A medium rare steak needs a hard sear on the stovetop followed by a brief finish in the oven. Learning how to cook medium rare steak is easier than you think, and it only takes about 15 minutes total. You don’t need a fancy grill or special equipment—just a cast iron skillet and an oven.
This guide will walk you through every step. By the end, you’ll have a perfectly cooked steak with a deep brown crust and a warm, red center. No more guessing or cutting into a gray piece of meat.
Why Cook A Steak Medium Rare?
Medium rare is the sweet spot for most cuts of beef. The internal temperature reaches 130°F to 135°F (54°C to 57°C). At this range, the fat renders just enough to add flavor, but the meat stays tender and juicy.
Overcooking a steak dries it out and makes it tough. Undercooking leaves it too chewy. Medium rare gives you the best texture and taste.
How To Cook Medium Rare Steak
Now let’s get into the actual method. This process works for steaks that are at least 1 inch thick. Thinner steaks cook too fast and are hard to get right.
Step 1: Choose The Right Steak
Not all steaks are created equal. For medium rare, you want a cut with good marbling—those white streaks of fat running through the meat. Marbling adds flavor and keeps the steak moist.
- Ribeye: The best choice. Lots of fat, very forgiving.
- New York Strip: Leaner than ribeye but still tender.
- Filet Mignon: Very lean, but incredibly tender. Cook it carefully.
- Sirloin: Cheaper and leaner. Works if you don’t overcook it.
Step 2: Bring The Steak To Room Temperature
Take your steak out of the fridge 30 to 45 minutes before cooking. A cold steak will cook unevenly—the outside will burn before the inside reaches medium rare.
Pat the steak dry with paper towels. Moisture is the enemy of a good sear. Dry surface = better browning.
Step 3: Season Generously
Keep it simple. You only need salt and black pepper. Use coarse kosher salt or sea salt. Season both sides and the edges.
Don’t be shy. Most of the salt will stay in the pan or fall off. A heavy hand ensures the steak is well seasoned.
Let the seasoned steak sit for 10 minutes. This gives the salt time to draw out moisture and then reabsorb it, which helps the crust form.
Step 4: Preheat Your Pan And Oven
Place a cast iron skillet or heavy stainless steel pan on the stove over high heat. Let it get very hot—about 5 minutes. You should see a little smoke.
At the same time, preheat your oven to 400°F (200°C). Use the middle rack.
If you have a meat thermometer, now is the time to get it ready. An instant-read thermometer is best. Leave-in probes also work.
Step 5: Sear The Steak
Add a high-smoke-point oil to the hot pan. Avocado oil, grapeseed oil, or canola oil work well. Do not use olive oil—it burns too easily.
Swirl the oil to coat the bottom. Carefully place the steak in the pan. It should sizzle loudly. If it doesn’t, the pan isn’t hot enough.
Press the steak down gently with a spatula to ensure full contact. Let it cook undisturbed for 3 to 4 minutes. Do not move it around.
Flip the steak using tongs. Sear the other side for another 3 to 4 minutes. You want a deep, dark brown crust.
Step 6: Add Butter And Aromatics (Optional)
After flipping, add 1 to 2 tablespoons of butter to the pan. Throw in a few crushed garlic cloves and a sprig of fresh rosemary or thyme.
Tilt the pan slightly and use a spoon to baste the melting butter over the steak. This adds flavor and helps the crust develop further.
Do this for about 1 minute. Then move to the next step.
Step 7: Finish In The Oven
Transfer the entire pan to the preheated oven. Be careful—the handle is very hot. Use an oven mitt.
Cook for 4 to 6 minutes, depending on the thickness of your steak. For a 1-inch steak, start checking at 4 minutes. For a 1.5-inch steak, check at 6 minutes.
Use your thermometer to check the internal temperature. Insert it into the thickest part of the steak, away from the bone.
- Medium rare: 130°F to 135°F (54°C to 57°C)
- Remove the steak from the oven when it hits 125°F to 130°F. The temperature will rise as it rests.
Step 8: Rest The Steak
Take the steak out of the pan and place it on a cutting board or a plate. Do not skip this step.
Let it rest for 5 to 10 minutes. Cover it loosely with aluminum foil to keep it warm. Resting allows the juices to redistribute. If you cut too early, all the juice will run out onto the board.
