How to Cook Medium Rare Steak
How to Cook Medium Rare Steak

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, how to cook medium rare steak. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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. When testing doneness, insert the thermometer on the side, not the top. It will be warm through the middle with a hint of red, and the majority of the centre pink.

How to Cook Medium Rare Steak is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. How to Cook Medium Rare Steak is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have how to cook medium rare steak using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make How to Cook Medium Rare Steak:
  1. Make ready 2 Beef steak meat
  2. Take 1 tsp Salt (or Krazy Salt)
  3. Make ready 1 dash Black pepper
  4. Prepare 50 ml Red wine (or sake)
  5. Make ready 1 Beef tallow
  6. Prepare Red Wine Sauce
  7. Make ready 1 Red wine left in the frying pan
  8. Get 2 tbsp Water
  9. Prepare 1 tsp Soy sauce, mirin
  10. Take 1/2 tsp Butter

Flip steak then transfer immediately to preheated oven. A medium rare steak should be warm through the middle with most of the center pink in color with a hint of red. The sides should be well browned, the top and bottom caramelized to a dark brown color with good grill marks. This steak's firm surface should give a bit toward the middle (it will spring back quickly).

Steps to make How to Cook Medium Rare Steak:
  1. Remove the meat from the refrigerator and let sit 20 minutes to bring it to room temperature.
  2. Cut off the fat from both sides of the meat. Season both sides with salt and pepper.
  3. Put the beef tallow into the frying pan, turn the heat to high to melt it and cook it until it smokes.
  4. Put in the meat and pan-fry for 1.5 - 2 minutes. When the juices begin to seep out around the edges, flip it over.
  5. Pour in the red wine (or sake) right away to flambé. Once the flames from the frying pan have died off, quickly place the meat on a cutting board.
  6. After leaving it alone for 3 minutes, cut it into bite-sized pieces. Arrange it on a plate and it's done.
  7. Make the red wine sauce. Add water and mirin to the red wine remaining in the frying pan. Let it boil for about 30 seconds.
  8. Turn off the heat and add soy sauce and butter. Stir until the butter melts. Pour it over the steak and enjoy.

The sides should be well browned, the top and bottom caramelized to a dark brown color with good grill marks. This steak's firm surface should give a bit toward the middle (it will spring back quickly). Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak. They will continue to cook after they are removed from the grill.

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