Savoring a Rare Medium Beef Steak
What Makes a Medium-Rare Steak So Special?
Medium-rare is often considered the gold standard of steak doneness. With an internal temperature of 130–135°F (54–57°C), it offers:
- A warm, reddish-pink center
- Tender and juicy texture
- Maximum flavor without dryness
- A beautifully seared crust with rich umami
🥩 Choosing the Right Cut
To master a medium-rare steak, start with the right cut:
- Ribeye – Rich marbling and bold flavor
- New York Strip – Leaner with great texture
- Tenderloin (Filet Mignon) – Super tender, luxurious
- Sirloin – Budget-friendly, still delicious
How to Cook the Perfect Medium-Rare Steak
- Bring to Room Temperature
Let steak rest at room temp for 30 minutes to ensure even cooking. - Season Well
Use kosher salt and cracked pepper. Add herbs like rosemary or thyme if desired. - Preheat Your Pan or Grill
Use a cast-iron skillet or grill—get it smoking hot. - Sear Both Sides
