Medium Rare Steak Temp and Time:
|Steak Doneness||Rare||Medium Rare||Medium||Well Done|
|Remove from Grill at this Temperature||130-135°F||140°F||155°F||165°F|
|Final Cooked Temperature||130-140°F||145°F||160°F||170°F|
|Sirloin steak cooking times (2cm thick)||1½ mins per side||2 mins per side||2¼ mins per side||4-5 mins each side|
|Fillet steak cooking times (3.5cm thick)||2¼ mins each side||3¼ mins each side||4½ mins each side||-|
Why Medium-Rare is Always The Perfect Steak Temperature?
Both amateur and professional carnivores will tell you that medium-rare steak is the best. In many steak-eating circles, any more is considered sacrilegious. Steak University tends to agree with this statement and will always order medium-rare steaks if given the option.
The medium-rare steak label can seem mysterious to the average home chef or aspiring cook. We have all the answers you need to achieve meat-induced bliss, from how to cook it to what temperature to use.
Continue reading to learn everything you need to know about the transcendent state of a perfectly cooked steak.
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Medium Rare Steak Temp: What is Medium Rare Steak anyways?
A medium-rare steak is defined officially as steak that has been cooked to 140-145 degrees. 130-140 degrees will give you a rare steak. This is a good choice if you are dining at a high-end steakhouse or ordering from Chicago Steak Company.
Medium rare steaks will appear warm and red in the center. You can use the touch test to determine if medium-rare steaks feel tender when pressing down on the middle.
145° will bring your steak adventures to a medium-rare degree of doneness. This means that you can expect tough meat and a lack of moisture.
Although medium might sound appealing, Steak University advises against the medium. Premium cuts of meat are best served at medium-rare temperatures. We are not snobbish about our preferences. Science is behind medium-rare steak madness.
Science Behind the Temp:
It turns out that medium-rare steaks are the most appealing to our taste buds. This has more to do with science than personal preference. For those biology enthusiasts out there, Myosin and Actin are proteins that control muscle contraction.
They can be denatured or broken down at different temperatures. These proteins are broken down at different temperatures, affecting the texture and taste of the meat. It turns out that most people prefer steaks with more Actin than Myosin. This happy little window appears around 140 degrees or medium-rare. It’s amazing!
When it comes to preference, moisture is also an important consideration. The internal temp for medium rare steak should not be raised above the recommended temperature.
This will prevent excess moisture from escaping through steam or vapor, which will keep it juicy and flavorful. Medium-rare or even well-done steaks surpass the ideal protein balance and cause moisture to evaporate from the meat. This can lead to a dry, chewy and tasteless disaster.
How to Cook a Medium-Rare Steak?
Now that you know what to do and not do when it comes to internal temp for medium rare steak let’s work on how to achieve the perfect temperature.
While we’ve already discussed the best ways to cook medium-rare steaks (we told you that we loved them), there are some essential tips to remember when it comes time to cool steaks down to medium-rare.
Your friend is the Meat Thermometer:
This handy kitchen tool will allow you to cook with precision almost any type of protein that you can conjure up from the meat department.
Cast iron is the King:
A quick sear of 1-2 minutes per side is enough to cook medium-rare steaks. Place the whole pan in a 425° oven for at least 30 minutes or until desired doneness (coughing, medium rare, cough).
Rest is the Best:
Although tempting to eat right away, it is essential to rest your meat on a plate/cutting board for at least five minutes before you enjoy it.
This will allow the juices to become less viscous (thin), which means they’ll be more likely to stay inside your steak once you cut into it for that first “cooked-to-a-medium-rare-temperature” perfect bite. Our 5-star steakhouse-quality steaks are ideal for cooking to medium-rare.
Rare Steak Temp and Cooking Tips:
Rare is the best choice for those who prefer their steak barely cooked. The steak will be slightly charred on the exterior and then just cooked through on the inside. It will have a ruby-red hue. The steak should be cooked medium-rare to let the flavors of the meat shine through. However, it is not for everyone.
Place a rare steak on a hot grill for 5 minutes. Flip the steak, turn it, then move to a different spot on your grill. Cook for an additional 3 minutes or until the internal temperature reaches 135 degrees F. (It will continue cooking while it rests). Allow cooling for three minutes before slicing and serving.
