Steak (Medium Rare) Timer
Free steak timer for medium rare. 4 minutes per side on high heat for a 1-inch steak. Internal temperature should reach 130-135°F.
🥩 Steak (Medium Rare): Set to high heat. Click Start and wait for the chime. Total time: 8 minutes.
About steak (medium rare)
Medium-rare steak is internal temperature 130-135°F (54-57°C). For a 1-inch ribeye on a hot pan, that's 3-4 minutes per side, plus 5 minutes rest.
Benefits
- ·Optimal flavor for tender cuts (ribeye, NY strip, filet)
- ·Most fat-rendered while keeping juiciness
- ·Steakhouse-standard preparation
- ·Allows resting period to redistribute juices
- ·Internal temp predictable from time + thickness
How it works
Pat dry. Season generously with salt 30 min before. Heat cast iron until smoking. Add oil. Sear 3-4 min per side for 1-inch thickness (use thermometer to confirm 130-135°F). Add butter, garlic, thyme last 60 sec. Remove. Rest 5 min before slicing — non-negotiable.
USDA temperature zones: Rare 120-125°F, Medium-rare 130-135°F, Medium 140-145°F, Well-done 160°F+. The rest period is critical — internal temperature continues rising 5°F (carryover cooking) and juices redistribute.
Who uses steak (medium rare)
Steakhouse-style home cooks, anyone with quality cut of beef, sous-vide users (130°F for 1 hour, then sear).
Steak (Medium Rare) Timer
Free steak timer for medium rare. 4 minutes per side on high heat for a 1-inch steak. Internal temperature should reach 130-135°F.
Related
Frequently asked questions
What does properly cooked Steak (Medium Rare) look and feel like?
Properly cooked Steak (Medium Rare) reaches the right internal temperature on a thermometer — the only reliable doneness test for meat. Steak: 54°C rare, 60°C medium, 71°C well. Chicken: 74°C throughout. Pork: 63°C with 3-min rest. Salmon: 50-52°C for medium. Visual cues (color, firmness) help but can mislead — a thermometer is the standard.
Why does Steak (Medium Rare) need a thermometer instead of just a timer?
Meat thickness varies more than time can predict. A thick steak and a thin steak need different cooking times even at the same heat. Internal temperature is the only signal that matters for food safety (chicken, pork) and texture preference (beef). USDA-recommended thermometer use cut foodborne illness rates by ~30% in households that adopted it.
How long should I rest Steak (Medium Rare) after cooking?
Resting allows juices to redistribute. Steak: 5-10 min for thick cuts. Whole chicken: 15-20 min. Pork: 3-5 min. Roasts: 15-30 min depending on size. The rule of thumb: rest for half the active cooking time. Cutting too soon causes juices to spill, leaving the meat dry. Internal temperature also rises 2-5°C during rest — pull from heat slightly under target.