Cooking Rare Steak: Tips and Tricks for Perfect Results

If you are a steak lover, you know that cooking a rare steak can be a bit tricky. Cooking it just right requires the right amount of heat and timing. You also need to make sure that you buy the right cut of meat, let it rest for a few minutes before carving, and add the right seasoning for delicious results. In this article, we’ll share some tips and tricks for cooking rare steak and achieving perfect results every time.

Cooking Rare Steak: Tips and Tricks for Perfect Results | Eat Urban Garden
Cooking Rare Steak: Tips and Tricks for Perfect Results

What Does Rare Steak Mean?

If you’re a steak lover, you probably have heard of different levels of cooking which impacts the taste of the meat. Rare steak is one of the most sought out steak’s level among the meat enthusiasts. Let’s dive in to understand what rare steak means and the factors that make it different than other cooking levels.

The Definition of Rare Steak

Rare steak refers to a steak that has been cooked for a minimal amount of time, leaving the center red and juicy. The center of the steak reaches a temperature of 120-130°F (49-54°C) for rare steak. This soft texture of meat is easy to slice and chew, providing a meaty flavor to your taste buds.

The Color of Rare Steak

The color of rare steak should be red on the inside and dark brown on the outside after cooking. The vivid red color comes from the myoglobin protein in the meat, which reacts to heat in different ways at different temperatures. Since rare steak is cooked for a minimal amount of time, myoglobin protein doesn’t oxidize, leading to the red color.

The Texture of Rare Steak

When you cut a rare steak, you will notice it has a soft texture with plenty of moisture. The center of the meat will be tender and juicy, with no toughness whatsoever. The moisture comes from the presence of blood content that hasn’t been fully cooked out.

The Temperature of Rare Steak

As mentioned above, rare steak is cooked to an internal temperature of 120-130°F (49-54°C). Due to the lower temperature, any bacteria present in the meat will not be killed, which is why it’s vital to choose a high-quality cut from a reputable source. It will help reduce the risk of foodborne illnesses.

Now that you understand the definition of rare steak, let’s move on to the tips and tricks to cook it perfectly.

What are the Advantages of Cooking Rare Steak?

Steak lovers worldwide have long debated how well-done their favorite meat should be cooked. Some prefer the blood-red, juicy center of a rare steak, while others opt for a more well-done, crisp meat, cooked all the way through. However, for those wondering how to cook rare steak, there are distinct advantages to this method of preparation that make it a popular choice:

The Taste of Rare Steak

The primary reason many people prefer rare steak is simply due to the taste. By cooking the steak for only a short period, the flavors and juices remain locked inside, resulting in a tender, succulent bite. The lack of extended heat exposure also helps to preserve the natural flavor of the beef.

The Tenderness of Rare Steak

When cooked correctly, rare steak is incredibly tender. This is largely due to the minimal amount of time the meat spends on the heat source. Cooking a steak quickly at high heat helps to seal in the natural juices, which can be lost when cooking at a lower temperature for an extended period. This results in a tender, melt-in-your-mouth experience.

The Nutritional Value of Rare Steak

Rare steak is also said to offer more nutritional value than more thoroughly cooked meat. The heat from cooking can break down some of the nutrients in beef, including protein and minerals such as iron and zinc. Cooking for a shorter amount of time can help preserve these nutrients, resulting in a healthier meal overall.

What are the Disadvantages of Cooking Rare Steak?

While some people swear by rare steak and insist that it’s the only way to enjoy this tasty beef dish, there are some disadvantages associated with cooking steak to this degree of doneness. Below are some of the potential risks and drawbacks of cooking rare steak.

Bacterial Contamination

One of the biggest risks associated with cooking rare steak is the potential for bacterial contamination. When you cook steak to a lower temperature, it doesn’t have enough time to kill off all the harmful bacteria that may be present in the meat. This includes a type of bacteria known as E. coli, which can cause severe illness if ingested.

Having said that, while eating a rare steak can be a risky affair, most of the beef produced today is safer than ever and following some simple guidelines can ensure that any risks are minimized. One such technique is known as “needle tenderization,” which involves inserting small needles into the meat to break up any bacteria or germs that may be present.

