightly, bringing the steak closer to 135°F—perfectly medium rare.
Resting also ensures that the steak doesn’t lose its juices the moment you cut into it, which keeps the meat tender and moist.
It's the hard part, I concur, but trust me, it's Worth the Wait!
Tips for Cooking the Perfect Medium Rare Steak
Sear on high heat: The key to a good steak is a great sear. Starting with high heat locks in the juices while giving you that irresistible crust.
Use a thick steak: Thicker steaks (around 1.5-2 inches) are ideal for medium rare. They’re less likely to overcook, and you’ll get a perfect balance of crust and juicy interior.
Season generously: Don’t be shy with salt and pepper. A good seasoning crust enhances the flavor of the steak.
Avoid overcooking: Once you hit 135°F, your steak is at the perfect medium rare. Cooking beyond this temperature will move you into medium territory, so watch the thermometer closely!
All in All: Mastering Medium Rare Steak
Cooking a steak to medium rare perfection is all about balancing heat and time. By using the right cuts, managing your heat, and keeping an eye on the internal temperature, you can serve up a tender, juicy, and flavorful steak every time. Whether you’re grilling for guests or enjoying a weeknight dinner, mastering the art of cooking medium rare steak will elevate your cooking game.
Now that you're this far, get after it! You’ve got this!
Tell me how it goes, XOXO,
Louisa