How Long to Cook Steak Medium Rare: Perfect Guide for Beginners

You’ve decided to take your cooking skills to the next level and tackle the classic: steak. It’s a dish that always impresses, and let’s be honest, there’s nothing quite like a juicy, perfectly cooked steak. But for a newbie, knowing how long to cook it for can feel like a gamble. You don’t want to end up with a tough, overcooked slab of meat, do you? Fear not, my friend! I'm here to share my experience and guide you through the journey of cooking a medium-rare steak like a pro.

Let’s be honest, I’ve had my fair share of steak disasters. Once, I completely overcooked a beautiful piece of ribeye, and it ended up as dry as a desert. Another time, I tried to sear a sirloin, but it turned into a charcoal-like brick. But through trial and error, I’ve learned a thing or two about nailing the perfect medium-rare steak. Let’s dive into it together, shall we?

(Part 1) Choosing Your Weapon: The Steak

First things first, we need to pick our weapon. That’s right, the steak! Now, there’s a whole world of cuts out there, each with its own unique flavour and texture. But for a beginner, I’d recommend going with something forgiving, like a ribeye or sirloin. These cuts are typically more marbled, which means they’ll stay juicy even if you slightly overcook them. Marbling refers to the streaks of fat within the meat, which melt during cooking and add flavour and moisture.

A Quick Guide to steak cuts

Here’s a quick rundown of some popular steak cuts and their characteristics, so you can pick the perfect cut for your next steak adventure:

1. Ribeye: This is a classic choice for its rich marbling and tender texture. It’s known for its buttery flavour and is great for grilling or pan-frying. The ribeye comes from the rib section of the cow, and it’s a truly indulgent cut, often considered the king of steaks.
2. Sirloin: A leaner cut with a good balance of flavour and tenderness. It’s a good choice for those who prefer a less fatty steak. The sirloin comes from the loin section of the cow and is a versatile cut that can be cooked in many ways.
3. new york strip: A lean and flavorful cut with a nice, wide surface area that’s perfect for grilling. It’s often called a “strip steak” and has a rich, beefy flavour.
4. filet mignon: The most tender cut, but also the most expensive. It’s known for its delicate flavour and melt-in-your-mouth texture. This cut comes from the tenderloin, which is a long, narrow muscle that runs along the backbone of the cow.
5. flank steak: A tougher cut that requires some extra attention. It’s best for marinating and grilling. The flank steak comes from the belly of the cow and is a great option for grilling or stir-frying because it has a lot of flavour.

For this guide, we’ll be focusing on ribeye and sirloin. They are both readily available at most grocery stores and are relatively forgiving cuts to work with.

(Part 2) The Perfect steak temperature: Medium-Rare

Now, let’s talk about the coveted medium-rare. What does it mean, anyway? Well, it means that the inside of the steak should be cooked to a temperature between 130°F and 135°F (54°C and 57°C). It’ll have a reddish-pink center and be soft, juicy, and delicious.

Think of it like this: If you cut into a medium-rare steak, the center will be a lovely shade of pink, not completely grey. The texture will be tender and slightly springy, not firm and chewy. It’s the perfect balance between cooked and raw.

steak doneness chart

Here’s a handy table to help you visualize the different levels of doneness and their corresponding temperatures. This table can help you understand the different levels of doneness and choose the one that suits your taste:

Remember, these are just guidelines. The ideal internal temperature might vary depending on the thickness of the steak and your personal preference. Don’t be afraid to experiment and find what you like best.

(Part 3) Getting Ready: Tools of the Trade

Now that we’ve got our steak and a clear understanding of medium-rare, it’s time to gather our tools. You don’t need a fancy kitchen to cook a great steak. Here are the essentials:

