How to Grill a Steak Medium Rare: The Ultimate Guide

There’s nothing quite like biting into a perfectly grilled steak cooked to a medium rare doneness. The crust is seared and smoky, the inside is warm and pink, and the juices flow with every slice. Medium rare is the gold standard for steak lovers because it highlights the natural flavor of beef while keeping it tender and juicy.

But achieving medium rare perfection on the grill is an art that requires more than just tossing meat over flames. The right cut, temperature control, timing, and resting all play a role. Get one wrong, and you risk ending up with a chewy overcooked steak or an underdone raw interior.

This guide breaks down everything you need to know about grilling steak medium rare from selecting the best cut to seasoning, grilling techniques, temperature tips, and common mistakes to avoid. Whether you’re a weekend griller or aspiring pitmaster, you’ll soon be able to master medium rare steak every time.

Choosing the Right Steak

The journey to a great steak starts at the butcher counter. Not all cuts are equal when it comes to flavor, tenderness, and grilling performance.

Best Cuts for Grilling Medium Rare

• Ribeye: Well-marbled with fat that melts during cooking, delivering unmatched juiciness and flavor.
• New York Strip (Strip Steak): Leaner than ribeye but still tender, with a firmer bite and bold beefy taste.
• Filet Mignon: Extremely tender with delicate flavor, perfect for those who prefer leaner meat.
• T-Bone and Porterhouse: Offer two experiences in one cut—the strip steak on one side of the bone and the tenderloin on the other.
• Sirloin: Affordable and flavorful, though slightly less tender than premium cuts.

Thickness Matters

• Ideal thickness: 1–1.5 inches. Thinner steaks cook too quickly, making it difficult to control doneness.
• Thicker cuts provide more control and can be finished indirectly after searing.

Grass-Fed vs. Grain-Fed

• Grass-Fed: Leaner, more complex flavor, cooks faster due to less fat.
• Grain-Fed: Higher marbling, richer flavor, better suited for medium rare grilling.

Preparing the Steak

Preparation makes the difference between good and outstanding steak.

1. Bring to Room Temperature
   • Remove steak from the fridge about 20–30 minutes before grilling. Cold meat doesn’t cook evenly.
2. Pat Dry
   • Use paper towels to remove excess moisture. A dry surface ensures a better sear and caramelization.
3. Seasoning
   • Simple Approach: Coarse salt and freshly ground black pepper are classics that let the beef shine.
   • Dry Rubs: Garlic powder, smoked paprika, chili flakes, or herbs can be added for complexity.
   • Marinades: For lean cuts, a short marinade with oil, acid (like lemon juice or vinegar), and herbs enhances tenderness and flavor.
4. Light Oil Coating
   • Brush a thin layer of high-smoke-point oil (canola, avocado, or grapeseed) on the steak to prevent sticking and encourage grill marks.

Preparing the Grill

The grill is your canvas, and how you prepare it determines your results.

Charcoal Grill

• Delivers unmatched smoky flavor.
• Arrange coals for two-zone cooking: a hot side for searing and a cooler side for finishing.

Gas Grill

• Convenient and easy to control.
• Preheat all burners on high for 10–15 minutes, then turn one side down to create a two-zone setup.

Grill Temperature

• Preheat to 450–500°F for searing.
• Clean grates with a grill brush and oil them lightly.
• High heat is essential for the crust that makes steak irresistible.

Grilling Process Step-by-Step

Grilling steak medium rare requires both searing and gentle finishing.

1. Sear Over Direct Heat
   • Place steak on the hottest part of the grill.
   • Sear for 2–3 minutes per side, without moving, to develop a crust.
   • For crosshatch grill marks, rotate steak 45° halfway through each sear.
2. Move to Indirect Heat
   • Transfer steak to the cooler zone of the grill.
   • Cover with the lid and cook for another 3–6 minutes, depending on thickness.
3. Check Temperature
   • Use an instant-read thermometer for accuracy.
   • For medium rare: Pull steak at 125–128°F (carryover cooking raises it to 130–135°F).
4. Optional Butter Baste
   • In the last minute, add a pat of butter or herb butter directly onto the steak for extra richness.