Step 9: Slice And Serve
Slice the steak against the grain. This means cutting perpendicular to the direction of the muscle fibers. It makes the meat more tender.
For a ribeye or strip, slice into 1/2-inch thick strips. For a filet, you can serve it whole or cut into medallions.
Season with a pinch of flaky sea salt right before serving. That final touch makes a big difference.
Common Mistakes To Avoid
Even experienced cooks mess up sometimes. Here are the most common errors and how to fix them.
Using A Cold Steak
As mentioned, a cold steak cooks unevenly. Always let it come to room temperature first.
Overcrowding The Pan
Cook only one steak at a time in a standard 10-inch pan. If you put two steaks in, the pan cools down and you get a gray crust instead of a sear.
Flipping Too Often
Let the steak sit. Flipping it every 30 seconds prevents the crust from forming. One flip is all you need.
Cutting Into The Steak To Check Doneness
This releases all the juices. Use a thermometer instead. If you don’t have one, use the finger test: press the center of the steak with your thumb. A medium rare steak feels like the fleshy part of your palm when you touch your thumb to your pinky.
Alternative Methods For Medium Rare Steak
The stovetop-to-oven method is the most reliable, but there are other ways to get the same result.
Reverse Sear Method
This is the opposite of the standard method. You cook the steak low and slow in the oven first, then sear it in a hot pan.
- Season the steak and place it on a wire rack over a baking sheet.
- Cook in a 250°F (120°C) oven until the internal temperature reaches 115°F (46°C). This takes about 30 to 45 minutes.
- Sear in a hot pan for 1 to 2 minutes per side.
- Rest and serve.
The reverse sear gives you a more even doneness from edge to edge. It works great for thick steaks (1.5 inches or more).
Grill Method
If you prefer grilling, the same principles apply. Preheat your grill to high heat (450°F to 500°F). Sear the steak for 3 to 4 minutes per side, then move it to indirect heat (lower heat zone) and cook until it reaches 125°F to 130°F.
Cover the grill to trap heat. Check the temperature with your thermometer.
Sous Vide Method
Sous vide gives you perfect medium rare every time. Seal the steak in a bag with salt, pepper, and butter. Cook in a water bath at 130°F (54°C) for 1 to 2 hours. Then sear in a hot pan for 30 seconds per side.
This method is foolproof but takes longer. The result is incredibly tender and evenly cooked.
Tools You Need For The Perfect Steak
You don’t need a lot of gear, but a few tools make the job easier.
- Cast iron skillet: Holds heat well and gives a great sear.
- Instant-read thermometer: Takes the guesswork out of cooking.
- Tongs: For flipping without piercing the meat.
- Cutting board: Preferably wood or plastic. Avoid glass.
- Oven mitt: The pan handle gets very hot.
Frequently Asked Questions
How long does it take to cook a medium rare steak?
For a 1-inch thick steak, the total cook time is about 10 to 12 minutes. That includes 6 to 8 minutes of searing and 4 to 6 minutes in the oven. Thicker steaks need more time.
What temperature is medium rare steak?
Medium rare is 130°F to 135°F (54°C to 57°C) after resting. Remove the steak from heat when it hits 125°F to 130°F, as the temperature will rise during rest.
Can I cook a medium rare steak without a thermometer?
Yes, but it’s riskier. Use the finger test: press the center of the steak. If it feels like the fleshy part of your palm when your thumb touches your pinky, it’s medium rare. Practice makes perfect.
What is the best cut for medium rare steak?
Ribeye is the best because of its high fat content. New York strip and filet mignon are also excellent. Sirloin works if cooked carefully.
How do I know when to flip the steak?
Flip it when the edges start to look brown and the steak releases easily from the pan. If it sticks, it’s not ready. This usually takes 3 to 4 minutes.
Final Tips For Success
Don’t rush the process. High heat and patience are your friends. Let the pan get hot, let the steak sear, and let it rest.
If you make a mistake, learn from it. A slightly overcooked steak is still edible. An undercooked one can go back in the pan for a minute.
Practice with cheaper cuts like sirloin before moving to expensive ribeye. The technique is the same, and you’ll build confidence.
One last thing: don’t forget to season the steak right before serving. A little flaky salt on top of the sliced meat adds a burst of flavor that makes all the difference.
Now you know how to cook medium rare steak. Go ahead and try it tonight. You’ll impress yourself and anyone you serve it to.