How to Cook a Medium Steak: Perfect Temperature Guide

Perfectly cook a medium steak by bringing it to room temperature, seasoning generously, searing in a hot pan for 3-4 minutes per side, then finishing in the oven at 400°F until reaching 135-140°F internal temperature. Let it rest for 5-10 minutes before slicing for optimal juiciness and texture.

The Definitive Guide to Cooking a Medium Steak

Nothing compares to a perfectly cooked medium steak—warm red center, firm yet tender texture, and rich beefy flavor. Achieving this ideal doneness requires precision, but with the right technique, you can consistently create restaurant-quality results at home. This guide provides the exact steps, temperatures, and professional tricks to master medium steak cooking.

What Exactly Is Medium Steak?

Medium steak features a warm red center surrounded by a pink ring, with an internal temperature of 135-140°F (57-60°C). Unlike rare steak, medium has less bloodiness while maintaining exceptional juiciness. The exterior develops a beautiful brown crust through the Maillard reaction, creating complex flavor compounds that elevate the entire eating experience.

Doneness Level	Internal Temperature	Center Appearance	Texture
Rare	120-125°F (49-52°C)	Bright red, cold center	Very soft
Medium Rare	130-135°F (54-57°C)	Warm red center	Soft with slight resistance
Medium	135-140°F (57-60°C)	Warm pink center	Firm but still juicy
Medium Well	145-150°F (63-66°C)	Small pink center	Firm with less juice
Well Done	160°F+ (71°C+)	Little to no pink	Very firm, dry

Essential Tools for Perfect Medium Steak

• Instant-read thermometer (critical for accuracy)
• Cast iron or heavy-bottomed stainless steel skillet
• Meat tongs (never pierce with a fork)
• Wire rack for resting
• Aluminum foil

Selecting the Right Cut for Medium Doneness

Not all steaks respond equally to medium cooking. Thicker cuts (1.5-2 inches) work best as they allow proper searing without overcooking the center. Recommended cuts include:

• Ribeye (excellent marbling maintains moisture)
• New York strip (balanced fat content)
• Filet mignon (leaner but tender)
• Porterhouse/T-bone (two cuts in one)

Avoid very thin cuts (<1 inch) as they cook too quickly and easily overshoot medium doneness.

Step-by-Step Medium Steak Cooking Process

Preparation (30-60 Minutes Before Cooking)

1. Bring to room temperature: Remove steak from refrigerator 30-60 minutes before cooking. Cold meat sears unevenly.
2. Dry the surface: Pat thoroughly with paper towels—moisture prevents proper browning.
3. Season generously: Use coarse salt and freshly ground black pepper. For thicker cuts, consider adding 30 minutes before cooking to allow salt penetration.

Cooking Methods for Medium Steak

Pan-Searing Method (Best for Home Kitchens)

1. Preheat oven to 400°F (204°C).
2. Heat 1-2 tablespoons of high smoke-point oil (avocado or canola) in cast iron skillet over medium-high heat until shimmering.
3. Sear steak for 3-4 minutes per side until deep brown crust forms.
4. Flip steak, add 2 tablespoons butter, crushed garlic, and fresh herbs to pan.
5. Tilt pan and spoon melted butter over steak continuously for 1 minute.
6. Transfer skillet to preheated oven for 4-6 minutes until reaching 135°F internal temperature.

Grilling Method

1. Create two-zone fire: hot side for searing, cooler side for finishing.
2. Sear over direct heat for 3-4 minutes per side.
3. Move to indirect heat and continue cooking with lid closed until reaching 135°F.
4. For thicker cuts, consider closing vents slightly to lower temperature.

Checking Medium Doneness Accurately

Relying solely on timing leads to inconsistent results. Use these verification methods:

Thermometer Method (Most Reliable)

Insert instant-read thermometer into thickest part of steak, avoiding bone or fat. Remove steak from heat at 130-135°F, as carryover cooking will raise temperature 5-10°F during resting. The USDA Food Safety and Inspection Service confirms that beef is safe to eat at 145°F with a 3-minute rest, but medium doneness (135-140°F) remains widely accepted for whole muscle cuts like steak when handled properly.

Touch Test (Secondary Verification)

Compare the firmness of your steak to the fleshy part of your palm below the thumb:

• Rare: Thumb to index finger (very soft)
• Medium Rare: Thumb to middle finger (soft)
• Medium: Thumb to ring finger (yields slightly with moderate firmness)
• Well Done: Thumb to pinky (very firm)

The Critical Resting Phase

Resting allows juices to redistribute throughout the steak. Cutting too soon releases precious juices onto your cutting board. For medium steak:

• Rest for 5-10 minutes (longer for thicker cuts)
• Cover loosely with foil to retain heat
• Place on wire rack, not directly on plate

During this time, the internal temperature will continue rising 5-10°F (carryover cooking), bringing your steak from 130°F when removed from heat to the ideal 135-140°F medium range.

Avoid These Common Medium Steak Mistakes

• Skipping the thermometer: Visual cues alone are unreliable—temperature is the only accurate indicator.
• Overcrowding the pan: Causes steaming instead of searing—cook one steak at a time if necessary.
• Flipping too often: Wait until steak releases naturally from the pan before flipping.
• Cutting too soon: Resting is non-negotiable for juicy results.
• Using wet meat: Moisture prevents proper browning—always pat dry thoroughly.

Why Medium Steak Temperature Matters

At 135-140°F, the myoglobin (the protein responsible for red color) begins to denature but hasn't fully converted to the brown-gray of well-done meat. This temperature range optimizes tenderness while maintaining sufficient juiciness. According to research published in the Journal of Food Science, beef reaches optimal tenderness between 130-140°F as connective tissues begin to break down without excessive moisture loss.

Adjusting for Different Steak Thicknesses

Thicker steaks require different timing than standard 1.5-inch cuts:

• 1-inch steak: Pan-sear 2-3 minutes per side, finish in oven 2-3 minutes
• 1.5-inch steak: Pan-sear 3-4 minutes per side, finish in oven 4-6 minutes
• 2-inch steak: Pan-sear 4-5 minutes per side, finish in oven 6-8 minutes

Always verify with a thermometer rather than relying solely on timing.

What is the exact temperature for medium steak?

Medium steak should reach an internal temperature of 135-140°F (57-60°C). Remove the steak from heat at 130-135°F as carryover cooking will raise the temperature 5-10°F during resting.

How long should I cook a medium steak on the grill?

For a 1.5-inch thick steak, grill for 3-4 minutes per side over direct high heat to sear, then move to indirect heat for 4-6 minutes with the lid closed. Total cooking time is typically 10-14 minutes, but always verify with a thermometer rather than timing alone.

Why does my medium steak turn out dry?

Medium steak becomes dry when overcooked beyond 140°F, when resting is skipped, or when using lean cuts without sufficient marbling. Always use a thermometer, rest for 5-10 minutes, and choose well-marbled cuts like ribeye for best results.

Can I cook medium steak in a non-stick pan?

While possible, non-stick pans don't achieve the high temperatures needed for proper searing and Maillard reaction. A cast iron or stainless steel skillet is recommended for the best crust development on medium steak.