If you’re someone who loves steak, then you know the struggle of trying to cook the perfect medium steak. You want it to be juicy, tender, and packed with flavor, but you also don’t want to overcook it. Well, worry no more because we have the ultimate guide to cooking the perfect medium steak every time. Whether you’re a seasoned cook or a beginner, our step-by-step guide will help you achieve restaurant-quality results at home.
What is a Medium Steak?
If you are a steak lover, you may have heard the term “medium” before when ordering your favorite cut. A medium steak is one that has been cooked to an internal temperature of 145°F (63°C) and has a warm pink center, slightly more pink towards the center than the outside. It is the perfect balance between a well-done and rare steak.
Different Steak Temperatures and Their Characteristics
Knowing the difference between steak temperatures is essential to getting your desired result. Here are the typical internal temperatures and their characteristics:
- Rare Steak: Cooked to an internal temperature of 120-130°F (49-54°C) with a bright red center and a cool core. The meat is very tender with a juicy, beefy flavor.
- Medium Rare Steak: Cooked to an internal temperature of 130-135°F (54-57°C) with a warm red center and a slightly cooler core. This is the most popular steak temperature and is known for its flavor and tenderness.
- Medium Steak: Cooked to an internal temperature of 145°F (63°C) with a warm pink center, slightly more pink towards the center than the outside. It is the perfect balance between a well-done and rare steak.
- Medium-Well Steak: Cooked to an internal temperature of 150-155°F (65-69°C) with a slightly pink center and mostly grey-brown outer edges. It is a good choice for those who like a little pink in their steak but don’t enjoy a lot of it.
- Well-Done Steak: Cooked to an internal temperature of 160°F (71°C) and above with no pink remaining. It’s the least juicy and tender steak and is often cooked to ensure food safety rather than taste.
How to Choose the Perfect Cut of Steak
Choosing the right cut of beef is important when it comes to cooking the perfect medium steak. The cut of beef will determine the flavor and tenderness of the steak, and there are many different cuts to choose from. Here are some of the most popular ones:
Ribeye
The ribeye is a classic cut that is known for its excellent marbling. This cut comes from the rib section of the cow, and it is full of flavor and tenderness. It is a great choice for a medium steak because it is already tender and doesn’t require a lot of cooking time.
New York Strip
The New York strip is a leaner cut of beef that comes from the short loin section of the cow. It has a mild and slightly sweet flavor, and it is very tender. This cut is best cooked to medium because it can become tough if it is overcooked.
T-Bone
The T-bone is a cut that is known for its distinctive T-shaped bone. It comes from the short loin section of the cow, and it is a combination of two different cuts – the New York strip and the tenderloin. It has a rich, beefy flavor and is very tender. This cut is best cooked to medium-rare or medium because it can become tough if it is overcooked.
Sirloin
The sirloin is a leaner cut of beef that comes from the rear portion of the cow. It has a robust, beefy flavor and is less tender than some of the other cuts on this list. This cut is best cooked to medium because it can become tough if it is overcooked.
Filet Mignon
The filet mignon is a very tender and lean cut of beef that comes from the tenderloin section of the cow. It has a mild flavor and is often served with sauces or toppings. This cut is best cooked to medium-rare or medium because it is so tender and can become dry if it is overcooked.
What Cooking Methods Can I Use?
When it comes to cooking the perfect medium steak, there are several methods you can use. Each method has its own advantages and disadvantages, but with the right techniques, you can achieve a delicious medium steak every time.
Grilling
Grilling is a popular method for cooking steak, and it’s also a great way to achieve a medium steak. To grill a steak to medium, you’ll want to start with a hot grill. Sear the steak for 4-5 minutes on each side, flipping only once. Use a meat thermometer to check the internal temperature; when it reaches 135°F, your steak is cooked to medium.
Pan-Searing
Pan-searing is another great method for cooking a medium steak. To do this, use a heavy skillet (preferably cast-iron) and heat it on high. Add oil and wait for it to shimmer. Then, add the steak and sear for 3-4 minutes on each side. Check the internal temperature with a meat thermometer until it reaches 135°F.
Sous-Vide
Sous-vide is a lesser-known method, but it’s gaining popularity because it yields consistent and perfect results. To cook a medium steak sous-vide, first season the steak and seal it in a vacuum bag. Place it in a water bath at 135°F for 2-3 hours. Then, remove the steak from the bag and sear it in a hot skillet for 1-2 minutes on each side to develop a crust.
How Do I Know When the Steak is Cooked?
Learning how to cook a steak to a perfect medium takes some practice, but with the right tools and techniques, anyone can master it. Follow these guidelines to achieve a juicy, flavorful steak every time:
Use the Touch Test
The touch test is a simple way to determine the doneness of your steak without cutting into it and releasing its juices. Here’s how to do it:
- For a rare steak, press the center of the steak with your finger. It should feel soft and spongy to the touch.
- For a medium steak, press the center of the steak with your finger. It should feel firm but still springy to the touch.
- For a well-done steak, press the center of the steak with your finger. It should feel very firm to the touch.
Use a Meat Thermometer
If you want to be absolutely sure that your steak is cooked to perfection, use a meat thermometer. Here are the internal temperatures you should aim for:
- For a rare steak, the internal temperature should be 125°F.
- For a medium steak, the internal temperature should be 135°F.
- For a well-done steak, the internal temperature should be 145°F.
Insert the thermometer into the thickest part of the steak, taking care not to touch the bone or the pan.
Use Visual Cues
If you don’t have a meat thermometer or don’t want to use the touch test, you can also use visual cues to determine the doneness of your steak. Here’s what to look for:
- A rare steak will be bright red in the center, with a warm red exterior.
- A medium steak will be pink in the center, with a light brown exterior.
