To fry a steak rare, aim for approximately 1½ minutes per side over high heat.
Here's a breakdown of how to achieve a perfectly rare fried steak:
Understanding "Rare"
A rare steak should have a deep red center, be warm to the touch, and have a nicely browned crust. It's important to remember that cooking times can vary based on steak thickness, pan material, and heat source.
Steps to Fry a Steak Rare:
- Choose the Right Cut: Select a steak that's at least 1 inch thick. Good options include ribeye, New York strip, or filet mignon.
- Prep the Steak: Take the steak out of the refrigerator at least 30 minutes before cooking. Pat it dry with paper towels; this helps achieve a better sear. Season generously with salt and freshly ground black pepper.
- Heat Your Pan: Use a heavy-bottomed skillet, preferably cast iron. Place the pan over high heat until it's smoking hot.
- Add Oil: Add a high smoke point oil, such as canola or vegetable oil, to the hot pan. You only need enough to coat the bottom.
- Sear the Steak: Carefully place the steak in the hot pan. Sear for approximately 1½ minutes on one side. Avoid moving the steak around to develop a good crust.
- Flip and Sear: Flip the steak and sear for another 1½ minutes on the other side.
- Check the Temperature (Optional): For a truly accurate result, use a meat thermometer. Rare steaks should reach an internal temperature of 125-130°F (52-54°C). Insert the thermometer into the thickest part of the steak.
- Rest: Remove the steak from the pan and place it on a cutting board. Let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful result.
- Slice and Serve: Slice the steak against the grain and serve immediately.
Additional Tips for Success:
- Don't overcrowd the pan: Cook one steak at a time to maintain high heat.
- Use a reliable thermometer: A digital thermometer is the best way to ensure accurate cooking.
- Adjust cooking time based on thickness: Thicker steaks will require slightly longer cooking times.
- Consider adding aromatics: During the last 30 seconds of cooking, you can add butter, garlic, and herbs like thyme or rosemary to the pan for extra flavor. Baste the steak with the melted butter.
Doneness Temperatures:
| Doneness | Internal Temperature |
|---|---|
| Rare | 125-130°F (52-54°C) |
| Medium Rare | 130-140°F (54-60°C) |
| Medium | 140-150°F (60-65°C) |
Remember that resting the steak will cause the internal temperature to rise slightly, so remove it from the heat when it's a few degrees below your target temperature.
