Cooking a perfect medium rare steak on the stove can be a daunting task, especially for those who are new to cooking. However, with the right techniques and a bit of practice, you can achieve a deliciously cooked steak that will impress even the most discerning palates. In this article, we will take you through the steps to cook a perfect medium rare steak on the stove, including the importance of choosing the right cut of meat, preparing the steak, and cooking it to perfection.
Choosing the Right Cut of Meat
When it comes to cooking a perfect medium rare steak, the type of meat you choose is crucial. Look for a high-quality steak that is at least 1-1.5 inches thick. This will ensure that the steak cooks evenly and retains its juiciness. Some popular cuts of meat that are ideal for medium rare steak include:
- Ribeye: Known for its rich flavor and tender texture, ribeye is a popular choice for steak lovers.
- Filet Mignon: A tender and lean cut of meat, filet mignon is perfect for those who prefer a milder flavor.
Understanding the Different Levels of Doneness
Before we dive into the cooking process, it’s essential to understand the different levels of doneness. A medium rare steak is cooked to an internal temperature of 130-135°F (54-57°C). Here’s a breakdown of the different levels of doneness:
| Level of Doneness | Internal Temperature |
|---|---|
| Rare | 120-125°F (49-52°C) |
| Medium Rare | 130-135°F (54-57°C) |
| Medium | 140-145°F (60-63°C) |
| Medium Well | 150-155°F (66-68°C) |
| Well Done | 160-170°F (71-77°C) |
Preparing the Steak
Once you’ve chosen the right cut of meat, it’s time to prepare the steak for cooking. 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 about 30-45 minutes. This will help the steak cook more evenly.
Seasoning the Steak
Sprinkle both sides of the steak with salt and pepper. You can also add any other seasonings you like, such as garlic powder or paprika.
Drying the Steak
Use a paper towel to gently pat the steak dry on both sides. This will help create a crispy crust on the steak.
Cooking the Steak
Now that the steak is prepared, it’s time to cook it. Here’s a step-by-step guide to cooking a perfect medium rare steak on the stove:
Heating the Skillet
Heat a skillet or cast-iron pan over high heat. You can test the heat by flicking a few drops of water onto the pan. If they sizzle and evaporate quickly, the pan is ready.
Adding Oil to the Pan
Add a small amount of oil to the pan, just enough to coat the bottom. You can use any type of oil you like, such as olive or vegetable oil.
Searing the Steak
Place the steak in the pan and sear it for 2-3 minutes on each side. You want to get a nice crust on the steak.
Finishing the Steak
After searing the steak, reduce the heat to medium-low and continue cooking it to your desired level of doneness. Use a meat thermometer to check the internal temperature of the steak.
Letting the Steak Rest
Once the steak is cooked to your liking, remove it from the pan and let it rest for 5-10 minutes. This will allow the juices to redistribute and the steak to retain its tenderness.
Tips and Variations
Here are a few tips and variations to help you take your steak game to the next level:
Using a Cast-Iron Pan
Cast-iron pans are ideal for cooking steak because they retain heat well and can achieve a nice crust on the steak.
Adding Aromatics to the Pan
Add some aromatics to the pan, such as garlic or onions, to give the steak extra flavor.
Trying Different Cuts of Meat
Experiment with different cuts of meat, such as flank steak or skirt steak, to find your favorite.
Adding a Sauce or Marinade
Add a sauce or marinade to the steak to give it extra flavor. Some popular options include Béarnaise sauce or a soy-ginger marinade.
Conclusion
Cooking a perfect medium rare steak on the stove requires a bit of practice and patience, but with the right techniques and a bit of know-how, you can achieve a deliciously cooked steak that will impress even the most discerning palates. Remember to choose the right cut of meat, prepare the steak properly, and cook it to the right temperature. With a bit of practice, you’ll be cooking like a pro in no time.
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 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 may reach an internal temperature of 140°F (60°C) or more after it has been removed from the heat, even if it was only cooked to 130°F (54°C) initially.
What type of steak is best suited for cooking on the stovetop?
The best type of steak for cooking on the stovetop is a high-quality cut that is at least 1-1.5 inches (2.5-3.8 cm) thick. This thickness allows for even cooking and helps to prevent the steak from becoming overcooked or burnt. Some popular steak cuts that are well-suited for stovetop cooking include ribeye, strip loin, and filet mignon.
When selecting a steak, look for one that has a good balance of marbling (fat distribution) and tenderness. A steak with too much marbling may be too fatty and difficult to cook evenly, while a steak that is too lean may be tough and lacking in flavor.
How do I prepare the steak for cooking on the stovetop?
To prepare the steak for cooking on the stovetop, start by bringing it to room temperature. This helps to ensure that the steak cooks evenly and prevents it from becoming overcooked or undercooked in certain areas. Next, pat the steak dry with a paper towel to remove any excess moisture. This helps to create a crispy crust on the steak during cooking.
Season the steak with your desired seasonings, such as salt, pepper, and any other herbs or spices you like. Be sure to season the steak liberally, as this will help to bring out the natural flavors of the meat. Finally, heat a skillet or cast-iron pan over high heat and add a small amount of oil to the pan.
What type of pan is best for cooking a steak on the stovetop?
The best type of pan for cooking a steak on the stovetop is a skillet or cast-iron pan. These pans are ideal for cooking steaks because they retain heat well and can achieve a high temperature, which is necessary for searing the steak. A stainless steel or carbon steel pan can also be used, but they may not retain heat as well as a cast-iron pan.
When selecting a pan, look for one that is heavy and has a thick bottom. This will help to distribute heat evenly and prevent the pan from becoming too hot or too cold in certain areas. Avoid using a non-stick pan, as these pans are not suitable for high-heat cooking and may become damaged.
How do I cook the steak to achieve a perfect medium rare?
To cook the steak to achieve a perfect medium rare, heat the pan over high heat and add a small amount of oil to the pan. Once the oil is hot, add the steak to the pan and sear it 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 it 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 130°F (54°C) to 135°F (57°C) for medium rare. Let the steak rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute and the steak to retain its tenderness.
How do I prevent the steak from becoming overcooked or burnt?
To prevent the steak from becoming overcooked or burnt, it’s essential to cook it over high heat and to not overcrowd the pan. Cooking the steak over high heat helps to sear the outside quickly, while cooking it in a pan that is not overcrowded allows for even cooking and prevents the steak from steaming instead of searing.
Also, be sure to not press down on the steak with your spatula while it is cooking, as this can cause the juices to be pushed out of the steak and make it become tough and dry. Finally, use a thermometer to check the internal temperature of the steak, and remove it from the heat when it reaches the desired level of doneness.
How do I let the steak rest after cooking?
To let the steak rest after cooking, remove it from the heat and place it on a plate or cutting board. Tent the steak with aluminum foil to keep it warm and prevent it from losing its juices. Let the steak rest for 5-10 minutes, depending on the thickness of the steak and the level of doneness.
During this time, the juices will redistribute throughout the steak, and the meat will retain its tenderness. After the steak has rested, slice it against the grain and serve it immediately. This allows the steak to be served at its best, with a tender and juicy texture and a flavorful crust.