How to Fry the Perfect Steak Medium Rare

Written by zora hughes
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How to Fry the Perfect Steak Medium Rare
Seasoning the steaks before cooking gives it a good crust. (Polka Dot Images/Polka Dot/Getty Images)

While methods for cooking the perfect steak differ, the basics to pan-frying a steak to perfection is fairly universal. You need to select top-quality USDA primes steaks, use a durable cast-iron skillet and cook over high heat to seal in the juices. Seasoning also plays an important part adding not only flavour but a crust on the outside of the meat. Cooking the steaks to a medium-rare temperature, which is between 54.4 and 56.7 degrees Celsius, will result in a flavourful, very juicy steak.

Skill level:

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Things you need

  • USDA Prime steaks, 1 1/2-inch thick
  • Paper towels
  • Cast-iron skillet
  • 1 tbsp olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Tongs

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  1. 1

    Remove steaks from the refrigerator at least 40 minutes before cooking to bring to room temperature.

  2. 2

    Place a cast-iron skillet on the stove over medium-high heat.

  3. 3

    Pat any moisture from the steaks with a paper towel and season the steaks with salt and pepper, to taste.

  4. 4

    Add 1 tbsp of olive oil to the hot pan and heat until it begins to smoke.

  5. 5

    Place the steak in the pan and cook on one side for six minutes, then flip over and cook the other side for six minutes to get a medium-rare steak.

  6. 6

    Check the temperature of the steaks using an instant-read meat thermometer to make sure the meat is at medium rare. The temperature of the meat should be between 54.4 and 57.2 degrees Celsius for medium-rare.

  7. 7

    Remove the steaks from the pan and let rest for five to 10 minutes, covered with aluminium foil. Resting allows the juices to redistribute throughout the meat.

Tips and warnings

  • Add a pat of butter to the oil just before putting the steaks in the pan to add flavour.
  • Remove the steaks when they are five degrees away from the desired temperature because the temperature will continue to rise about five degrees when it is removed from the pan.

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