Medium-rare steak...?

Question

I want to make a steak that is medium - rare (I like a bit of blood in the middle). Am I best to cook the steak slowly on a low heat or quickly on a high heat? Any other steak related tips would be appreciated too (sauces etc...)

Answer 1

First - make sure that the steak is a ood cut. I never use less than sirloin.

Second - pan fry it in oil and butter with the oil very hot to start to seal the outside on both sides and then turn the heat down a bit and cook till done.

NEVER do it slowly as it will just curl up and die (I know its dead anyway but you get my point?!)

Sauce: A tablespoon of worcs sauce, same of soy sauce, teaspoon of mixed herbs and half cup boiling water. Mix together. Before removing the steak pour on a small amount of brandy and flame (watch your eyebrows). Remove steak, add the sauce mix to the pan and boil until reduced by one third.

You could apply crushed peppercorns to the steak before you cook it but remove them before frying (otherwise they burn) and add to the sauce mixture.

Answer 2

For a medium rare steak, depending on the thickness of the steak and if there is a bone in the steak, use a very hot cast iron pan (if you have one or use a heavy flat pan) because you want to cook quickly so it seals the juices inside the steak.

When it comes to steak; I am a purist; if you have a good piece of meat. I prefer rib eyes but NY strips are good too and so are filets. I do not wrap the filet in bacon as I think it takes away from the filet's natural flavor.

I cook steaks in a combination of butter and olive oil - you do not need much, especially if the steak has some fat in and on it.

I salt the steak liberally on both sides (do not add pepper yet as in the high heat it can really make an evil smoke that chokes you) and then throw it in the pan. Let the first side get really brown first; do not cover the pan. Thickness of the steak determines cooking time. Let's just say the steak is 1 inch thick without bones. Cook about 3 to 5 minutes on one side and turn. The less you turn the steak the better. Cook 3 to 5 minutes on the other side. You remove the steak to a warm platter and let it sit for some minutes to collect its juices. Then serve.

After the steak is cooked you can throw some cleaned mushrooms (brushed not washed) in the pan, salt pepper and cover. You want the mushrooms to be a dark brown and you can serve them alongside the steak. Remove them from the pan to a bowl; drain any juices from the mushrooms and the sitting steak back into the pan to make the sauce.

I like steak "as is" but often I will deglaze the pan the steaks were cooked in, using a whisk with a cup of heavy cream ( a veal demi glace is a nice addition but not necessary; if you can buy one on line or make your own), salt and pepper, and some brandy, cognac or good red wine and perhaps some green peppercorns in brine or some crushed whole peppercorns.

You can make a traditional French steak dish known as Steak au Poivre by crushing some black dried peppercorns with a mallet and salting the steaks then coating them on both sides with a heavy heavy coating of peppercorns - pressing the pepper into the meat to make it stick to the meat.

The Food Network's Alton Brown (who is wonderful) gets this almost right but I like to cook the steak a wee bit more because I am crazy about germs:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32817,00.html

Answer 3

Depending on the thickness of your steak this is how you will determin if it is medium rare. If your making a steak that is about a half inch- 1 inch thick you should cook it unber the broiler for about 4-5 minutes and this should give you a delicious and juicy med rare steak, as for a sauce once the steak is finished cooking set it to the side on a plate to rest, then on the stove top, put two tbl spoons of butter and About a quarter cup of red wine and and let it reduce down and add some mushrooms for a more heartier flavor, and if you don't want to use wine, there is the option of Beef stock, same amount and make sure you scrape the bottom to get all those delicious bits on the bottom of the pan. Once it's been reduced, poor over you steak, and enjoy. Bon Appetite

Answer 4

Grilled Steak

Pre-heat the grill.
Place the steak on the oiled grid of the grill pan.
Cook on one side, turn it over and wipe with oil and butter.
Cook to the following times
Minute Steak - 1 minute cooking each side
Rare Steak - 3-4 minutes each side, depending on thickness.
Medium Steak - Cook as Rare, then 3-4 minutes each side on medium heat
Well Done Steak - Cook as rare, then 4-5 minutes each side on medium heat

Fried Steak

Heat frying pan gently and add oil or fat, then the steak.
Cook over a high heat as in grilled steak.
Cook to the following times
Minute Steak - 1 minute cooking each side
Rare Steak - 3-4 minutes each side, depending on thickness.
Medium Steak - Cook as Rare, then 3-4 minutes each side on medium heat
Well Done Steak - Cook as rare, then 4-5 minutes each side on medium heat

Answer 5

medium to high heat, for about 3 minutes a side, given it's a 10oz steak, and you're using a chargrill pan. A tip, press the steak with your finger. Only the other layer should be firm to the touch, the rest soft. A rare steak would be very soft, a well done steak very firm when pressed with your finger.

Answer 6

If you want to make a sauce for the steak then using a good cut -sirloin or fillet- fry it in a heavy frying pan,2 mins each side if it's a thick steak.Take out of the pan and allow it to rest keeping warm.
Add some butter and a little oil to stop it burning and gently fry some very finely chopped shallotes or onions till soft but not brown.Deglaze the pan with a glug of red wine add a teaspoon of french mustard,a few peppercorns ,a drop of worcesteshire sauce and a cup of double cream .season to taste.

Answer 7

quickly on a high heat... the best way to tell if its cooked rite is to use your hand put your index finger and thumb together loosely and press on the base of your thumb that is rare medium is middle and thumb .. good luck-- I only have mine blue and the only sauce I would even think about is Bearnaise... choose a good cut and you wont need anything but a bit of salt and pepper.

I also have my steak with spaghetti lightly fried in butter garlic and a bit of chili... yummy

oph and bring the steak to room temperature before cooking .. and let it sit afterwards..

Answer 8

Quickly, turn once. Leave it to rest for about 5 mins. before serving.
Beware, In France rare is almost raw in the middle and they have something called 'bleu' - blue, which is literally still shivering with cold in the middle. I think they show the steak the grill pan and then put it on the plate. Personally I love it, but it's not to everybody's taste.
Mushrooms flambéd in cognac? Pommes dauphinoise - sliced potatoes layered with cheese and single cream and plenty of freshly ground black pepper and cooked in the oven? And of course a crispy green salad with some fresh leafy herbs added.

Answer 9

Cook it on a high heat on both sides for a few minutes. Once you have that lovely brown colour turn the heat down until it is cooked to your satisfaction. (I don't actually eat steak but I cook it for my boyfriend and he seems to like it!)

Answer 10

Sorry mate - how big is the steak? - and what sort of steak is it?
I like my steak rare - very rare - probably considered to be 'blue' The pan is important, use a cast iron one if you can - it gets hotter more quickly and stays hot.
BUT - if I am cooking a rump steak I like the fat to be crisp.
So, I would usually cook either sirloin or rump from frozen. Sear the outside and leave the inside pretty raw.
I am afraid that you have to have a 'feel' for cooking to answer that one! It all comes down to experience. If you get it wrong this time, you will know better next time.
Good luck - and I hope it isn't too important that you get it right this time!