Medium Rare Steak Recipes

HOW TO COOK THE PERFECT MEDIUM RARE STEAK

Steps:

• To cook your steak, dry the outside by pressing a paper towel or napkin onto it to absorb moisture. Let the steak sit out until it reaches room temperature, about 20 minutes.
• Season with salt and pepper, or your preferred seasonings.
• Place your cast iron skillet in your oven at 400ºF to warm it fully.
• Remove and place over medium-high heat. Add your butter and when it starts to sizzle, add your steak.
• Place the steak in the pan away from you to prevent splatter. Do not overcrowd the pan or the steak will not develop that caramelized sear.
• If just using the stovetop, cook the steak for 2 minutes on each side to sear it, and then continue cooking, until your meat thermometer reaches your desired temperature for doneness.
• If using the combined stovetop-oven method, cook the steak for 2 minutes on each one side to sear it, and then flip over and sear for 30 seconds before carefully moving the skillet into the oven to continue cooking, until your meat thermometer reaches your desired temperature for doneness. It will be approximately 6 minutes, but keep checking it.
• Keep in mind that the steak will continue to cook about 3-5ºF as it rests, so remove it when its slightly lower than what you want.
• Remove the steak from your heat source and cover with tin foil for 5-10 minutes before slicing. (Ideally, form a little "foil tent" over the steak.)

ELECTION NIGHT SIRLOIN STEAK

Steps:

• Coat the steak with 1 tablespoon of the salt and set on a rack inside a rimmed pan and leave at room temperature for 30 minutes. The steak should come up to somewhere between 45 and 50°F. Tear off an 18-inch long piece of heavy-duty aluminum foil and have it standing by near the cooktop
• When about 5 minutes of the salting time remains, place a 12-inch cast iron skillet over the highest heat you've got for a full 5 minutes. You will want to crank up your ventilation hood to high and open a window; there's gonna be smoke.
• Evenly sprinkle the remaining tablespoon of salt across the bottom of the hot skillet. Lightly coat both sides of the steak with the oil. Place right in the middle of the pan and don't touch it for 2 minutes. Flip and rotate 90 degrees so that the steak hits fresh pan (and fresh salt) and cook another 2 minutes, uninterrupted.
• Turn the steak up on one long edge and cook for 30 seconds, then turn and cook along the opposite edge for another 30. If you're checking, its internal temperature should be between 70° and 72°F. Transfer to the foil and wrap tightly for 3 minutes. During this time leave the skillet on the heat. (Did I mention there would be smoke?)
• After 3 minutes, unwrap the steak and place it back in the pan for 3 minutes, then flip and cook for another 3. Flip and cook another 2, then flip and cook a final 2 minutes. At this point, the internal temperature should be 120°F. (If you prefer your steak more on the rare side, decrease the final cook times to 2 minutes, 2 minutes, then 1 and 1. Its internal temperature should be between 105 and 110°F.)
• Return the steak to the foil and wrap tightly to rest for 5 minutes. Then unwrap and slice thin on the bias. Serve with any accumulated juices.

THE PERFECT MEDIUM RARE STEAK RECIPE

Steps:

• Pat each steak dry with paper towels and liberally season each side of the steak with salt and pepper, or to taste.
• In a cast iron skillet, heat ½ to 1tbsp of vegetable oil on medium high heat, ensuring it coats the entire pan. Once the oil is hot, transfer your steaks to the skillet .Sear the steaks on each side for about 3-4 minutes each, or until a brown crust has formed. Use tongs to render the white fat along the sides of the steak and sear the edges, for about 1-2 minutes per side. Reduce the heat from medium-high to medium and add in the butter, garlic, and herbs. Continuously spoon the butter sauce over the steaks. Continue to baste the steaks until they are about 10 degrees away from your desired temperature (they will continue to cook while they rest).
• Once the steaks have reached their desired temperature, transfer them to a cutting board and loosely cover with aluminum foil. Allow the steak to rest 10 minutes before slicing. Slice the steak into ½ to 1 inch thick strips to serve. Serve with extra butter sauce.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

PAN-FRIED STEAK

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.