Massip says stick with leaner cuts if you like your steak cooked medium-rare and recommends a hanger or strip steak. Let the meat rest for up to 10 minutes before serving. For a 1-inch thick steak, this should take about 7 minutes of cooking on each side. For medium-rare, aim for an internal temperature of around 130 degrees. Medium-rare is the most-requested doneness at Capa where Massip's personal favorite is the 12-ounce bone-in filet. Season with salt and pepper, add grapeseed oil to a really hot pan and then sear." Temperature for medium-rare steak A medium-rare steak should be cooked to an internal temperature of 145 degrees. "Dry your steak, making sure to remove any excess water. Which steaks are best cooked rare? "The lean cuts are better," advised Massip, who added that the secret to getting a crusty sear on a rare steak starts with paper towels. Then let it rest for at least 5 minutes before cutting or serving. For a 1-inch thick steak, this will take about 5 minutes of cooking on each side. The desired internal temperature for a rare steak should be 120-125 degrees. Temperature for rare steak A rare steak should be cooked to an internal temperature of 130 degrees. Another reason to use a thermometer instead of your subjective eyesight? Steak usually isn't a cheap cut of meat and since it can be less forgiving, cooking it requires more precision.
"It’s important to not judge meat doneness only by color because it can vary based on the type of meat you are cooking, or the process you are using to cook it," Massip told TODAY Food. Judging meat doneness only by its color is one of the most common food handling mistakes home cooks make - use a meat thermometer. According to Massip, all home cooks should invest in a meat thermometer. Judging meat doneness only by its color is one of the most common food handling mistakes home cooks make.
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