How Do You Cook The Perfect Medium Rare Steak?

Why is my steak tough and chewy?

This is because steaks from muscle rich parts of an animal have more connective tissues due to the muscles.

Meat science has it that an old animal has tougher and chewy steak since its meat has more muscle fibers than a young one.

The type of food an animal is fed will also determine the texture of its meat..

What’s wrong with well done steak?

The longer you cook a steak, the hotter it gets, and as it heats up, the muscle fibers get firm and all the juices cook out. The result is that the interior of a well-done steak is a uniform gray color, and the steak itself is tough, chewy, flavorless, and dry. This isn’t cooking; it’s arson.

How do you cook a good medium rare steak?

Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done. Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape.

How long do you cook a steak so it’s medium rare?

As a rule of thumb (for a steak 22mm thick) – cook 2 minutes each side for rare, 3-4 mins each side for medium-rare and 4-6 mins each side for medium. For well done, cook for 2-4 minutes each side, then turn the heat down and cook for another 4-6 minutes.

What temp is medium rare steak?

Grill Times & Temperatures for SteakSteak DonenessRemove from Grill at this TemperatureFinal Cooked TemperatureRare130 to 135°F130 to 140°FMedium Rare140°F145°FMedium155°F160°FWell Done165°F170°F

How do you cook the perfect steak every time?

TIPS FOR HOW TO COOK STEAK PERFECTLY EVERY TIME:Start with room temperature meat. … Season, season, season! … Use a screaming hot pan. … Let it sit. … Butter, baby! … Finish cooking in the oven. … LET IT REST.

Why do they put butter on steak?

Why do people put butter on steak? Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender. But a good Steak Butter should complement the flavor of a steak, not mask it.

How can I make my steak juicy and tender?

8 Simple Ways to Make Tough Meat TenderPhysically tenderize the meat. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. … Use a marinade. … Don’t forget the salt. … Let it come up to room temperature. … Cook it low-and-slow. … Hit the right internal temperature. … Rest your meat. … Slice against the grain.

How do you cook perfect medium rare?

For a medium-rare steak, aim to remove the steak from the heat at about 130°F, about eight minutes total cooking. For a medium steak, 140°F is the sweet spot at a total of nine to 10 minutes cooking. A well-done steak will take about 12 minutes.

How can you tell when a steak is medium rare?

The Easiest Way to Tell When Your Steak is DoneIf you’d like your steak medium-rare, it should feel like your cheek: tender and soft but still fleshy (as opposed to raw, which would be just soft).If you want a medium steak, touch your chin: The steak should still be tender, but with some resistance.More items…•

How long should you let a steak rest?

A useful guideline for resting a steak is to let it rest for approximately as long as you cooked it. Another guideline is to let it rest for five minutes for every inch of thickness. (The perfect steak is 1 1/2 inches thick.) Some cooks talk about resting meats 10 minutes for each pound of meat.

Is medium rare safe?

If the fresh meat is a steak, roast or chop, then yes — medium-rare can be safe. That means the meat needs to reach 145°F internally and stand for three or more minutes before cutting or consuming. Unfortunately, even if preferred by foodies, there’s no way to guarantee the safety of rare meat.

Should you cover steak when resting?

How to rest the meat. Take it from the heat and place it on a warm plate or serving platter. Cover the meat loosely with foil. If you cover it tightly with the foil or wrap it in foil, you will make the hot meat sweat and lose the valuable moisture you are trying to keep in the meat.