Rare steak is the epitome of culinary indulgence, offering a melt-in-your-mouth experience that’s simply irresistible. Imagine a perfectly seared exterior, locking in all the juicy goodness, while the center remains beautifully pink and tender. Paired with a zesty chimichurri made from fresh herbs and a splash of lemon juice, this dish elevates your dinner to a whole new level. Serve it alongside roasted vegetables or a creamy mashed potato for a delightful contrast. Each bite is a celebration of flavor, making your meal not just dinner, but a memorable occasion to savor and share!
Table of Contents
Why You’ll Love This Recipe
- Experience the melt-in-your-mouth tenderness of perfectly cooked rare steak.
- Impress your guests with a restaurant-quality dish right at home.
- Enjoy a quick and easy preparation that leaves you more time to savor the moment.
- Customize with your favorite seasonings for a personal touch.
rare steak
Ingredients
Equipment
Method
- Pat your steaks dry with paper towels. This helps them sear beautifully. Season both sides generously with salt and pepper.
- Heat olive oil in a heavy skillet over high heat until it shimmers. You want it hot, hot, hot!
- Add the steaks to the skillet. Sear for 2 minutes on each side for that perfect rare doneness.
- During the last minute, toss in garlic, rosemary, butter, and a splash of lemon juice. Spoon that melted butter over the steaks for extra flavor.
- Remove the steaks from the skillet and let them rest for 5 minutes. Slice against the grain and serve immediately. Enjoy your masterpiece!
Nutrient
| Nutrient | Amount per serving |
|---|---|
| Calories | 500 |
| Fat | 35g |
| Protein | 45g |
| Carbs | 0g |
| Fiber | 0g |
| Sodium | 600mg |
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Main Course |
| Cuisine | American |
| Prep Time | 10 minutes |
| Cook Time | 4 minutes |
| Total Time | 14 minutes |
| Dietary | Gluten-free |
| Serves | 2 servings |
| Best Served | With a side of vegetables or salad |
Ingredients
Gather these delicious ingredients for a perfect rare steak dinner!
- Ribeye Steaks – 2 (about 8 oz each, room temperature)
- Olive Oil – 1 tbsp
- Kosher Salt – 1 tsp
- Freshly Ground Black Pepper – ½ tsp
- Garlic – 2 cloves (smashed)
- Fresh Rosemary – 1 sprig
- Unsalted Butter – 1 tbsp
- Lemon Juice – 1 tsp
How to Make Rare Steak
Get ready for a delicious adventure! Making rare steak is simple and oh-so-satisfying.
Step 1: Pat and Season
Pat your steaks dry with paper towels. This helps them sear beautifully. Season both sides generously with salt and pepper.
Step 2: Heat the Skillet
Heat olive oil in a heavy skillet over high heat until it shimmers. You want it hot, hot, hot!
Step 3: Sear the Steaks
Add the steaks to the skillet. Sear for 2 minutes on each side for that perfect rare doneness.
Step 4: Add Flavor
During the last minute, toss in garlic, rosemary, butter, and a splash of lemon juice. Spoon that melted butter over the steaks for extra flavor.
Step 5: Rest and Serve
Remove the steaks from the skillet and let them rest for 5 minutes. Slice against the grain and serve immediately. Enjoy your masterpiece!
Pro Tips for Making rare steak
- Choose a high-quality cut like ribeye or filet mignon for the best flavor.
- Let the steak rest at room temperature for 30 minutes before cooking.
- Use a meat thermometer to achieve the perfect internal temperature of 125°F (52°C).
- Seer the steak on high heat for a delicious crust, then finish cooking on lower heat.
- Allow the steak to rest for 5-10 minutes after cooking to retain juices.
How to Serve
- Slice the rare steak against the grain for tender bites.
- Serve with a side of creamy mashed potatoes for a comforting touch.
- Pair with grilled asparagus or sautéed green beans for a fresh crunch.
