Medium Rare Steak




A pepper-crusted ribeye or tender flank steak work just as well to celebrate a birthday, a special occasion, or the conclusion of a long week as a luscious beef fillet does. But if you're one of the home cooks unaware of how to cook a steak, do not be alarmed. Cooking dry, tough meat is a common mistake made by people who are otherwise entirely at ease in the kitchen. 

Different appliances are available to other people. This article covers how to cook a steak using three methods:

Let us jump to some basics:

Grades of Steak

There are three types of steak available in a US grocery: Select, Choice, and Prime. Select is typically the beef quality that is marketed or sold at a discount. If it is a choice grade, that information will be advertised. The USDA defines a special rate as being slightly above edible. As a result, if you purchase Select grade beef, don't be shocked if it's not that fantastic. The choice grade has always been worth the additional cost per pound.

Level of Doneness:

Medium-rare is the chef's preferred degree of doneness. It won't be bleeding at this stage, but it will be juicy and tender, and if you cook it perfectly, the steak will dissolve in your mouth. With practice, you can determine how well-done a steak is just by feeling it. Due to the variable thicknesses of the slices, each steak cooks at a different rate. Watch out for instructions that give you a cooking process rather than a temperature.

  1. How to Cook a Steak in the Oven

A great steak can be prepared even without a barbeque. Your oven is equally crucial when it comes to skirting, flank, ribeye, and even filet mignon. Here's how to always accomplish it perfectly.

Because cold meat will seize in the hot heat, help bring your steak to room temperature. Leave it hanging for around 30 minutes outside the refrigerator while you heat your oven. For thicker steaks, 450 degrees is the ideal temperature.

If you're using a skillet, get it hot. This requirement often applies to thick slices of beef and is crucial for a perfectly seared and crispy exterior. If you start with a cold pan, the meat will turn an unpleasant shade of brownish-gray and become one note in texture. The skillet can be cooked in the oven while it is heating up or on the stovetop over a flame.

Season the steak generously or as your specific recipe advises. Use no more salt than you believe you require. Season the meat with salt and olive oil to your preferred level when first learning how to cook a steak.

Sear it on one side! The steak should only be seared on one side in the (scorching) skillet until it turns brown and the bottom starts to separate, making it easy to flip. You should only do this if you're dealing with a sizable portion of the meat. The oven is the next to be turned.

Bake it till done. For thicker slices of meat, you should allot about 10 minutes in your 450° oven. Thinner chunks of beef under the broiler take approximately 6 minutes on each side. (Turn it halfway over and set it on the baking sheet.)

Set it asideThis is essential if you desire your steak to be soft and juicy. If you cut too soon, all the flavors will be lost on the cutting board. Slice the opposite way is another piece of advice! Improper steak cutting is the most common complication of tough and chewy steak. Cutting against the grain is the term for cutting the meat perpendicular to its grain.


  • One steak, your preference
  • Olive oil extra virgin
  • Kosher salt
  • black pepper freshly ground

Thinner Steak

Step #1: Give it time

Steak only needs 30 minutes at room temperature.

Step #2: Seasoning

Set the oven to broil, then position the rack nearest to the heating source. Steak should be well salted and rubbed with one tablespoon of oil on a baking sheet, and adding pepper is optional.

Step #3: Temperatures according to preference

Steak should be broiled for 10 to 12 minutes, turning halfway through. For rare, medium, and medium-rare steaks, the internal temperature should be 125°, 135°, and 145°, respectively.

Step #4:   Just a little patience

After the steak has rested for ten minutes

Thicker Steak

Step #1: The resting time

After adding oil, salt, and pepper, give it half an hour at least. 

Step #2: The Pre-prep

Set the oven to 450 degrees. Before heavily salting the steak, add one tablespoon of oil, and adding pepper is optional.

Step #3:   

A large oven-safe skillet needs to be prepared over high heat, and it should be done until it becomes hot and a drop of water crackles and evaporates rapidly when dropped in the pan. It's best to use cast iron. 

