How to cook a medium rare steak by Jamie Oliver

Mastering the Art of Steak Selection

The perfect medium-rare steak starts with selecting premium quality meat. Look for cuts with rich marbling and a bright red color. Your butcher can help you identify steaks aged for 21-28 days, which develop enhanced flavor and tenderness. Aim for steaks between 1-1.5 inches thick for optimal cooking control.

Best Cuts for a Medium Rare Delight

Choose from these top-tier cuts that deliver exceptional results when cooked medium-rare. Ribeye offers the richest flavor, while sirloin provides excellent value. For special occasions, splurge on a tender fillet.

Premium Steak Cuts Guide

The Importance of Room Temperature

Taking your steak out of the refrigerator 30-60 minutes before cooking ensures even heat distribution. Cold meat can lead to uneven cooking, with an overdone exterior and raw center.

Temperature Timeline

Seasoning and Preparing: Setting the Stage for Flavor

Take your room-temperature steak and pat it completely dry with paper towels – moisture is the enemy of a perfect sear. A dry surface ensures that golden-brown crust you’re aiming for. Season generously with sea salt and freshly ground black pepper, pressing the seasonings into the meat to help them adhere. Let the seasoned steak rest for 10-15 minutes to allow the salt to penetrate the meat properly.

Essential Seasoning Techniques

Season your steak from a height of about 12 inches to ensure even distribution across the meat’s surface. Use 1 teaspoon of salt per pound of meat as your baseline. For extra flavor dimension, add crushed garlic cloves and fresh rosemary sprigs that you’ll use during the cooking process. Avoid using oil on the meat itself – you’ll add that to the pan later.

[VIDEO] How To Cook a Perfect Steak by Jamie Oliver

The Perfect Pan Preheat: Achieving a Smoking Hot Surface

Place your heavy-based pan (cast iron works best) over high heat for 5-7 minutes. The surface temperature should reach around 450°F (232°C) before you begin cooking. Test the heat by adding a drop of water – it should instantly dance and evaporate. Add a thin layer of high-smoke-point oil like grapeseed or vegetable oil when you’re ready to cook.

The preheating process creates the ideal environment for the Maillard reaction – the chemical process that creates that coveted brown crust and rich flavor. Your pan needs to maintain consistent heat throughout cooking, so use a pan that’s at least 12 inches in diameter to avoid overcrowding. If you see the oil smoking excessively, slightly reduce the heat to prevent burning while maintaining the perfect searing temperature.

The Searing Symphony: Timing for Perfection

Mastering the perfect medium-rare steak requires precise timing and temperature control. Your pan should reach 500°F (260°C) before the steak touches the surface, creating that coveted Maillard reaction. The initial sizzle sets the stage for a beautifully caramelized crust while maintaining a juicy, pink center.

Sear Times for Steak Mastery

For a 1-inch thick steak, sear for 2-3 minutes per side on high heat. Flip only once, using tongs to protect the meat’s integrity. Your steak’s edges should develop a rich, golden-brown crust while the center remains tender. A meat thermometer should read 135°F (57°C) for perfect medium-rare results.

The Role of Aromatics: Elevating Flavor with Herbs and Garlic

During the final minute of cooking, add 2-3 sprigs of fresh rosemary, 4 crushed garlic cloves, and a knob of butter to the pan. Tilt your pan slightly, allowing the aromatic butter to pool, and baste the steak continuously with this flavorful mixture.

These aromatics create a sophisticated flavor profile that penetrates the meat’s surface. The butter browns and carries the herb essences deep into the steak’s crust, while the garlic adds subtle depth without overpowering the beef’s natural flavors. Fresh thyme or sage can substitute for rosemary, offering different but equally delicious results. Keep the garlic cloves whole and crushed rather than minced to prevent burning.

The Science of Resting: Why You Shouldn’t Rush

Resting your steak allows the muscle fibers to relax and reabsorb the juices that have been pushed to the center during cooking. A minimum resting time of 5-7 minutes ensures the internal temperature equalizes and the meat’s proteins restructure properly. During this time, your steak continues cooking slightly through residual heat, reaching the perfect medium-rare temperature of 135°F (57°C).

How Resting Enhances Juiciness

The resting period prevents the flavorful juices from spilling out when you cut into your steak. As the meat cools slightly, the proteins relax and redistribute moisture throughout the steak, resulting in a more tender and juicier eating experience. The internal temperature typically rises by 5-10 degrees during this process, completing the cooking cycle naturally.

Best Practices for Serving Your Steak

Serve your steak on a warmed plate to maintain optimal temperature. Slice against the grain at a 45-degree angle for maximum tenderness. Your perfectly rested medium-rare steak should display a warm, red center with a nicely browned crust. Finish with a sprinkle of flaky sea salt and a drizzle of the resting juices for restaurant-quality presentation.

For an elevated dining experience, pair your steak with compound butter or a classic red wine sauce. Consider serving alongside roasted garlic, sautéed mushrooms, or caramelized onions. Keep garnishes simple to let the meat’s natural flavors shine through. A few sprigs of fresh herbs like thyme or rosemary add both visual appeal and complementary aromatics.

