If there’s one dish that brings pure joy to a steak lover, it’s a perfectly cooked medium-rare steak. There’s something magical about that tender, juicy center with a beautifully seared crust on the outside. Whether you’re treating yourself after a long day or impressing a special someone, a medium-rare steak is a surefire way to make any meal feel like a celebration. And the best part? You don’t need to be a professional chef to nail it—just a few simple steps and some key tips.
In this guide, we’re focusing on the ribeye steak (my personal favorite for its marbling and flavor). We’ll break down the basics, share an easy pan-seared steak recipe, and provide a steak cooking chart so you can confidently achieve medium-rare every single time.
Let’s get started!
Ribeye Steak: The Ultimate Cut
Let’s talk ribeye! The ribeye steak is known for its rich marbling and bold, beefy flavor. It’s cut from the rib section of the cow, making it one of the juiciest and most flavorful cuts around. The marbling (tiny streaks of fat running through the meat) not only adds flavor but also keeps the steak tender as it cooks. If you’re looking for that melt-in-your-mouth experience, ribeye is the way to go.
What to Look for When Buying a Ribeye Steak:
- Marbling: Look for generous streaks of white fat evenly distributed throughout the steak. This means more flavor and juiciness!
- Thickness: A good ribeye should be at least 1 to 1.5 inches thick. Thicker steaks make it easier to achieve a perfect medium-rare.
- Bone-in or Boneless: Both are excellent choices. Bone-in steaks tend to have a bit more flavor, while boneless ones cook more evenly.
Steak Cooking Chart
Cooking times and temperatures vary depending on the thickness of the steak and your preferred level of doneness. Here’s a handy chart to help you achieve the perfect cook every time.
| Doneness | Internal Temperature | Description |
| Rare | 120°F-125°F (49°C-52°C) | Cool red center, very soft |
| Medium-Rare | 130°F-135°F (54°C-57°C) | Warm red center, firm but juicy |
| Medium | 140°F-145°F (60°C-63°C) | Warm pink center, slightly firmer |
| Medium-Well | 150°F-155°F (65°C-68°C) | Slightly pink center, firmer texture |
| Well-Done | 160°F+ (71°C+) | Little to no pink, very firm |
The Typhur Instaprobe instant-read meat thermometer is the ultimate tool for perfectly pan-seared steaks. With its 0.5-second reading speed, you’ll get instant temperature feedback without losing heat from the skillet. It’s NIST certified for accuracy within ±0.5°F, ensuring your steak reaches the exact doneness you desire.
The IP67 waterproof rating makes it easy to clean, and the bright OLED display ensures clear, quick readings, even in low light. For fast, precise, and stress-free cooking, the Typhur Instaprobe is your go-to for perfect steaks every time.
For thick steaks, use the reverse-sear method: cook the steak in a low oven (250°F) until it reaches about 100°F internally, then finish with a quick sear in a hot skillet.
Why Medium-Rare Is the Gold Standard
When it comes to steak, medium-rare is often considered the ideal doneness because it strikes a balance between flavor, juiciness, and tenderness. At this level of doneness, the steak retains its natural moisture and flavors, while the exterior has a nice sear.
A medium-rare steak is typically cooked to an internal temperature of about 130°F to 135°F (54°C to 57°C). It is warm through the middle, with a predominantly pink center that is soft and tender.
Cooking steak to medium-rare ensures that you don’t overcook it, which can lead to a tougher texture and a less flavorful bite.
Step-by-Step Guide to Cooking Medium-Rare Steak
1. Choosing the Right Cut of Steak
The first step to cooking a perfect medium-rare steak starts with selecting the right cut of meat. The best steaks for this method of cooking are those that are tender and have good marbling, as the fat will render down during the cooking process, adding flavor and moisture.
Some of the best cuts for medium-rare steak include:
- Ribeye: Known for its rich marbling and flavor.
- Filet Mignon: Exceptionally tender, with a more subtle flavor.