Medium Steak Temp and Cooking Tips:
Medium steaks are always famous. We love this medium steak because it is an excellent choice for hosting. It’s a neutral, easy-to-eat middle ground that suits all meat lovers. A medium steak is a perfect home base for grillers. It’s not too pink, but it’s not overcooked.
For medium-rare steaks, heat the grill for 4 minutes. Flip the steak, turn it, then move to a different spot on your grill. Cook for an additional 4 minutes and then switch to another place on the grill.
Cook for another 2 minutes or until the internal temperature reaches 155 degrees F. (It will continue cooking while it rests). Allow cooling for five minutes before slicing and serving.
Medium-Well Steak Temp and Cooking Tips:
The FDA recommends that steak be cooked at 145°F for medium-rare. Experts agree that it is safe to eat meat that has not been cooked to 145 degrees. However, this can be dangerous for people with immunocompromised or elderly.
For medium-well steaks, heat the grill for 4 minutes. Flip the steak, turn it, then move to a different spot on your grill. Cook for an additional 4 minutes and then switch to another place on the grill.
Cook an additional 3 minutes or until the internal temperature reaches 140 degrees F. (Continue cooking while it rests). Allow cooling for five minutes before slicing and serving.
A well-done steak temp and cooking tips:
Some people prefer their steak perfectly cooked or well-done. The steak will only have the slightest hint of pink, and it will be well charred. It is best to cook your steak at 165 degrees, so it doesn’t dry out.
Place a steak on a hot grill for 4 minutes to cook it well. Flip the steak, turn it, then move to a different spot on your grill. Cook for an additional 4 minutes and then switch to another place on the grill.
Cook an additional 4 minutes or until the internal temperature reaches 170 degrees F. (It will continue cooking while it rests). Allow cooling for five minutes before slicing and serving.
Ribeye Steak Medium Rare Temp:
135degF The center is very pink and slightly brown towards the edges.
Flank Steak Medium Rare Temp:
Asking a variety of weekend grillers and chefs how they prefer their flank steak cooked will yield a multitude of answers.
Some prefer flank steak rare. This is usually between 120-125 degrees Fahrenheit. This temperature range is ideal for New York Strip Steaks, but it’s too low for flank steak. We’ll get to that in a moment.
Others prefer flank steak at 130-140° Fahrenheit/ 54-60 degrees Celsius range or medium-rare to medium.
Sous Vide Medium Rare Steak Temp:
Medium-rare (129degF/54degC): Your steak will still be nice and red, but your muscle proteins have started to tighten up and firm up. This tightening causes some juice to be lost, but it also increases tenderness. They have a more natural texture to medium-rare steaks.
Instead of the muscle fibrils slipping between each other like they do with very rare steaks, they cut much more easily between your teeth. I recommend medium-rare for all types of steaks, but for those with high-fat steaks, it is better to eat them closer to medium.
Sirloin Steak Medium Rare Temp:
135degF – Center is very pink, slightly brown towards the exterior.
How to tell if steak is done without a thermometer?
Are you still waiting for your new meat thermometer? You don’t need fancy gadgets to cook perfectly cooked steak. This expert hack requires only a metal tester or skewer.
For a quick way to tell if your steak has been cooked, place a metal cake tester (or skewer) into the middle of your steak. After five seconds, remove it and then touch your lips with it. The steak is considered rare if the skewer feels cold to your lips.
It’s cooked to medium-rare at Lukewarm, medium rare at warm, medium rare at medium, and well done at hot. Although this trick isn’t as accurate as a thermometer, it does the job well, especially after some practice. 
This is the best one you may like: Soraken Wireless Meat Thermometer
What should you serve with steak?
Our guide to side dishes for steak will help you find the perfect accompaniment. You can also make ten different steak sauces in just minutes, including spicy chimichurri and cheat’s peppercorn.
Steak jargon buster:
These terms are often used in restaurants, supermarkets, and butcher shops. Here’s what they mean.
