Medium Well Steak: Temperature Guide & Tips
What truly defines the perfect steak, that culinary masterpiece sought after by grill masters and casual cooks alike? The answer, surprisingly, lies not just in the cut of the meat or the sear, but in the precise dance of internal temperature, a delicate balance that unlocks the textures and flavors we crave.
The journey to steak perfection begins with understanding the different degrees of doneness, each a distinct stage in the cooking process, transforming the raw muscle fibers into a symphony of tenderness and taste. For the adventurous home chef or the seasoned professional, knowing the correct internal temperature is the only way to achieve the best result, from rare to well-done. Consider the medium well steak, a doneness level often met with mixed reviews. The quest to achieve this precise state demands a delicate touch and a deep understanding of the science behind the sear.
Let's delve into the nuances of the medium well steak, a doneness that sits between medium and well-done. The internal temperature for a medium well steak ranges from 150F to 155F (66C to 68C). At this temperature, the steak retains some pinkness in the center, but also takes on a firmer texture due to a significant loss of juices. While many find the well-done steak to be dry and lacking in flavor, medium well can be a compromise, if cooked precisely.
| Characteristic | Description |
|---|---|
| Internal Temperature | 150F to 155F (66C to 68C) |
| Center Color | Warm red center with a hint of pink, mostly brown |
| Texture | Slightly firmer than medium rare, but still tender and easy to chew. |
| Juiciness | Retains some juiciness, but not as much as a medium rare steak. |
Medium well steak is slightly pink inside, hot throughout the entire steak, and firm due to a significant loss of juices. At this point, the steak will have just a hint of pink in the center, while the rest is fully cooked through.
The time it takes to grill a steak will depend on the thickness of the steak, the weather, and your grill, but below are some guidelines for steaks about 1 inch thick.
For each side, spend 4 to 5 minutes cooking it in the cast iron skillet on the stove.
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Achieving the desired doneness is more than just a matter of time; it's about precision. The best cooks rely on a trusty meat thermometer to ensure that they hit their marks. The internal temperature is key; for medium rare, stop cooking it at 130F (54C). A medium steak will have a slightly pink center and an internal temperature of 140F (63C). The internal temperature for a medium steak ranges from 145F to 150F (63C to 66C), resulting in a steak with a warm pink center and a light pink exterior. Steak at a medium well temperature has an internal temperature of 150f.
Here's our internal cooking temperature guide for rare, medium rare and well done beef, giving you a comprehensive overview:
The USDA recommends 145F (63C) as the safe internal temperature for eating steak. Thats the minimum temperature required to kill bacteria living on the meat. The thing is, none of that bacteria can penetrate the surface.
These are based on USDA guidelines and recommendations for safely enjoying your steak:
| Doneness | Internal Temperature | Appearance |
|---|---|---|
| Rare | 125F (52C) | Cool red center |
| Medium Rare | 130-140F (54-60C) | Warm red center |
| Medium | 140-145F (60-63C) | Hot pink center, slightly firmer texture |
| Medium Well | 150-155F (66-68C) | Mostly brown center, firm texture |
| Well Done | 160F (71C) and above | No pink, cooked through |
Many people want to know what is the best way to cook a steak. The answer lies in the precision and care that one takes when cooking the steak. For medium well, you are looking for a slightly pink inside, hot throughout the entire steak, and a firm texture. However, remember that the longer cooking time will make your steak slightly drier and the bite less tender. The meat will be drier as water evaporates during the cooking process.
The temperature of steak medium rare is the most popular internal temperature of steak. Medium rare is how its usually served in restaurants, unless you specifically ask for it to be cooked at another temp. The secret is the right amount of heat and the correct amount of time.
Let the steak rest for five to 10 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and tender steak.
Here's a breakdown of steak cooking temperatures and doneness levels.
These are based on USDA guidelines and recommendations for safely enjoying your steak:
These steaks have the slightest hint of light pink left in the middle of the meat.
Stop cooking it at 130f (54c) for the perfect medium rare steak.
All you'll need is a trusty meat thermometer and the printable steak doneness guide below!
According to the USDA, the safe internal temperature for eating steak is 145 f (63 c). Thats the minimum temperature required to kill bacteria living on the meat. The thing is, none of that bacteria can penetrate the surface.
While many experts say it's safe to consume meat that hasn't come all the way up to 145f, for those who are elderly or immunocompromised, it's better to err on the safe side.
The art of grilling is all about understanding temperatures and times. The degree of doneness you are looking for when cooking steak is very important. Learn the right temperature to cook different cuts of steak including ribeye, tenderloin, skirt, hanger, flank and porterhouse and chef tips to cook them to perfection.
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