Rare Steak Cooking Guide
If you’re imagining a gourmet steak, you’re probably picturing a rare steak. This is considered by aficionados to be the juiciest, most flavorful option for a high-end steak experience.
Follow these tips to get that delicious red center.
Rare Steak Temperatures
Even when the steak is off the grill, that cut is going to keep cooking for a bit. With that in mind, you’ll want to pull the steak off the heat BEFORE it reaches your desired internal temperature.
For a rare steak, cook it on medium heat for 5 minutes on the first side and 3 minutes on the other side. NOTE: These times for a steak that’s 1” thick.
Remove your medium-rare steak from the heat at 118°F.
Your steak is officially rare when it reaches 120°F.
Rare Steak Doneness
Give your rare steak the touch test! Simply touch the tip of your thumb to the tip of your index finger. Now, with your other hand, press into the meaty part of your thumb.
Compare the firmness of your thumb to the firmness of your steak. If there’s a close match, then it’s probably rare.
For the safest reading, be sure to measure with an internal thermometer.
You’ll find that the center of a rare steak is a cool-to-warm red color.
Rare Steak Cooking Tips
With rare steak, your cut is only on the heat for so long. This leaves little room for error, as it’s easy to undercook or overdo your dinner. A nearly fool-proof method is sous vide, which incorporates a heating tool to bring water to the precise temperature needed for your rare steak.
Just be sure to give it a quick sear before using the sous vide cooker.
Ready to try your hand at a rare steak? Pick up a cut for yourself.
