Get the Perfect Medium-Rare Steak: Cooking Times and Tips
How Long Do You Have to Cook a Steak for Medium Rare?
Steak is a timeless classic that can be enjoyed by people of all ages. It's a simple dish to prepare, but achieving the perfect level of doneness can be tricky. Patience is key in cooking up a medium-rare steak to perfection. The ideal internal temperature for medium-rare steak is 135 degrees Fahrenheit.
Cooking Times for Different Steak Thicknesses
Knowing how long to cook your steak depends on its thickness. Here are some general guidelines:
1. 1-inch Thick Steak
- Rare: 2-3 minutes per side
- Medium-Rare: 3-4 minutes per side
- Medium: 4-5 minutes per side
- Medium-Well: 5-6 minutes per side
- Well-Done: 6-7 minutes per side
2. 1½-inch Thick Steak
- Rare: 3-4 minutes per side
- Medium-Rare: 4-5 minutes per side
- Medium: 5-6 minutes per side
- Medium-Well: 6-7 minutes per side
- Well-Done: 7-8 minutes per side
3. 2-inch Thick Steak
- Rare: 4-5 minutes per side
- Medium-Rare: 5-6 minutes per side
- Medium: 6-7 minutes per side
- Medium-Well: 7-8 minutes per side
- Well-Done: 8-9 minutes per side
Tips for Cooking the Perfect Medium-Rare Steak
Choose the Right Steak: Opt for cuts that are at least 1-inch thick for better heat distribution. Ribeye, New York Strip, and Filet Mignon are excellent choices.
Prepare Your Steak: Pat your steak dry and season it generously with salt and pepper on both sides. Allow it to come to room temperature for about 30 minutes before cooking.
Preheat Your Pan: Heat a heavy-bottomed skillet over medium-high heat until it's smoking. The high temperature will create a nice sear on the steak.
Sear the Steak: Once the pan is hot, add your steak. Cook for 2-3 minutes on each side, depending on the steak's thickness. The goal is to create a crust on both sides.
Reduce the Heat: After searing the steak, reduce the heat to medium-low. Continue cooking your steak for another 4-5 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit.
Let it Rest: Once the steak is cooked, remove it from the pan and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Signs of Perfectly Cooked Medium-Rare Steak
- Color: The steak should have a reddish-pink center with a slightly darker exterior.
- Texture: When cut open, the steak should have a slightly firm but tender bite.
- Internal Temperature: Use a meat thermometer to ensure the internal temperature has reached 135 degrees Fahrenheit.
FAQs
1. What are some common mistakes to avoid when cooking steak?
- Overcrowding the pan, which results in uneven cooking.
- Not seasoning the steak properly.
- Cooking the steak over too high heat, which can result in overcooked or burnt meat.
- Ignoring the resting period before serving, leading to dry and tough steak.
2. How do I check the doneness of a steak without a meat thermometer?
While using a meat thermometer is the most accurate method, you can also check the doneness of a steak by pressing on it with your finger. A rare steak will feel very soft and squishy, while a well-done steak will feel firm and hard. Medium-rare steak should have some give but still feel slightly firm.
3. Can I cook a steak in the oven instead of a skillet?
Yes, you can cook a steak in the oven. Preheat your oven to 400 degrees Fahrenheit and place the steak on a wire rack over a baking sheet. Cook for 10-12 minutes on each side, or until the steak reaches an internal temperature of 135 degrees Fahrenheit.
4. How do I prevent my steak from drying out?
To prevent your steak from drying out, avoid overcooking it. Use a meat thermometer to ensure it reaches the desired internal temperature. Additionally, let the steak rest for a few minutes before cutting into it, allowing the juices to redistribute.
5. What are some good side dishes to serve with a medium-rare steak?
Some great side dishes to serve with a medium-rare steak include grilled vegetables, mashed potatoes, and a fresh salad. You can also add a flavorful sauce or marinade to enhance the steak's flavor.