Grass-fed beef: Grass-fed cattle are allowed to roam and graze on grass, which results in leaner meat with a richer, gamier flavor. It tastes like the environment it was raised in. It is because Scottish grass-fed beef tastes different from Irish.
Marbling: Marbling is the fat that’s interwoven with the meat’s inside. The marbled fat melts as the meat cooks. Without this, the meat will be dry and flavorless. Most marbling on meat comes from the back, where muscles are not exercised.
Wagyu: Wagyu refers to four Japanese cattle breeds. Foraged grass is fed to them, along with rice, straw, and corn. Wheat bran, soya beans, wheat bran, and beer are sometimes added. Wagyu cattle are known for producing meat with heavy marbling, but it comes at a high price.
Ageing: This improves the meat’s tenderness and taste. Two methods are available: Dry ageing is the traditional method where the carcasses are kept in cool places for between 30-60 days. This intensifies the flavor and causes the meat to shrink. Wet ageing involves the meat being butchered and vacuum-packed.
Select your steak?
Your personal preferences and your budget will dictate the cut of steak that you choose. Different amounts of steak will produce different levels of tenderness and flavor.
This handy infographic will show you what each cut can do and give tips on how to cook it. Sirloin is a prime steak that has more flavor than fillet. Serve medium-rare.
It’s best to bake your T-bone in the oven. This will ensure that everything cooks evenly. Great for sharing.
Bavette and flank steak are a cheap cut that is best when served medium. They’re great for barbecuing.
This cut is prized for being the tenderest and most expensive. Fillet is low in fat and best enjoyed as rare as possible.
Tomahawk and Rib-eye:
These are the two types of cuts you should be aware of rib-eye (boneless) and rib-eye (also known as cote du boeuf).
This is a cut from the shoulder blade. It is of excellent value and nicely shaped. However, it should be cooked to medium.
Also known as hanger steak, this meat is a rope-shaped piece with lots of flavors but can be challenging if not cooked to the right temperature.
Rump steak is the most affordable of prime steaks. However, it can be challenging if you cook it beyond medium.
What is the best pan for steak?
Indoor cooking is best done by frying the steak. However, you can also grill the steak if you prefer. The best results will be achieved with a thick-based, heavy-duty frying pan. These pans heat up quickly and keep their heat. This makes them great for grilling your steak.
It would help if you cooked steaks in a large pan. Don’t try to fit them all in the same pan. You can cook them one at a time, then let them rest while you cook the rest.
Or, cook a thicker steak and slice it to serve. Might you be looking for a new tool? Check out these best non-stick frying and cast iron skillets.
Beef lovers may prefer to enjoy the pure, unadulterated flavor of a good steak with just a sprinkle of salt and a generous pinch of pepper. Salting steaks ahead of time does not dry out the meat. It allows the steak to absorb the salt and becomes more evenly seasoned.
Salt your steak ahead of time – 1 hour for every 1 cm thickness. To make a traditional steak au poivre (pepper steak), place the steak on a plate and sprinkle sea salt and cracked black pepper. Then, press the meat into the seasoning before placing it in the oven.
People like to marinate meats and enhance their flavor. A sweet glaze made from balsamic vinegar or honey and mustard will make the meat tender. A miso or teriyaki marinade can give your beef an Asian flavor.
Many chefs add whole garlic cloves, robust herbs such as rosemary to the hot fat during cooking. This adds a subtle background flavor to the steak without making it too strong.
Medium Rare Steak Temp: The best cooking fat
Flavorless oils such as sunflower, vegetable, or groundnut are best. Once the steak has been seared, you can add butter to the skillet for additional flavor.
If you are cooking a thick sirloin steak, make sure to first sear the fat by using a pair of tongs to hold the steak and then cook the beef in the rendered beef oil. When heating the pan, you will need to exercise your judgment. You want the oil to split but not smoke.
Medium Rare Steak Temp: How to sear?
A steak will be rich in flavor if it is seared until it has a caramelized brown crust. To achieve this, heat the pan and fat enough. It is best to sear one side and then turn it over.
Although this produces excellent results, the second side will not be as caramelized as the first. Cook the steak for the time indicated in the recipe. Turn the steak every minute to create an even crust.