How to Cook Medium-Rare Steak
Updated: Jan. 08, 2021Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
Here's how to cook medium-rare steak at the perfect level of doneness every time.
Is there anything better than a well-cooked steak? Not a well-done steak, of course… I’m talking about steak that’s perfectly crispy on the outside and juicy on the inside, like our top grilled steak recipes. I like medium-rare steak because it has a rich, buttery flavor and a melt-in-your-mouth tenderness that disappears as soon as it’s cooked any further.
It’s that exact moment of doneness that makes this task seem like a daunting feat. I’m a former restaurant chef, and I’d love to share how to cook the best medium-rare steak with you.
What Is Medium-Rare Steak?
A medium-rare steak has a warm, red center that oozes with juicy, beef-forward flavor. You’ve officially reached medium-rare when you hit 130° to 135°F, a temperature at which the proteins within the meat start to denature but can’t fully finish. The result is a steak with the perfect amount of tender chewiness.
Since the moisture inside the steak can’t escape at these low temperatures, your steak turns out as juicy as possible.
How to Tell When Steak Is Medium-Rare
The most fool-proof way to know for sure that your steak is in the medium-rare range is to use an instant-read thermometer. Sure, you could follow a time-and-temperature chart based on the thickness of the steak, or use the touch-test method (the center of the steak should feel like the space between your thumb and forefinger). But a thermometer allows you to know—not guess—that your steak has reached the medium-rare range.
Simply insert the tip of the thermometer through the side of the steak and into the thickest part of the meat. If you’re cooking a bone-in steak, be careful not to touch the bone (which is hotter than the meat that surrounds it). Once it’s in, slowly move the probe back and forth to find the coolest pocket within the steak. When that spot reaches 130°F, it’s finished. The temperature will continue to rise an additional 5 degrees as the steak rests.
Test Kitchen Tip: You may have heard that a thermometer will release the steak’s juices. This is actually a cooking myth. Your steak isn’t a water balloon, so it’s not possible for all the juices to gush out from one poke!
How to Cook Medium-Rare Steak
My favorite way to cook a medium-rare steak is in a smoking-hot, cast-iron skillet. If you prefer char-grilled flavor or you’re cooking a bone-in steak, take the steak outside and cook it on a preheated gas or charcoal grill. Either way, it should take about 4 to 5 minutes per side for a 1-inch steak. If you’re cooking a thicker steak, one of our favorite steak-grilling secrets is to use our foolproof indirect heat method.
For the ultimate medium-rare experience, you can sous vide your steak. Simply vacuum seal your steak, set the temperature to 130°F and cook for about 90 minutes. Then, take the steak out of the bag, pat dry with a paper towel, season liberally with salt and pepper and reverse-sear on all sides in a hot cast-iron pan. Enjoy!
Steak with Chipotle-Lime Chimichurri
Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Beef Filets with Portobello Sauce
These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. —Christel Stein, Tampa, Florida
Flank Steak with Cilantro & Blue Cheese Butter
I love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. —Gwen Wedel, Augusta, Michigan
Grilled Onion & Skirt Steak Tacos
I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and these skirt steak tacos marinated in beer and lime juice honor their passion for cooking. —Adan Franco, Milwaukee, Wisconsin
Beef and Blue Cheese Penne with Pesto
Unique and simple to prepare, this delicious pasta dish is filled with fresh flavors, and it’s as healthy as it is hearty. Best of all, it takes just 30 minutes to set this meal on the table. —Frances Pietsch, Flower Mound, Texas
Garlic Grilled Steaks
Take steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. —Taste of Home Test Kitchen
Flank Steak with Couscous
It takes just minutes to broil this nicely seasoned flank steak. Slice the meat on an angle across the grain for the most tender results. You can substitute a pound of sirloin steak for the flank steak if you prefer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Summer Steak Kabobs
These steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas
Stuffed Flank Steak
I like to make this on special occasions. The tender steak cuts easily into appetizing spirals for serving, and extra stuffing cooks conveniently in a foil packet on top of the steak. —Diane Hixon, Niceville, Florida
Tenderloin with Horseradish Cream Cheese
My husband and I both love the classic combination of beef and horseradish. He asks me to make this for dinner often, and I'm always happy to. Try serving with baked potatoes as a side.—Mary Lou Cook, Welches, Oregon
Beef Tenderloin in Mushroom Sauce
Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. —Denise McNab, Warminster, Pennsylvania
Teriyaki Steak Skewers
When these flavorful skewered steaks are sizzling on the grill, the aroma makes everyone around stop what they're doing and come see what's cooking. The tasty marinade is easy to make, and these little steaks are quick to cook and fun to eat. —Jeri Dobrowski, Beach, North Dakota
