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Cooking a steak to medium-rare is all about precision and heat control. Here's a simple guide to get that perfect pink center every time:
🥩 Ingredients & Tools
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Steak (ribeye, sirloin, filet mignon, etc.)
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Salt and pepper (or your favorite seasoning)
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High smoke point oil (like avocado or canola)
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Cast iron skillet or grill
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Tongs
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Meat thermometer (optional but recommended)
🔥 Steps to Cook Medium-Rare Steak
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Let it come to room temperature
Take the steak out of the fridge about 30–45 minutes before cooking. This helps it cook more evenly. -
Pat dry & season
Pat the steak dry with paper towels, then season generously with salt and pepper on both sides. -
Preheat your skillet or grill
Get it very hot before adding the steak. This gives a nice sear and locks in juices. -
Add oil & sear the steak
Add a bit of oil to the hot pan. Place the steak in and don’t move it for 2–3 minutes. -
Flip and cook the other side
After the first side is nicely browned, flip the steak and cook another 2–3 minutes. -
Check the temperature
For medium-rare, the internal temperature should be 130°F–135°F (54°C–57°C).
You can also use the finger test: it should feel like the fleshy part of your hand below the thumb when you touch your thumb and middle finger together. -
Rest the steak
Remove the steak from heat and let it rest for 5–10 minutes. This allows the juices to redistribute and keeps the steak tender.
🍽️ Tips for the Best Medium-Rare Steak
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Don’t press it down with a spatula – that squeezes out juices.
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Use butter, garlic, and herbs (like rosemary or thyme) during the last minute of searing for flavor.
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If the steak is thick (1.5"+), consider finishing it in a preheated oven at 400°F (200°C) for a few minutes after searing.