7 tricks to nail medium-rare every time

Cooking a steak to a perfect medium-rare can feel like an art form, but with the right tricks, it’s a skill anyone can master. Whether you’re a culinary novice or an experienced home chef, understanding the nuances of temperature and timing is crucial. Let’s dive into some trusted techniques to ensure your steak is always cooked to perfection.

1. Choose the Right Cut

Not all cuts of beef are created equal when it comes to achieving a juicy, medium-rare steak. Cuts like ribeye, filet mignon, and striploin are ideal due to their marbling and thickness. These cuts provide a balance of fat and meat that enhances flavor and tenderness. When selecting your steak, look for pieces that are at least one inch thick to ensure even cooking. If you’re unsure which cut to choose, Gordon Ramsay’s tips can provide further guidance.

2. Let the Meat Reach Room Temperature

Before you start cooking, allow your steak to sit at room temperature for about 30 minutes. This step ensures that the meat cooks evenly, preventing a cold center. A steak that is too cold will require more time on the heat, which can result in an overcooked exterior and an undercooked interior. This simple step can make a significant difference in achieving the perfect medium-rare finish.

3. Use a Reliable Thermometer

Investing in a reliable meat thermometer is a game-changer for cooking steaks. A thermometer provides precision that guessing or using other methods might lack. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Insert the thermometer into the thickest part of the steak for an accurate reading. Whether you’re grilling or pan-searing, this tool can help eliminate the guesswork and deliver consistent results every time.

4. Preheat Your Cooking Surface

Preheating your cooking surface is essential to achieving a good sear. Whether you’re using a grill, pan, or oven, make sure it’s hot before adding your steak. This step helps to lock in juices and create a flavorful crust. For grilling, a temperature of 450°F (232°C) is ideal, while a cast-iron skillet should be heated until it’s almost smoking. For more on grilling techniques, check out this guide on grilling hamburgers.

5. Master the Sear and Rest Technique

Searing the steak is a crucial step in enhancing flavor. Cook each side for 3-4 minutes on high heat to develop a golden-brown crust. After searing, allow the steak to rest for a few minutes. This resting period lets the juices redistribute throughout the meat, ensuring each bite is tender and juicy. Timing is everything, so be patient and resist the urge to cut into the steak right away.

6. Trust the Finger Test for Doneness

If you don’t have a thermometer on hand, the finger test can be an alternative method to gauge doneness. Gently press the center of the steak with your finger. A medium-rare steak should feel like the fleshy part of your hand below the thumb when your hand is relaxed. While this method isn’t as precise, it’s a handy trick when you’re in a pinch. For more hands-on tips, explore chef discussions on Reddit’s cooking forums.

7. Allow the Meat to Rest Before Slicing

Once your steak has reached the desired temperature, allow it to rest for about 5-10 minutes before slicing. This step is crucial as it allows the juices to settle, preventing them from spilling out when you cut into the steak. By resting your meat, you ensure that each slice is moist and flavorful. If you’re curious about the science behind steak temperatures, explore this steak temperature guide for more insights.