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Perfect Medium-Rare Steak Recipe

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A simple and reliable method to cook a juicy, tender medium-rare steak with a perfect pink center, ready in under 30 minutes.

Ingredients

Scale
  • 1 thick cut steak (ribeye, striploin, or filet mignon), 1 to 1.5 inches thick
  • Coarse kosher salt or sea salt
  • Freshly ground black pepper
  • 1 tablespoon high smoke point oil (grapeseed, canola, or avocado oil)
  • 2 tablespoons unsalted butter
  • 2 smashed garlic cloves (optional)
  • Fresh thyme or rosemary sprigs

Instructions

  1. Bring the steak to room temperature for 15-20 minutes.
  2. Pat the steak dry with paper towels and season both sides generously with coarse kosher salt and freshly ground black pepper.
  3. Preheat a heavy-bottomed skillet or cast iron pan on medium-high heat for 3-5 minutes until very hot.
  4. Add 1 tablespoon of high smoke point oil to the pan and swirl to coat.
  5. Place the steak in the pan away from you and sear without moving for 3-4 minutes.
  6. Flip the steak and sear the other side for 3-4 minutes.
  7. Reduce heat to medium and add 2 tablespoons unsalted butter, smashed garlic cloves, and fresh herbs.
  8. Tilt the pan and baste the steak repeatedly with melted butter for 2 minutes.
  9. Check the internal temperature with an instant-read thermometer; aim for 130°F (54°C) for medium-rare. If under, cook in 30-second increments per side.
  10. Transfer the steak to a warm plate, cover loosely with foil, and rest for 5-10 minutes before slicing against the grain and serving.

Notes

Resting the steak after cooking is essential to redistribute juices and maintain tenderness. Use a high smoke point oil to avoid burning. Flip the steak only once to develop a good crust. Basting with butter, garlic, and herbs adds flavor and moisture.

Nutrition

Keywords: medium-rare steak, steak recipe, juicy steak, tender steak, cast iron steak, easy steak recipe, weeknight dinner

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