The Secret to Achieving the Perfect Medium Rare Steak

From the classic film "The Hound of the Baskervilles", 1978, starring Dudley Moore and Peter Cook, we learn that sometimes it’s not what something looks like that matters. In the culinary world, especially when it comes to steak preparation, it's more about feel and the juices. If you're a keen barbecue enthusiast, follow this guide to achieve the perfect medium rare steak.

Understanding Medium Rare

Unlike a well-done or even a slightly singed “blue” steak, medium rare is achieved by paying close attention to the texture and the release of juices. Unlike visual cues, the integrity of the medium rare steak lies in its internal temperature and its consistency when poked.

Temperature and Texture

The temperature of a medium rare steak typically should be between 130°F and 135°F (54°C-57°C). When you insert a probe thermometer into the thickest part of the steak, it should register within this range. However, the texture is equally important. A medium rare steak should yield slightly and feel slightly runny when poked, indicating that the inside is still tender and juicy, while the exterior is nicely browned.

Approach to Cooking

The approach to cooking a steak can vary greatly depending on the type of grill or barbecue you are using, not to mention the thickness of the steak. Generally, the thinner the steak, the more intense the heat must be to ensure a nicely browned exterior without overcooking the center. Here are a few general tips:

Unmistakable Signs of Doneness

Rare: Fork tender, with red and warm juices that run clear or slightly pink. Medium Rare: Fork tugs, with the juices being slightly pink and runny. When poked, there should be a slight give. Medium: The juices are just red, and the steak is slightly springy. Well-Done: The juices are clear, and the steak is firm and dry.

Choosing the Right Grill

The choice of barbecue or grill can make all the difference. A charcoal grill or a high-quality gas grill will give you a nice sear and keep the temperature stable. It’s essential to achieve a good sear to develop that flavorful crust known as the BBQ crust or Historian’s crust from the film.

Thick and Thin Steaks

The thickness of the steak is a crucial factor in determining how long it needs to cook. A thin cut steak (under an inch) will require a higher heat and less cooking time to achieve that perfect crust without overcooking the inside. Conversely, a thicker cut steak will need a lower heat and a longer cooking time to ensure even cooking throughout.

Final Thoughts

If you're unsure, it’s always better to undercook a steak slightly. You can always finish it on the grill before serving. The most important advice is to approach each cut of steak as an experiment, building upon previous experiences until you find the perfect balance. Enjoy the culinary journey!