How to Cook Medium-Rare Steak on a Grill

Save

Everybody's tastes are different, but for many steak aficionados, a perfect medium-rare is the gold standard of grilling. The steak is done enough to maximize its beefy flavor, but at medium-rare it remains tender, pink and juicy. Depending on the thickness of your steak, you can get there by quick grilling over high heat or by a more leisurely cooking process that requires both higher and lower temperatures.

(Image: Kristyn Robertson/Demand Media)

Quick for Thin Steaks

Traditional grilling technique works well for the thin steaks you'll find at your local supermarket. Steaks of the typical 3/4-inch thickness grill well at 400 degrees Fahrenheit, and for steaks 1/2-inch or thinner you'll need the highest temperature your grill can manage.

(Image: Kristyn Robertson/Demand Media)

Quick for Thin Steaks: Step 1

Cook the steak until it's well-seared on the first side, by which time it will be visibly cooked almost to the middle.

(Image: Kristyn Robertson/Demand Media)

Quick for Thin Steaks: Step 2

Flip the steak and cook it for just 30 seconds -- for the thinnest steaks -- to 60 seconds, then serve immediately.

(Image: Kristyn Robertson/Demand Media)

Fast and Slow for Thick Steaks

The traditional technique is less effective with steaks of 1 to 2 inches in thickness, as it overcooks the surface before the middle reaches medium-rare. Instead, set up your gas or charcoal grill with all the heat on one side.

(Image: Kristyn Robertson/Demand Media)

Fast and Slow for Thick Steaks: Step 1

Start your thick steaks on the unheated side with the lid down, so they cook gently as hot air circulates inside the grill.

(Image: Kristyn Robertson/Demand Media)

Fast and Slow for Thick Steaks: Step 2

When your steaks get to an internal temperature of about 120 F, leave the lid up and transfer them to the hot side of the grill.

(Image: Kristyn Robertson/Demand Media)

Fast and Slow for Thick Steaks: Step 3

Sear them quickly on each side, then transfer them to a cutting board for 5 minutes of rest. Their internal temperature should reach 130 F, or medium-rare. For reliable results, invest in a good instant-read thermometer and use it every time to check for doneness.

(Image: Kristyn Robertson/Demand Media)

Related Searches

References

Promoted By Zergnet

Comments

You May Also Like

Related Searches

Check It Out

13 Delicious Thanksgiving Sides That'll Make Turkey Insignificant

M
Is DIY in your DNA? Become part of our maker community.
Submit Your Work!