Cooking a steak perfectly is both an art and a science, with medium-rare being a top choice for steak fans. This method keeps the steak tender, juicy, and full of flavor, making it truly special. At Rosebud Steakhouse, we are proud to serve steaks cooked just right. Whether you’re eating with us or cooking at home, knowing how to make a medium-rare steak will help you create a tasty meal. This guide will give you the steps and tips to cook a steak just like the ones at Rosebud Steakhouse.

What Does Medium-Rare Steak Mean?

A medium-rare steak has a warm, red center with a temperature between 130°F and 135°F (54°C to 57°C). The outside is crispy, while the inside stays juicy and tender. This cooking level keeps the steak’s natural juices and rich flavor, making it a favorite for a melt-in-your-mouth taste that’s hard to beat.

A medium-rare steak tastes great and feels tender because it isn’t overcooked. The fat in the steak melts into the meat, making it richer and more flavorful. That’s why chefs and steak lovers often recommend medium-rare.

Why Choose Medium-Rare for Your Steak?

The medium-rare doneness strikes the perfect balance between juiciness and flavor retention. The science behind this lies in the temperature and cooking process. When a steak is cooked medium-rare, it heats enough to make the meat tender and juicy without drying out. This makes the steak tasty and moist.

We think medium-rare is the best for steak lovers because it makes our top-quality cuts taste amazing. Cooking a steak medium-rare lets the natural beef flavor come out without being too cooked. The result is a steak that’s tender, juicy, and full of rich flavor.

Selecting the Right Cut for a Medium-Rare Steak

Not all steaks are the same, especially when cooking them medium-rare. The type of steak you choose matters a lot. Some cuts are better for medium-rare because they have the right amount of fat and thickness. 

Ribeye: The ribeye is a top choice for medium-rare cooking because it has lots of tasty fat and strong flavor. The fat within the cut melts during cooking, infusing the meat with a deep, savory taste.

Filet Mignon: This cut is prized for its tenderness and mild flavor. When cooked medium-rare, the filet mignon offers a buttery texture that practically melts in your mouth.

New York Strip: The New York strip is also a great choice for medium-rare steak. It’s not as fatty as a ribeye but still has a strong beefy flavor and is very tender.

We pick the best cuts of beef from trusted suppliers who care about quality like we do. Each steak is carefully cut and aged, so when you cook it medium-rare, you have a great piece of meat for a tasty meal.

Guide to Cooking a Medium-Rare Steak

To cook the perfect medium-rare steak, follow these simple steps. This guide will help you make a steak that is tender, juicy, and full of flavor.

Preparing Your Steak

Importance of Letting the Steak Come to Room Temperature: Before cooking, let your steak sit out for 30 minutes to warm up. This helps it cook evenly, so the inside gets the right temperature and the outside doesn’t burn. At Rosebud Steakhouse, we always do this to make sure our steaks taste great.

Seasoning Techniques Used at Rosebud Steakhouse: Seasoning brings out the best flavors in your steak. At Rosebud Steakhouse, we use just coarse salt and fresh black pepper. The salt makes a tasty crust, and the pepper adds a bit of heat. For extra flavor, you can add garlic powder, onion powder, or a sprig of rosemary.

Cooking Techniques for Medium-Rare

1. Preheat Your Pan: Use a heavy-bottomed skillet, such as cast iron, and heat it over high heat until it’s smoking hot. A hot pan ensures a good sear.
2. Add Oil: Add a small amount of high smoke-point oil (like canola or grapeseed) to the pan and swirl to coat.
3. Sear the Steak: Place the steak in the pan and let it sear undisturbed for 2-3 minutes on each side. Avoid moving the steak around; this allows a crust to form.
4. Reduce Heat: After searing, lower the heat to medium and cook the steak until it reaches 130°F to 135°F for a perfect medium-rare.
5. Baste (Optional): Add butter, crushed garlic, and thyme to the pan. Tilt the pan and spoon the melted butter over the steak for added flavor.
6. Rest: Remove the steak from the pan and let it rest for 5-10 minutes before slicing to retain its juices.

