Steaming Medium-Rare: The Art Of Perfectly Cooked Meat

Cooking the perfect medium-rare steak is an art form. With just a few simple steps, you can achieve a juicy, tender, and flavourful steak that rivals any you'd find at a high-end steakhouse. Here's a step-by-step guide to help you master the art of cooking a perfect medium-rare steak.

First, choose your cut of steak. Prime cuts like New York Strip, Ribeye, or Filet Mignon are ideal for pan-searing due to their quick-cooking nature. Seasoning your steak is crucial. Be generous with salt and pepper to create a delicious crust. Don't be shy with the salt, as it enhances the flavour. Use freshly ground black pepper for the best results.

Now, it's time to heat up your pan. Cast iron or stainless steel pans are excellent choices. Get the pan very hot over medium-high heat. Add oil with a high smoke point, like vegetable oil, and wait until it shimmers. Carefully place your steak in the pan, ensuring it sizzles. Leave it undisturbed for a few minutes to develop a brown crust.

Flip your steak when it easily releases from the pan, usually after about 3 minutes. Cook the other side for an additional 3 to 4 minutes for a medium-rare steak. During the final minute, add a delicious touch of butter and fresh thyme (optional but recommended).

Transfer your steak to a cutting board and let it rest for 5 to 10 minutes. This resting period is crucial, as it allows the juices to redistribute, ensuring a juicy and tender steak. Finally, slice your steak against the grain and serve it with the resting juices poured over for a mouthwatering medium-rare delight.

For thicker cuts, you can sear the steak in a hot pan and then finish it in the oven at 400°F for 6 to 8 minutes to achieve the perfect medium-rare doneness. A meat thermometer is your best friend when cooking steak. For medium-rare, aim for an internal temperature of 130°F to 135°F.

How to cook a medium-rare steak in the oven

Preparation

Take your steak out of the fridge and let it come up to room temperature. Choose a thick (2-2.5cm) ribeye or sirloin steak with some fat running through it. Pat the steak dry with paper towels. Rub the steak with olive oil and season generously with salt and pepper on both sides.

Cooking

Preheat your oven to 400°F/200°C. Place a heavy-based cast-iron skillet or frying pan on the stovetop over high heat. You want the pan to be very hot before you add the steak.

When the pan is hot, place the steak in the pan and sear for 3-4 minutes on each side, turning every minute, until a brown crust forms. If you are cooking a thicker cut of meat, you may want to sear only one side in the pan before transferring to the oven.

Finishing and Resting

Transfer the steak to the oven and roast for 8-10 minutes for a 1-inch thick steak, or until a meat thermometer inserted into the thickest part of the steak reads 135°F/57°C.

Remove the steak from the oven and let it rest for at least 5 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and juicy steak.

Tips

• If you want a nice char on your steak, make sure the pan is very hot before adding the steak.
• Don't overcrowd the pan—cook no more than two steaks at a time.
• Oil and season the steak, not the pan, to ensure an even coating.
• Use freshly ground black pepper that is a little coarse. Avoid fine pepper powder as this may burn.
• Rest the steak for at least as long as you cooked it.

How to cook a medium-rare steak on a stovetop

Ingredients and equipment:

• A thin, boneless steak, between 1 and 1 1/2 inches thick.
• Paper towels
• Tongs
• Instant-read thermometer
• Heavy-bottomed skillet (stainless steel or cast iron)
• Oil (vegetable, avocado, canola, or extra light olive oil)
• Butter
• Aromatics and herbs (e.g. fresh rosemary and garlic)
• Salt and pepper, for seasoning
• An exhaust fan

Method:

Take your steak out of the refrigerator about 20 minutes to an hour before cooking to ensure it cooks evenly.

Pat the steak dry with paper towels to remove any excess moisture, which will help achieve a nice crust.

Season the steak generously with salt and pepper on both sides. Some recipes suggest seasoning the steak 30 minutes before cooking, or even salting it 18-24 hours before and letting it rest in the fridge.

Turn on your exhaust fan and heat your heavy-bottomed skillet on medium-high to high heat until very hot.

Add oil to the pan. You'll know it's hot enough when it begins to shimmer and move fluidly.

Place the steak in the pan, releasing it away from you to avoid oil splatter. It should sizzle.

Leave the steak undisturbed for a few minutes to develop a brown crust. You can press it down occasionally to ensure good contact with the pan.

When the steak releases easily and the bottom is deep brown (usually about 3 minutes), flip it and cook the other side for 2-4 minutes for rare to medium-rare.

During the last minute of cooking, add butter, aromatics, and herbs to the pan. Baste the steak with the butter.

Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute and ensures the steak retains its juices when sliced.

