How to Cook a Medium Rare Steak

How to Cook a Medium Rare Steakを失敗せずに実践するためのおすすめの方法を徹底分析します。

Salt. That’s your magic wand. Use flaky kosher salt and be generous—like, scandalously generous. Sprinkle it from high above for even coverage. Freshly cracked black pepper? Yes, please. But don’t go crazy with other spices yet. Let the beef taste like beef.

Pro tip: If you have time, salt your steak and let it sit uncovered in the fridge for an hour (or overnight). This is called a dry brine. It’s fancy-sounding but dead simple. It makes the inside juicier and the crust crispier. You’ll feel like a wizard.

The Pan Is Your Stage

Grab a heavy pan—cast iron is the king here, but stainless steel works too. No non-stick pans, please. They can’t handle the heat we’re about to bring. Put it on high heat. Let it get so hot a drop of water dances and vanishes instantly. This is not the time for shyness.

How to Cook a Medium Rare Steak – Jamie Oliver Tips

Add a high-smoke-point oil. Avocado oil or canola oil are perfect. Olive oil will burn and taste bitter. We’re searing, not making salad dressing. Swirl the oil so it coats the bottom.

Lay your steak in the pan. Do not touch it. For the love of all that is holy, do not poke, prod, or peek for a solid 3-4 minutes. Let that crust form. It’s like a golden shield of flavor.