Cooking a medium rare steak can be a daunting task, especially for those who are new to grilling or cooking steaks. The perfect medium rare steak is cooked to a temperature that is warm red in the center, making it juicy and flavorful. However, achieving this perfect temperature can be tricky, and it’s easy to end up with a steak that is overcooked or undercooked. In this article, we will explore the different factors that affect the cooking time of a medium rare steak and provide a comprehensive guide on how to cook the perfect medium rare steak.
Understanding the Concept of Medium Rare
Before we dive into the cooking time, it’s essential to understand what medium rare means. Medium rare is a level of doneness that is achieved when the internal temperature of the steak reaches 130°F – 135°F (54°C – 57°C). At this temperature, the steak will be warm red in the center, and the juices will be flowing. The steak will be cooked enough to be safe to eat, but still retain its tenderness and flavor.
The Importance of Steak Thickness
One of the most critical factors that affect the cooking time of a medium rare steak is the thickness of the steak. A thicker steak will take longer to cook than a thinner steak, as it takes more time for the heat to penetrate the meat. As a general rule, a steak that is 1-1.5 inches (2.5-3.8 cm) thick will take around 5-7 minutes per side to cook to medium rare, while a steak that is 1.5-2 inches (3.8-5 cm) thick will take around 7-9 minutes per side.
Steak Thickness and Cooking Time
| Steak Thickness | Cooking Time per Side |
| — | — |
| 1-1.5 inches (2.5-3.8 cm) | 5-7 minutes |
| 1.5-2 inches (3.8-5 cm) | 7-9 minutes |
| 2-2.5 inches (5-6.4 cm) | 9-11 minutes |
The Role of Heat in Cooking a Medium Rare Steak
Heat is another crucial factor that affects the cooking time of a medium rare steak. The higher the heat, the faster the steak will cook. However, high heat can also lead to a steak that is overcooked on the outside before it reaches the desired temperature on the inside. As a general rule, it’s best to cook a steak over medium-high heat, around 400°F – 450°F (200°C – 230°C).
The Different Heat Sources
There are several heat sources that can be used to cook a medium rare steak, including:
- Grill: A grill is a great way to cook a steak, as it allows for a nice char on the outside while cooking the inside to the desired temperature.
- Pan: A pan is another popular way to cook a steak, as it allows for a nice crust to form on the outside while cooking the inside to the desired temperature.
- Oven: An oven is a great way to cook a steak, as it allows for even cooking and can help to prevent overcooking.
Cooking a Medium Rare Steak in the Oven
Cooking a medium rare steak in the oven is a great way to achieve a perfect temperature without the risk of overcooking. To cook a medium rare steak in the oven, preheat the oven to 400°F (200°C). Place the steak on a baking sheet and cook for 8-12 minutes, or until the internal temperature reaches 130°F – 135°F (54°C – 57°C).
The Importance of Resting the Steak
Resting the steak is a crucial step in cooking a medium rare steak. When a steak is cooked, the juices inside the meat are pushed to the surface. If the steak is sliced immediately, the juices will flow out, making the steak dry and flavorless. By resting the steak, the juices are allowed to redistribute, making the steak more tender and flavorful.
How to Rest a Steak
To rest a steak, remove it from the heat and place it on a plate or cutting board. Cover the steak with foil and let it rest for 5-10 minutes. This will allow the juices to redistribute, making the steak more tender and flavorful.
The Benefits of Resting a Steak
- More tender and flavorful steak
- Reduced risk of overcooking
- Easier to slice and serve
Cooking a Medium Rare Steak: A Step-by-Step Guide
Cooking a medium rare steak can be a daunting task, but with the right techniques and tools, it can be achieved with ease. Here is a step-by-step guide on how to cook a medium rare steak:
- Choose the right steak: Look for a steak that is 1-1.5 inches (2.5-3.8 cm) thick and has a good balance of marbling and tenderness.
- Preheat the heat source: Preheat the grill, pan, or oven to the desired temperature.
- Season the steak: Season the steak with salt, pepper, and any other desired seasonings.
- Cook the steak: Cook the steak for 5-7 minutes per side, or until the internal temperature reaches 130°F – 135°F (54°C – 57°C).
- Rest the steak: Remove the steak from the heat and let it rest for 5-10 minutes.
- Slice and serve: Slice the steak against the grain and serve immediately.
Tips and Tricks for Cooking a Medium Rare Steak
- Use a meat thermometer to ensure the steak reaches the desired temperature.
- Don’t press down on the steak with a spatula, as this can squeeze out the juices.
- Use a cast-iron pan, as it retains heat well and can help to achieve a nice crust on the steak.
- Don’t overcrowd the pan, as this can lower the temperature and affect the cooking time.
