Steak is a favorite food for many people, but cooking steak can often be a challenge. The secret is to find the right internal temperature for a medium-rare steak. A rare steak is seared at the outside and rare at the inside, while a medium-rare steak is pink with red at the center. In our home, medium-rare is the favorite level of doneness. So, let me show you how.
Step-by-step: How to perfectly cook a medium rare steak
Season the steaks with salt and pepper on both sides.Pro tip – You can season the steaks up to 12 hours ahead of time in the fridge. Make sure to thaw an hour before cooking. Next, place a 10, or 12-inch pan or cast-iron skillet on medium-high heat. Have your butter, garlic, oil, and herbs ready.Pro tip – It is important to have everything ready so you don’t waste time fetching ingredients. Add 1/2 tbsp oil to the cast iron pan with the smashed garlic. Saute for just 30 seconds then place the steaks on the pan.Pro tip – The oil gets flavored with the garlic and prevents the butter from burning. But, you can omit the oil and put the steaks directly on the pan for a crisper crust.
Cook on the first side for about 2 minutes, until you have a nice crust. Then, add the butter and flip to the other side.Pro tip – Do not touch the steak for the first two minutes. This will give a nice crisp crust. Add the rosemary and thyme. Continue to cook the steaks on the second side for 2 minutes basting with the melted butter in the pan. Begin to check the steak at about 4 minutes of cooking with a thermometer. The internal temperature on the instant-read thermometer should be 130 F for medium-rare steak (about 8 minutes of cooking). When the steaks are ready, transfer them to a plate, cover with aluminum foil and let rest for at least 5 to 8 minutes.Pro tip – Resting the steak will help the muscle relax and the steak will be juicy. Otherwise, the juices will run out leaving the steak dry.
Frequently asked questions
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For starters, it allows the natural flavor and tenderness of the meat to shine through without being overpowered by other flavors. Additionally, cooking steak to medium-rare allows for a juicy and tender texture that simply melts in your mouth. It also ensures that the steak is cooked enough to be safe to eat while still retaining its pink, flavorful center. In short, cooking steak to medium-rare is the perfect balance of flavor, texture, and safety. Plus, you don’t need many ingredients just a few fresh herbs and pantry staples. Our favorite is to cook in garlic butter flavor. It gets done in less than 20 minutes on the stovetop and using just one pan. You can use the drippings in the pan to make a quick sauce with fresh mushrooms to make a mushroom steak sauce or with red wine to make a red wine sauce. Today, I am serving this steak with baked potato fries, sauteed broccoli, and avocado salad.
Begin by removing the meat from the refrigerator at least 30 minutes before you plan to cook it. This allows the steak to come to room temperature, which helps it cook more evenly. While you wait, take the time to pat the steak dry with paper towels. Excess moisture can cause the steak to steam instead of sear, which affects the crust and flavor. Once dry, generously season the steak with salt and pepper on both sides. This step not only adds flavor but also helps to create a crust when seared. At this point, you can also consider adding any additional seasonings or marinades to the steak if desired. Keep in mind that simple salt and pepper is often enough to let the flavor of the steak shine. Now that your steak is properly prepped, it’s time to move on to the cooking process and achieve that perfectly cooked medium-rare steak
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