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.
To cook your steak, dry the outside by pressing a paper towel or napkin onto it to absorb moisture. Season with salt and pepper, or your preferred seasonings. Be sure to check with a thermometer, as color alone is not a foolproof indicator.
Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, how to cook beef steak! medium rare. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
How to Cook Beef Steak! Medium Rare is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. How to Cook Beef Steak! Medium Rare is something which I have loved my entire life. They’re fine and they look wonderful.
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.
To begin with this recipe, we must first prepare a few components. You can cook how to cook beef steak! medium rare using 1 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make How to Cook Beef Steak! Medium Rare:
- {Get 180 grams of Thick cut of filet mignon (beef fillet steak).
Resist digging in straight away, as resting improves the flavour and juiciness of your steak. If you are serving the steaks unsliced, transfer them to plates and serve hot. 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.
Steps to make How to Cook Beef Steak! Medium Rare:
- 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.).
- 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..
- Once cooked, cover with aluminium foil and let the meat rest for 3-5 minutes..
- This will help the juices of the meat stay in place and allow the meat to stay tender..
- 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..
Different cuts will deliver different levels of tenderness and flavour. Our handy steak infographic shows you what to expect from each cut and gives advice on how best to cook it. Sirloin: Considered to be a prime steak, like fillet, but with more flavour. If you don't have a broiler pan with racks, you can achieve the same results by flipping the steak halfway through cooking. During cooking, aim to cook your steak medium-rare to medium – any more and you'll be left with a tough piece of meat.
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