- A well-done steak will be brown or grey throughout.
Bonus tip: Let your steak rest for a few minutes after cooking to allow the juices to redistribute and ensure maximum flavor and tenderness.
Resting and Serving the Perfect Medium Steak
Steak is a classic dish that many people enjoy. Cooking the perfect medium steak is a skill that requires practice and patience. It’s important to understand the process of resting and serving your steak correctly to ensure that you end up with a mouth-watering meal. Here, we’re going to discuss the importance of resting your steak and some best practices for slicing and serving your medium steak.
The Importance of Resting Your Steak
Resting your steak is an essential step that is often overlooked. Resting your steak allows the juices to redistribute throughout the steak, resulting in a more tender and juicy cut of meat. When you cook a steak, the high heat causes the juices to move towards the center of the steak. If you cut into your steak immediately after cooking it, all those juices will spill out onto the cutting board, leaving your steak dry and tough.
The general rule of thumb is to rest your steak for at least 5 minutes after cooking it. The resting time will vary depending on the size and thickness of your steak. Thicker steaks will require more resting time than thinner ones. The best way to determine whether your steak is ready to be served is to use a meat thermometer. If you want your steak to be medium, the ideal internal temperature is between 135°F and 145°F.
Best Practices for Slicing and Serving Your Medium Steak
Now that you’ve let your steak rest, it’s time to slice and serve it. When it comes to slicing your steak, there are a few things to keep in mind. To get the best results, you should slice your steak against the grain. This means that you should cut the steak perpendicular to the fibers of the meat. This will make the steak more tender and easier to chew.
When it comes to serving your steak, there are a few best practices to keep in mind. Firstly, use a sharp knife to cut your steak. This will ensure that you get clean, even slices. Secondly, serve your steak on a warm plate. Serving your steak on a warm plate will help to retain its heat, ensuring that it stays warm for longer. Finally, don’t forget to season your steak with salt and pepper before serving it.
By following these steps, you can ensure that your medium steak turns out perfectly every time. Remember to let your steak rest, slice it against the grain, and serve it on a warm plate. By doing so, you’ll end up with a delicious and tender cut of meat that is sure to impress.
Expert Tips for Perfecting Your Medium Steak
Are you tired of steak that’s either overcooked or undercooked? Achieving the perfect medium steak can be tricky, but with these expert tips from top chefs and grill masters, you’ll be cooking the perfect medium steak every time.
1. Seasoning
Seasoning your steak before cooking it is crucial for enhancing its flavor. Top chefs recommend using a combination of salt, pepper, and garlic powder for a simple yet delicious seasoning blend. It’s important to season your steak at least 30 minutes before cooking to allow the salt to permeate the meat and enhance its tenderness.
2. Searing
Getting a good sear on your steak is essential for creating a flavorful crust and locking in its juices. Start by heating your grill or pan to high heat, then place your seasoned steak on the hot surface. Allow the steak to cook for about 2-3 minutes without moving it, then flip it over and repeat on the other side. For a 1-inch-thick steak, aim for a total cook time of 6-8 minutes for medium doneness.
3. Timing
Timing is everything when it comes to cooking the perfect medium steak. The best way to ensure that your steak is cooked to your desired doneness is to use a meat thermometer. For medium doneness, the internal temperature of your steak should reach 145°F (63°C).
4. Resting
Once your steak reaches the desired internal temperature, it’s important to let it rest for a few minutes before cutting into it. Resting allows the juices to redistribute throughout the meat and prevents them from running out when you cut into it. A good rule of thumb is to let your steak rest for about 5-10 minutes before slicing and serving.
5. Choosing the right cut
Choosing the right cut of steak is also key to cooking the perfect medium steak. For best results, go for a cut that’s at least 1-inch thick, such as ribeye, strip steak, or tenderloin. These cuts are well-marbled, which means they have plenty of fat throughout the meat, making them more flavorful and juicy.
6. Experiment with different cooking methods
If you’re feeling adventurous, try experimenting with different cooking methods to achieve the perfect medium steak. Some top chefs recommend pan-searing your steak and finishing it in the oven for a more even cook, while others swear by reverse-searing, which involves cooking the steak low and slow in the oven before searing it on the grill or pan. Whatever method you choose, remember to follow the other tips above for the best results.
Thanks for Reading!
We hope you enjoyed learning how to cook the perfect medium steak every time! With these simple steps, you can impress your family and friends with your culinary skills. Remember to always use a meat thermometer to ensure your steak is cooked to perfection. If you have any questions or comments, feel free to leave them below. And don’t forget to visit our site again for more delicious recipes and cooking tips!
Cook the Perfect Medium Steak Every Time
Ingredients
- 4 1 1/2-inch thick boneless ribeye steaks
- 2 teaspoons kosher salt
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons unsalted butter
- 2 cloves garlic smashed and peeled
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons olive oil
Instructions
- Remove the steaks from the fridge and let them come to room temperature for 30 minutes. Season both sides with kosher salt and black pepper, patting the seasoning down with your fingers to make sure it sticks.
- Heat a large cast-iron skillet over high heat until very hot, about 5 minutes. Add olive oil and swirl to coat.
- Add the steaks to the skillet and cook for 3-4 minutes per side, until a brown crust forms. Add butter, garlic, rosemary, and thyme to the skillet. Tilt the skillet to pool the butter on one side and use a spoon to baste the steaks with the melted butter and herbs. Cook for an additional 1-2 minutes per side, basting constantly.
- Use a meat thermometer to check the internal temperature of the steaks. For a medium steak, the temperature should be 145°F. If the steaks need more time, transfer the skillet to a preheated oven and cook for an additional 2-3 minutes.
- Remove the skillet from the heat and transfer the steaks to a cutting board. Let them rest for 5 minutes before slicing and serving.
