How long to cook steak for medium rare?

The best steak is a little bit of skill, people say. But we think it's pretty easy to follow these steps below, no matter what kind of steak you want to make.

Take the meat out of the fridge for about 30 to 40 minutes before cooking it. In this way, it can come to room temperature, and the cooking will be even.

Salt the steaks. If you want to control how much salt you use, use kosher salt. It has larger, flaky crystals that make it easy to pinch and measure how much you use. At least 40 minutes before you plan to cook your steaks, or even the night before, salt them. When you "dry brine" your steaks, you'll not only season the meat, but you'll also be able to keep the steaks moist, so they're juicy and tender.

Dry the steaks, but don't remove the fat. Pat the steaks dry with paper towels to get the perfect crust on the outside, then cook them. As soon as the steak is done cooking, you can cut the fat off. Fat gives the meat both flavor and moisture while cooking, so you should do this after the steak is done.

Add no oil to the pan. Instead, coat the steaks with oil and season them with salt and pepper.


It's all about the smoky smell. Put it in a big pan (or on the grill) when you want to cook something. Because heavy-based pans keep the heat in longer, they cook the meat evenly and stay hot longer.

Keep the pan or grill clear because the meat won't get crispy if there are too many things in it. Cook the steak in batches or use two pans if you need to. You should hear a big "sizzle" when the steak hits the pan. The pan isn't hot enough if you don't hear a sizzle.


It's called the Two-Zone Method. To cook thick steaks, you need a two-zone fire. Set up your grill to have a hot zone and a cool zone. If you want to do this, you can turn on half of your burners or put the coals on one side of your grill.

When the steaks are done, they will be on the side that doesn't have burners or coals under it. You'll be able to quickly sear the meat on the hot side of the grill thanks to this low, indirect heat. When you move the meat to the hot side, you won't get charred meat that's still raw inside.

The time. If you want your steak to be rare, cook it for two minutes on each side. If you want it to be medium-rare, cook it for three to four minutes on each side. It's best to cook the meat for 2-4 minutes on each side, turn the heat down and cook for another 4-6 minutes.

Clean the tip of your finger or use a pair of tongs to poke the steak gently. In this case, the steak is soft and squishy. This means it's rare. Soft, but a little springy. That's medium-rare meat. If it's springy, that means it's middle. Another step forward, and steak will do it.

Allow the steaks to cool down. A wooden board or plate should be used to place the steaks. Cover the steaks with foil and let them rest for about 6-7 minutes before cutting across the grain or serving. Allow the meat to rest, and the juices will return to the meat fibers. There won't be any juices on your plate when you cut the steak, making it more tender.

Cooking times and how done the meat is

Rare: Red inside, very moist, red juices.

There will be two minutes of cooking on each side, and then you will only turn the food once.


Very soft to touch.

The medium is pink-red inside, moist, and has clear to pink juices.
It should take about 4 to 6 minutes on each side to be done. Turn once.

Firm and springy.

Medium rare: The inside is a lighter red color, the meat is moist, and the juices are pink.


Cook each side for about 3 to 4 minutes. Turn once before pink water beads appear on the top surface of each side.

Test: soft and springy.

There are no signs of pink juices inside.

It should take about 2-4 minutes on each side. Then, turn down the heat and cook for another 4-6 minutes.

It's hard to touch.

How do you buy steaks?

Term: You'll see them in supermarkets and on menus. This is what they mean.

Cattle grazed on grass are leaner and have a richer, more gamy taste because they get to move around. This makes the meat taste like the place where We raised it. This is why Scottish grass-fed beef will taste different from Irish grass-fed beef.

Marbling: Marbling is the fat found inside a cut of meat and ties it together. As the meat cooks, the "marbled fat" melts. If this didn't happen, the meat would be dry and bland. Most of the meat with a lot of marbling comes from the back of the animal, where the muscles don't get a lot of work.

There are four types of Japanese cattle called Wagyu. Wagyu is a general term for them. In some cases, they are fed beer or sake. They eat grass and rice straw that they have found on the ground and corn and wheat bran. They make meat with many marbling from Wagyu cows, but this comes at a price.

Improved taste and tenderness: Meat tastes better and is easier to eat when aged. There are two ways to age meat: dry-aging, the traditional way, and wet aging, when the meat is cut up and vacuum-sealed. Dry aging makes the meat more flavorful and shrinks it, while wet aging makes the meat stay the same size.