Common Mistakes to Avoid
- Overcooking the steak
- Undercooking the steak
- Not resting the steak
- Pressing down on the steak with a spatula
By following these tips and techniques, you can achieve a perfect medium rare steak that is juicy, flavorful, and tender. Remember to always use a meat thermometer to ensure the steak reaches the desired temperature, and don’t be afraid to experiment with different seasonings and heat sources to find your perfect steak.
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 pink color throughout the steak, while also ensuring that it is cooked enough to be safe to eat. It’s worth noting that the internal temperature of the steak will continue to rise slightly after it is removed from the heat, so it’s best to aim for an internal temperature of 128°F (53°C) to 132°F (56°C) when cooking.
To check the internal temperature of the steak, use a meat thermometer to insert into the thickest part of the steak. Avoid touching any fat or bone, as this can affect the accuracy of the reading. If you don’t have a meat thermometer, you can also use the finger test, where you press the steak gently with your finger. A medium rare steak should feel soft and springy to the touch.
How do I choose the right cut of steak for a medium rare?
When choosing a cut of steak for a medium rare, look for cuts that are at least 1-1.5 inches (2.5-3.8 cm) thick. This will allow for even cooking and a nice pink color throughout. Some popular cuts of steak that are well-suited for medium rare include ribeye, strip loin, and filet mignon. Avoid cuts that are too thin, such as sirloin or flank steak, as these can become overcooked quickly.
It’s also important to consider the quality of the steak when choosing a cut. Look for steaks that are labeled as “grass-fed” or “dry-aged,” as these tend to have more marbling and a more complex flavor profile. Avoid steaks that are labeled as “select” or “standard,” as these may be lower quality and less tender.
What is the best way to season a steak for medium rare?
The best way to season a steak for medium rare is to use a simple seasoning blend that enhances the natural flavor of the steak. A classic seasoning blend includes salt, pepper, and garlic powder, but you can also add other seasonings such as paprika, thyme, or rosemary. Avoid using too much seasoning, as this can overpower the flavor of the steak.
When seasoning the steak, make sure to season both sides evenly. You can also let the steak sit at room temperature for 30 minutes to 1 hour before cooking to allow the seasonings to penetrate the meat. This will help to create a more complex flavor profile and a tender, juicy texture.
How do I cook a medium rare steak in a skillet?
To cook a medium rare steak in a skillet, heat a skillet or cast-iron pan over high heat until it is almost smoking. Add a small amount of oil to the pan, such as canola or vegetable oil, and swirl it around to coat the bottom. Place the steak in the pan and sear for 2-3 minutes per side, depending on the thickness of the steak.
After searing the steak, reduce the heat to medium-low and continue cooking to the desired level of doneness. Use a meat thermometer to check the internal temperature of the steak, and remove it from the heat when it reaches 128°F (53°C) to 132°F (56°C). Let the steak rest for 5-10 minutes before slicing and serving.
Can I cook a medium rare steak in the oven?
Yes, you can cook a medium rare steak in the oven. To do this, preheat your oven to 400°F (200°C). Place the steak on a baking sheet or broiler pan and season with your desired seasonings. Place the steak in the oven and cook for 8-12 minutes, depending on the thickness of the steak.
Use a meat thermometer to check the internal temperature of the steak, and remove it from the oven when it reaches 128°F (53°C) to 132°F (56°C). Let the steak rest for 5-10 minutes before slicing and serving. Cooking a steak in the oven can be a great way to achieve a medium rare temperature, as it allows for even cooking and a tender, juicy texture.
How do I prevent a medium rare steak from becoming overcooked?
To prevent a medium rare steak from becoming overcooked, make sure to cook it to the correct internal temperature. Use a meat thermometer to check the internal temperature of the steak, and remove it from the heat when it reaches 128°F (53°C) to 132°F (56°C). It’s also important to not press down on the steak with your spatula while it is cooking, as this can squeeze out juices and make the steak tough.
Another way to prevent overcooking is to use a cast-iron pan or a skillet with a heat diffuser. These types of pans distribute heat evenly and can help to prevent hotspots that can cause the steak to become overcooked. Finally, make sure to let the steak rest for 5-10 minutes before slicing and serving, as this will help the juices to redistribute and the steak to retain its tenderness.
How do I slice a medium rare steak?
To slice a medium rare steak, use a sharp knife and slice against the grain. Slicing against the grain means slicing in the direction of the lines of muscle in the steak. This will help to create a tender and juicy texture. Slice the steak into thin slices, about 1/4 inch (6 mm) thick.
When slicing the steak, make sure to slice it when it is still warm. This will help the juices to flow and the steak to retain its tenderness. You can also slice the steak on a bias, or at an angle, to create a more visually appealing presentation. Finally, serve the steak immediately, as this will help to preserve its flavor and texture.