We at Rosebud Steakhouse strongly believe that steak is not just a meal, but rather an experience. Of the many different ways that steak can be prepared, one of the most in-demand is a medium-rare steak, wherein the meat will be at a warm, pink center to lock in tenderness and flavor in perfect harmony. This requires precision for the optimum temperature of a medium-rare steak. In this blog, we are going to dive into the best ways to cook a steak to medium-rare, and how you can ensure you bring out the very best in each cut.
The cooking of a perfect medium-rare steak is an art which balances heat and time with technique. Be it a professional chef or a simple home cook, the perfection of temperature for a medium-rare steak enables one to come up with a juicy and flavorful steak that is tender while having a slightly firm texture. There are several ways this could be done, but knowing the right technique may make all the difference. This blog is going to take you through some of the most effective and popular methods of cooking medium rare steak. It will also be sharing with you how best you can perfectly make steak right in the comfort of your home.
Understanding Medium-Rare Steak
First, it is essential to explain what medium-rare steak is. In general, the internal temperature of such steaks reaches from 130 up to 135°F, which is approximately 54-57°C. Under this degree of cooking, the inside of the steak remains warm and pink, and the outside gets slight sear so in every bite, it is juicy and tender.
Why Medium-Rare is Preferred
Medium-rare is one of the prevalence of steaks eaten, and most chefs love it because it can give them a lot of juiciness while bringing out the natural flavors in the beef. This really brings out the tenderness and the marbling here at Rosebud Steakhouse, as we are very proud of the quality in our cuts of Linz Heritage Angus Beef. This makes the meat dry, or if it is undercooked, it does not give that fullness of flavor.
Choosing the Right Cut for a Medium Rare
Certainly, all steaks are not created equal, when it comes to a medium-rare. Ribeye, strip steak, tenderloin, and T-bone-all cuts that are well-marbled and have enough fat in them to remain tender, even when seared and cooked-are the best cuts of steak. The texture in these cuts reacts amazingly to both high heat and careful monitoring, trying to achieve the perfect medium-rare temperature of a steak.
The Pan and Oven Sear Method
Probably one of the more foolproof ways to have a medium-rare steak is through a sear-and-oven approach. That is, burn the steak in a really hot pan so it achieves that savory crust on the steak, then finish it in the oven until it reaches your desired internal temperature. Here is how you can do it:
Preheat your oven to 400°F (204°C).
Place a cast-iron skillet over high heat and add in a smidge of oil. Season your steak with salt and pepper. Sear for 2-3 minutes per side until crusting, then transfer the skillet to the oven and cook for 5-7 minutes, checking on internal temperature until 130-135°F. That way, you will get a great crust, but it will keep the middle tender and juicy.
Grilling to Medium-Rare Perfection
Besides pan-searing, grilling can also be a very viable method of cooking the steak to medium rare. The open flame of the grill awards a smoky flavor that goes in absolute harmony with the richness of a medium rare steak. Here is how:
Grill the steak at very high temperatures, 450-500°F.
Grease the grates on the grill to avoid sticking.
Place steak on the grill and cook for 4-5 minutes on each side.
Then check the temperature by a meat thermometer for an internal temperature of 130-135°F.
Grill: The grill is very tricky since the high heat can overcook the steak in such little time.
Sous Vide: Sous Vide cooking is perfect in such a way that it finishes to the mark.
The only way to achieve ultimate accuracy in cooking is sous vide. This includes vacuum-sealing the steak, then cooking it in a water bath at controlled temperature. The following are steps for cooking a medium-rare steak by sous vide:
Set your sous vide machine to 130°F.
Season the steak as desired and seal it in a vacuum bag.
Put it in the water bath and cook for 1-2 hours.
Throw it in the hot pan after cooking a minute on each side to crust the steak.
Quite literally, this means that you cannot overcook your steak; it will turn out perfect every time.
Reverse Sear for Ultimate Control
The reverse sear actually does much of what the sear and oven do, but in a different light. What you do here is cook your steak in the oven at very low temperatures, finishing it off with searing in a hot pan. Here’s how to do it:
Preheat your oven to 250°F.
Place the steak on a wire rack in the oven until it reaches an internal temperature of 120°F.
Place the steak in a hot cast-iron skillet and sear for 1-2 minutes on each side.
This will give you that even medium-rare steak from edge to edge without having to rely on an exact minute or less.
Pan-Seared Steak
Other quick ways include pan-searing, which by nature is quite simple and, if done correctly, can be very well done. Here is how you achieve a medium-rare steak in just three easy steps:
Place a skillet at medium-high heat and add oil.
Season the steak and sear for 3-4 minutes per side.
Use a meat thermometer to check internal temperature; for medium-rare, aim for an internal temperature of 130-135°F.
This works great when the steaks are a little smaller or if the grill and oven are not available.
Resting the Steak- A Very Important Part
Whatever your method in cooking, all you need to do is to let your steak rest. Just let it sit for 5-10 minutes after cooking and before slicing into it. Allowing it to sit means the juices of the meat will redistribute inside, which will give you that juicy and tender bite. Failure to do so will just give you a dry steak-even if you have acquired that perfect medium-rare steak temperature.
Final Tips to Cooking the Perfect Medium-Rare Steak
Always use a meat thermometer to check the temperature.
Bring your steak to room temperature before cooking.
Don’t overcrowd the pan or grill-you impede proper sear.
Use liberal seasoning with salt and pepper.
Try various methods of grilling to find what works best for you.
Conclusion
Cooking the perfect medium rare steak does take a great deal of attention right from choosing the cut of meat down to understanding the cooking technique. Be it smoky flavors that come with grilling or the preciseness of sous vide, hitting that perfect medium rare is what makes for a juicy, tender steak full of flavor. Here at Rosebud Steakhouse, we make sure each steak is prepared perfectly so that every guest will have a great experience. With these methods, you can now bring that quality into your kitchen.
