How to cook steak rare.?

I like my steak really rare (blue) and i can cook it so it is blood red throughout and sealed on the outside but it is only ever luke warm. When i eat at restaurants it is really hot all the way through the steak even when its a really thick fillet.


How can i keep my steak rare and have it hot?





I do serve it on heated plate. Any sensible tips greatly appreciated.





p.s. nothing anybody says will convince me to stop eating meat and become vegetarian.How to cook steak rare.?
Most important: Take it out of the fridge for 20 minutes or so before cooking it. Sprinkle it with a little salt (or garlic salt) and pepper, then brush it lightly with vegetable oil. (A trick I stole from Alton Brown -- it's not to ';seal'; the surface, it's to provide a path for the oil to conduct heat into the meat. It seems to work.) Letting the steak stand on your countertop for 20 minutes means you're not starting with ice-cold meat when you put it on the grill, so raising its temperature requires less heat than if it were still a block of ice.





Then, how long do you cook it? We like medium-rare meat (seared outside, then a pink layer, and red in the center), and my rule of thumb is 8-10 minutes per inch (of thickness). I'm guessing that you should probably cook yours no more than 6-8 minutes per inch. But what I've started doing, with GREAT results, is cooking it for 2-1/2 minutes per side, and cooking each side twice.





Make sense? So let's say you put down the steak on your grill (on side 1) and set the timer for 90 seconds. When the timer goes off, you turn the steak over (to side 2) and set the timer for 90 seconds again.





Timer goes off, you flip the steak once more (now it's back on side 1) and set the timer to 90 seconds. Timer goes off again, you turn the steak (back on side 2) and set the timer for 90 seconds.





When THAT timer goes off... it's time to eat. Take the steak off the grill, put it on your (warmed) plate, and let it stand for two or three minutes. No, it won't get colder; the carryover heat from cooking will even out within the meat, making it all the same temperature.





Why I think this works: constantly turning the steak means you are putting heat into the steak but not for long enough to change the texture of the muscle fibers, not past the outermost layer at least. So the middle of the steak gets hot, but doesn't cook.





Now, if you're using a tabletop grill (the kind that leaves black stripes on your meat), be sure to rotate the steak 45 degrees or so each time you flip it. That way the black marks make that lovely diamond pattern when you serve it.





Give that a try and let us know how it works for getting the steak as rare as you like it. I *know* this technique works really well for medium-rare to medium-well (we've got one kid who likes only a little pink in the middle...), and I'd be interested to see how well it works for super-rare. We have a friend whose classic description of how he likes steak cooked is, ';Walk it by a fire, then shoot it.';How to cook steak rare.?
Buy an instant read digital thermometer (walmart or grocery store) Insert into the thickest part of the meat and Rare is when the thermometer reads 110-115 degrees. Temperature ensures that the meat has been heated safe enough to eat, time is not important as all grilling or heating implements are not gauged the same. Enjoy!
don't cook it
get your grill as hot as possible and do like others have said 3-5 minutes on each side, but the key is to have your steak at or near room temp before you throw it on the grill. a steak right out of the refrigerator is very cold and the center will not warm up in the short amount of time it is on the grill.





good luck
Straight from the butcher straight to your stomach.
steaks in restaurants are never put on the grill cold always @ room temp also the grill is very hot(500' +) to sear in juices and flavor
The best way is to use a charcoal grill.Bring your steak out so that it comes close to room temp.Have your coals very hot and grill it approx 3 min per side with the cover on and the vents open.Very the time within a minute or two either way depending on thickness of the steak.I am rare steak eater too,I know this will work for you!
You need LOTS of heat! Crank your bbq up to high and let it heat up for at least 10-15 minutes and once it's on, keep the lid closed! You need to maintain that heat so it will be warm all the way through. If your bbq is hot enough, you should only need about 2-3 minutes per side and your steak will be well seared on the outside, and blue/red and warm on the inside.





Happy cooking!
Grill 5 minutes each side for rare. Be careful, it is not really healthy to eat undercooked meats.
I use to manage a steakhouse, and we had infrared heating elements for our grills that were much hotter than any heat you could generate in a domestic oven. So, you're best bet may be to pan sear both sides of a one-inch thick steak for about 3 1/2 to 4 minutes, the microwave it for 30-45 seconds. That's your best bet unless you've got access to an industrial grill. Good luck, keep on grillin'. Which reminds me, you could cook the steak on a charcoal grill and achieve an effect similar to a restaurant. Charcoal burns much hotter.
You have a mechanical problem . Commercial equipment generates amazing amounts of heat, and it is really hard to get that kind of heat on home equipment.


Suggestions:


create a thermal mass in your grill by using fire bricks


move your grills to within 1 inch of the heat


Allow it to heat up for 1 hr - try to get over 650


quickly place meat on grill - close lid


wait 2 minutes turn


wait another 2 minutes remove and serve
Put it in the oven (set on broil) with a lettuce leaf on top of it. I've seen this done many times at a little restaurant I used to work at but never tried it as I like me steak well done
Don't want to change your eating preferences. You might want to pop your steak in the broiler for a few moments. I hope I helped.
Simple. 3 minutes on each side on a hot grill. Then turn the heat down to low and close the grill cover to let it heat through (about 10-15 minutes depending on thickness). check with a thermometer when it reads 125. take off grill and wrap in aluminum foil for 10 minutes.
all i can probly say is turn it up real high and leave it to cook 2 mins on each side
Flash it on a hot grill...say a minute on each side.
open package and enjoy with a red wine.