So, what exactly is medium rare, you ask? Well, it's like the goldilocks of steak - not too rare, not too well done, but just right. When cooked to medium rare, the internal temperature of the steak should be around 130-135°F (54-57°C), with a nice pink color in the center.
Now, here's the part where most people screw it up - overcooking the steak. Don't be that person! Use a meat thermometer to check the internal temperature, and remember, it's better to err on the side of undercooking than overcooking. You can always cook it a bit longer, but you can't uncook a steak (trust me, I've tried).
Another key to achieving medium rare perfection is to not press down on the steak with your spatula while it's cooking. This can squeeze out all the juices and make the steak tough as shoe leather. Just let it cook, undisturbed, and let the maillard reaction do its magic (that's the fancy term for the chemical reaction that makes food taste amazing).
How to Cook a Perfect Medium Rare Steak
