How to Cook Medium-Rare Steak Perfectly

The most fool-proof way to know for sure that your steak is in the medium-rare range is to use an instant-read thermometer . Sure, you could follow a time-and-temperature chart based on the thickness of the steak, or use the touch-test method (the center of the steak should feel like the space between your thumb and forefinger). But a thermometer allows you to know—not guess—that your steak has reached the medium-rare range.

My favorite way to cook a medium-rare 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. Either way, it should take about 4 to 5 minutes per side for a 1-inch steak. If you’re cooking a thicker steak, one of our favorite steak-grilling secrets is to use our foolproof indirect heat method.

For the ultimate medium-rare experience, you can sous vide your steak. Simply vacuum seal your steak, set the temperature to 130°F and cook for about 90 minutes. Then, take the steak out of the bag, pat dry with a paper towel, season liberally with salt and pepper and reverse-sear on all sides in a hot cast-iron pan. Enjoy!