Cooking a steak to medium-rare is all about timing, temperature, and technique.

 

Cooking a steak to medium-rare is all about timing, temperature, and technique. Here’s a step-by-step guide:

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🔥 What You’ll Need:

• Steak (e.g., ribeye, sirloin, filet mignon)

• Salt & pepper

• High smoke point oil (like avocado or canola oil)

• Cast iron skillet or grill

• Tongs

• Meat thermometer (optional but super helpful)

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🥩 Step-by-Step: How to Cook Steak to Medium-Rare

1. Let the Steak Rest at Room Temp (about 30 minutes)
   → This helps it cook more evenly.

2. Season Generously
   → Pat the steak dry with paper towels, then season both sides with salt and freshly ground pepper.

3. Heat Your Pan or Grill
   → Use high heat. You want it very hot to get a good sear.

4. Add Oil & Sear
   → Add a splash of oil to the hot pan.
   → Sear steak for about 2–3 minutes per side (depending on thickness), until a golden-brown crust forms.

5. Flip Once
   → Avoid flipping too often. One flip is ideal for a great crust.

6. Check Internal Temperature
   → For medium-rare, aim for an internal temp of 130–135°F (54–57°C).
   Use a meat thermometer to be sure, or use the touch test (medium-rare feels like pressing the base of your thumb).

7. Let It Rest
   → Remove steak from heat and rest it for 5–10 minutes.
   This allows the juices to redistribute and keeps it tender.

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🔪 Bonus Tips:

• Butter Baste: During the last minute of cooking, add a knob of butter, garlic, and herbs (like rosemary or thyme) to the pan. Spoon the melted butter over the steak for extra flavor.

• Thicker Steak = Longer Cook Time: For a 1.5-inch thick steak, aim for about 3–4 minutes per side.

• No Thermometer? Use the finger test: medium-rare feels like pressing the tip of your middle finger to your thumb.