To cook the perfect medium rare steak by Jamie Oliver, start by letting the ribeye steak come to room temperature. This ensures even steak cooking and prevents the meat from being cold in the center. Pat the steak dry with paper towels to promote a good sear. The best way to cook a juicy steak is to season it generously with salt and pepper. Heat a pan to high heat, then add the steak when it’s hot. For a steak to medium rare, you’ll need to cook a steak for about 3-4 minutes per side.
After the first side has achieved the desired level of doneness, cook the other side for the same cooking time. If you prefer, you can also cook steak in the oven by transferring it to an oven preheated to 375°F after searing both sides. To avoid overcooking, heat to medium and remember that the type of steak and thickness will determine how long to cook it. Once done, allow the steak to rest on a plate for at least 5 minutes. This step is crucial to let the juices redistribute, resulting in a juicy steak.
After the steak rest, slice it against the grain to ensure tenderness. By following this steak recipe, you can cook steak like a pro and enjoy a perfect medium-rare steak every time. Make sure not to overlook the sides of the steak for added flavor and texture. Remember, the key to a perfect medium rare steak is to not overcook and to continue to cook the steak with care and attention to the level of doneness desired.
Why Medium-Rare Steak?
Medium rare is the desired “sweet spot” for steak; it should be brown on the outside, transfer juicy, tender and still somewhat pink in-between. The target internal temperature is 130–135°F (55–57°C). Then we get to medium rare, which has the texture of a thick pudding that still retains some juiciness.
Fun Facts & Tips
Cut matters: Ribeye, sirloin and fillet (tenderloin) Steaks are some of the best for a beautiful medium rare flamboyant riband or stripe! They all have different levels of fat, taste and which lean most tender.
Allow To Warm: Before cooking, remove the steak from fridge for at least 30 minutes to come to room temp. This helps it cook evenly.
Health Note: A type of sirloin, a leaner cut which also tends to deliver even more flavor plus is lower in saturated fat compared to high-fat cuts (but making it still an option that can be had guilt-free).
Ingredients (Serves 1-2)
1 steak of your choice (about 8–10 oz / 225–280 g)
Sea salt and freshly ground black pepper
1 tablespoon olive oil or a knob of butter
A few sprigs of fresh thyme or rosemary (optional, for extra flavor)
Step-by-Step Instructions
Prepare the Perfect Steak
Take your steak out of the fridge 30 minutes before. Blot the surface dry with paper and thus get rid of any remaining liquid. Season both sides generously with salt and pepper. This first seasoning makes How To Cook A Medium Rare Steak by Jamie Oliver to be success.
Heat the Pan
Put a heavy-based frying pan or cast-iron skillet on the hob and turn up to full heat. Then get it really hot and add your olive oil or knob of butter. You shall observe a silver lining or little smoke; that is the symbol when your pan gets ready.
Sear the Steak
Drop your steak into the hot pan carefully. Cook undisturbed for 2–3 minutes on the first side until a gorgeous crust forms. Turn everything over, and if you like add some thyme or rosemary. Cook the second side for a further 2-3 minutes, depending on thickness.
Check Doneness
Using A Meat Thermometer To Make Sure You Are Getting That Classic Medium Rare When the internal temp is 130–135°F (55–57°C), take out steak from pan. After all, we are uncovering How To Cook A Medium Rare Steak by Jamie Oliver and timing is everything!
Rest & Serve
Remove steak to a warm plate and allow it rest for at least 5 minutes. This process helps redistribute the juices to go back into meat. And if desired, slice against the grain and serve with your favorite sides—think creamy mashed potatoes (or cheese-infused!), a light side salad fresh from your garden or farmer’s market find, or some grilled veg while you enjoy that juicy beef.