A Chicago Steak Company Sirloin cooked to Medium Rare Perfection

grilled medium rare steak

It’s a well-known adage, handed down from meat lovers from generations past, that “A good steak is cooked to no more than medium rare.” While some steak enthusiasts out there may be nodding their heads in silent approval of this sage advice, those among us without a degree in “proper meat doneness” from the “University of Beef” may be wondering just what it means when someone advises to cook steaks to medium rare. Never fear, this Steak University feature will delve into the mysteries of a medium-rare steak and have you grilling like an expert in no time.

Just What is Medium Rare Anyways

“Medium rare” is a shorthand term used to describe the degree of doneness of a cut of beef. While the encyclopedic definition is fine and dandy, calling steaks medium- rare doesn’t convey much without a few key points of reference. Heat wise, the temperature of a medium-rare steak will reach a maximum of 130-140 degrees Fahrenheit. Visually, a medium-rare steak will have a medium pink to red center and will be warm to the touch.

The benefits to cooking medium-rare steaks are numerous. The temperature of a medium-rare steak is just hot enough to allow the marbling, or fat, to melt into the meat and distribute flavor and juiciness. Cook a steak to medium or well-done and you’ll most likely get a tough piece of meat that will give your jaw muscles a work out. Cook a steak less than medium-rare and the fat doesn’t have the same opportunity to distribute; not to mention you will also be jamming a hunk of cold squishy beef in your mouth.

Now that you are armed with the what, and why, it’s time to talk application. Since cutting into a steak constantly while cooking to assess the appearance of your medium-rare steak will allow juices to escape, and leave you with something resembling steak tartare, we recommend checking doneness in other ways. When it comes to how to grill a steak medium-rare, there are a few tried and true techniques to choose from.

Method #1: Time It

One of the oldest, and least complicated, methods when it comes to how to grill a steak to medium-rare is the standby timing method. Generally speaking, 3-5 minutes per side on a hot grill or pan will ensure your steaks are medium-rare and juicy. The problem with this technique is that not all grills, pans, oven, or steaks for that matter, are uniform.

A grill that’s just 20 degrees too hot, or a pan that’s been left in the oven just a few minutes too long, or even an irregular or thicker cut of meat, can be the difference between cooking a medium-rare steak and cooking a well-done steak. The 3-5-minute guidelines will apply to a pre-heated grill or pan and to steaks that are about 1” thick. Thinner steaks will need less time, thicker steaks more, to reach the perfect, drool-worthy temperature of a medium-rare steak.

Method #2: The Handy Meat Thermometer

What the timing method lacks in precision, the modern meat thermometer makes up for with technological accuracy. Cooking a medium-rare steak to the perfect temperature has never been easier. Simply insert the thermometer probe into the center of the meat, make sure it is in the medium-rare temperature threshold of 130-140 degrees Fahrenheit, and voila: your medium-rare steak is ready to be served! But, there are some drawbacks to determining doneness with a thermometer, no matter how advanced.

For starters, inserting a probe thermometer requires you to pierce the meat, creating an escape path for vital juices. Additionally, depending on your cooking method, inserting a thermometer may be inconvenient in tighter spaces, or require you to place the cooking instrument in the direct path of fire or high heat, which could lead to disaster. Modern thermometers have infra-red technology that measures surface temperature, eliminating both of these issues. However, it’s not nearly as handy for determining the internal temperature of a medium-rare steak.

Method #3: The Expert Level “Touch” Technique

The final technique when it comes to grilling a steak to medium-rare perfection can require a bit of trial and error. In the long run, however, mastering the “touch” technique to steak doneness can not only create a perfect medium-rare steak every time, it also looks pretty darn impressive to friends and family.

When it comes to execution, a medium-rare steak will have some squish, or give, when lightly pressed on with your finger. If a steak is rare it will be all squish and will hold an indent from where it’s been pressed. A medium steak, or one cooked even longer, won’t give at all, or only minimally. It may take some time, trial and error to perfect the “touch” method, but we’ve found this is surely the best for ensuring the perfect level of medium rare doneness time in and out.

The Wrap Up

Steak University has given you the tools to medium rare success. Now it’s your turn to go out and put these skills to good use with Chicago Steak Company’s 5-star steakhouse quality steaks. Don’t worry, like proud parents, Steak University will always be here to serve as your handy dandy reference to grilled steak perfection.

Chicago Steak Company Filet Mignon Cooked Medium Rare

 

Simple Medium Rare Steak Recipe

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Grilled Medium Rare Steak
grilled medium rare steak
Servings
Servings
grilled medium rare steak
Instructions
  1. Sprinkle each side of steak with Chicago Steak Company Seasoning and Worcestershire sauce
  2. Fire up the grill to high heat
  3. Grill steaks for 3-4 minutes per side (based on 1" thick steaks)
  4. Use meat thermometer to ensure internal temperature is between 130-140 degrees Fahrenheit (Keep in mind the inside of the steak will continue to cook a bit longer once it is removed from the grill)
  5. Remove steaks from grill and let sit for 3-5 minutes and enjoy!
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See below for more information about temperatures and cook time based on the thickness of your sirloins.

Top Sirloin Steaks Cooking Chart

Thickness Rare 110° To 120° F Medium Rare 120° To 130° F Medium 130° To 140° F
1″ 5 min First Side
3 min Second Side
4.5 min EACH SIDE 6 min First Side
4 min Second Side
1.25″ 5 min First Side
4 min Second Side
5.5 min EACH SIDE 7 min First Side
5 min Second Side
1.5″ 6 min First Side
4 min Second Side
6 min EACH SIDE 7 min EACH SIDE
1.75″ 6 min First Side
5 min Second Side
6.5 min EACH SIDE 8 min First Side
7 min Second Side
2″ 6 min EACH SIDE 7 min EACH SIDE 8 min EACH SIDE

A Chicago Steak Company Sirloin cooked to Medium Rare Perfection

“Medium rare” is a term that describes a steak cooked to a temperature of 130-140 degrees Fahrenheit.   The temperature of a medium-rare steak is just hot enough to allow the marbling, or fat, to melt into the meat and distribute flavor and juiciness.

Now, how do you produce that medium-rare steak? We have 3 methods.

Method #1: Time It

3-5 minutes per side on a hot grill or pan will ensure your steaks are medium-rare and juicy. Keep in mind that this technique may be tricky since not all grills, pans, oven, or steaks for that matter, are uniform. The 3-5-minute guidelines will apply to a pre-heated grill or pan and to steaks that are about 1” thick. Thinner steaks will need less time, thicker steaks more.

Method #2: The Handy Meat Thermometer

Simply insert the thermometer probe into the center of the meat, make sure it is in the medium-rare temperature threshold of 130-140 degrees Fahrenheit, and voila: your medium-rare steak is ready to be served!

Method #3: The Expert Level “Touch” Technique

The final technique when it comes to grilling a steak to medium-rare perfection can require a bit of trial and error. When it comes to execution, a medium-rare steak will have some squish, or give, when lightly pressed on with your finger. If a steak is rare it will be all squish and will hold an indent from where it’s been pressed. A medium steak, or one cooked even longer, won’t give at all, or only minimally.