Medium-rare meat: see tips for a perfect barbecue

If there's one thing Brazilians take seriously, it's barbecue – and there's nothing like perfectly cooked meat to win over guests and make any gathering a guaranteed success.

Whether you're a first-time griller or someone who's already seasoned, getting the meat just right can be a real challenge. But with the right tips, it becomes much easier to ensure flavor, juiciness, and that mouth-watering look. In this post, we've gathered simple and effective tricks to help you shine at your next barbecue.

With this in mind, Cutelaria CIMO has prepared a complete guide for those who want to master cooking meat to medium-rare. Here, you'll discover the characteristics of medium-rare meat, the most recommended cuts, how to prepare it on the grill, in a frying pan, and in the oven, as well as the mistakes you need to avoid.

What does medium-rare meat mean?

Medium-rare meat usually pleases everyone from the most demanding palates to those who prefer to avoid very red meats, offering the best of both worlds: flavor and tenderness.

It's the kind that, when cut, reveals a slightly pink center, with no visible blood. On the outside, it has a golden and firm crust; on the inside, it remains juicy and tender. It’s not raw, but it’s not well-done either. It’s the ideal middle ground between intense flavor and pleasant texture.

To achieve this point, the secret lies in controlling the temperature and cooking time! The ideal internal temperature ranges between 60°C and 65°C. Its color is uniformly pink, without intense reddish tones. The average cooking time is about 3 to 4 minutes per side over medium-high heat.

Ideal cuts for medium-rare meat

The truth is that not all meat tastes good medium-rare. To ensure juiciness and a pleasant texture, the secret is to choose cuts with marbling (that fat interwoven in the meat) and good structure.

Some excellent cut options for medium-rare are:

• Picanha (Top Sirloin Cap): it's the classic barbecue cut and maintains its juiciness even with prolonged cooking time;

• Ribeye: it's a very marbled meat, so it's almost impossible for it to become dry;

• Sirloin Strip: it has a good balance between fat and flavor, pairing perfectly with medium-rare;

• Bottom Sirloin (Maminha): offers a tender and very juicy texture;

• T-bone: combines two cuts in one, making it perfect for those seeking versatility and flavor.

All these cut options are great for preparing medium-rare meat that melts in your mouth and pleases all palates!

Which cuts can become dry when cooked medium-rare?

On the other hand, there are meats that don't pair as well with medium-rare. Very lean cuts or those with little fat

• Filet Mignon, despite being a noble cut, is very lean and requires quick preparation.

• Topside and Sirloin, if not seared well, can lose their natural juices and become dry.

Prefer these cuts for dishes with sauces or quick cooking methods, such as rare grilled dishes or stroganoffs.

How to cook medium-rare meat on the grill?

The grill is the ideal stage for those who want to prepare a respectable medium-rare meat! In addition to imparting that unmistakable smoky flavor, the heat from the coals forms a delicious crust and helps maintain juiciness.

1. To prepare, light the grill very well before placing the meat, ensuring the ideal thermal shock;

2. Grill for 3 to 4 minutes on each side, using medium-high heat;

3. Avoid piercing or pressing the meat during preparation — avoid using forks, opt for tongs to preserve the juices;

4. Remember to also let the meat rest for 5 to 10 minutes before cutting. This helps redistribute the juices and keep the meat tender;

5. If you want to be sure you've reached the right point, do the touch test: with your fingertips or a spoon, lightly press the center of the cut. Medium-rare meat offers moderate resistance, being neither too soft nor too firm;

6. The height of the grill and the intensity of the coals are also important! Keep the grill about 15 to 20 cm from the coals;

7. Avoid flames; the charcoal should be well lit, but without direct fire. The heat needs to be constant to cook the inside without burning the outside;

8. Careful observation during preparation is essential to avoid overcooking, so keep an eye on it.

How to prepare medium-rare meat in a frying pan?

No grill? No problem! A frying pan—especially cast iron ones—is an excellent alternative for getting the meat just right, maintaining juiciness and crispness.

Heat the frying pan very well first. It needs to be very hot. Add a drizzle of olive oil or butter to help with the crust. Then, sear the meat for 3 to 4 minutes on each side, without moving it around. Try to avoid pressing the meat while it cooks. Once ready, let it rest for a few minutes before serving.

The big secret here is to precisely control the heat and time. Meat that is too thin can overcook quickly, while thicker cuts require care to cook evenly.

Is it possible to cook medium-rare meat in the oven?

Yes! If you have a thicker cut or want more even cooking, the oven is a good option. The combination of searing and finishing in the oven yields excellent results.

Start by preheating the oven to 180°C (350°F). Sear the meat in a hot frying pan for about 1 minute on each side. Then, transfer it to a baking dish and bake for 5 to 7 minutes. Ideally, use a thermometer to check if the internal temperature is between 60°C and 65°C (140°F and 149°F). Finally, let it rest for 5 minutes before slicing and serving.

This technique works very well with cuts like T-bone or prime rib, further enhancing the flavor with uniform cooking and impeccable texture.

Common mistakes when trying to achieve medium-rare meat

Even with good intentions, some slips can compromise the result. Avoiding these errors is fundamental to getting the preparation right. See below the main mistakes that can harm the quality of your barbecue!

1. Leaving the heat too high: causes the meat to burn on the outside and leaves the center raw or dry;

2. Flipping the meat constantly: can damage the texture, hindering the formation of the crust and the internal texture;

3. Piercing with a fork: causes juices to escape, leaving the meat dry;

4. Not letting it rest before serving: this also causes the cut to lose moisture and tenderness;

5. Removing all the fat before preparing: reduces flavor and eliminates thermal protection during cooking.

And if you want to ensure the best tools for this, be sure to check out Cutelaria CIMO barbecue utensils, after all, a good cut starts with a good knife.

Here, you'll find options for sharp knives, noble wood cutting boards, and grills with various functionalities. Be sure to check our page to elevate the level of your barbecues!