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Medium rare steak

    Are you looking for a perfect medium-rare steak? Are you lost with your side dishes? Did you try different recipes and nothing worked well? I was also there, trying to satisfy different wishes for a side dish and to get a nice medium-rare steak done in the oven. Take a look at this recipe.

    medium-rare steak

    Can you cook the perfect medium-rare beef steak?

    Beef steak is almost all the time a challenge. Some like it rare, some well done. Sometimes you want a medium and when you cut it you got a rare steak that some family members will not eat at all. The opposite is also true, a well-done steak may be a no go for some people. For me, a medium-rare steak will work, so I tried to perfect my cooking skill in obtaining this.

    I will always go for a dry-aged piece of meat. The most common cuts would be strip loin (New York strip), ribeye, and sirloin. You can also have a T-bone or a tomahawk steak. By buying such a nice piece of meat it would be a pity to ruin it during the cooking process.

    steak and veggies

    Beef steak: how to

    Let me show you how I did with my medium-rare steak. First, I had 2 dry-aged beef steaks that I took out from the fridge one hour before cooking. I rub them with salt and pepper on both sides and put them aside. In the meantime, you can take care of the side dishes. I decided to go for veggies. Wash them and then slice the zucchini and the mushrooms.

    Heat a grilling pan on high heat and add the steak. Grill it for 3 minutes on each side to seal the juices, then move it to an oven preheated at 200C (392F). Add a cube of butter and a small branch of rosemary on top of the steak and let it in the oven for another 5 minutes.

    medium-rare steak with butter and rosemary

    The time can be adjusted according to the thickness of your steak and the result you desire. This time worked well for me to get a medium-rare steak. If you want to have more control over the output, you can always use a temperature probe. To get a medium-rare you will need a temperature of 55-60C in the center of the steak (130-140F).

    In a new pan (you can also use the same with the beef juices) fry the vegetables until they are brown on the outside. When the beef is ready, serve it together with the veggies.

    grilled carrots
    grilled beans


    RARE52 °C (125 °F)bright red in the middle
    MEDIUM-RARE57 °C (135 °F)warm red in the middle
    MEDIUM63 °C ( 145 °F)warm pink at the center
    MEDIUM-WELL65 °C (150 °F)slightly pink at the center
    WELL DONE71 °C (160 °F)little to no pink throughout
    Medium rare steak

    Medium rare steak

    Yield: 2
    Prep Time: 1 hour
    Cook Time: 15 minutes
    Total Time: 1 hour 15 minutes

    Dry-aged beef can improve the flavor and tenderness of steaks and roasts. During the aging process, fat is cooked away to the point that it is rendered into the beef's main flavor. Adding vegetables as a side dish can make a dry-aged steak more digestible, and vegetables provide more fiber than steak. Perfect medium-rare steak recipe!


    • Dry aged beef steak - 200 g
    • vegetables
    • pea pods - 50 g
    • mushrooms - 50 g
    • baby carrot - 100 g
    • zucchini - 1 pcs
    • olive oil - 1 tbsp
    • cherry tomatoes - 8 pcs
    • butter - 50 g
    • rosemary - 2 stems
    • salt
    • pepper


    1. Remove the beef from the fridge 1 hour before cooking. Rub it with salt and pepper on both sides.
    2. Prepare your vegetables by washing them and slicing the zucchini and the mushrooms.
    3. Preheat the oven to 200 degrees Celsius.
    4. Heat a grilling pan on high heat and then add the steak.
    5. Fry it for 3 minutes on both sides, to seal the juices.
    6. Move the steak to an oven pan and on top of it add a cube of butter and rosemary. Keep it there for another 5 minutes.
    7. In the same pan fry the vegetables, just until they are brown on the outside. You don't need to cook the vegetables too much.
    8. When the beef is ready, let it rest for 5 minutes and then serve it with the vegetables.


    The cooking times are for a medium-rare steak and they depend on the thickness of the steak. To have more control over how your steak will be, you can use a temperature probe. The temperature in the center of the steak for medium-rare should be 135°F (57°C).

    Nutrition Information:
    Yield: 2 Serving Size: 1
    Amount Per Serving:Calories: 616Total Fat: 47gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 151mgSodium: 567mgCarbohydrates: 20gFiber: 7gSugar: 9gProtein: 31g

    Nutrition information isn’t always accurate.

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    Companion recipe list for medium-rare steak

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    Did you make this recipe? Please share your experience with us, comment below, or tag on Instagram and hashtag it #basilbunchblog. We would love to see your creations!

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