how to cook steak medium rare
How to Cook Steak Medium Rare
For a reliable medium-rare steak, season it well, sear it in a very hot pan, and pull it when the center reaches about 125 to 130 F; after resting, it should finish around 130 to 135 F. A thermometer is the most dependable way to avoid overcooking.
[8][9]Quick Scoop
Here’s the simplest home method: let the steak sit out briefly, pat it dry, season with salt and pepper, sear in a screaming-hot skillet, then rest before slicing. Medium rare is commonly defined as about 130 to 135 F, and resting helps the juices redistribute while carryover cooking finishes the job.
[2][9]Step by step
- Take the steak out of the fridge for about 20 to 30 minutes so it cooks more evenly. [6][8]
- Pat it completely dry and season both sides generously with salt and black pepper. [6][8]
- Heat a cast-iron or heavy pan over high heat until very hot, then add a small amount of high-smoke-point oil. [3][6]
- Sear the steak without moving it too much, about 2 to 3 minutes per side for many 1-inch steaks, until a deep brown crust forms. [9][6]
- Check the internal temperature; pull it around 125 to 130 F for medium rare, depending on thickness and how long you rest it. [9][6]
- Rest the steak for 5 to 10 minutes before slicing against the grain. [6][9]
Temperature guide
| Doneness | Internal temp |
|---|---|
| Medium rare | 130 to 135 F |
| Pull from heat | About 125 to 130 F |
Small tips
- Use a thermometer if you can; it is the most foolproof way to hit the right doneness. [9]
- Cast iron helps build a better crust because it holds heat well. [3][6]
- Don’t skip the rest; the steak will keep cooking a little after it leaves the pan. [9]
Meta description
Learn how to cook steak medium rare at home with a hot pan, simple seasoning, the right internal temperature, and a short rest for juicy results.
[6][9]TL;DR: Dry the steak, season it, sear it hard, pull it at about 125 to 130 F, then rest it to reach perfect medium rare.
[6][9]