Rare Beef Temp (How to Cook Rare Beef Steak)
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
4
Rare Beef Temp (How to Cook Rare Beef Steak)
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Wondering what a Rare Beef Temp should be? Find out how to measure rare beef temperature, whether you’re cooking a steak, roast or any other cut.
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Ingredients
- 2 steaks 1-inch thick
- canola oil (see note)
- coarse salt
- pepper
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Instructions
- Remove the beef from the refrigerator 30 to 60 minutes ahead of time.
- Preheat the grill or oven to 450 deg F. If using a broiler, preheat it to maximum. For the stovetop, preheat a cast iron pan for 5 minutes over high heat.
- Pat dry the beef with paper towels to remove excess moisture.
- Rub the beef on all sides with oil. Then rub with salt and pepper.
- Place the beef on the heat source. Sear for 2 to 3 minutes undisturbed (or longer for larger, thicker roasts).
- Using kitchen tongs, flip the beef and sear on the other side for 2 to 3 more minutes (or longer for larger, thicker roasts).
- Insert an instant-read thermometer into the middle of the thickest portion of the beef. Wait a few seconds for the reading to stabilize. If it’s at 110 to 115°F, the beef is very rare or blue rare. If it’s 115 to 120°F, it’s rare. If it’s below these levels, continue cooking.
- Once the beef has reached the target temp, remove to a serving plate and cover with foil (or another plate). Let it rest for 5 minutes, during which time the temp will rise several degrees more and the juices will redistribute.
- Serve warm.
Notes
- Oil: You can use any high smoke point oil including avocado oil, grapeseed oil, sunflower oil etc.
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