How Long To Cook A Steak For Medium Rare

ByLily

Medium rare steak is the target for many steak lovers, requiring removal from heat at about 130°F to 135°F. But how long to cook a steak for medium rare depends on thickness, cooking method, and the starting temperature of the meat. This guide gives you exact times for grilling, pan-searing, and oven methods.

You will also learn how to check doneness without a thermometer, why resting matters, and the common mistakes that turn a perfect steak into a gray, overcooked piece of beef.

How Long To Cook A Steak For Medium Rare

The short answer: a 1-inch thick steak needs about 4 to 5 minutes per side over high heat. That gives you a total cook time of 8 to 10 minutes. Thicker steaks need more time, thinner steaks need less.

Here is a quick reference for total cooking time on a hot grill or cast iron pan:

  • 3/4-inch steak: 3 to 4 minutes per side (6 to 8 minutes total)
  • 1-inch steak: 4 to 5 minutes per side (8 to 10 minutes total)
  • 1.5-inch steak: 5 to 6 minutes per side (10 to 12 minutes total)
  • 2-inch steak: 6 to 7 minutes per side, then finish in a 400°F oven for 5 to 7 minutes

These times assume your steak is at room temperature before cooking. Cold steak from the fridge needs a few extra minutes and cooks less evenly.

Why Thickness Matters More Than Weight

A thin 12-ounce steak cooks faster than a thick 8-ounce one. Heat travels from the surface to the center. The distance it must travel is the thickness, not the weight.

Always judge by thickness first. Use a ruler or your finger to estimate. When in doubt, go with the shorter time and check early.

Grilling A Medium Rare Steak

Grilling gives you a smoky crust and good char. Follow these steps for a 1-inch steak:

  1. Preheat your grill to high heat, about 450°F to 500°F.
  2. Pat the steak dry with paper towels. Moisture steams the meat and prevents browning.
  3. Brush both sides with a little oil and season with salt and pepper.
  4. Place the steak on the hot grates. Close the lid.
  5. Cook for 4 to 5 minutes. Flip once.
  6. Cook another 4 to 5 minutes for medium rare.
  7. Check the internal temperature. Pull at 130°F for medium rare.
  8. Rest the steak for 5 to 10 minutes before slicing.

If you like grill marks, rotate the steak 90 degrees halfway through each side. Do not press down on the meat with a spatula. You will squeeze out the juices.

Pan-Searing For A Perfect Crust

A cast iron skillet gives you a deep brown crust and precise control. This method works best for steaks 1 to 1.5 inches thick.

  1. Take the steak out of the fridge 30 to 40 minutes before cooking.
  2. Heat a cast iron pan over high heat until it just starts to smoke.
  3. Add a high smoke point oil like canola or avocado.
  4. Place the steak in the pan. It should sizzle loudly.
  5. Sear for 4 minutes without moving it.
  6. Flip and sear another 3 to 4 minutes.
  7. Add a tablespoon of butter, a smashed garlic clove, and a sprig of thyme.
  8. Tilt the pan and spoon the butter over the steak for 1 minute.
  9. Pull the steak at 130°F and rest it for 5 to 10 minutes.

For a 1.5-inch steak, sear 5 minutes per side, then move the pan to a 400°F oven for 4 to 6 minutes to finish the center.

Oven And Reverse Sear Method

The reverse sear gives you edge-to-edge pink meat with almost no gray band. It is forgiving and great for thick cuts like ribeye or tomahawk.

  1. Preheat your oven to 250°F.
  2. Season the steak and place it on a wire rack over a baking sheet.
  3. Bake until the internal temperature reaches 115°F to 120°F. This takes 20 to 40 minutes depending on thickness.
  4. Heat a cast iron pan over high heat with a little oil.
  5. Sear the steak for 60 to 90 seconds per side.
  6. Pull at 130°F and rest for 5 minutes.

This method takes longer but gives you more control. It is hard to overcook a steak this way.

How To Check Doneness Without A Thermometer

Use the finger test if you do not have a meat thermometer. Press the center of the steak with your index finger.

  • Rare: feels like the fleshy base of your thumb when relaxed
  • Medium rare: feels like the base of your thumb when you touch your index finger to your thumb
  • Medium: feels like the base of your thumb when you touch your middle finger to your thumb
  • Well done: feels firm, like the base of your thumb when you touch your pinky to your thumb

This test takes practice. A digital thermometer is more accurate and only costs a few dollars. Use it for best results.

Resting And Carryover Cooking

Always rest your steak after cooking. The internal temperature rises 5°F to 10°F during rest. This is called carryover cooking.

Pull your steak at 125°F to 130°F for medium rare. After a 5 to 10 minute rest, it will land at 130°F to 135°F. That is perfect medium rare.

Resting also lets the juices redistribute. If you cut too early, the juice runs out and the steak tastes dry.

Common Mistakes That Ruin Medium Rare

  • Cooking cold steak straight from the fridge
  • Not patting the meat dry before searing
  • Using low heat, which cooks the inside before the crust forms
  • Flipping the steak too often
  • Skipping the rest time
  • Cutting the steak to check doneness instead of using a thermometer

Avoid these and your steak will hit medium rare every time.

Quick Tips For Consistent Results

  • Buy steaks that are at least 1 inch thick
  • Salt the steak 40 minutes before cooking, or right before
  • Let the steak sit at room temperature for 30 minutes
  • Use high heat for a fast sear
  • Pull 5°F before your target temperature
  • Rest on a warm plate, not a cold one

Now you know how long to cook a steak for medium rare. A 1-inch steak takes 8 to 10 minutes total on high heat. Thicker cuts need more time or a two-step method. Use a thermometer, rest the meat, and you will get a juicy, pink center every single time.

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