With the rising cost of dining out, it’s more important than ever to be able to make your favorite dishes at home. If you’re a steak lover, there’s no need to spend a fortune at a steakhouse when you can make a delicious medium-rare steak right in your own kitchen. With just a few simple ingredients and a cast iron skillet, you can create a restaurant-quality steak at a fraction of the cost. And with a little practice, you’ll be able to impress your friends and family with your culinary skills!
Contents
- 1 Best Medium Rare Steak Recipe
- 2 Steak Dinner Ingredients
- 3 Easy Pan-Seared Steak Recipe
- 4 How do you Cook Pan Seared Steak Medium Rare?
- 5 Expert Tips Perfect Steak Medium Rare Steak Temp Every Time
- 6 The Perfect Medium Rare Steak Recipe
- 7 Nutrition Information
- 8 FAQs about how to prepare The Perfect Medium Rare Steak Recipe
Best Medium Rare Steak Recipe
There’s nothing quite like a perfectly cooked New York strip steak, and the ideal doneness for this cut is medium-rare. That means the steak should be cooked to an internal temperature of 130-135 degrees Fahrenheit, leaving the center nice and pink. When cooked to medium-rare, the outside of the steak will be nicely seared and slightly crispy, while the inside will be juicy and full of flavor. It’s definitely the best way to enjoy a New York strip steak!
Steak Dinner Ingredients
New York strip steak – When it comes to New York strip steak, the meat is definitely the star of the show. This premium cut of beef is known for its rich, beefy flavor and tender texture. It’s often called the “butcher’s steak” because it’s so popular among meat lovers. And it’s easy to see why – the New York strip is simply one of the best cuts of beef around. So if you’re looking for a steak that will wow your taste buds, the New York strip is definitely the way to go.
Cooking oil – Vegetable oil is a great choice for cooking steak, as it has a high smoke point. This means it can withstand high heat without burning or smoking, making it perfect for searing steak. Other oils that have a high smoke point and can be used for cooking steak include canola oil, sunflower oil, and grapeseed oil. Avoid using oils with a low smoke point, like olive oil, as they will start to burn and smoke before the steak is properly cooked.
Butter – When cooking steak, it’s important to use unsalted butter. The reason for this is that the salt in salted butter can cause the steak to become too salty. Since you’ll be seasoning the steak with salt, there’s no need to add more salt to the butter. Unsalted butter also has a slightly higher smoke point than salted butter, making it ideal for searing steak. If you only have salted butter on hand, you can still use it – just be sure to go easy on the salt when seasoning the steak.
Garlic – Whole garlic cloves are the key to an extra flavorful garlic-butter steak. Not only does leaving the cloves whole help them retain their moisture, but it also allows them to infuse their flavor into the butter as it melts. Once the garlic is peeled, it should be quartered to create more surface area for even more flavor. Don’t forget to remove the green sprout in the center of each clove before quartering. This little addition can add a bitter flavor to the dish.
Salt and black pepper – To bring out the savory flavor of the steak, it’s important to season it well. A simple mix of salt and freshly ground black pepper is all you need. Salt helps to draw out the natural juices of the meat, which helps it brown and become tender. Black pepper adds a nice bit of heat and flavor. If you’re feeling adventurous, you can also add a little dried or fresh herbs like rosemary or thyme. Just make sure to add them at the end of cooking so they don’t burn.
Fresh herbs – For the most flavorful steakhouse-style steak, use fresh herbs like rosemary, thyme, and sage. These herbs have a powerful flavor that will really take your steak to the next level. Fresh herbs also tend to have a brighter flavor and a more vibrant color than dried herbs. If you can’t find fresh herbs, you can substitute dried herbs, but be sure to use about half the amount of the fresh herb called for in the recipe. For example, if the recipe calls for 1 tablespoon of fresh rosemary, you would use 1 1/2 teaspoons of dried rosemary.
Easy Pan-Seared Steak Recipe
Ready to cook the perfect steak in your cast iron skillet? It’s easy, and the entire process takes only 30 minutes. Even if you’ve never cooked steak before, you can follow this recipe for restaurant-quality results. Your steak will be tender and juicy, with the perfect amount of crust and browning. Serve it up with some delicious sides and you’ll have a meal that’s sure to impress. So grab your cast iron skillet and get ready to cook the steak of your dreams.
How do you Cook Pan Seared Steak Medium Rare?
Want to know the secrets to making a perfect steak in a cast iron skillet? First, pat your steaks dry with a paper towel and season them generously with salt and pepper on both sides. Then, heat a cast iron skillet on medium-high heat and add some vegetable oil to coat the pan. Once the oil is hot, add the steaks and sear for 3-4 minutes on each side, or until a brown crust forms. Using tongs, render the fat on the edges of the steak for 1-2 minutes per side.