Southwest Steak & Potatoes
Bold seasonings give meat and potatoes a Southwest twist. Feel free to adjust the heat factor by using more or less chili powder. —Kenny Fisher, Lancaster, Ohio
Maple & Blue Cheese Steak
This is a wonderful, cheesy recipe that melts in your mouth. I love this traditional Canadian meal. It certainly has a special feel; the sauce is a fantastic complement to steak. —Susan Jerrott, Bedford, Nova Scotia
Grilled Steaks with Greek Relish
My ribeye steak showcases the flavors of Greece my husband and I were introduced to while on a cruise. We like it with pita bread and hummus. —Mary Lou Cook, Welches, Oregon
Flank Steak with Cilantro Salsa Verde
Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia
Smoky Espresso Steak
This juicy steak rubbed with espresso, cocoa and pumpkin pie spice is one of my husband’s favorites. Broiling is a good year-round method, but we love making it on the grill, too. —Deborah Biggs, Omaha, Nebraska
Grilled Steaks with Marinated Tomatoes
The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.—Anna Davis, Half Way, Missouri
Tenderloin Steak Diane
Sometimes, I add more mushrooms to this recipe when my son's eating dinner—he loves them, and they are just fantastic with the steak. — Carolyn Turner, Reno, Nevada
Blue Cheese Flat Iron Steak
This is one of my favorite flat iron steak recipes. If you haven't already enjoyed the rich, creamy pairing of blue cheese with your favorite steak, stop reading and get cooking! I take it a step further by folding in a little butter to make the dish even more drool-worthy. —Amanda Martin, Monson, Massachusetts
Chili-Rubbed Steak & Bread Salad
We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations - creamy, tangy, sweet and fresh. — Devon Delaney, Westport, Connecticut
Grilled Ribeyes with Herb Butter
I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. —John Baranski, Baldwin City, Kansas
Tenderloin Steaks with Cherry Sauce
This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. —Jacob Kitzman, Seattle, Washington
Blue Cheese-Crusted Sirloin Steaks
My wife adores this steak—and me when I fix it for her. She thinks it’s the ideal dish for Friday night after a long workweek. —Michael Rouse, Minot, North Dakota
Chipotle-Honey Grilled T-Bones
If you like to kick things up on the grill, this is the steak for you. My husband even makes this in a Dutch oven, and the meat just sizzles. —Donna Goutermont, Sequim, Washington
Glazed Beef Tournedos
I found this wonderful, quick recipe in a book years ago. It’s been a favorite for special occasions ever since! I like to serve it with twice-baked potatoes and a spinach salad. —Janet Singleton, Bellevue, Ohio
Peppered Filets with Horseradish Cream Sauce
This beef tenderloin recipe is a family favorite that's quick and always satisfying. The creamy sauce has the perfect blend of horseradish and mustard. —Marie Rizzio, Interlochen, Michigan
Steak au Poivre for 2
With the punch of peppercorns and a smooth, beefy sauce, this steak is delicious. You'll love the hint of sweetness the bittersweet chocolate adds to the savory meat. —Crystal Bruns, Iliff, Colorado
Steak Diane
When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick, impressive main dish. We relish the savory steak Diane sauce. —Pheobe Carre, Mullica Hill, New Jersey
Grilled Steak Pinwheels
I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. —Mary Hills, Scottsdale, Arizona
Easy Marinated Flank Steak
I got this recipe from a friend's collection many years ago. It's how my family makes steak on the grill and a must when we're having company. —Debbie Bonczek, Tariffville, Connecticut
Surf & Turf
For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. —Taste of Home Test Kitchen
Saucy Skillet Steaks
These juicy ribeye steaks couldn't be easier. I prefer steak, but I’ve also used the seasonings on chicken breasts, fish, veal and hamburgers, so use whatever meat or fish you have. —Karen Haen, Sturgeon Bay, Wisconsin
Bacon-Wrapped Filets with Scotched Mushrooms
I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired by my husband, because he once made a Scotch and ginger ale sauce. This elegant recipe is for two, but it can easily be doubled. —Mary Kay LaBrie, Clermont, Florida
Merlot Filet Mignon
Although this is a simple recipe, the filet is rich and elegant enough for a special occasion. Add a salad and rolls, and dinner is done! —Jauneen Hosking, Waterford, Wisconsin
Chocolate-Chipotle Sirloin Steak
Looking to do something a little different with grilled sirloin? Add smoky heat and chocolaty rich color with this easy 5-ingredient rub. —Taste of Home Test Kitchen
Steak with Citrus Salsa
A lime juice marinade really perks up these grilled steaks, and the snappy, light citrus salsa is a super change from the usual heavy steak sauce. I brighten up winter meals by broiling the meat and serving it this way. —Kathleen Smith, Pittsburgh, Pennsylvania
Skillet Steak Supper
With all the ingredients cooked in one skillet, this steak dish couldn't be quicker to prepare—or to clean up! But the wine and mushroom sauce makes it seem special. —Sandra Fisher, Missoula, Montana
