Perfect Medium Well Steak: Guide To Temp & Doneness

07 May, 2025

Is achieving the perfect medium-well steak an art, or is it just a matter of knowing the right temperatures and techniques? Mastering the medium-well steak is indeed a blend of precision and practice, transforming a simple cut of meat into a culinary delight.

The journey from raw to a perfectly cooked medium-well steak is a quest for balance, a delicate dance between heat, time, and the discerning eye of the cook. Understanding the nuances of steak doneness, from the cool, crimson heart of a rare steak to the fully cooked texture of a well-done cut, is the first step towards achieving steak perfection.

Aspect	Details
Internal Temperature (Medium Well)	150F (65C)
Appearance	Mostly brown center with a slight hint of pink; firm texture.
Texture	Firm, with a noticeable loss of juices; the steak is hot throughout.
Doneness Test	Use a meat thermometer to check internal temperature; touch test (firm with a little give in the center).
Recommended Cuts	Ribeye, New York Strip, Filet Mignon, Sirloin.
Cooking Methods	Grilling, pan-searing, broiling, or oven-roasting.
Grilling Process	Preheat grill to 450F (232C), sear over red-hot coals, finish over indirect heat for thicker cuts.
Oven Temperature	Preheat oven to 375F (190C).
Resting Time	Allow the steak to rest for a few minutes after cooking; the internal temperature will continue to rise by about 5 degrees.
Seasoning	Simple seasonings like salt, pepper, and garlic powder can enhance the steak's natural flavor.
Expert Tip	Use a meat thermometer to ensure accuracy; consider the "touch test" for an additional check.
Flavor Enhancement	Adding butter and herbs (e.g., thyme) during the last minute of cooking.
Recommended Cuts	Ribeye, New York Strip, Filet Mignon, Sirloin.
Reference Link	Serious Eats - How to Cook Steak

The medium-well steak, a culinary preference that sits comfortably between the more demanding well-done and the slightly pink medium, requires a careful approach. The ideal medium-well steak is cooked to an internal temperature of around 150F (65C). At this temperature, the steak presents a mostly brown center, although a hint of pink can still be observed, and the texture is firm to the touch, signifying a significant loss of juices, giving it a slightly more robust flavor profile.

The beauty of a medium-well steak lies in its accessibility. Its a doneness level that, while perhaps not the first choice of many steak aficionados, appeals to a broad audience. It offers a balance of flavor and texture that many find satisfying.

To embark on the journey to create the perfect medium-well steak, the initial step is preparation. Select a high-quality cut of steak, ideally around 1 to 1.5 inches thick, to ensure an even cook. Cuts like ribeye, New York strip, and sirloin are excellent choices for this level of doneness. The key to a great steak starts before it even hits the heat, ensuring the steak is properly seasoned. A simple combination of coarse sea salt and freshly ground black pepper is often the best way to enhance the natural flavors of the beef. Consider adding garlic powder or other dried herbs for extra flavour dimension.

The method used to cook a steak is key. Grilling, pan-searing, broiling, and oven-roasting are all viable options. The choice often depends on the equipment available and personal preference. When grilling, preheat the grill to around 450F (232C). Sear the steak over direct heat for a few minutes per side to create a flavorful crust. For steaks thicker than 1.25 inches, finish the cooking process over indirect heat to avoid overcooking the outside while the center remains underdone.

Pan-searing is another excellent method, particularly when using a cast-iron skillet. Heat the skillet over high heat until its smoking hot. Add a high-smoke-point oil like canola or grapeseed oil. Sear the steak for a couple of minutes per side, until a rich brown crust forms. Add a knob of butter and some fresh herbs, such as thyme or rosemary, during the last minute of cooking to infuse the steak with additional flavor. Basting the steak with the melted butter enhances the flavor and helps to create a beautiful crust.

When using the oven, preheat it to 375F (190C). Sear the steak in a hot skillet before transferring it to the oven. This method ensures that the steak sears evenly, thus enhancing its flavor. If using a broiler, preheat it to high and cook the steak, flipping it halfway through, until the internal temperature reaches the desired level. The cooking time will vary depending on the thickness of the steak and the heat of your chosen method.

A meat thermometer is the most reliable tool for achieving medium-well doneness. Insert the thermometer into the thickest part of the steak, avoiding any bone or fat. The internal temperature should read approximately 150F (65C). For those who prefer a more intuitive approach, the touch method offers a reasonable alternative. A medium-well steak will feel firm but still have a little give in the center.

Timing is crucial when it comes to cooking steaks. The cooking time will depend on the thickness of the steak, the starting temperature, and the heat source. For a medium-well steak, anticipate cooking times of approximately 4 to 6 minutes per side, but always rely on the thermometer for accuracy. The resting period is an essential element of the process. Allow the steak to rest for a few minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. During resting, the internal temperature will continue to rise by about 5 degrees. For medium-well, a brief rest is all that is needed.

The choice of sides also plays a vital role in enhancing the steak experience. Classic accompaniments include roasted vegetables, mashed potatoes, or a simple salad. The sides should complement the richness of the steak without overpowering it. A good sauce can also elevate the dish. A simple pan sauce made from the drippings of the steak with butter and herbs can be a perfect complement.

The medium-well steak is often perceived by experienced grill masters as a step away from the true steak experience. It is also crucial to consider the preferences of those who request it. Many steak lovers prefer medium, where the steak is still tender and the center is still pink. The difference in flavor and texture between a medium and medium-well steak can be quite significant. However, the beauty of cooking is in the experience and personal preference.

The key to the perfect medium-well steak is practice and precision. It is a journey of understanding the relationship between time, heat, and internal temperature. With consistent effort and attention to detail, anyone can master the art of cooking the perfect medium-well steak.

Ultimately, the success of creating a medium-well steak lies in several key steps. The first is the selection of high-quality meat, followed by the correct seasoning. The next step is choosing the right cooking method, whether it is grilling, pan-searing, or oven-roasting. Use a meat thermometer for accurate internal temperature control, and don't forget to rest the steak after cooking. Lastly, consider your sides. With careful execution and a focus on detail, the medium-well steak can be a satisfying meal.

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A Foolproof Way of Cooking the Perfect Steak

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