Grab a heavy pan—cast iron is ideal, but stainless steel works too—and get it smoking hot. Add a high-smoke-point oil like avocado or grapeseed, just a thin layer. Carefully lay the steak in the pan; you should hear an immediate, glorious sizzle. Listen to that sound—it’s the sound of flavor developing. Don’t move it for 3–4 minutes on the first side. Resist the urge to poke or peek! A good crust equals a happy steak.
Flip it once using tongs (never a fork—you don’t want to lose those precious juices). Cook the other side for another 3–4 minutes. For extra love, add a knob of butter, a sprig of rosemary, and a crushed garlic clove to the pan. Use a spoon to baste that foamy butter over the steak—it’s like giving your steak a tiny spa treatment. Yes, it’s messy. Yes, it’s worth it.
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How Long To Cook Steak Medium Rare On Grill at Christopher Marler blog
Trust Your Fingers (Or a Thermometer)
Really want to nail medium-rare? Use an instant-read thermometer. You’re aiming for 130–135°F (54–57°C). No thermometer? Use the hand test: touch your thumb to your index finger, then feel the fleshy part of your palm below your thumb. That’s how medium-rare feels—firm but with a little give. Practice this once, and you’ll feel like a steak whisperer.
