How to cook medium rare steak

How To Cook the Perfect Steak

Preparation

Indoors

Season the steak one hour before cooking, using extra virginolive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking.

Open a window or start a ventilation fan, cooking in this method can produce a fair amount of smoke.

Put the pan over high heat, and leave it until it is extremely hot. Add 1T butter and 2T olive or canola oil to the pan and watch for the butter starting to brown.

Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes. Turn the steak gently with tongs, then tilt the pan and baste the cooked side with pan juices.

Cook the second side until it develops an even crust on both sides. Picking the steak up with tongs, quickly sear the edges.

“Cook To” Temperature Guide

Very Rare: 115-120 °F Medium: 138-145 °F

Rare: 125 °F Medium Well: 150 °F       

Medium Rare: 128-135 °F Well Done: 160+ °F

Remove to a cutting board, and allow the steak to rest for 5-10 minutes, underneath an aluminum foil tent to retain heat. Serve on a warm plate

To make Au Jus, while steak is resting skim the fat off the pan drippings, then boil to reduce to ½ of the original. Pour over cooked steak before serving.

On The Grill

Season the steak one hour before cooking, using extra virgin olive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking.

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Brush each side with 1 teaspoon extra virgin olive oil.

Place the steaks on a hot grill and sear for 4-6 minutes, rotating 90° once to create criss-cross grill marks.

For a rare or medium finish, turn the steak over and finish cooking to the right temperature. For medium or more cooked, turn the steak over and close the grill lid to trap heat, then cook to your desired doneness (between 3-9 minutes, depending on preference and steak thickness).

“Cook To” Temperature Guide

Very Rare: 115-120 °F Medium: 138-145 °F

Rare: 125 °F Medium Well: 150 °F       

Medium Rare: 128-135 °F Well Done: 160+ °F

Remove to a cutting board, and allow the steak to rest for 5-10 minutes, underneath an aluminum foil tent to retain heat. Serve on a warm plate

Tips for the best steak:

  1. Griddle pan or braai…make your choice. Of course, we love it on the Braai.
  2. The steak should be at room temperature before braaing. (Frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently).
  3. Rub the steak with olive oil, and season with salt and pepper.
  4. Bring the pan or braai to a high heat beforehand. This helps with the caramelization and create a delicious crust.
  5. Cook the steak until however you or your guests like their steak (rare, medium-rare etc.). See cooking times below.
  6. Rest your meat! When taking the meat off the heat, rest it for half the cooking time i.e. 5-10mins.
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