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How To Cook A Rare Steak: A Guide to Perfectly Cooked Meat

How To Cook A Rare Steak: A Guide to Perfectly Cooked Meat
how to cook a rare steak

1. What Is The Best Steak To Eat Rare?

Choosing the right cut of meat is crucial to cooking a rare steak. The best cuts for rare steak include:

These cuts are tender and have a good amount of marbling, which gives the meat its flavor and tenderness.

2. Rest Your Steak Before Cooking

Before cooking your steak, let it rest at room temperature for about 30 minutes. This will allow the meat to cook more evenly and prevent it from becoming tough.

During this process you should also pat the steak dry with a paper towel to remove any excess moisture, which can prevent the steak from searing properly.

3. How To Season A Rare Steak

Season both sides of the steak generously with salt and pepper. You can also add other seasonings such as garlic powder, paprika, or herbs to enhance the flavor.

4. Rare Steak Cooking & Sear Times

Here are the steps to perfectly cook & sear your steak:

  1. Heat a cast-iron skillet or grill to high heat. You want the pan or grill to be hot enough to sear the steak and create a crust on the outside.
  2. Add some oil or butter to the pan or grill to prevent the steak from sticking.
  3. Cook (sear) the steak for about 2-3 minutes on each side, or until a crust forms on the surface of the steak.

The desired outcome is for your steak to be caramelized and browned on the outside, while still reddish-pink and warm on the inside.

5. Cooking Temperatures For A Rare Steak

Typically, a standard "rare steak"¬†will have an internal temperature¬†of about¬†125¬įF. The steak will be less rare at higher temperatures, and increasingly rare at lower temperatures.

To ensure that a steak is cooked to your desired level of rareness, you should use a meat thermometer.

To use a thermometer simply insert it into the thickest part of the steak - just make sure to avoid the bone (depending on the cut you've chosen)! 

6. Resting Times For A Rare Steak

Once your steak has been seared, and has reached your desired internal temperature and level of rareness, let it rest for about 5-10 minutes before cutting into it. This will allow the juices to redistribute and keep the steak moist and tender!

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