A steak should be gently seared for 3 to 4 minutes, or until a thick golden crust appears and the steak begins to peel away from the pan, in a well-oiled skillet. The steak is immediately turned over, then put in a preheated oven.

Step #4: Roast

Roast for 8 to 10 minutes or until internal steak temperature reaches 125° for rare, 135° for medium rare, and 145° for medium.

Step #5: Slicing 

As discussed, slice them off after giving them the rest of the 10 minutes.

  1. How to Cook a Steak in a Pan

In a scorching skillet, the food's surface is cooked without being touched until a crisp, golden-brown, tasty crust forms. This method is known as pan-searing.


  • Between one and one and a half inches thick, boneless beef
  • Olive oil extra virgin or butter
  • Kosher salt
  • black pepper freshly ground
  • Thyme

Step #1: Preparing

Start by patting the steak dry with paper towels. To help the spices stick to the surface and create a delicious crust, thoroughly season both sides of the steaks with salt and pepper.

Step #2: Sizzle

Heat a heavy pan to a boiling temperature over medium-high heat. Fill the pan with oil. When it begins to shimmer and move around freely about the pan, you'll know it's hot enough. To prevent oil spray in your direction, carefully place the steak in the pan, liberating it away from you. It ought should sizzle.

Step #3: Leave it 

Just let it be! Resist the want deto examine, move, or flip. For the crust to brown, the steaks should be left untouched for a few moments. The steaks will effortlessly emerge from the pan if they stick when it's time to flip them. Turn the steaks over when the bottom is dark brown, and the steaks release quickly.

Step #4: Add the flavors

Grill the steaks for 3 to 4 minutes on the bottom side for rare to medium-rare. In the last minute of cooking, add one tablespoon of butter and a few fresh thyme leaves for the flavor.

Step #5: Serve

If you're serving unsliced steaks, transfer them to plates and serve them hot. The steaks should be placed on a cutting board and left to rest for 5 to 10 minutes before cutting.


Pairs well with our sheet pan shrimp scampi

  1. How to Cook a Steak on the Grill

The most excellent steak-grilling technique that is most reliable? Simple steps like selecting the best cut, letting the meat air dry in the refrigerator, and preparing a herb butter sauce for basting are all required. Start the grill!


  • Boneless, 1 1/4–1 1/2–inch thick ribeye or New York strip steaks
  • Olive oil extra virgin
  • Kosher salt
  • black pepper freshly ground

Step #1: Oil coat 

Take the steaks and any packaging out of the refrigerator. Brush oil onto either side to coat.

Step #2: Flavour attack

Mix the salt, black pepper, and white pepper in a small bowl. Apply the rub mixture to each steak's two sides. Before cooking, allow steaks to remain at room temperature for 30 minutes.

Step #3: Grill it 

Heat a grill outside to a high temperature (about 500 degrees). For 3 minutes on each side, sear steaks. When the steaks are done to your liking, lower the heat to medium-low and keep cooking them with the lid on (130 degrees F for medium-rare). When the steaks are taken off the grill, top them with a tablespoon of butter, and cover them with foil.

Step 4: The resting phase

In reality, the steak keeps cooking for those few minutes. This additional cooking is excellent because it prevents the steak from drying out, which would happen if you left it on the grill longer. By releasing the heat within the steak, cutting into it stops the last few minutes of cooking. So before slicing, move the steaks to a cutting board, loosely tent with foil, and allow them to rest for 10 minutes.


Although cooking a correctly seasoned and grilled steak isn't inherently problematic, there are still several mistakes that novice chefs make. A good steak can be spoiled in a matter of minutes, from laying the meat on a lukewarm skillet to attempting to create a good sear by relying solely on an oven. Hopefully, you got all the guidance you need to cook your steak perfectly in any way you want. And, be sure to check out more healthy recipes here on our site!




Leave a review or comment




Recent blog posts


Join our Facebook Group

Lean and Green Recipes


Subscribe to our Newsletter

Subscribe to our newsletter and get lean and green recipes delivered right to your email inbox!