Cooking a perfect medium rare steak can be a daunting task, even for experienced chefs. However, with the right techniques, tools, and knowledge, you can achieve a deliciously cooked steak that will impress your family and friends. In this article, we will delve into the world of steak cooking and provide you with a step-by-step guide on how to cook a perfect medium rare steak.
Understanding Steak Cooking Basics
Before we dive into the cooking process, it’s essential to understand the basics of steak cooking. A medium rare steak is cooked to an internal temperature of 130°F – 135°F (54°C – 57°C), with a warm red color throughout. To achieve this, you need to understand the different levels of doneness and how to measure the internal temperature of the steak.
Steak Doneness Levels
There are five levels of doneness: rare, medium rare, medium, medium well, and well done. Each level has a specific internal temperature range, which is crucial in determining the doneness of the steak.
| Doneness Level | Internal Temperature Range |
| — | — |
| Rare | 120°F – 125°F (49°C – 52°C) |
| Medium Rare | 130°F – 135°F (54°C – 57°C) |
| Medium | 140°F – 145°F (60°C – 63°C) |
| Medium Well | 150°F – 155°F (66°C – 68°C) |
| Well Done | 160°F – 170°F (71°C – 77°C) |
Measuring Internal Temperature
To measure the internal temperature of the steak, you’ll need a meat thermometer. There are two types of thermometers: digital and analog. Digital thermometers are more accurate and provide faster readings, while analog thermometers are more traditional and require a bit more time to get an accurate reading.
When using a thermometer, insert the probe into the thickest part of the steak, avoiding any fat or bone. Wait for a few seconds until the temperature stabilizes, and then read the temperature on the display.
Choosing the Right Steak
Not all steaks are created equal, and the type of steak you choose can greatly impact the cooking process. For a perfect medium rare steak, you’ll want to choose a high-quality steak with good marbling (fat distribution). Here are some popular steak options:
Steak Cuts
- Ribeye: Rich, tender, and full of marbling, making it perfect for medium rare.
- Sirloin: Leaner than ribeye, but still packed with flavor and tenderness.
- Filet Mignon: Tender and lean, with a buttery texture that’s perfect for medium rare.
- New York Strip: A balance of flavor and tenderness, making it an excellent choice for medium rare.
Steak Grades
- USDA Prime: The highest grade, with abundant marbling and tender texture.
- USDA Choice: A step below Prime, but still packed with flavor and tenderness.
- USDA Select: A leaner grade, with less marbling and a slightly firmer texture.
Preparing the Steak
Before cooking the steak, you’ll need to prepare it. Here are a few steps to follow:
Bringing the Steak to Room Temperature
Remove the steak from the refrigerator and let it sit at room temperature for 30-45 minutes. This allows the steak to cook more evenly and prevents it from cooking too quickly on the outside.
Seasoning the Steak
Sprinkle both sides of the steak with salt, pepper, and any other seasonings you like (e.g., garlic powder, paprika). Let the steak sit for 10-15 minutes to allow the seasonings to penetrate the meat.
Drying the Steak
Pat the steak dry with a paper towel to remove excess moisture. This helps create a crispy crust on the steak.
Cooking the Steak
Now it’s time to cook the steak. Here are a few cooking methods to achieve a perfect medium rare steak:
Pan-Seared Steak
- Heat a skillet or cast-iron pan over high heat (around 450°F/232°C).
- Add a small amount of oil to the pan and swirl it around.
- Sear the steak for 2-3 minutes per side, depending on the thickness.
- Finish cooking the steak in the oven at 300°F (150°C) for 5-10 minutes, or until it reaches the desired internal temperature.
Grilled Steak
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Grill the steak for 4-5 minutes per side, depending on the thickness.
- Finish cooking the steak in a cooler part of the grill (around 300°F/150°C) for 5-10 minutes, or until it reaches the desired internal temperature.
Oven-Roasted Steak
- Preheat your oven to 400°F (200°C).
- Place the steak on a baking sheet lined with parchment paper.
- Roast the steak in the oven for 10-15 minutes, or until it reaches the desired internal temperature.
Resting the Steak
Once the steak is cooked to your liking, remove it from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute, making the steak more tender and flavorful.
Why Resting is Important
Resting the steak allows the juices to redistribute, making the steak more tender and flavorful. When you cut into the steak too soon, the juices flow out, leaving the steak dry and tough.
Slicing and Serving
After the steak has rested, slice it against the grain (perpendicular to the lines of muscle) using a sharp knife. Serve the steak immediately, garnished with your favorite toppings (e.g., butter, herbs, sauce).
Slicing Techniques
- Slice the steak in a smooth, even motion, applying gentle pressure.
- Use a sharp knife to prevent tearing the meat.
- Slice against the grain to ensure tenderness and flavor.