Safety Concerns

Another potential disadvantage of cooking rare steak has to do with safety concerns. When you cook steak to a lower temperature, it’s often still pink or red in the center, which can make it difficult to tell whether or not it’s cooked all the way through. When meat is not cooked to the recommended temperature, there’s always a risk of foodborne illness. Some people may also find that they don’t enjoy the taste or texture of rare steak, which can make it difficult to enjoy the dish overall.

Social Stigmas

Finally, there’s also the issue of social stigmas associated with eating rare steak. Some people feel that it’s a sign of wealth or excess to order steak that’s been cooked to a lower temperature, and may even judge others who prefer their steak this way. Additionally, some cultures and cuisines have specific guidelines around how meat should be cooked and served, and may not consider rare steak to be an appropriate choice.

In conclusion, while rare steak can be a delicious and enjoyable dish, there are some potential risks and drawbacks associated with cooking beef to this degree of doneness. By being aware of these potential issues and taking steps to reduce the risk of bacterial contamination and other safety concerns, you can enjoy rare steak while minimizing any potential downsides.

How to Properly Prepare Rare Steak?

Preparing rare steak requires a bit of attention to detail, but with the right techniques, you can achieve a tender and juicy result every time. Here are some step-by-step instructions to help you prepare your next rare steak:


The first step to seasoning your rare steak is to bring it to room temperature. This helps to ensure that the steak cooks evenly. Next, season your steak with a generous amount of salt and black pepper on both sides. You can also add garlic powder or fresh herbs to the seasoning for additional flavor.

  • Bring steak to room temperature
  • Season with salt, black pepper, and optional garlic powder or fresh herbs


Marinating your rare steak can add even more flavor and tenderness to the meat. You can use a store-bought marinade or create your own by mixing olive oil, vinegar, soy sauce, and your choice of herbs or spices. Place the steak in the marinade, covering it completely, and refrigerate for at least one hour before cooking.

  • Use store-bought or homemade marinade
  • Cover steak completely in marinade
  • Refrigerate for at least one hour before cooking


Allowing your rare steak to rest after cooking is an essential step for ensuring a perfect result. Once you remove the steak from the heat, tent it with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, making it juicier and more flavorful.

  • Tent steak with aluminum foil after cooking
  • Let steak rest for 5-10 minutes

Cooking methods

There are several ways to cook rare steak, including grilling, broiling, pan-searing, or sous vide. Each method has its own advantages and disadvantages, so it’s up to you to decide which one works best for you. However, one thing to keep in mind is that rare steak should be cooked quickly over high heat to sear the outside and retain its juiciness on the inside.

Cooking method Description
Grilling Cook steak over an open flame for a charred exterior and juicy interior
Broiling Cook steak under the broiler for a crispy exterior and juicy interior
Pan-searing Cook steak in a hot skillet with oil for a crusty exterior and juicy interior
Sous vide Cook steak in a vacuum-sealed bag in a water bath at a low temperature, then sear it on the stovetop or grill for a crispy exterior

By following these tips and tricks, you can achieve a perfectly cooked rare steak that your taste buds will thank you for!

How to Determine the Doneness of Rare Steak?

Steak is a popular dish loved by many people. There are many levels of doneness when it comes to steak, and rare is one of the most challenging to get right for some people. So, how do you know when your steak is cooked to rare perfection? There are a few ways to test for doneness, and this article will discuss three common methods.

Visual Cues

A quick and straightforward way to test for doneness is to pay attention to the color of the steak while cooking. A rare steak is bright red, with a cool center. The outside of the steak should be seared brown or slightly charred but not burnt. Medium-rare has a less red center and more pink with a hot pink center.

Meat Thermometer

A meat thermometer is a reliable tool to test for doneness accurately. To check for a rare steak, insert the thermometer into the thickest part of the steak, not touching the bone or fat. A rare steak will have an internal temperature between 120 and 130 degrees Fahrenheit. Each step up in doneness increases the temperature, with medium-rare being between 130 and 140 degrees Fahrenheit.

Finger Test

If you don’t have a thermometer or want to rely on feeling the steak, use the finger test. The difference in the doneness feels like the base of your thumb when closing your fingers over it.

