Perfect Steak Doneness: Mastering Medium Rare Steak
Are you ready to up your steak-cooking game? Discover the secrets behind cooking the perfect medium rare steak with this comprehensive and drool-worthy guide to mastering medium rare perfection.
Servings: 3 people
Calories: 576kcal
Equipment
- non-stick skillet
Ingredients
- 1 rib eye steak about 1.5" thick 1.5 pounds, patted dry with a paper towel, at room temperature
- ½ teaspoon coarse salt
Instructions
- Prepare the steak: Pat the steak dry with some paper towels. Place it in the fridge for at least an hour to dry or up to 2 days. Once ready to cook, place the steak on a counter for at least an hour to bring the steak down to room temperature.
- Begin cooking the steak: Place the dry steak on a cold non-stick skillet on a stovetop and turn the heat up to high. Cook for 2 minutes then flip the steak. Repeat so that each side is cooked for 4 minutes each. Using tongs, flip the steak on its side and cook each side for about 1 minute each. Use a rolling motion to make sure all sides of the steak are cooked. Turn the heat down to medium and cook the steak for 1 minute on each side.
- Cook to medium rare, rest and serve: Check the temperature of the steak by inserting a digital thermometer into the center of the steak from the side. If the steak temperature is below 125°F continue cooking each side for about 1 minute each. If the temperature is at around 125°F, remove the steak from the heat source. Place it on a cutting board and cover with aluminum foil. Rest for 5 minutes. Slice and sprinkle with coarse salt. Serve immediately.
Video
Notes
- "Dry" the steak in the fridge. After you purchase your steak, dry it thoroughly with paper towels. Place the steak on a small wire rack on a plate for 1-2 days in the refrigerator. Moisture on the surface of the steak will evaporate creating a dry surface which will cook to a tasty crisp crust. If you are concerned about bacteria growth, cover your steak with a cheese cloth or paper towel.
- Don't salt the steak prior to cooking. While many home cooks prefer salting their steak prior to cooking to draw out the moisture and pre-season, we do not as this can also dry out the steak. We prefer to cook a steak with a dry surface to create a crisp brown surface and then add salt and pepper to the steak after cooking for the juiciest steak possible.
- Bring the steak to room temperature. Leave the steak on a counter for at least an hour prior to cooking. This ensures that the steak cooks evenly.
- Dry the steak right before cooking. Pat the raw steak with a paper towel right before cooking so that the surface is as dry as possible. Excess moisture can cause the steak to steam and not fry.
- Always rest the steak. The secret to tender steak is to allow the steak to rest. This allows the muscle fibers to relax and for the juices to redistribute evenly, ensuring a juicy steak. Note that the steak continues to cook while it is resting, and the internal temperature will go up by about 5°F. Thus, removing the steak from the heat source at just the right temperature is essential.
- Use a meat thermometer. Just a few extra minutes can mean the difference between a good and amazing steak. A meat thermometer is crucial for pinpointing the time to remove the steak from heat so that you get a perfect steak. Follow the table below to determine the precise level of doneness.