The Perfect Medium Steak Recipe

This perfect medium steak recipe delivers restaurant-quality results at home every time. The perfect medium steak recipe shows exactly how to cook steak to ideal doneness. Beautifully seared crust with warm pink center – tender and juicy perfection.

Understanding Medium Doneness

What is Medium?

Medium steak has a warm pink center with slight red. Internal temperature: 135-145°F. Juicy and tender without being rare. Most popular doneness level at restaurants.

Temperature Guide:

• Rare: 120-130°F (cool red center)
• Medium-Rare: 130-135°F (warm red center)
• Medium: 135-145°F (warm pink center)
• Medium-Well: 150-155°F (slight pink)
• Well-Done: 160°F+ (no pink)

Carryover Cooking: Remove steak at 130-135°F. Temperature rises 5-10°F while resting. Reaches perfect medium during rest period.

Choosing the Right Cut

Best Cuts:

• Ribeye (excellent marbling, stays juicy)
• New York Strip (balance of tenderness and flavor)
• Filet Mignon (extremely tender)
• T-bone/Porterhouse (strip and tenderloin combo)
• Sirloin (affordable option)

Thickness: Choose 1-1.5 inches thick. Thinner steaks overcook easily. Thicker steaks allow proper crust development.

Quality: USDA Prime (most marbling), Choice (good marbling), Select (less marbling). Look for bright red color with white/cream fat.

Preparing Your Steak

Room Temperature: Remove from fridge 30-45 minutes before cooking. Pat completely dry with paper towels.

Seasoning: Salt and black pepper generously on both sides. Season 30 minutes before cooking for best results.

Optional: Garlic powder, herbs, compound butter. Use high-heat oil (avocado, grapeseed).

Cooking Methods

Pan-Searing:

1. Heat cast iron skillet until smoking hot
2. Sear 3-4 minutes per side, flip once
3. Add butter, garlic, herbs in last minute
4. Baste with melted butter
5. Remove at 130-135°F

Grilling:

1. Preheat grill to 450-500°F
2. Grill 4-5 minutes per side
3. Check temperature, remove at 130-135°F

Reverse Sear:

1. Cook in 250°F oven until 120-125°F
2. Sear in hot skillet 1-2 minutes per side
3. Best for thick steaks (1.5+ inches)

The Perfect Medium Steak Recipe

Ingredients

• 2 ribeye or NY strip steaks, 1.5 inches thick
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp high-heat oil
• 2 tbsp butter
• 3 garlic cloves, smashed
• 2 sprigs thyme or rosemary

Equipment

• Cast iron skillet
• Instant-read thermometer
• Tongs
• Cutting board

Instructions

1. Remove steaks from fridge 30-45 minutes before cooking. Pat dry. Season with salt and pepper.
2. Heat cast iron skillet over high heat 5 minutes until smoking.
3. Add oil, swirl to coat. Place steaks in pan.
4. Cook 3-4 minutes without moving. Dark crust should form.
5. Flip. Cook 3-4 minutes on second side.
6. Add butter, garlic, herbs. Baste steaks with melted butter 1-2 minutes.
7. Check temperature: remove at 130-135°F.
8. Transfer to cutting board. Tent with foil. Rest 5-10 minutes.
9. Slice against grain. Serve immediately.

Notes

Timing: Use thermometer, not time. Thickness affects cooking time.

Resting: Never skip. Allows juices to redistribute. Temperature rises to 135-145°F.

Pan: Cast iron best. Stainless steel works. Avoid nonstick.

Variations: Blue cheese butter, peppercorn sauce, chimichurri.

Nutrition

Per 8 oz steak: 480 calories, 48g protein, 30g fat

Tips for Success

Use Thermometer: Only reliable way to check doneness. Insert horizontally into thickest part.

Avoid Mistakes:

• Don’t flip multiple times
• Don’t press down on steak
• Don’t cut to check doneness
• Don’t cook from fridge temperature

Even Cooking: Uniform thickness, same starting temperature, consistent heat.

Side Dish Pairings

Classic:

• Baked potatoes
• Garlic mashed potatoes
• French fries
• Creamed spinach
• Sautéed mushrooms

Lighter:

• Green salad with vinaigrette
• Grilled asparagus
• Roasted Brussels sprouts

Sauces:

• Compound butter
• Béarnaise sauce
• Peppercorn sauce
• Chimichurri
• Red wine reduction

Conclusion

Perfect medium steak is achievable with proper technique. Key elements: quality meat, proper seasoning, high heat, meat thermometer. Practice makes perfect – you’ll soon match any steakhouse.