Cooking a steak medium-rare involves searing the outside while keeping the inside warm, red, and juicy. Here's a general guideline, though cooking times can vary depending on steak thickness, type, and cooking method.
Understanding Doneness:
- Medium-Rare: A warm red center with a good sear on the outside. Aim for an internal temperature of 130-135°F (54-57°C).
General Cooking Times (Stovetop and Oven Combination - assumes a 1-inch thick steak):
| Doneness | Time per side (Stovetop Searing) | Oven Time (at 400°F/200°C) | Internal Temp (F/C) |
|---|---|---|---|
| Blue | 1½ minutes | Not Recommended | 115-120°F / 46-49°C |
| Rare | 2¼ minutes | ~3-4 minutes | 120-130°F / 49-54°C |
| Medium-Rare | 3¼ minutes | ~4-6 minutes | 130-135°F / 54-57°C |
| Medium | 4½ minutes | ~6-8 minutes | 135-145°F / 57-63°C |
Detailed Instructions (Stovetop and Oven Method):
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Prepare the Steak: Pat the steak dry with paper towels. This helps with searing. Season generously with salt and pepper (or your preferred seasoning).
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Sear the Steak: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until it's very hot. Add a high-smoke-point oil like canola or avocado oil. Carefully place the steak in the hot skillet.
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Cook Each Side: Cook for approximately 3¼ minutes per side to develop a good crust.
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Finish in the Oven (Recommended for thicker steaks): Transfer the skillet to a preheated oven at 400°F (200°C). Cook for approximately 4-6 minutes, depending on the thickness of the steak and your desired level of doneness.
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Use a Meat Thermometer: The most accurate way to ensure medium-rare is to use a meat thermometer. Insert it into the thickest part of the steak, avoiding bone. Aim for an internal temperature of 130-135°F (54-57°C).
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Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
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Slice and Serve: Slice the steak against the grain and serve immediately.
Important Considerations:
- Steak Thickness: Thicker steaks require longer cooking times, especially in the oven. Adjust cooking times accordingly.
- Type of Steak: Different cuts of steak cook differently. Tenderloin cooks faster than tougher cuts like ribeye.
- Stovetop Heat: Adjust the heat as needed to prevent burning.
- Resting Time: Don't skip the resting period! It's crucial for a juicy steak.
By following these steps and using a meat thermometer, you can consistently cook a delicious medium-rare steak.
