How to Cook a Medium-Rare Steak – Tips from Our Chefs

When it comes to at home cooking, the steak reigns supreme. A good cut of steak, cooked to perfection, offers the ultimate experience for palates that appreciate minimalist elegance.

At Ruth’s Chris Steak House, our culinary masters have perfected the techniques needed to capture peak tenderness and flavor in every bite with aromas of sizzling grilled meat that tantalize the senses. And now, they want to share their cooking secrets with you.

Did you know that medium-rare steaks with their red center and dark pink edges are the most popular among steak connoisseurs? Have you ever tried to achieve that level of soft texture and flavorful tenderness? Read on to learn the tips and tricks on how to cook the best medium-rare steak from the experts at Ruth’s Chris: our very own chefs.

Selecting the Right Cut is the Foundation of Excellence

The journey to crafting the perfect steak starts with the right cut. The best cuts for a great steak typically have a good balance of marbling, tenderness, and flavor. Here are some of the top choices:

  • Ribeye: Known for its rich marbling that melts during cooking, resulting in a tender and juicy steak with a luxurious texture.
  • Filet: Renowned for its tenderness, filet mignon is cut from the tenderloin and offers a buttery-smooth texture. While it may not have as much marbling as ribeye, its texture and delicate flavor make it a prime candidate for a perfect medium-rare steak.
  • New York Strip: Strip steak combines robust beefy flavor with moderate marbling, making it a great choice for medium-rare preparation. It’s slightly firmer than a ribeye or filet mignon but is still tender and juicy.

Prep Like a Pro: Elevating Your Steak Game with Expert Techniques

Have you ever had a fantastic cut of steak, nicely marinated, only to end up with a chewy piece of what resembles rubber? Fret not! Ruth’s Chris chefs have it down to science! Follow these steps for a perfectly cooked steak:

  1. Bring the Steak to Room Temperature: Let it sit at room temperature for 30-60 minutes before cooking. This allows for more even cooking throughout the steak.
  2. Season Generously: Season the steak liberally with salt and pepper before cooking. You can also add other seasonings or a rub if desired, but keep it simple to let the steak’s natural flavors shine through.
  3. Preheat the Grill or Pan: Preheat your grill or a heavy-bottomed skillet over high heat. For a grill, aim for a temperature of around 450-500°F. For a skillet, heat it until it’s very hot, almost smoking.
  4. Sear the Steak: Place the steak on the grill or in the skillet and let it sear without moving it for about 2-3 minutes on each side, depending on the thickness of the steak. This creates a delicious crust on the outside while sealing in the juices.
  5. Check the Inside Temperature: We recommend using a meat thermometer to confirm the inside of the steak has reached the correct temperature. Stay tuned for more details in a moment.
  6. Let it Rest: Once the steak reaches the desired temperature, remove it from the grill or skillet and let it rest for about 5-10 minutes before serving and enjoying your fist bite. This allows the juices to redistribute throughout the steak, ensuring maximum juiciness.

Mastering the Art of Temperature Precision

To enjoy a medium-rare steak’s delicate and soft texture, you must master the art of temperature precision. The ideal medium-rare doneness is a balance of pinkness and juiciness and is cooked until the internal temperature hits 130-135°F. Let the cut of meat spend enough time on the grill for the heat to spread evenly and use a meat thermometer to precisely check for the desired temperature.

Enjoy Your Next Steak Dinner at Ruth’s Chris Steak House

Not up for cooking at home? Elevate your steak experience to unparalleled heights by joining us at a Ruth’s Chris Steak House near you. Indulge in the ultimate medium-rare steak, meticulously crafted to perfection, and embark on a culinary journey that tantalizes the palate and captivates the senses.