Internal Temperature Guide

Here’s a quick breakdown of steak doneness for reference:

• Rare: 120–125°F (cool red center).
• Medium Rare: 130–135°F (warm red center, juicy and tender).
• Medium: 140–145°F (pink center, firmer texture).
• Medium Well: 150–155°F (mostly gray, little juiciness).
• Well Done: 160°F+ (brown throughout, dry).

For grilling perfection, medium rare is the sweet spot.

Resting the Steak

Once your steak is off the grill, resist the urge to cut immediately.

• Rest Time: 5–10 minutes.
• Why Resting Matters: Heat causes juices to move toward the surface. Resting allows them to redistribute throughout the meat. Cutting too early means juices spill out, leaving the steak drier.
• Method: Tent loosely with foil—don’t wrap tightly or you’ll steam the crust.

Serving Suggestions

Medium rare steak is versatile and pairs beautifully with a wide range of sides and sauces.

Cutting and Presentation

• Slice against the grain for maximum tenderness.
• Arrange slices on a wooden board or platter with a garnish of fresh herbs.

Sauce Options

• Classic Garlic Butter: Melted butter with garlic and parsley.
• Chimichurri: A zesty Argentinian sauce made with parsley, garlic, vinegar, and olive oil.
• Peppercorn Sauce: Creamy and bold, great with strip or ribeye.

Side Dishes

• Grilled asparagus, zucchini, or mushrooms.
• Baked or mashed potatoes with sour cream.
• Fresh salads with tangy vinaigrette.
• Corn on the cob for a backyard cookout feel.

Tips for Success

• Don’t Flip Constantly: Let the steak sear properly before turning.
• Avoid Pressing Down: Pressing squeezes out juices.
• Use a Thermometer: Guessing leads to overcooked steak—thermometers ensure accuracy.
• Mind the Thickness: Adjust times depending on steak size. Thicker cuts need more indirect cooking.
• Patience: Don’t cut too soon after grilling. Resting ensures juicy bites.

Common Mistakes to Avoid

• Grilling Cold Steak: Leads to uneven cooking. Always let it rest at room temp first.
• Skipping the Preheat: A lukewarm grill won’t give you that caramelized crust.
• Using Lighter Fluid or Strong Smoke: Can overpower the natural beef flavor.
• Over-Salting: Salt enhances flavor, but too much can dry out steak. Season generously but wisely.
• Ignoring Carryover Cooking: Removing steak too late results in overcooking. Always account for a 5°F rise after resting.

Final Thoughts

Grilling the perfect medium rare steak is less about complexity and more about precision. With the right cut, proper preparation, high heat for searing, indirect finishing, and resting, you’ll create a steakhouse-worthy result in your own backyard.

Medium rare brings out the best of what steak has to offer—juiciness, tenderness, and flavor. It’s the balance point where beef shines brightest. Mastering this technique doesn’t just make you a good griller; it makes you a steak master.

So fire up your grill, grab your favorite cut, and put these steps into action. Your taste buds will thank you.

FAQs

1. How long do I cook a steak for medium rare on the grill?
A 1-inch steak takes about 8–10 minutes total: 2–3 minutes per side searing, then finish indirectly.

2. Can I grill steak straight from the fridge?
No. Always let steak rest at room temperature for 20–30 minutes before grilling.

3. What oil is best for grilling steak?
Use oils with a high smoke point like avocado, canola, or grapeseed oil.

4. Do I need to marinate steak for medium rare?
Not always. Well-marbled cuts like ribeye and strip steak only need salt and pepper. Leaner cuts may benefit from a marinade.

5. Should I close the grill lid when grilling steak?
Close the lid during indirect cooking to trap heat, but you can leave it open while searing for better control.