To cook a steak medium-rare, sear it for approximately 3¼ minutes per side.
While the 3¼ minutes per side serves as a general guideline, achieving a perfectly cooked medium-rare steak involves considering several factors beyond just time. Steak thickness, starting temperature, and the heat of your cooking surface all play crucial roles. A meat thermometer is your best friend for ensuring accuracy.
Here's a more comprehensive approach:
Factors Affecting Cooking Time:
- Steak Thickness: Thicker steaks require longer cooking times.
- Starting Temperature: Steaks that start at room temperature will cook faster and more evenly than those straight from the refrigerator. Let your steak sit out for at least 30 minutes before cooking.
- Cooking Method and Heat: A screaming hot cast iron skillet will sear the steak faster than a moderate grill. Adjust timing accordingly.
Internal Temperature is Key:
The most reliable way to gauge doneness is by using a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone.
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-140°F (54-60°C) - Target Temperature
- Medium: 140-150°F (60-66°C)
- Medium-Well: 150-160°F (66-71°C)
- Well-Done: 160°F+ (71°C+)
Remember that the internal temperature of the steak will continue to rise slightly (carryover cooking) even after you remove it from the heat. Take the steak off the heat when it's about 5°F below your target temperature.
General Timing Guidelines Based on Thickness (Using High Heat Searing):
These are rough estimates; always use a meat thermometer for accuracy.
| Steak Thickness | Rare | Medium-Rare | Medium |
|---|---|---|---|
| 1 inch | 2 mins/side | 3 mins/side | 4 mins/side |
| 1.5 inches | 2.5 mins/side | 3.5 mins/side | 4.5 mins/side |
| 2 inches | 3 mins/side | 4 mins/side | 5 mins/side |
Rest Your Steak
After cooking, let the steak rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