Expert Tips for Doneness: Beyond the Thermometer

Master chefs rely on multiple methods to achieve the perfect medium-rare steak. While a meat thermometer targeting 130-135°F (54-57°C) provides accuracy, professional techniques offer more finesse. Focus on the steak’s color transformation, from raw red to the desired rosy pink center with a caramelized crust. Watch for slight shrinkage and gentle firming of the meat’s surface during cooking. Knowing these visual and physical indicators helps you develop an intuitive understanding of doneness.

• Monitor juice clarity – clear means well-done
• Watch for slight muscle fiber separation
• Look for minimal shrinkage
• Check for slight bounce-back when pressed

Touch Test Techniques for Perfect Medium Rare

The palm method remains a trusted technique among professional chefs. Make an OK sign with your thumb and index finger – the fleshy part of your palm below your thumb now matches the firmness of a medium-rare steak. Press the center of your steak gently; it should yield similarly to this palm test, offering slight resistance while maintaining springiness.

Common Mistakes to Avoid for Steak Perfection

Skipping the resting period ranks among the most frequent errors, causing precious juices to escape. Avoid repeatedly flipping or pressing the steak, which disrupts the caramelization process. Your pan must reach smoking hot temperature before the steak touches it – anything less results in gray, rubbery meat instead of that coveted crust.

Additional factors affecting your steak’s perfection include using oil with too low a smoke point, seasoning at the wrong time, or cooking straight from the refrigerator. The meat needs to reach room temperature for even cooking, while seasoning should happen right before cooking to prevent moisture loss. Choose high smoke point oils like grapeseed or avocado for better results.

Plating Like a Pro: Presentation Matters & Cook the Perfect Steak

To master the art of cooking a juicy steak, specifically how to cook a medium rare steak by Jamie Oliver, it’s essential to start with the right preparation. Begin by taking your rib-eye steak out of the fridge and allowing it to come up to room temperature for about one hour before cooking. This step is crucial as cooking a cold steak will stop the heat from penetrating properly, leaving you with a tough piece of meat.

Once your steak has reached room temperature, rub the steak with a little extra virgin olive oil and season generously with a pinch of sea salt and black pepper. This simple marinade enhances the natural flavors of the meat. Preheat a super hot pan or griddle, ensuring it’s hot enough to achieve a good color without overcooking the meat.

When you’re ready to cook, add the steak to the pan and allow it to fry for about 3–4 minutes on each side for medium-rare. Remember to turn the steak every minute to ensure even cooking and to caramelize the meat perfectly. After cooking, it’s important to stop the heat and leave it to rest on a plate for several minutes. This allows the juices to redistribute, ensuring that you are left with a tender, juicy steak.

Finally, to impress with your plating, present your rested steak at a slight angle across the plate. This not only highlights the steak’s natural beauty but also adds a restaurant-worthy touch to your meal. With Jamie Oliver’s epic rib-eye steak recipe, you can enjoy a deliciously cooked steak every time, perfect for any occasion.

Side Dishes That Complement Your Steak

Pair your medium-rare masterpiece with sides that enhance without overshadowing. Creamy mashed potatoes or triple-cooked chips provide classic comfort, while grilled asparagus or sautéed mushrooms add sophistication. For a lighter option, serve with a crisp rocket salad dressed in aged balsamic vinegar and shaved Parmesan. These accompaniments balance the rich, meaty flavors while adding color and texture to your plate.

Creative Garnishes and Sauce Suggestions

Elevate your steak with thoughtfully chosen garnishes and sauces. A pat of herb butter melting over the hot steak creates an instant sauce, while chimichurri or peppercorn sauce add bold flavors. Fresh herbs like thyme or chives provide color and aromatic finish.

The sauce selection can transform your steak experience entirely. Try Jamie’s favorite red wine reduction by deglazing the pan with a splash of good red wine and beef stock, then reducing until syrupy. For a richer option, make a quick béarnaise with fresh tarragon, or keep it simple with compound butter infused with roasted garlic and herbs. These finishing touches not only enhance presentation but add layers of complementary flavors.

From the book: 5 Ingredients Quick & Easy Food

In his book “5 Ingredients Quick & Easy Food,” Jamie Oliver provides essential tips on how to cook a medium rare steak that will help you achieve steak to perfection. He suggests starting with a high-quality cut you choose and letting it rest at room temperature about one hour before cooking. To get the steak ready, season it with salt and pepper and brush it over the steak with a bit of oil or butter. When cooking, aim to cook the steak by turning every minute on a griddle or barbecue, ensuring that the heat is penetrating to the middle without grilling it from cold, which will stop the heat from evenly cooking the meat. For perfect timing, you can expect around minutes for medium-rare doneness. Once cooked, remove to a plate and let it rest and rub with tying woody herbs like thyme to collect all the lovely juices. Finally, slice and serve for a delicious meal that is tender and bursting with flavor.

Final Words about How to Cook a Medium Rare Steak by Jamie Oliver

From above, you can see that cooking the perfect medium-rare steak Jamie Oliver-style comes down to mastering a few key elements. By following his technique of bringing your meat to room temperature, seasoning generously, and searing in a smoking-hot pan, you’ll achieve that signature caramelized crust and juicy pink center every time. Your confidence in steak preparation will grow with each attempt, and soon you’ll be creating restaurant-quality results in your own kitchen. Now that you have these professional insights, it’s time to fire up that pan and put your new skills to the test.