Cooking the perfect steak is often seen as a skill reserved for professional chefs, but in reality, mostly anyone can cook as good of a steak with patience, attention, and a few simple seasonings. A medium rare steak is my favorite; known for its juiciness and rich flavor, represents a balance between technique, and knowledge. When done correctly it becomes more than a meal, it becomes an experience.
The process begins long before the steak ever hits the heat. Choosing a high quality cut, like sirloin or fillet makes the experience better, but will run your pockets a bit more. The steak should be left at room temperature for about 15 minutes before cooking to ensure the steak won’t cook unevenly. After leaving it at room temperature, make sure to add in your seasonings like salt to enhance the steak’s flavor, pepper to add sharpness and contrast, garlic powder to add warmth and depth, and smoked paprika to add a subtle smokiness flavor to the steak.
Once seasoned, the steak is ready for the heat. A pan or grill should be preheated until very hot which is critical for a great crust on the steak. I usually flip the steak every 90 seconds 2 times each side, then an additional few extra flips for 40 seconds. You know you’ve achieved a perfect medium rare once the steak’s internal temperature is around 132-133 degrees Fahrenheit to allow carryover cooking to finish the job at 135 degrees Fahrenheit. Once off the grill, allow the steak to rest for 7 minutes for the steak to absorb all the juices which makes it more tender. When you finally start to slice, you want to cut against the grain. To know if you’ve achieved medium rare, it will have a warm-pinkish center to it surrounded by a flavorful crust.
In the end, making the best and juiciest steak is about the process, the ingredients, and the patience to do things right. It’s a reminder that even simple techniques, when done well, can produce remarkable results.
Ingredients List:
- 12 oz Ribeye
- Salt, Pepper to taste
- ½ tsp Garlic Powder
- ½ tsp Smoked Paprika
