Mastering The Medium-Rare Steak: A Guide To Perfection

Cooking the perfect medium-rare steak is an art, but it's simple once you know the tricks. First, take the meat out of the fridge 30-40 minutes before cooking and dry it with paper towels. This will bring it to room temperature, ensuring even cooking and the perfect outer crust. Next, salt your steaks. For the most flavourful and tender results, do this at least 40 minutes before cooking, or even the night before.

When you're ready to cook, heat a large frying pan or BBQ to a high heat. Place the steaks in the pan and cook for 3-4 minutes on each side for a 1-inch steak, or until a brown crust has formed. If you're cooking thicker steaks, sear the steaks and then move them to a low-heat area to finish cooking.

To check if your steak is medium-rare, insert a thermometer into the centre of the meat. It should be 130-140°F. You can also use the touch test: press the tip of your index finger to your thumb and poke the fleshy part of your palm underneath with your other hand. This is what a medium-rare steak should feel like.

Take the steak out of the fridge 30-40 minutes before cooking

Taking your steak out of the fridge and letting it sit for 30-40 minutes before cooking is a crucial step in the process of cooking the perfect medium-rare steak. This is because cooking a freezing cold steak can often result in a bad outcome. Steaks cook from the outside in, meaning the outside will always cook faster than the middle. This can lead to an overcooked exterior and a cold interior.

Leaving your steak out for 30-40 minutes will help to bring it to a more appropriate temperature for cooking evenly. This will help to ensure that the outside of the meat does not burn and the inside isn't cold. However, it is important to note that you should not aim to bring your steak to room temperature, as this can encourage the growth of bacteria, resulting in food poisoning. Instead, think of it as taking the edge off the chill.

The temperature of your room will also play a part in how long you should leave your steak out for. For example, in a hot climate, you may only need to leave your steak out for a shorter amount of time.

Use a cast-iron skillet or a grill

Cooking a Medium-Rare Steak Using a Cast-Iron Skillet or a Grill

Preparation

Before cooking, ensure your steak is completely thawed. For best results, it is recommended to thaw your steak in the refrigerator for at least 24 hours. Once thawed, remove the steak from the refrigerator and let it sit for 20 to 40 minutes to bring it to room temperature.

Seasoning

For seasoning, you can use salt and pepper or a steak seasoning blend. If you want to get creative, you can make a compound butter by combining butter with salt, fresh herbs, and garlic. Store it in an airtight container and add a spoonful to the cooked steak before serving.

Cooking

For cooking, you will need a cast-iron skillet or a grill. Heat the cast-iron skillet over high heat for about 5 minutes until it is scorching hot. Alternatively, preheat your grill to a high temperature.

Add 1-2 tablespoons of vegetable oil or butter to the pan and immediately place your steak in the hot skillet or on the grill. For a cast-iron skillet, the oil should be enough to coat the bottom of the pan.

Cook the steak for about 4-5 minutes on each side for a 1-inch steak or until it reaches your desired level of doneness. You can use an instant-read thermometer to check the internal temperature of the steak. For medium-rare, aim for an internal temperature of 130°F to 135°F.

Resting

After cooking, remove the steak from the heat and let it rest for 5-10 minutes before serving. Cover it loosely with foil to keep it warm. During this time, the temperature of the steak will continue to rise by about 5°F, and the juices will redistribute, making the steak moist and juicy.

Carving and Serving

Once the steak has rested, use a sharp carving knife to slice it. Serve the steak with a drizzle of the pan juices or your favourite steak sauce.

Tips for a Perfect Medium-Rare Steak:

• Always pat your steaks dry before seasoning and cooking to ensure a nice crust forms.
• Don't skip the resting step, as it is crucial for locking in the juices and keeping the steak tender.
• Preheat your cast-iron skillet for several minutes before adding the steaks to ensure even cooking.
• Use a high-smoke-point oil like canola or avocado oil to prevent it from burning.
• If using a grill, you can try the indirect heat method for thicker steaks.

Sear the steak for 3-5 minutes on each side

Now that you've got your ingredients ready and your pan is hot, it's time to sear the steak. Place your room-temperature steak in the pan and leave it to cook on one side for 3-5 minutes. You want to leave it undisturbed so that a brown crust can develop—this is what will give your steak that delicious flavour and texture.

After 3-5 minutes, your steak should be ready to flip. You'll know it's ready when the steak lifts off the pan easily and has a deep brown colour. Flip the steak and leave it to cook on the other side for another 3-5 minutes. If you like your steak rare, you can cook it for 3 minutes on each side, but for medium-rare, 4 minutes on each side should do the trick.

Use a meat thermometer to check the internal temperature

Using a meat thermometer is the best way to get an accurate reading of your steak's internal temperature.

First, bring your steak to room temperature before placing it on the grill. This ensures that the steak cooks evenly.

Then, when your steak is on the grill, insert the thermometer probe into the thickest part of the steak, avoiding any bones, fat, or gristle. The thickest part of the steak is usually the centre, and it will be the coolest.

If you are cooking a wider steak, you should also check the temperature from the sides. To do this, insert the probe from the side, aiming to hit the centre of the steak.

When using a meat thermometer, you should aim for a final internal temperature of 130-135°F (54-57°C) for a medium-rare steak. However, remember that the steak will continue to cook for a few minutes after you remove it from the heat source, so you should take it off the grill at around 125°F.

A digital thermometer is the best option, as it can read the temperature quickly and accurately.

Let the steak rest for 5-10 minutes before serving

Allowing your steak to rest for 5-10 minutes before serving is an essential step in the cooking process. This is because the internal juices of the steak constrict during cooking, and resting the steak allows these juices to reabsorb and redistribute. If you cut into the steak immediately after cooking, the juices will pour out, leaving you with a dry cut of meat.

Resting the steak for 5-10 minutes also allows the steak to cool down. The goal is for the centre to be between 120-130 degrees Fahrenheit and the exterior between 125-140 degrees Fahrenheit. This temperature range ensures that the muscle fibres of the steak have relaxed enough for the juices to redistribute, so that they are retained within the steak rather than spilling out onto the plate.

Resting the steak also allows for carryover cooking, where the outer layers of the steak cool while the temperature in the centre continues to rise. This means that the steak will continue to cook after being removed from the heat source, so it should be removed from the grill when it is 3-5 degrees Fahrenheit below the desired temperature.

In addition to improving the taste and texture of the steak, resting the meat also improves its appearance. If you cut into a steak straight after cooking, you will see a pool of juices spill out. By resting the steak, the juices will be retained within the steak, resulting in a more appetising presentation.

Frequently asked questions