By following these steps and techniques, you’ll be able to cook a perfect medium rare steak that will impress your family and friends. Remember to choose a high-quality steak, prepare it properly, and cook it to the right temperature. With practice and patience, you’ll become a steak-cooking master, and your guests will be begging for more.
What is the ideal internal temperature for a medium rare steak?
The ideal internal temperature for a medium rare steak is between 130°F (54°C) and 135°F (57°C). This temperature range allows for a warm red color throughout the steak, while also ensuring that it is cooked enough to be safe to eat. It’s essential to use a meat thermometer to check the internal temperature, as this is the most accurate way to determine the doneness of the steak.
It’s worth noting that the internal temperature of the steak will continue to rise slightly after it is removed from the heat, a phenomenon known as “carryover cooking.” This means that the steak should be removed from the heat when it reaches an internal temperature of 128°F (53°C) to 132°F (56°C), allowing it to reach the desired temperature of 130°F (54°C) to 135°F (57°C) as it rests.
How do I choose the right cut of steak for a medium rare cook?
When it comes to cooking a medium rare steak, the right cut of meat can make all the difference. Look for cuts that are at least 1-1.5 inches (2.5-3.8 cm) thick, as these will be easier to cook to the right temperature. Ribeye, strip loin, and filet mignon are all popular cuts that are well-suited for medium rare cooking.
It’s also important to consider the marbling of the steak, which refers to the amount of fat that is dispersed throughout the meat. Steaks with a good amount of marbling will be more tender and flavorful, and will also be more forgiving if they are slightly overcooked. Avoid cuts that are too lean, as these can become tough and dry if they are not cooked perfectly.
What is the best way to season a steak for medium rare cooking?
Seasoning is an essential step in preparing a steak for medium rare cooking. Start by sprinkling both sides of the steak with a generous amount of kosher salt, which will help to enhance the flavor and texture of the meat. You can also add other seasonings, such as black pepper, garlic powder, and paprika, depending on your personal preferences.
It’s best to season the steak liberally, but avoid over-seasoning, which can overpower the natural flavor of the meat. You can also let the steak sit at room temperature for 30 minutes to 1 hour before cooking, which will help the seasonings to penetrate deeper into the meat. This step is optional, but it can help to enhance the flavor of the steak.
How do I heat a skillet to the right temperature for searing a steak?
Heating a skillet to the right temperature is crucial for searing a steak. Start by placing the skillet over high heat, and let it heat up for 2-3 minutes. You can test the temperature of the skillet by flicking a few drops of water onto the surface – if they sizzle and evaporate quickly, the skillet is ready to go.
Alternatively, you can use a thermometer to check the temperature of the skillet. The ideal temperature for searing a steak is between 400°F (200°C) and 450°F (230°C). Once the skillet has reached the right temperature, add a small amount of oil to the surface, and swirl it around to coat the bottom of the pan. This will help to prevent the steak from sticking to the skillet.
How long do I cook a steak for medium rare, and how often should I flip it?
The cooking time for a medium rare steak will depend on the thickness of the meat and the heat of the skillet. As a general rule, cook the steak for 2-3 minutes per side for a 1-inch (2.5 cm) thick steak. You can use a thermometer to check the internal temperature of the steak, or you can use the finger test – press the steak gently with your finger, and it should feel soft and squishy in the center.
It’s best to flip the steak frequently, every 30 seconds to 1 minute, to ensure that it cooks evenly. This will also help to prevent the steak from developing hot spots, which can lead to overcooking. Use a pair of tongs or a spatula to flip the steak, and avoid pressing down on the meat with your spatula, which can squeeze out juices and make the steak tough.
What is the importance of resting a steak after cooking, and how long should I let it rest?
Resting a steak after cooking is essential for allowing the juices to redistribute and the meat to relax. This step is often overlooked, but it’s crucial for achieving a tender and flavorful steak. When you cut into a steak that has not been rested, the juices will flow out of the meat, leaving it dry and tough.
Let the steak rest for 5-10 minutes after cooking, depending on the thickness of the meat. During this time, the juices will redistribute, and the meat will relax, making it more tender and flavorful. You can let the steak rest on a wire rack or a plate, and cover it with foil to keep it warm. Avoid cutting into the steak during this time, as this will disrupt the resting process.
Can I cook a medium rare steak in the oven, and what are the benefits of this method?
Yes, you can cook a medium rare steak in the oven, and this method has several benefits. Oven cooking allows for even heat distribution, which can help to cook the steak more consistently. It also eliminates the risk of hot spots, which can lead to overcooking.
To cook a steak in the oven, preheat to 400°F (200°C), and place the steak on a wire rack set over a rimmed baking sheet. Cook the steak for 8-12 minutes, depending on the thickness of the meat, and use a thermometer to check the internal temperature. The benefits of oven cooking include reduced risk of overcooking, even heat distribution, and a more relaxed cooking process. However, oven cooking can result in a less caramelized crust, which some people may find less desirable.