Expert Tips Perfect Steak Medium Rare Steak Temp Every Time
When cooking steak in a cast iron skillet, it’s important to preheat the pan until it’s hot, so the steak sears properly and doesn’t stick to the pan. The oil should be almost smoking when you add the steak to the pan. Seasoning both sides of the steak with salt and pepper is essential for achieving that brown crust on the outside. And it’s important to avoid overcooking the steak – the best way to ensure that is to take it out of the pan when it’s just under medium-rare. It will continue to cook as it rests.
Below is a handy chart to help you determine the cooking time for your steak based on its thickness and desired doneness. Keep in mind that these are estimates, and the exact cooking time will vary depending on the specific steak and your stove. Also, it’s important to note that these cooking times are for cooking steak in a cast iron skillet over medium-high heat.
For a medium-rare steak, cook the steak for 2-3 minutes per side, or until the internal temperature reaches 130-135°F.
The Perfect Medium Rare Steak Recipe
It can be tricky to cook a steak to the perfect medium-rare, but with this easy recipe and a few helpful tips, you’ll be cooking steak like a pro in no time. This recipe uses a cast iron skillet, which is ideal for cooking steak because it retains heat well and gives a nice sear on the outside of the steak. All you need to do is follow the simple steps in the recipe, and you’ll have a perfectly cooked medium-rare steak every time. So fire up the stove and get ready to enjoy a delicious steak.
| Steak Cooking Chart | ||
| Internal Temperature | Center Color | Internal Temp |
| Rare Steak | Cool red center | 125°F / 51.6°C |
| Medium Rare Steak | Pinkish-red center | 135°F / 57.2°C |
| Medium Steak | Pink center | 145°F / 63°C |
| Medium Well Steak | Barely pink | 150°F / 65.5°C |
| Well Steak | Brown color throughout | 160°F / 71.1°C |
Equipment
Ingredients
- 2 lbs New York strip steak
- 1 tbsp vegetable oil (or any oil with an excessive smoke point)
- 2 tsp salt
- 1 half tsp black pepper
- three tbsp unsalted butter
- 6 cloves garlic (peeled and quartered)
- 2 sprigs of sparkling rosemary
- 2-three sprigs of sparkling thyme
- 1 sprig of sparkling sage
Instructions
To cook a perfect medium-rare steak in a cast iron skillet, start by patting the steak dry with paper towels and seasoning generously with salt and pepper. Heat a cast iron skillet over medium-high heat and add ½ to 1 tbsp of vegetable oil. Make sure the oil coats the bottom of the pan evenly. When the oil is hot, place the steak in the skillet and cook for 3-4 minutes per side, until a brown crust forms. Use tongs to turn the steak and render the fat along the sides.
Once the steaks have reached an internal temperature 10 degrees below your desired level of doneness, remove them from the pan and place them on a cutting board. Cover them loosely with aluminum foil and allow them to rest for 10 minutes. This allows the juices in the steak to redistribute, making the steak more tender and flavorful. After the steak has rested, cut it into ½ to 1-inch thick slices and serve with the delicious butter sauce.
Nutrition Information
Calories: 1113kcal | Carbohydrates: 4g | Protein: 92g | Fat: 81g | Saturated Fat: 39g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 322mg | Sodium: 2566mg | Potassium: 1285mg | Fiber: 1g | Sugar: 1g | Vitamin A: 652IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 8mg
FAQs about how to prepare The Perfect Medium Rare Steak Recipe
Pan-searing steak is a quick and easy way to get a perfect crust on the outside and a tender, juicy inside. It also allows you to easily monitor the steak’s doneness by touching the top with your finger. If it’s getting close to medium-rare, the steak should feel springy and firm to the touch. This method also allows you to easily baste the steak with butter and herbs for even more flavor.
There are a few simple techniques you can use to ensure your steak is cooked perfectly. First, be sure to season your steak generously with salt and coarsely ground black pepper. Then, use a high-heat cooking method like pan-searing to get a nice crust on the outside of the steak. Once the steak reaches the desired temperature, remove it from the heat and allow it to rest before slicing. This will give the juices a chance to redistribute, resulting in a more flavorful and tender steak.
With this foolproof recipe, you’ll never have to worry about overcooking your steak again. You’ll learn the exact cooking times and temperatures needed to achieve the perfect medium-rare steak every time. And by following the simple steps in the recipe, you’ll be able to enjoy a perfectly cooked steak just like the ones you’d find in a steakhouse. So go ahead and give it a try – your taste buds will thank you.
If you’re looking for a foolproof way to cook a perfect steak on your stovetop, this recipe is for you. The technique involves searing the steak in a hot skillet and then adding a butter sauce, which adds extra flavor and helps keep the steak moist. The recipe also includes tips for choosing the right cut of steak and the best way to season it. All in all, it’s a quick and easy way to cook a steak that’s full of flavor.