Essential kitchen tools

1. cast iron skillet or heavy-bottomed pan: For searing the steak. A cast iron skillet is ideal because it retains heat incredibly well and allows for a beautiful, crispy sear. But, if you don't have a cast iron skillet, a heavy-bottomed pan will also work well.
2. meat thermometer: Essential for checking the internal temperature of the steak. This is especially important for beginners. It will help you avoid overcooking and ensure that your steak is cooked to your liking.
3. Tongs: For flipping and moving the steak around the pan or grill without piercing it and letting out the juices. Tongs with a good grip are essential for flipping a steak without it slipping.
4. Cutting board: For prepping the steak and resting it. Choose a sturdy, non-porous cutting board that can withstand the weight of the steak and won't absorb any juices.
5. Butter, oil, or other cooking fat: For searing and basting. Butter is a classic choice for steak, but you can also use olive oil, avocado oil, or even a blend of fats for added flavor and moisture.
6. Salt and pepper: The basics for seasoning. Freshly ground black pepper is the best choice, but you can also add other spices like smoked paprika or garlic powder for extra flavor.

Optional but highly recommended:

1. Grill: For outdoor cooking and a smoky flavour. A grill can add a delicious smoky flavour to your steak, but it's not essential. If you're not using a grill, you can still achieve a smoky flavour by using smoked paprika or other smoky spices.
2. Garlic, herbs, spices: For flavouring the steak. Experiment with different herbs and spices, such as rosemary, thyme, oregano, garlic, or a blend of your favorite flavours.
3. Wine, broth, or other liquids: For deglazing the pan and creating a sauce. Deglazing the pan after cooking your steak with wine, broth, or other liquids can create a flavorful sauce that will add another layer of deliciousness to your meal.

Don’t feel overwhelmed if you don’t have everything on the list. You can certainly adapt and make do with what you have. For instance, you can use a regular pan instead of a cast iron skillet, but keep in mind that it might not get as hot. And if you’re not using a grill, you can still achieve a smoky flavour by using smoked paprika or other smoky spices.

(Part 4) Prepping the Steak for Victory

Now that we’ve got all our tools ready, it’s time to get our steak prepped. The key here is to let the steak come to room temperature before cooking. This ensures that it cooks evenly and doesn’t get cold spots. I usually take the steak out of the fridge about 30 minutes before I start cooking. Imagine a scenario where you put a cold steak into a scorching hot pan. The outside will cook quickly, but the inside won't have a chance to heat up evenly. Bringing the steak to room temperature helps prevent this issue, allowing the steak to cook evenly and consistently.

Prepping the Steak: A Step-by-Step Guide

1. Pat the steak dry with paper towels: This will help it sear properly and develop a nice crust. A dry surface allows the steak to brown beautifully without steaming, resulting in a delicious, crispy crust.
2. Season generously with salt and pepper: Don’t be afraid to use plenty of salt and pepper. They’ll enhance the flavour of the steak. Salt draws out moisture from the steak, which helps it develop a flavorful crust. Pepper adds a bit of spice and complexity.
3. Add any other seasonings or herbs you like: Get creative! Garlic powder, onion powder, smoked paprika, dried herbs - the possibilities are endless. But remember, a little goes a long way. Experiment with different combinations and find what you enjoy most.
4. Let the steak sit at room temperature for about 30 minutes: This will allow it to come to room temperature and cook more evenly. This step is crucial for ensuring that your steak cooks evenly and doesn't have any cold spots, which can lead to uneven cooking.

If you’re feeling fancy, you can add a little olive oil to the steak before cooking. But I usually skip it because the fat in the steak will render enough for a nice sear. You want the steak to cook in its own juices for a more intense flavour.

(Part 5) The Grand Finale: Cooking the Steak

Okay, the moment of truth has arrived! It’s time to cook the steak. Here’s how I do it, but feel free to adjust the cooking times based on the thickness of your steak and your preferred doneness. Remember, you’re the chef! Experiment and find what works best for you.