How to Achieve Medium-Rare Perfection on the Grill

1. Preheat the Grill: Set up a two-zone fire on your grill (one side high heat, the other low). Preheat for 10-15 minutes.
2. Sear Over High Heat: Place the steak over the high heat zone and sear for 2-3 minutes on each side to develop a crust.
3. Move to Low Heat: Move the steak to the low heat side and keep cooking with the lid closed until it reaches 130°F to 135°F.
4. Rest: As with pan-searing, allow the steak to rest after grilling to ensure the juices are evenly distributed. See our guide for cooking to the perfect doneness.

Combining Stovetop and Oven Cooking for Thick Cuts

1. Preheat Oven: Preheat your oven to 400°F.
2. Sear on Stovetop: Start by searing the steak in a hot, oven-safe skillet on the stovetop, following the pan-searing method.
3. Transfer to Oven: Once seared, transfer the skillet to the preheated oven and cook until the internal temperature reaches 130°F to 135°F.
4. Rest: Remove from the oven and let the steak rest before serving. For more information visit.

How to Use a Meat Thermometer

To get the perfect medium-rare steak, use a meat thermometer. Stick it into the thickest part of the steak, avoiding bones or fat. Aim for a temperature between 130°F and 135°F to make sure the steak is warm and red in the middle.

Visual Cues and Touch Test for Medium-Rare Doneness

• Visual Cues: A medium-rare steak will have a warm, red center with a slightly pinker area around the edges. The exterior should be seared and caramelized.
• Touch Test: Gently press the center of the steak with your finger. A medium-rare steak feels like the soft spot in your hand when you touch your thumb and middle finger together.

When Cooking a Medium-Rare Steak

Even seasoned cooks can make mistakes when cooking steak. Here are some tips to help you avoid common pitfalls.

Prevent Overcooking or Undercooking:

• Avoid Cooking Straight from the Fridge: Always let your steak come to room temperature before cooking. A cold steak cooks unevenly, so the center might be raw while the outside is overdone.
• Don’t Overcrowd the Pan: When pan-searing, give each steak enough space in the pan. Overcrowding lowers the pan’s temperature, leading to steaming rather than searing.

How to Avoid a Dry or Chewy Steak:

• Don’t Overcook: Overcooking is the most common cause of a dry, chewy steak. Use a meat thermometer to monitor the internal temperature closely.
• Let It Rest: Always let your steak rest after cooking. This allows the juices to be redistributed, resulting in a more tender and flavorful steak.

Invite Readers to Visit Locations:

• Magnificent Mile: Enjoy a delicious medium-rare steak in the lively Magnificent Mile of Chicago. This Rosebud Steakhouse location blends the city’s energy with our top-quality food.
• Centennial Village: For a more relaxed dining experience, visit our Centennial Village location. Here, you’ll find the same commitment to quality in a welcoming suburban setting.
• Uptown 500: Discover the best of both worlds at Uptown 500, where modern elegance meets traditional steakhouse fare. Our medium-rare steaks are a highlight of the menu, crafted with precision and care.
• South Lake, TX: Even in Texas, where steak is a way of life, Rosebud Steakhouse stands out. Visit our South Lake location for an unforgettable dining experience.

Why Rosebud Steakhouse is the Go-To for Steak Lovers

• Legacy of Excellence: Known for loving great food and hospitality, Rosebud Steakhouse is a top spot in Chicago. We are famous for using the best ingredients and traditional cooking methods.
• Commitment to Quality: We think every steak should be special. We choose the best cuts and cook them carefully to make sure each steak is just right.

Conclusion

In this guide, we’ve shown you how to cook a perfect medium-rare steak, from choosing the right cut to using the best techniques. With these tips, you can enjoy a Rosebud Steakhouse-quality steak at home.