Achieving the Perfect Medium Rare Steak: Temperature and Carry-Over Cooking

When it comes to cooking the perfect steak, one of the most debated topics is achieving that perfect medium rare. This article will delve into the science behind cooking steak to medium rare, including the temperatures and the concept of carry-over cooking. Additionally, we will discuss the importance of using a meat thermometer and provide some tips for achieving your desired steak temperature.

The Science behind Medium Rare Cooking

Medium rare steak is not simply a temperature reading; it involves applying heat to the steak, allowing the meat to reach the desired doneness. A well-cooked medium rare steak should be tender, juicy, and have a slightly pink center. This ideal state is achieved by cooking the steak at a high temperature, allowing the exterior to sear while ensuring the interior remains relatively cool and moist.

Using a Meat Thermometer

The USDA recommends cooking steaks and roasts to a temperature of 145°F for medium doneness and resting them for at least 3 minutes. For ground beef, the USDA suggests cooking to a minimum of 160°F to ensure food safety. However, these recommendations do not provide a specific temperature for medium rare. The perfect medium rare temperature for a steak is determined by removing it from the heat immediately before it reaches this USDA recommendation, as there is a carry-over cooking process that occurs after removing it from the pan.

The carry-over cooking concept refers to the slight rise in temperature that continues even after a steak is removed from heat. This phenomenon is influenced by several factors, including the thickness of the steak, the initial searing technique, and whether the steak has been seared or rested after being cooked. The carry-over temperature will vary depending on these factors, but a general rule of thumb is to allow for a 3-4 degree carry-over.

Achieving the Perfect Medium Rare Temperature

For a 1-inch thin steak that is traditionally seared, you may want to remove it from the heat at 131-132°F to ensure a perfect medium rare. For a 3-inch thick cowboy ribeye, the recommended temperature to remove it from heat for medium rare would be closer to 120°F, as it is more likely to experience a higher carry-over due to its thickness and mass.

Based on personal experience, a good temperature to aim for is around 128°F. At this temperature, the steak is just beginning to reach the ideal medium rare stage, and any carry-over should not exceed 135°F. It's crucial to use a meat thermometer to achieve the desired temperature accurately, as color alone is not a reliable indicator.

Reverse Searing and Sous Vide Techniques

For those looking to take their steak cooking to the next level, reverse searing and sous vide techniques can be particularly effective. Reverse searing involves searing a steak after it has been cooked low and slow in a preheated oven. The sous vide method involves sealing the steak in a vacuum bag and gradually cooking it in a water bath to a precise temperature, followed by a quick sear on high heat to lock in the juices.

Sous vide cuisine allows for a wider range of temperatures below 130°F before entering the danger zone for bacterial growth. However, I tend to err on the side of caution and aim for a slightly lower temperature, around 128°F. For those who are not hesitant to ride the danger zone, they can ensure the steak has cooled slightly and then immediately sear it in a hot pan to achieve a perfect medium rare texture.

Conclusion

The perfect medium rare steak is not a one-size-fits-all temperature, but it involves a combination of proper cooking techniques and careful monitoring with a meat thermometer. By understanding the carry-over cooking process and using various cooking methods, you can ensure that your next steak comes out perfectly cooked every time. Whether you are a seasoned chef or a novice in the kitchen, these tips can help you achieve the ideal medium rare steak with confidence.