pan-seared steak

1. Heat a cast iron skillet or heavy-bottomed pan over high heat: You want the pan to be scorching hot. I usually test it by placing a drop of water in the pan - it should sizzle and evaporate instantly. The hotter the pan, the better the sear. A good sear develops a crispy crust on the outside and seals in the juices.
2. Add the steak to the pan and sear for 2-3 minutes per side: You want a nice, crispy crust on the steak. Don’t move it around too much. Let it sit for a good 2-3 minutes before flipping. Resist the urge to poke or prod the steak during this stage. Let it sit undisturbed, allowing the pan to do its magic.
3. Reduce the heat to medium-high and cook for 3-4 minutes per side: Here, we’re aiming for a good sear on the outside and a tender, juicy inside. You can check the internal temperature of the steak during this stage with a meat thermometer. You'll know you've reached the desired doneness when the internal temperature reaches your desired temperature.
4. Add butter, garlic, herbs, or other seasonings to the pan and baste the steak for 1-2 minutes: This will add flavor and moisture to the steak. Basting is the process of spooning hot butter, oil, or other liquids over the steak while it's cooking. It helps create a delicious crust and adds moisture to the steak.
5. Remove the steak from the pan and let it rest for 5-10 minutes before slicing and serving: This allows the juices to redistribute, resulting in a juicier steak. Resting the steak is essential for allowing the juices to redistribute throughout the meat. This makes the steak incredibly juicy and tender.

While the steak is resting, you can deglaze the pan with wine, broth, or other liquids to create a flavorful sauce. Just scrape up any bits of caramelized meat from the bottom of the pan and simmer for a few minutes. The result is a delicious, concentrated sauce that's perfect for drizzling over your steak.

grilling steak

If you’re grilling your steak, follow similar steps, but adjust the cooking times based on the heat of your grill. I usually grill my steak over medium-high heat for about 4-5 minutes per side. I like to finish it off by moving it to indirect heat for a few minutes to ensure it cooks evenly. This allows the steak to cook slowly and evenly without burning.

The key is to use a meat thermometer to check the internal temperature of the steak, especially if you’re new to grilling. You want to take the temperature in the thickest part of the steak, avoiding any bone or fat. Remember, practice makes perfect. The more you grill, the better you'll become at judging the temperature and timing.

(Part 6) The Resting Game: Why It Matters

Resting the steak is crucial for achieving a perfectly tender and juicy result. This step allows the juices to redistribute throughout the steak, preventing them from running out when you cut into it. Think of it like a little spa treatment for your steak! While you're waiting for the steak to rest, you can focus on preparing any side dishes you've planned. It's a crucial step in the cooking process that ensures a delicious and satisfying result.

While the steak is resting, you can prepare any side dishes you’ve got planned. I usually make a simple salad or some roasted vegetables to go with my steak. The juices that run out from the steak during resting can be used to make a delicious sauce too. Don’t waste them!

What Happens During Resting?

When you remove the steak from the heat, the muscle fibers are still tense. During resting, the fibers relax and the juices that were pushed to the surface during cooking get reabsorbed. This makes the steak more tender and juicy. It's like a little massage for your steak's muscles. The fibers relax, and the juices redistribute, resulting in a more flavorful and tender steak.

How Long to Rest the Steak?

For a steak that’s about 1 inch thick, you’ll want to rest it for at least 5 minutes. For thicker steaks, you can rest them for up to 10 minutes. The resting time allows the juices to redistribute and ensures a tender and juicy steak.

(Part 7) The Moment of Truth: Serving Time!

The steak is rested, the side dishes are ready, and you’re ready to dig in. It’s time to show off your culinary skills! Remember to slice the steak against the grain, which will make it easier to chew. This is a simple trick that makes a big difference in the texture of the steak. Slicing against the grain breaks down the muscle fibers, making the steak more tender and easier to chew.

Serving Suggestions

Here are a few ideas for serving your medium-rare steak. These are classic combinations that work beautifully with a medium-rare steak. Feel free to experiment and add your own twists to these suggestions.

1. Classic Steak and Potatoes: Serve the steak with mashed potatoes, asparagus, and a drizzle of butter. A simple yet classic combination that's always a crowd-pleaser.
2. Steak with Roasted Vegetables: roast vegetables like Brussels sprouts, broccoli, or carrots and serve them alongside the steak. This is a healthy and flavorful option that complements the steak perfectly.
3. Steak Salad: Top a mixed green salad with slices of steak, crumbled blue cheese, and a balsamic vinaigrette. This is a light and refreshing option that's perfect for a warm summer evening.

Don’t be afraid to get creative with your serving ideas! The most important thing is to enjoy your delicious, perfectly cooked steak. You’ve earned it!

