How To Cook Medium Rare Steak

How To Cook Medium Rare Steak: A Guide

A perfectly cooked medium rare steak is the ultimate indulgence for many meat lovers. The tender and juicy texture of a medium rare steak is irresistible, which makes it a popular choice at restaurants and cookouts. However, achieving the perfect medium rare steak can be a challenge, especially if you’re new to cooking meat. Don’t worry, we’re here to help! In this article, we will provide you with a guide on how to cook medium rare steak.

Step 1: Choosing the Right Cut

Choosing the right cut of meat is crucial to preparing the perfect medium rare steak. The ribeye or tenderloin cuts are top picks for the perfect medium rare steak. You can also opt for other cuts like the sirloin and strip loin, but you may need to marinate them first to make them more tender.

Step 2: Prepping the Meat

Before you cook your steak, you need to let it come to room temperature. This can take up to an hour or more, depending on the size of the steak. Take the steak out of the refrigerator and let it sit at room temperature. You can also season the meat with salt, pepper, garlic, and your preferred herbs and spices. This will ensure an even seasoning throughout the meat.

Step 3: Preheating the Grill or Pan

If you are using a grill, preheat it to high heat. If using a frying pan, preheat it over medium-high heat. You want the heat to be high enough to create a sear on the outside of the steak but not too high to cause it to burn.

Step 4: Cooking the Steak

Place the steak on the grill or in the pan and let it sear for 2-3 minutes on each side. After searing, move the steak to a cooler part of the grill or turn down the heat to medium on your pan. Cook for an additional 3-4 minutes on both sides, flipping the steak frequently. Use a meat thermometer to ensure that the internal temperature of the steak reaches between 130-135 degrees Fahrenheit for a perfectly cooked medium-rare steak.

Step 5: Resting the Steak

After cooking, remove the steak from the grill or pan and let it rest for 5-10 minutes before cutting it. This allows the steak to reabsorb the juices, which will make it more tender and flavorful.


1. What is the ideal thickness for a medium-rare steak?

The ideal thickness for a medium rare steak is between 1- 1 ½ inches thick.

2. Is it necessary to use a meat thermometer?

Yes, it is important to use a meat thermometer to ensure that the internal temperature of the steak is between 130-135 degrees Fahrenheit, which is the temperature range for medium-rare steak.

3. Can I use a marinade when cooking a medium-rare steak?

Marinades are not usually required for cuts like the ribeye or tenderloin. However, other cuts like the sirloin and strip loin may benefit from marinating to make them more tender.

4. How can I tell if the steak is cooked to perfection?

Use a meat thermometer to check the internal temperature of the meat. For a medium-rare steak, the temperature should be between 130-135 degrees Fahrenheit.

5. What is the best way to cut a medium-rare steak?

When cutting a medium rare steak, always cut against the grain. This will ensure that the meat is tender and easy to chew.

In conclusion, cooking the perfect medium-rare steak requires the right cut of meat, prepping the meat, preheating the grill or pan, cooking the steak, and allowing it to rest. By following these steps and using a meat thermometer, you can achieve a perfectly cooked medium-rare steak that is juicy, flavorful, and tender. Remember to always cut against the grain for optimal tenderness.

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