How to Cook the Perfect Medium Rare Steak at Home?

Craving a juicy, tender steak but don’t want to splurge on a fancy steakhouse? The good news is that you can master the art of cooking a perfect medium-rare steak at home. With just a few simple steps and high-quality ingredients, you’ll create a dish that’s as satisfying as your favorite steakhouse meal. Whether it’s a weeknight treat or a dinner for special guests, this recipe will make you the hero of your own kitchen.

What makes a medium-rare steak special?

A medium rare steak is the pinnacle of steak perfection for many. At this level of doneness, the center remains hot, red, and juicy, while the exterior develops a flavorful crust. Cooked to an internal temperature of 130–135°F (54–57°C), this steak is tender, flavorful, and shows off the natural quality of the meat without overcooking it.

Key Ingredients for Your Steak

To achieve steakhouse-quality results, you’ll need:

Supplies

New York Strip Steak: Known for its perfect balance of tenderness and strong meaty flavor, it’s a star in any steak recipe.

High-smoke point oil: Vegetable oil, canola oil, or avocado oil work best for high-heat searing.

Unsalted butter: Adds richness and complements the steak’s natural flavors.

Fresh garlic: A peeled and quartered clove infuses the butter with aromatic depth.

Fresh herbs: Sprigs of rosemary, thyme, and sage elevate the dish with fragrant, earthy notes.

Seasoning

Kosher salt: Ensures the steak is thoroughly cooked without being overpowering.

Freshly ground black pepper: Adds a subtle kick that enhances the flavor of the beef.

Step-by-Step Guide to Medium-Rare Perfection

Prepare Your Steak

Start by patting the steak dry with paper towels—this step is critical to achieving a good sear. Season both sides generously with salt and pepper, letting it sit for a few minutes so the flavors can penetrate the meat.

Heat your pan

For best results, use a heavy-bottomed pan, such as a cast-iron skillet. Heat the pan over medium-high heat, adding a drizzle of oil. When the oil starts to shimmer (before it starts smoking), it’s ready.

Sear the steak

Place the steak in the hot pan and let it sear undisturbed for 3-4 minutes. Flip it over and cook the other side for another 3-4 minutes. The goal is to develop a golden brown crust on both sides.

Render the Fat

Using tongs, hold the steak upright on its edges for about 1-2 minutes per side to render the fat. This not only enhances the flavor but also ensures even cooking.

Add the butter, garlic, and herbs

Reduce the heat to medium, then add the butter, garlic, and fresh herbs to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the steak with the flavorful butter continuously.

Check the temperature

Insert a meat thermometer into the thickest part of the steak. Remove it from the pan when the internal temperature reaches 125°F (52°C) — it will continue to rise as it rests.

Rest the steak

Transfer the steak to a cutting board and tent it loosely with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute, ensuring a juicy, tender bite every time.

Slice and serve

Cut the steak against the grain for maximum tenderness. Drizzle any remaining butter sauce over the top and serve with your favorite sides.

Pro Tips for the Perfect Steak

Don’t overcrowd the pan: Cook one or two steaks at a time to maintain consistent heat and avoid steaming.

Let the pan heat up thoroughly: A hot pan is essential for getting a beautiful crust.

Use a meat thermometer: This ensures accuracy and takes the guesswork out of cooking.

Comfort is key: Cutting into the steak too quickly will drain the juices and dry it out.

Steak Variations: Oven or Pan?

While pan searing is the fastest and most reliable method, you can also cook your steak in the oven. Here’s how:

Preheat your oven to 400°F (200°C).

After searing the steak in your skillet for 2-3 minutes on each side, transfer the pan to the oven.

Cook for another 6-8 minutes, depending on thickness, until desired doneness.

How long to cook steak for medium rare?

Skillet only: About 3-4 minutes per side.

Skillet + Oven: 2-3 minutes per side in the skillet, then 6-8 minutes in the oven at 400°F.

Always use a thermometer for accurate results (130–135°F for medium rare).

What to serve with steak?

Classic steakhouse sides never fail to impress. Pair your medium rare steak with:

Garlic mashed potatoes

Creamy spinach

Sauteed mushrooms

Caesar salad

Crispy French fries

For a hearty start to the meal, consider shrimp cocktail or potato leek soup.

Storage and reheating tips

Storing leftovers: Refrigerate leftover steak within 2 hours of cooking, and eat it within 3-4 days.

Freezing: Wrap tightly in heavy-duty aluminum foil and freeze for up to 3 months.

Reheating: Use the oven for best results. Preheat to 250°F, place the steak on a wire rack on a baking sheet, and heat for 20-30 minutes.

Final Thoughts

Cooking the perfect medium-rare steak at home is an achievable culinary skill that will save you time and money while delivering restaurant-quality results. With this guide, you’ll master the art of steak cooking and impress family or guests every time. So grab your skillet, gather your ingredients, and get ready to savor every juicy, tender bite!