What you feel is how your steak should feel for medium-rare. Tip: For comparison, touch the tips of your other fingers to your thumbs, too. The firmer the fleshy part feels, the more it resembles a higher level of doneness, like medium or medium well. Then, poke the thickest part of the meat with one finger. Does it feel like the fleshy part of your palm did in your test? If so, your steak should be medium rare!
The Wrap Up. Steak University has given you the tools to medium rare success. See below for more information about temperatures and cook time based on the thickness of your sirloins.
Now, how do you produce that medium-rare steak? We have 3 methods. Method 1: Time It minutes per side on a hot grill or pan will ensure your steaks are medium-rare and juicy. Keep in mind that this technique may be tricky since not all grills, pans, oven, or steaks for that matter, are uniform. Thinner steaks will need less time, thicker steaks more. For this to happen, the pan and the fat need to be hot enough.
The conventional way is to sear it on one side, then cook it for the same amount on the other side. This gives good results but the second side is never as nicely caramelised as the first. To build up an even crust on both sides, cook the steak for the total time stated in the recipe, but turn the steak every minute. Our cookery team have outlined what you can expect from each category of steak.
Use your fingers to prod the cooked steak — when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer.
A cooked steak should rest at room temperature for at least five minutes and ideally around half the cooking time — it will stay warm for anything up to 10 minutes. Here, pure science comes into play — the fibres of the meat will reabsorb the free-running juices, resulting in a moist and tender steak.
Any resting juices should be poured over the steak before serving. Grass-fed beef: Grass-fed cattle get to walk around and graze on pasture, which means the meat is leaner with a richer, gamier flavour that tastes of the environment it was reared in.
This is why Scottish grass-fed beef will taste different to Irish. Marbling: Marbling is the fat found interlacing the inside of a cut of meat. Meat with a lot of marbling mostly comes from the back of the animal where the muscles get little exercise.
Wagyu: Wagyu is a generic name for four breeds of Japanese cattle. They are fed foraged grass and rice straw, then supplemented with corn, barley, soya bean, wheat bran and, in some cases, even beer or sake. Wagyu cattle produce meat with heavy marbling but this comes at a hefty price. Ageing: The ageing process improves the taste and tenderness of meat.
There are two methods: dry ageing, which is the traditional process where carcasses are hung in a cool place for days to intensify the flavour and cause the meat to shrink, while wet ageing is when the meat is butchered and vacuum-packed, which stops the meat from shrinking. Do you have any foolproof techniques when cooking your steak?
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This allows it to come to room temperature and ensures even cooking. Salt your steaks. We recommend using kosher salt since its larger, flaky crystals make it easy to pinch and control how much you use.
For the most flavorful and tender results, salt your steaks at least 40 minutes before or even the night before you plan to cook them. Dry the steaks and leave the fat on. Pat the steaks dry with paper towels for that perfect outer crust.
Don't add oil to the pan.
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