Perfect Medium-Rare Beef Steak

Name: Perfect Medium-Rare Beef Steak
Total time: 20 min
Yield: 1 serving
Ingredients: 1 beef steak (sirloin or ribeye, about 8 oz); Salt, to taste; Black pepper, to taste; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 teaspoon fresh rosemary, chopped; 1 teaspoon fresh thyme, chopped

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20 minTotal time

mediumDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

1 beef steak (sirloin or ribeye, about 8 oz)
Salt, to taste
Black pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped

Ingredient substitutions

Olive oil Avocado oil
Fresh rosemary An equal amount of fresh oregano
Fresh thyme An equal amount of fresh marjoram

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein42 g

Carbohydrates1 g

Fat31 g

Fiber 0 g · Sugar 0 g · Sodium 600 mg

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Indulge in a juicy, perfectly seared medium-rare beef steak, seasoned to perfection and paired with a rich garlic herb butter for an unforgettable meal.

Steps

Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes.
Season both sides generously with salt and black pepper.
In a skillet, heat olive oil over medium-high heat until shimmering.
Add the steak to the skillet and sear without moving for about 4 minutes until a crust forms.
Flip the steak and cook for another 3-4 minutes for medium-rare (internal temperature of about 130°F / 54°C).
During the last minute of cooking, add butter, garlic, rosemary, and thyme to the skillet.
Baste the steak with the melted herb butter for added flavor.
Remove the steak from the skillet and let it rest for 5 minutes before slicing and serving.

Tips for Perfect Medium-Rare Beef Steak

A deep brown crust and a lightly springy center are useful visual and touch cues; the steak will firm slightly as it rests.
Patting the steak dry before seasoning helps limit surface moisture and encourages browning.
Use a heavy skillet large enough for the steak to sit flat; crowding or a cool pan can leave the crust pale.

Drink pairing

A medium-bodied red like a Rioja
Its savory fruit and balanced structure complement the seared beef and rich herb butter.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftover steak within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the center may cook beyond medium-rare.

Frequently asked questions

How can I tell when the steak is medium-rare without a thermometer?

Look for a browned crust and a center that feels gently springy when pressed. Timing varies with steak thickness and pan heat, so visual and touch cues are estimates.

Why is my steak not developing a good crust?

Surface moisture, a pan that is not sufficiently hot, or moving the steak too soon can interfere with browning. A dry surface and a flat, undisturbed sear help.