These days, eating out at a steakhouse can be really expensive. So why not make a delicious medium steak at home instead? It’s actually quick enough for a weeknight meal, but my favorite method works especially well on weekends or when guests come over. I use a cast-iron skillet, and every time the steak turns out juicy and perfectly cooked — just like at a restaurant. Friends and family always love it, and it makes your home feel like your own little steakhouse!
Recipe with Photos and Videos
There’s nothing quite like a perfectly cooked rare steak to impress your guests or treat yourself at home. The New York Strip steak is a great choice: it has a tender, juicy center with a beautifully crispy, caramelized crust. It’s never tough or rubbery — just rich, bold flavor in every bite. Once you try this at home, you may never want to order a steak out again!
Rare Steak Dinner Ingredients
- New York Strip Steak: This prime cut is the real star of the plate. It cooks up beautifully, with just the right amount of marbling for a rare steak that’s tender and flavorful.
- Oil: I use vegetable oil because it handles high heat well, but smoked oil adds an extra layer of flavor if you prefer.
- Butter: Choose unsalted butter so you can control the seasoning. Melted butter helps create that golden-brown crust.
- Garlic: One whole head of garlic, peeled and cut into quarters, adds a deep, aromatic taste. Garlic butter is a classic pairing with steak.
- Salt and Pepper: Essential for tenderizing and seasoning the steak, bringing out its natural flavors.
- Fresh Herbs: Rosemary, thyme, and a few whole cloves add an earthy, fragrant touch that seeps into the meat as it cooks.
With this combination of quality ingredients and the right technique, your rare steak will turn out just like something from a top steakhouse — juicy, perfectly seared, and packed with flavor from edge to center.
An Easy Recipe for Grilled Steak in a Skillet
Cooking a rare steak at home is easier than you might think — and it tastes amazing! Using a cast iron skillet, you can make a juicy, restaurant-quality steak for way less than paying \$30 per pound at a steakhouse. From start to finish, it takes around 30 minutes, and the result is so good, you might not want to order out again.
We don’t just meet steak expectations, we exceed them. – Anonymous
How to Cook a Rare Steak in a Skillet
- Get the Steak Ready Start with your favorite cut, like a New York Strip. To make the perfect rare steak, dry it with a paper towel. Then sprinkle salt and pepper on both sides.
- Heat the Skillet Put a cast iron skillet on medium heat and add some vegetable oil. When the oil is hot (you’ll see it shimmer a bit), it’s time to cook.
- Cook the Steak Place the steak in the skillet. Cook for about 3–4 minutes on each side until it looks nice and brown. For the edges, hold the steak with tongs and cook for another 1–2 minutes on each side.
- Add Flavor Turn the heat down to medium. Add some butter, garlic, and fresh herbs like rosemary or thyme. Spoon the melted butter over the steak. This step makes your rare steak extra tasty!
- Finish and Rest Once your rare steak feels just right (soft but slightly springy in the center), take it out of the skillet. Let it rest for about 10 minutes before you cut into it. Resting keeps the juices inside, so your rare steak stays tender and juicy.
Expert Tip: Always Choose a Rare Steak
A rare steak isn’t just juicy — it’s full of rich flavor and stays tender from edge to center. For best results, don’t rush the process. Here’s how to get it just right:
- Preheat First: Never put your rare steak in the oven before it’s fully preheated. When the oil in your pan starts to smoke a little, that’s your sign it’s hot enough to start cooking.
- Season Well: Don’t be shy with the salt and pepper! Season both sides of your rare steak so it develops that beautiful golden-brown crust you see on restaurant steaks.
- Watch the Time: Follow the steak cooking chart and keep an eye on your timer. This helps your rare steak stay perfectly pink in the middle — not too salty, never bland, and definitely never overcooked.
- Don’t Overcook: One big mistake people make is leaving the steak on the heat too long. Take your rare steak out of the pan before it hits medium. Cover it lightly with foil and let it rest. It will keep its heat and finish cooking gently without drying out.
Choosing the Right Cut for Your Rare Steak
To get the best rare steak, pick cuts like New York Strip, ribeye, or filet mignon. These have just the right amount of marbling to keep the steak juicy and tender.
How to Cook a Rare Steak on the Stovetop
Use a hot cast iron skillet and follow the steak cooking chart for your desired doneness. For a rare steak, you usually need just a few minutes on each side. Cooking times can vary depending on the thickness of your steak and your stove, so check carefully.