Slice the steak thinly against the grain and serve.

Tips:

• If you are using a thicker steak, you may need to finish it in the oven at 425 degrees Fahrenheit for about 10 minutes.
• For a more well-done steak, reduce the heat to medium-low and continue cooking, flipping the steak over every minute or so until it reaches your desired temperature.
• To check the steak is cooked to your liking, use an instant-read thermometer. For medium-rare, the internal temperature should be around 130-135 degrees Fahrenheit.
• If you want to add extra flavor, you can baste the steak with butter and herbs, or bacon fat.
• To prevent sticking, use a cast-iron pan, as it can withstand high temperatures.
• To prevent oil splatter, use only a small amount of oil (around half a tablespoon).

How to check if your steak is medium-rare

There are several ways to check if your steak is medium-rare without using a thermometer.

One way is to use your hand. Touch your thumb to your middle finger. The flesh beneath your thumb should give a little more. This is what a medium-rare steak should feel like.

Another way is to press on the steak with your fingertips. A medium-rare steak will have a little more "give" than a rare steak.

Finally, you can also check the colour of the steak. A medium-rare steak will have a warm, red centre.

It's important to note that everyone's hands are different, so the finger test may not be completely accurate. The most fool-proof way to check if your steak is medium-rare is to use an instant-read thermometer. A medium-rare steak will have an internal temperature of 130° to 135°F.

How to choose the right cut of meat for a medium-rare steak

Choosing the right cut of meat is essential for a perfect medium-rare steak. Here are some factors to consider when making your selection:

Thickness:

The thickness of the steak matters when cooking to achieve the perfect medium-rare. Thicker cuts, such as those at least 1-inch thick, give you more time to work with and reduce the risk of overcooking.

Marbling:

Marbling refers to the white lines of fat running through the steak, and it is crucial for tenderness and flavour. Look for nice, thin lines of marbling rather than large chunks of fat.

Part of the Cow:

The different parts of the cow offer varying levels of tenderness. Cuts from the rib or short loin, such as T-bone, ribeye, strip steak, and tenderloin, are generally more tender as they come from less worked muscles.

USDA Grading:

The USDA grades beef as prime, choice, or select. Prime cuts, which come from young and well-fed cows, have the most marbling and are the highest quality. Choice beef is still high-quality but has less marbling. Select beef is the leanest option with the least amount of marbling.

Dry Aging:

Dry-aged meat tends to be more expensive, but it can add depth of flavour and tenderness. This process involves exposing the meat to controlled temperatures and air for 30 to 45 days.

Personal Preference:

Remember, the "best" cut of steak is subjective and depends on your taste preferences. Some people prefer the beefier flavour of cuts like sirloin, while others might like the intense marbling of ribeye.

How to season a medium-rare steak

A medium-rare steak is a beautiful thing: a warm, red centre that's juicy and full of beefy flavour, with a crispy, golden-brown crust. Here's how to season your steak for a perfect medium-rare result.

Choose Your Steak

First, choose a good-quality, thick (2-2.5cm) ribeye or sirloin steak with some fat running through it. You can also go for a New York strip, or filet mignon. Look for thin veins of fat that will render down during cooking, resulting in a juicy steak. Avoid big veins of gristle, which will be chewy and rubbery even after cooking.

Prepare Your Steak

Take your steak out of the fridge an hour before cooking to bring it to room temperature. Pat the steak dry with paper towels. Any moisture on the exterior must evaporate before the meat begins to brown.

Seasoning

Now, season your steaks generously on both sides with salt and pepper. Don't be shy! The seasoning will stick to the surface and help create a delicious crust. Use freshly ground black pepper that's a little coarse. You may think it's too much pepper, but the flavour will cook into the steak.

Cook Your Steak

Heat a heavy-based cast-iron pan over medium-high heat until it's very hot. Add your oil of choice (something with a high smoke point like vegetable or sunflower oil) and wait until it shimmers and moves fluidly in the pan.

Place your steak in the pan and sear for 3-4 minutes on each side for a 1-inch steak, turning every minute to ensure even cooking. You're looking for a brown crust to form. If your steak has fat on the sides, use tongs to render it down and sear for 1-2 minutes on each side.

Reduce the heat to medium and add butter, garlic, and herbs if you wish. Baste the steak with the melted butter and continue to cook until the steak is 10 degrees away from your desired temperature.

Rest Your Steak

Transfer your steak to a cutting board and loosely cover with foil. Allow the steak to rest for 5-10 minutes before slicing. This lets the juices redistribute, making your steak juicy and tender.

Serve

Slice your steak into 1/2 to 1-inch-thick strips and serve with the extra butter sauce from the pan. Enjoy!

Frequently asked questions