- Top with a dollop of herb butter for an extra flavor boost.
- Accompany with a zesty chimichurri sauce for a vibrant kick.
- Offer a side salad with mixed greens and a tangy vinaigrette to balance the richness.
- For a fun twist, serve in a warm pita with fresh veggies and tzatziki sauce.
Make Ahead and Storage
Storing your rare steak properly ensures it stays delicious for later enjoyment:
Storing Leftovers
- Allow the steak to cool to room temperature.
- Wrap it tightly in plastic wrap or aluminum foil.
- Place it in an airtight container for extra protection.
- Store in the refrigerator for up to 3 days.
Freezing
- Wrap the cooled steak in plastic wrap, then in foil.
- Label with the date for easy tracking.
- Place in a freezer-safe bag or container.
- Freeze for up to 3 months for best quality.
Reheating
- Thaw the steak in the refrigerator overnight.
- Preheat your oven to 250°F (120°C).
- Place the steak on a baking sheet and heat for about 20-30 minutes.
- For a quick option, use a skillet over low heat for a few minutes on each side.
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FAQs
Here’s a helpful FAQ about this recipe:
1. Is it okay to eat rare steak?
Yes, it is generally safe to eat rare steak, provided it is sourced from a reputable supplier and cooked properly. The USDA recommends cooking beef to an internal temperature of at least 145°F, but many people enjoy their steak at lower temperatures. Just ensure that the meat is fresh and handled safely to minimize any health risks.
2. Is medium rare 135 or 145?
Medium rare steak is typically cooked to an internal temperature of 130°F to 135°F. This temperature range allows the steak to remain juicy and tender while still being safe to eat. If you prefer your steak a bit more cooked, you can aim for 145°F for medium steak.
3. What is the 3-3-3 rule for steak?
The 3-3-3 rule is a simple guideline for cooking steak. It suggests that you should sear the steak for 3 minutes on one side, flip it and sear for another 3 minutes, and then let it rest for 3 minutes before serving. This helps to achieve a nice crust while keeping the inside juicy and flavorful.
4. How do you cook a rare steak?
To cook a rare steak, start by bringing the steak to room temperature. Season it generously with salt and pepper. Preheat your grill or skillet over high heat, then sear the steak for about 2-3 minutes on each side, depending on thickness. Use a meat thermometer to check for an internal temperature of 120°F to 125°F for rare. Let it rest for a few minutes before slicing to allow the juices to redistribute.
5. What cuts of steak are best for cooking rare?
Cuts like ribeye, filet mignon, and sirloin are excellent choices for cooking rare steak. These cuts are tender and flavorful, making them perfect for enjoying at lower cooking temperatures. Look for well-marbled steaks, as the fat will enhance the flavor and juiciness when cooked rare.
6. How can I tell if my steak is rare without a thermometer?
If you don’t have a thermometer, you can use the touch test. A rare steak will feel soft and squishy when you press it with your finger, similar to the feeling of the fleshy part of your palm below your thumb. Additionally, the steak should have a deep red color in the center when cut open.
7. Should I marinate steak before cooking it rare?
Marinating steak can enhance its flavor and tenderness, but it’s not necessary for cooking rare steak. If you choose to marinate, opt for a simple mixture of olive oil, garlic, and herbs to complement the natural flavors of the meat without overpowering it. Just be sure to pat the steak dry before cooking to achieve a good sear.
8. What sides pair well with rare steak?
Rare steak pairs beautifully with a variety of sides. Consider serving it with roasted vegetables, a fresh salad, or creamy mashed potatoes. For a classic touch, you can also add a side of garlic butter or chimichurri sauce to elevate the flavors even more.
Final Thoughts
Cooking a rare steak is like a warm hug for your taste buds! It’s simple, yet so rewarding. Picture that juicy, tender bite melting in your mouth—pure bliss! So, gather your loved ones, fire up the grill, and enjoy this delightful dish. You’ll be reminiscing about this meal long after the last bite!