By taking your time and using the right steps, you can make a mouthwatering rare steak at home that tastes every bit as good as one from a fancy steakhouse.
Steak Doneness & Temperature Guide
| Doneness Level | What the Center Looks Like | Target Internal Temperature |
|---|---|---|
| Rare Steak | Cool, deep red center | About 125°F (≈ 52°C) |
| Medium Rare | Warm reddish-pink center | Around 135°F (≈ 57°C) |
| Medium | Solid pink center | Close to 145°F (≈ 63°C) |
| Medium Well | Light pink, almost brown | About 150°F (≈ 66°C) |
| Well Done | Fully brown, no pink left | Near 160°F (≈ 71°C) |
Rare Steak Cooking Guide & Tips
Looking to cook the perfect rare steak? You’re in the right place! Here’s an easy-to-follow guide to get your rare steak just right every single time — whether you’re cooking it on the stovetop, in the oven, or even on a grill.
Steak Temperature & Doneness
Different steak lovers prefer different doneness, but if you want the juiciest bite, a rare steak is the way to go! Check out these temperature tips:
- Rare Steak: Cool, deep red center – about 125°F (≈ 52°C)
- Medium Rare Steak: Warm reddish-pink center – about 135°F (≈ 57°C)
- Medium Steak: Solid pink center – about 145°F (≈ 63°C)
- Medium Well Steak: Light pink, almost brown – about 150°F (≈ 66°C)
- Well Done Steak: Brown throughout – about 160°F (≈ 71°C)
If you truly love a tender bite, always lean towards a rare steak.
How to Pan-Sear a Rare Steak to Perfection
Want a sizzling rare steak on your stovetop? Here’s how:
- Preheat a heavy cast-iron skillet until it’s very hot.
- Season your rare steak well on both sides with salt and pepper.
- Add vegetable oil and wait until it starts smoking.
- Place your rare steak in the pan and sear for about 2–3 minutes on each side, until you see a golden crust.
- Turn the steak to sear the edges, then remove it while still rare.
- Let your rare steak rest under foil for a few minutes before cutting.
Rare Steak: Oven or Pan?
A rare steak cooks beautifully in a hot skillet, but you can also start on the stovetop and finish in the oven for extra tenderness. Many chefs love the deep flavor you get by searing your rare steak on the stove first, then letting it finish gently in the oven.
Secrets to a Perfect Rare Steak
The magic of a great rare steak starts with good seasoning. Always use enough salt and pepper, and remember to let your rare steak rest before slicing. Resting keeps it juicy and lets the temperature even out.
How to Cook a Rare Steak Consistently
Follow this recipe each time, and your rare steak will never disappoint. Whether you’re using a skillet or a grill, stick to the same timing, heat, and resting steps to get a delicious rare steak every time.
Cooking a Rare Steak in the Oven
- Preheat your oven to 200°C (≈ 392°F).
- Sear your rare steak first in a hot cast-iron skillet for about 2–3 minutes per side.
- Move the skillet into the oven and bake your rare steak for 10–15 minutes until it reaches about 125°F (≈ 52°C).
- Remove and let your rare steak rest under foil before slicing.
Cooking Times for Rare Steak
- At 175°C: Cook your rare steak for about 7–10 minutes per side.
- At 200°C: After searing, bake your rare steak for about 6–8 minutes per side until it’s just right.
- On the grill: Usually 3–4 minutes per side to keep your rare steak juicy inside.
Always check with a meat thermometer to keep your rare steak from overcooking.
Best Way to Cook Sirloin Steak as a Rare Steak
Use a heavy skillet like cast iron on the stovetop. Sear your rare steak quickly so the outside caramelizes, and the inside stays beautifully red. Serve with a creamy sauce to add richness.
What Goes Best with Rare Steak?
Pair your rare steak with baked potatoes, creamy garlic butter, roasted mushrooms, Caesar salad, or a warm bread roll. If you have guests, try shrimp cocktail or a comforting potato and pepper soup alongside your rare steak.
Storing & Reheating Rare Steak
- Refrigerate leftover rare steak within two hours after serving.
- Eat refrigerated rare steak within 3–4 days.
- To freeze, wrap your rare steak in heavy-duty foil and store for up to three months.
- To reheat, bake at 120°C (250°F) for 20–30 minutes until warm, so your rare steak stays juicy.
By following these tips and recipes, your rare steak will always turn out delicious: juicy inside, beautifully browned outside, and so good you’ll never want to order out again!
