How to Cook Beef Steak! Medium Rare. How to Cook a Medium Rare Steak. My favorite way to prepare a boneless steak is in a smoking-hot cast iron skillet. If you prefer char-grilled flavor or you're cooking a bone-in steak, take the steak outside and cook it on a preheated gas or charcoal grill.

Resting also provides opportunity for the beef's juices to be reabsorbed back into the muscle fibers so they don't bleed out when you cut into your dinner. The steak cooked using the traditional method is medium-rare in the center, but has a thick, overcooked band around the edges. Second, the muscle fibers in the sous vide steak are smooth and still full of delicious, beefy juice. You can have How to Cook Beef Steak! Medium Rare using 1 ingredients and 5 steps. Here is how you cook it.

Ingredients of How to Cook Beef Steak! Medium Rare

1. It's 180 grams of Thick cut of filet mignon (beef fillet steak).

The steak on the right has contracted and lost some of its moisture. The grain is more fully defined and less tender. Resist digging in straight away, as resting improves the flavour and juiciness of your steak. Cook your beef fillet steak over high heat turning the steak only once after a rich, golden crust has formed.

How to Cook Beef Steak! Medium Rare instructions

1. This is for steaks that are 2 cm thick. Cook 1 side for 1 minute on a high heat, then turn the heat down to low and cook for 1 more minute. (Please adjust this time according to the thickness of your meat.).
2. Flip the meat over and cook for 30 seconds on high heat again, then switch to a low heat and cook for a further 1.5-2 minutes. Press the meat with a fork or chopsticks and if it's tender, turn off the heat..
3. Once cooked, cover with aluminium foil and let the meat rest for 3-5 minutes..
4. This will help the juices of the meat stay in place and allow the meat to stay tender..
5. The residual heat will cook the steak through. When you're cooking meat that isn't supposed to be well done, take this residual heat into consideration when calculating cooking times..

You should see a nice brown sear on the cooked side of the flank steak. I like flank steak to be somewhere between rare and medium rare. The surface should be a dark brown with good charring on the top and bottom. This steak will be very stiff but still have a little squish in the center. If you don't have a broiler pan with racks, you can achieve the same results by flipping the steak halfway through cooking.