- New York Strip: A well-balanced cut with good texture and flavor.
- T-bone or Porterhouse: These cuts offer both the tenderness of a filet and the rich flavor of a strip steak.
Regardless of the cut, ensure that your steak is at least one inch thick. Thicker steaks are easier to cook to medium-rare without accidentally overcooking them.
2. Preparing the Steak
Before you begin cooking, take your steak out of the refrigerator and allow it to come to room temperature. This ensures that the steak cooks evenly. Pat the steak dry with a paper towel to remove any excess moisture—this helps achieve a perfect sear.
Season the steak generously with salt and freshly cracked black pepper. You can also add garlic powder, rosemary, or any other preferred seasoning for an extra layer of flavor. Some chefs recommend lightly coating the steak with olive oil to prevent sticking, but this step is optional if you’re cooking in a well-seasoned pan or using a grill.
3. Using the Right Cooking Method
You can cook your steak using various methods—on a grill, in a cast-iron skillet, or even using sous vide. Here, we’ll focus on the two most popular and straightforward techniques: pan-searing and grilling.
Pan-Searing Method
- Preheat your pan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it is hot enough that a drop of water sizzles immediately.
- Add oil: Add a small amount of oil with a high smoke point (such as vegetable oil or avocado oil) to the pan. Swirl it around to coat the surface.
- Sear the steak: Place the steak in the pan and let it sear without moving it for about 2-3 minutes, or until a golden-brown crust forms. Flip the steak and sear the other side for an additional 2-3 minutes.
- Reduce heat and cook to temperature: After the initial sear, reduce the heat to medium and continue cooking the steak, flipping occasionally until the desired internal temperature is reached.
Grilling Method
- Preheat the grill: Preheat your grill to high heat (around 450°F to 500°F).
- Sear on high heat: Place the steak directly over the heat and sear for about 2-3 minutes on each side to achieve a nice char.
- Move to indirect heat: After searing, move the steak to a cooler part of the grill (indirect heat) and continue cooking until it reaches the desired temperature.
4. Best Meat Thermometer for Steak
The most important part of cooking a perfect medium-rare steak is ensuring that it reaches the right internal temperature. This is where an instant read thermometer becomes an indispensable tool. Even the most experienced chefs rely on a thermometer to get precise results.
Insert the thermometer into the thickest part of the steak, avoiding any bones or fat. For medium-rare, you’re aiming for an internal temperature of 130°F to 135°F. Since the steak will continue to cook slightly after you remove it from the heat (a process called carryover cooking), you can take it off the heat at around 128°F to 130°F if you want to be precise.
Having an instant read thermometer ensures that you hit the perfect doneness without having to cut into the steak and lose precious juices.
5. Resting the Steak
Once your steak has reached the desired internal temperature, remove it from the heat and let it rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring that each bite is tender and juicy.
Cover the steak loosely with aluminum foil during this time to keep it warm without steaming the crust.
6. Slicing and Serving
After resting, it’s time to slice your steak. Be sure to cut against the grain to ensure the most tender bites. Serve with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad, and enjoy your perfectly cooked medium-rare steak.
Common Mistakes to Avoid
Even with a great technique, there are a few common mistakes that can lead to less-than-perfect results. Here’s what to avoid:
- Not using a thermometer: Guesswork can lead to overcooked or undercooked steak. Use an instant read thermometer to guarantee the right internal temperature.
- Not letting the steak rest: Cutting into the steak immediately after cooking can cause all the juices to escape. Always allow the steak to rest before slicing.
- Overcrowding the pan: If you’re cooking multiple steaks in a pan, don’t overcrowd them. This can lead to steaming instead of searing. Cook in batches if necessary.
Conclusion
Cooking a perfect medium-rare steak doesn’t require a culinary degree, but it does require precision and attention to detail. By selecting the right cut, using proper seasoning and cooking techniques, and, most importantly, using an instant read thermometer to check the internal temperature, you can achieve restaurant-quality results at home.