(Part 8) Beyond the Basics: Tips and Tricks

Okay, so you’ve conquered the basics. But what if you want to take your steak game to the next level? Here are a few tips and tricks to make your steaks even more impressive. These tips will elevate your steak game and help you create truly memorable meals.

Tips and Tricks for steak mastery

1. Invest in a good meat thermometer: This will ensure that you cook your steak to the perfect level of doneness every time. It will also help you avoid overcooking, which can lead to a dry, tough steak. A good meat thermometer is an essential tool for any chef. It takes the guesswork out of cooking and ensures consistent results.
2. Use high-quality steak: If you want a really great steak, you need to start with high-quality meat. Look for steaks that are well-marbled and have a good color. The quality of your steak will greatly impact the final result. Look for steaks that have a good amount of marbling, which indicates a tender and flavorful cut.
3. Don’t overcrowd the pan: If you overcrowd the pan, the steak won’t sear properly and the temperature will drop, leading to uneven cooking. Make sure there's enough space between the steaks in the pan for them to sear properly. Overcrowding the pan will reduce the heat and make it difficult for the steak to brown properly.
4. Let the steak rest: This is a crucial step that ensures a juicy, tender steak. Don't skip it! The resting time allows the juices to redistribute throughout the steak, resulting in a more flavorful and juicy steak.
5. Experiment with different seasonings and sauces: Have fun and get creative! You can add anything from herbs and spices to wine and broth to your steak. There are endless possibilities for flavoring your steak. Experiment with different herbs, spices, sauces, and even rubs to find your favorites.
6. Practice makes perfect: The more you cook steak, the better you’ll get at it. Don’t be afraid to experiment and find what works best for you. Cooking is a journey, and the best way to improve is to practice. Don't be afraid to make mistakes. Learn from them, adjust your techniques, and keep on cooking!

FAQs

Let’s tackle some commonly asked questions:

1. How long should I cook a steak on each side?

The cooking time for a steak depends on its thickness and the desired level of doneness. A general rule of thumb is to cook a 1-inch thick steak for 2-3 minutes per side for a medium-rare finish. Thicker steaks will require longer cooking times. Use a meat thermometer to check the internal temperature and ensure that the steak is cooked to your liking. It's always better to err on the side of undercooking, as you can always cook it a bit more. But once it's overcooked, there's no going back.

2. What happens if I overcook my steak?

If you overcook your steak, it will become tough and dry. The muscle fibers will contract and release all the juices, leaving you with a less-than-ideal steak. To avoid overcooking, use a meat thermometer and check the internal temperature regularly. Remember, medium-rare is a delicate balance, so it's best to err on the side of caution. You can always cook it a bit more, but you can't undo overcooking.

3. Can I cook a steak in the oven?

You can definitely cook a steak in the oven! Preheat the oven to 400°F (200°C) and sear the steak in a hot pan for a few minutes on each side before transferring it to the oven. Cook the steak for 10-15 minutes, depending on the thickness and desired doneness. Be sure to use a meat thermometer to check the internal temperature. Oven cooking is a great option for larger cuts of meat or if you want to cook multiple steaks at once.

4. What’s the best way to store steak?

Steak should be stored in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap or store it in an airtight container. You can also freeze steak for up to 3 months. To freeze steak, wrap it tightly in plastic wrap and then aluminum foil, and place it in a freezer-safe bag. When you’re ready to use it, thaw the steak in the refrigerator overnight. Proper storage will help ensure that your steak stays fresh and flavorful. Always remember to thaw steak in the refrigerator, never at room temperature.

5. What are some good side dishes for steak?

There are endless possibilities for side dishes to go with steak! Some classic choices include mashed potatoes, roasted vegetables, asparagus, salad, and fries. You can also get creative with other options like grilled corn on the cob, risotto, or pasta salad. The side dish you choose will depend on your personal preference and the overall theme of your meal. You can keep it simple or go for a more elaborate combination.

I hope this guide has demystified the art of cooking a medium-rare steak. With a bit of practice and these tips, you'll be serving up delicious, perfectly cooked steaks in no time! So, go forth, my friend, and conquer the world of steak!