  • Rare: Press the tip of your thumb and the base of your index finger together and feel the fleshy area below the thumb. This is what a rare steak feels like; it will be soft to the touch, just like the fleshy part of the hand.
  • Medium-Rare: Touch your index finger and your thumb together again, but this time, touch the fleshy part under your thumb. This will feel firmer than the rare steak but still soft.
  • Medium: To feel what a medium steak should feel like, touch your middle finger and your thumb together. This is the level of doneness where you will be able to feel your steak is not soft but not too firm, similar to the fleshy part of the palm below your thumb.
  • Medium-Well: If you want a medium-well steak, touch your ring finger and your thumb together. The feeling should be firm with a slight give, similar to the fleshy part of the palm below your pinky finger.
  • Well-Done: A well-done steak will feel hard when you touch your little finger and your thumb together. The steak should feel very firm, similar to the feeling when pressing on the back of your hand.

How to Serve Rare Steak?

After nailing the perfect cook on your rare steak, the next step is choosing the right sides, sauces, and presentation to complete the dish. Here are some creative ideas to take your rare steak game to the next level.

1. Perfect Pairings

Rare steak pairs perfectly with a variety of sides, such as roasted potatoes, grilled asparagus, or a fresh salad. For a heartier meal, consider mashed potatoes or a creamy risotto. Don’t forget to add some color to your plate with a vegetable side dish, like roasted carrots or sautéed spinach.

2. Sauces to Savor

A delicious sauce can elevate any cut of meat, and rare steak is no exception. Try a classic chimichurri sauce, made with fresh herbs, garlic, and olive oil. For a creamier option, béarnaise sauce or hollandaise sauce can pair well with rare steak. If you’re feeling spicy, whip up a batch of horseradish sauce or sriracha mayo.

3. Presentation is Key

Don’t let your perfectly cooked rare steak go unnoticed – present it in an appealing way on the plate. Fan out the slices of meat, sprinkle fresh herbs or sea salt on top, and add a colorful garnish like cherry tomatoes or sliced avocado. Use your creativity to make a masterpiece on the plate that will impress your guests.

4. Don’t Forget the Wine

The right wine pairing can take your meal to the next level. For rare steak, consider a full-bodied red wine like Cabernet Sauvignon or Syrah. If you prefer a lighter red, Pinot Noir can also be a good choice. For white wine drinkers, Chardonnay or a light-bodied Rosé can pair well with rare steak.

5. Try Something Different

Taking a risk can sometimes pay off in the kitchen. Consider going outside of the box and trying a different sauce or side with your rare steak, such as quinoa salad or smoked Gouda mashed potatoes. Experimenting with new flavor combinations can lead to a delicious surprise.

6. Make it a Work of Art

With some imagination, the plating of your rare steak can become a work of art. Consider using a unique plate or serving board as a canvas for your masterpiece. Use a piping bag to create intricate designs with your sauce, or add edible flowers for a pop of color. Get creative and have fun with it.

Happy cooking and bon appétit!

We hope you find our tips and tricks helpful when it comes to cooking rare steak perfectly. Remember to use a thermometer to check the internal temperature, let the steak rest before cutting into it, and to season it generously. Don’t forget to pair it with your favorite sides and a glass of red wine for the ultimate dining experience. Thanks for reading and visit us again for more delicious recipes!

Cooking Rare Steak: Tips and Tricks for Perfect Results

Learn how to cook rare steak perfectly with our simple tips and tricks. From seasoning to resting time, we’ve got you covered. Enjoy a juicy, flavorful steak every time!

  • 2 ribeye steaks (1 inch thick)
  • Salt
  • Black pepper
  • 2 tbsp olive oil
  • 2-3 cloves garlic (minced)
  • 2 sprigs fresh rosemary
  1. Remove the steaks from the fridge 30 minutes before cooking. Sprinkle salt and black pepper on both sides of the steak, patting it down to adhere. Let the steaks come to room temperature.
  2. Put a cast iron or heavy skillet over high heat. Add olive oil to the skillet and let it smoke.
  3. Once the skillet is hot, lower the heat to medium-high and place the steaks on the skillet. Sear for 1-2 minutes on each side for a nice crust.
  4. Reduce the heat to low and continue cooking the steaks until they reach an internal temperature of 125°F for rare. Use a thermometer to check the temperature.
  5. Remove the steaks from the skillet and let them rest on a plate for at least 5 minutes, covering them with foil.
  6. In the same skillet used to cook the steaks, add minced garlic and rosemary. Cook until fragrant, then spoon over the steaks for extra flavor.
  7. Slice the steaks against the grain and serve with your favorite sides. Enjoy!
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