Real Foodie Rach

Learn how to make the perfect medium-rare steak on your stovetop with these simple steps! You don’t need any fancy equipment or restaurant-style skills- just a good cut of meat and a cast iron pan or heavy-bottomed skillet.

A Quick Word on Choosing Beef

When choosing a steak, I recommend looking for grass-fed, grass-finished on the label. There are many other tasty steaks out there that are not grass-fed, but I opt for it when I can for several reasons. The cows are typically treated better, and the farming practices for grass-fed operations are usually better for the environment. This is not true in all cases, of course, but we try where we can. Grass-fed beef is also more nutrient dense and a bit leaner than grain-fed beef, so there are nutritional advantages as well (source).

How to Prep & Cook Your Steak

Today I’m using a 1/2″ thick boneless ribeye, but this method will work on almost any cut of steak. Adjust the timing for thicker steaks.

Step 1 – Bring your steak to room temp. Take it out of the fridge about 30 minutes prior to cooking. Unwrap it, gently rinse under cool water, and pat dry with paper towels. This removes any residue or loose pieces from processing. Set it on a plate on the counter to allow to come to temp.

Step 2 – Season your steak. I use good quality fine sea salt and fresh cracked pepper, rubbing it into the surface of the meat. Very simple. If you’re using a dry rub seasoning, now is the time to apply it. My general rule of thumb is the thicker the steak, the more generous the seasoning, but use your discretion here. You’ll get a hang for how much seasoning you prefer over time.

Step 3 – Preheat your pan. Preheat a heavy bottomed skillet or cast-iron pan on medium-high heat for a minimum of 5 minutes, almost to the point where the pan is smoking.

A good way to see if the pan is hot enough is to flick some water onto the surface. If the droplets sizzle and evaporate quickly, it’s ready! Give your pan a nice coating of oil once it’s hot so your steak doesn’t stick to the surface.

Step 4 – Place the steak in the pan. It should sizzle loudly on contact. Let it form a good sear- don’t move or adjust the steak once it’s in the pan. You’ll know it’s ready to move when it freely releases from the bottom of the pan.

A 1/2″ thick steak takes about 2 minutes on each side. It’s quick, so don’t walk away or get distracted. A few extra seconds could mean the steak ends up overcooked.

A little trick to tell when each side is ready is to watch for blood starting to pool on the surface of the steak. When you see this, that’s your sign to flip it over.

Step 5 – Flip your steak. About 2 more minutes on the other side, and it should be ready to pull off the heat. You may need to turn the heat down slightly in this step so the steak doesn’t overcook. Remember to watch for blood starting to pool on the surface as your sign.

Step 6 – Pull it off and let it rest. Once you’ve pulled your steak off the heat, let it sit for a minimum of five minutes so that the juices can redistribute. If you cut into it before then, the juices will run out and your meat won’t be as tender or flavorful.

Step 7 – Serve. It’s time for the moment of truth- cut into your steak with a sharp knife and see how you did. You should have a nice reddish-pink, medium-rare steak to enjoy!

Let me know how you did!

BONUS RECIPE: Quick Chimichurri Sauce

Need a sauce for your steak? I usually eyeball this quick chimichurri sauce:

• 1/4 cup finely chopped flat leaf parsley
• 1 large garlic clove, minced
• a splash of white wine vinegar
• 2 Tbsp of olive oil
• sprinkle in salt, pepper, smoked paprika and crushed red chili flakes to taste

Stir the ingredients together and spoon over your steak.

Leftover chimichurri can be kept in an airtight container in the fridge for up to five days. (I also like this sauce on warm potatoes- so good!)

Did you try this recipe? Tag me on social media @realfoodierach!