To cook steak in a pan, start by heating the pan over high heat until it’s very hot. Then, add the steak to the pan and cook it for about 2-3 minutes per side, making sure to baste it with the butter sauce as it cooks. You’ll know the steak is done when it’s golden brown on the outside and has reached the desired internal temperature. For medium-rare steak, the internal temperature should be between 130-135 degrees F.
For a medium-rare steak cooked in a skillet, plan on 3-4 minutes of cooking time per side. A meat thermometer is a great tool to use to make sure the steak reaches the perfect internal temperature of 135 degrees F. Once it reaches this temperature, remove the steak from the skillet and let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the steak, ensuring that every bite is juicy and flavorful.
Cooking steak in the oven is a popular method for achieving a perfectly cooked steak, but it’s important to know how to do it properly. First, it’s best to start by searing the steak on the stovetop in a cast iron skillet. This helps to seal in the juices and create a flavorful crust. Then, place the skillet in a preheated oven at 400 degrees F to finish cooking the steak. This allows the steak to cook evenly and reach the desired internal temperature without burning the outside. Once it’s done cooking, let the steak rest for a few minutes before slicing and serving.
For medium-rare steaks cooked in the oven, 350 degrees F is a good temperature to aim for. You’ll need to cook the steak for 7-10 minutes per side, or until it reaches an internal temperature of 135 degrees F. Be sure to use a meat thermometer to check the internal temperature of the steak, as this will ensure that it’s cooked to your liking. Once it’s done, let the steak rest for a few minutes to allow the juices to redistribute throughout the meat.
After searing the steak on the stovetop, transfer it to a 400-degree F oven for 6-8 minutes per side. This will cook the steak to a perfect medium-rare doneness, with an internal temperature of 135 degrees F. Be sure to use a meat thermometer to check the internal temperature of the steak, as all ovens can vary in temperature. Don’t forget to let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute and the steak to reach its final temperature.
When it comes to cooking sirloin steak, a cast iron skillet is the best choice. This type of pan is perfect for creating a flavorful crust on the outside of the steak while keeping the inside nice and tender. Plus, it’s easy to baste the steak with butter as it cooks, which will add even more flavor and moisture. Just be sure to keep an eye on the steak as it cooks, flipping it often to ensure even cooking.
When cooking steak in a skillet, it’s important to use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. This will help to prevent the oil from smoking and burning when the steak is added to the hot pan. Once the pan is hot, add the steak and cook for equal times on each side. This will help to ensure that the steak is cooked evenly and to your desired level of doneness. Make sure not to overcrowd the pan, as this can cause the steak to steam instead of sear.
What’s a steakhouse-style meal without the classic sides? For a truly memorable dinner, start with a Caesar salad, a bowl of creamy potato leek soup, or a shrimp cocktail. For the main course, choose between creamy garlic mashed potatoes, sauteed mushrooms, sweet potatoes, or roasted garlic cauliflower. Round out the meal with a basket of garlic bread or classic creamed spinach. And don’t forget a delicious bottle of wine to pair with the meal.
When it comes to leftover steak, food safety is important. The USDA recommends refrigerating leftover steak within 2 hours of cooking it. This will help to prevent the growth of bacteria and ensure the steak is still safe to eat. If you’re not going to eat the steak within 2 hours, it’s best to store it in the freezer. Just make sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.
It’s best to eat leftover steak within 3-4 days of storing it in the fridge. Any longer than that, and the steak may start to develop an unpleasant odor or texture. If you’re not sure if the steak is still good, it’s always best to err on the side of caution and discard it. For food safety, it’s important to reheat the steak to an internal temperature of at least 165 degrees F before eating it. This will help to kill any bacteria that may have developed.
You can definitely freeze leftover steak to enjoy at a later date. Wrap the steak tightly in heavy-duty foil or freezer-safe plastic wrap and place it in the freezer. It will keep for 2-3 months and still taste great when you’re ready to reheat it. When you’re ready to enjoy your frozen steak, simply defrost it in the fridge overnight and reheat it to an internal temperature of 165 degrees F. This will ensure the steak is safe to eat and just as delicious as the day it was cooked.
Reheating steak in the oven is the best way to preserve its flavor and texture. Preheat your oven to 250 degrees F and place the steak on a wire rack set on a baking sheet. This will allow for even heating and prevent the steak from sitting in its own juices. Cook for 20-30 minutes, checking every few minutes to make sure it doesn’t overcook. Thinner steaks will take less time, while thicker steaks may take up to 30 minutes. When the steak is heated through, let it rest for 5 minutes before serving.