Achieving the perfect medium-well steak in the oven is an art form, balancing tender juiciness with a desirable level of doneness. It’s a culinary quest many home cooks embark on, often seeking that consistent result that rivals a restaurant experience. This article will guide you through the process, providing detailed instructions, essential tips, and understanding the science behind cooking a steak to medium-well in the oven. We’ll cover everything from selecting the right cut of meat to ensuring a mouthwatering finish.
Understanding Medium Well Steak
Medium-well steak occupies a unique space on the spectrum of steak doneness. It’s cooked beyond the pink center of medium-rare and medium, yet it retains a degree of moisture and tenderness that separates it from well-done. Internally, a medium-well steak will showcase a very faint trace of pink, with a predominantly brown color throughout.
The internal temperature is the key indicator. A medium-well steak typically reaches an internal temperature between 150-155°F (66-68°C). Reaching this temperature is critical for achieving the desired texture and flavor profile. Using a reliable meat thermometer is absolutely essential for accurate results.
Why choose medium-well? Some prefer it for health reasons, preferring less “red” meat. Others simply enjoy the firmer texture and richer, more developed flavor that comes with slightly longer cooking. Ultimately, it’s a matter of personal preference.
Choosing the Right Cut of Steak
The cut of steak plays a significant role in the overall outcome, especially when cooking to medium-well. Certain cuts are naturally more tender and forgiving, while others can become tough if overcooked.
Best Cuts for Oven Cooking Medium Well
- Ribeye: Ribeye steaks are known for their rich marbling, which renders during cooking, keeping the steak moist and flavorful. Even when cooked to medium-well, a ribeye can remain tender and delicious.
- New York Strip: This cut offers a good balance of tenderness and flavor. It’s less fatty than a ribeye, but still has enough marbling to ensure a satisfying result.
- Sirloin: A more budget-friendly option, sirloin can be a great choice for medium-well. However, it’s important not to overcook it, as it can become dry. Consider marinating it beforehand to add moisture.
- Tenderloin (Filet Mignon): While typically enjoyed at medium-rare or medium, tenderloin can be cooked to medium-well if desired. It’s incredibly tender, but also leaner, so be careful not to dry it out.
Considerations When Selecting a Cut
When choosing your steak, look for good marbling, which refers to the streaks of fat running through the meat. This fat will melt during cooking, adding flavor and moisture.
The thickness of the steak also matters. A thicker steak (at least 1.5 inches) is generally easier to cook to medium-well in the oven without drying out, as it takes longer to reach the target internal temperature.
Freshness is key. Choose steaks that are bright red in color and have a fresh, clean smell. Avoid steaks that look dull or have a sour odor.
Preparing Your Steak for Oven Cooking
Proper preparation is crucial for a successful medium-well steak. It sets the stage for even cooking and enhanced flavor.
Thawing the Steak
If your steak is frozen, thaw it completely in the refrigerator for 24-48 hours. Do not thaw it at room temperature, as this can promote bacterial growth.
Bringing the Steak to Room Temperature
Take the steak out of the refrigerator about 30-60 minutes before cooking. This allows the steak to come closer to room temperature, which promotes more even cooking. A cold steak placed directly into a hot oven will cook unevenly, potentially resulting in a dry exterior and an undercooked interior.
Seasoning the Steak
Season generously with salt and freshly ground black pepper at least 30 minutes before cooking, or even up to a few hours in advance. This allows the salt to penetrate the meat, enhancing its flavor and helping it retain moisture.
You can also add other seasonings to your liking, such as garlic powder, onion powder, paprika, or your favorite steak rub. Don’t be afraid to experiment with different flavor combinations.
Optional: Marinating the Steak
For leaner cuts like sirloin, consider marinating the steak for at least 30 minutes, or up to several hours. A marinade can help tenderize the meat and add flavor. A simple marinade can consist of olive oil, lemon juice, garlic, and herbs.
The Oven Cooking Method: A Step-by-Step Guide
Now for the main event: cooking your steak to medium-well perfection in the oven. This method involves searing the steak first for flavor and then finishing it in the oven for even cooking.
Step 1: Searing the Steak
Preheat your oven to 400°F (200°C). While the oven is heating, heat a heavy-bottomed oven-safe skillet (cast iron is ideal) over high heat until it’s smoking hot. Add a tablespoon or two of high-smoke-point oil, such as canola or avocado oil.
Carefully place the steak in the hot skillet. Sear for 2-3 minutes per side, or until a rich brown crust forms. This searing process is essential for developing flavor through the Maillard reaction. Don’t overcrowd the pan, as this will lower the temperature and prevent proper searing. If cooking multiple steaks, sear them in batches.
Step 2: Transferring to the Oven
Once the steak is seared on both sides, transfer the skillet directly to the preheated oven. The oven will gently cook the steak to your desired level of doneness.
Step 3: Oven Cooking Time
The cooking time in the oven will vary depending on the thickness of the steak and your oven’s performance. As a general guideline, cook the steak for:
- 1-inch steak: Approximately 6-8 minutes
- 1.5-inch steak: Approximately 8-10 minutes
- 2-inch steak: Approximately 10-12 minutes
However, these are just estimates. Using a meat thermometer is crucial for accurate results.
Step 4: Monitoring Internal Temperature
Insert a meat thermometer into the thickest part of the steak, avoiding bone or fat. Cook until the internal temperature reaches 150-155°F (66-68°C) for medium-well.
Step 5: Resting the Steak
Once the steak reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes.
Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Cutting into the steak immediately after cooking will cause the juices to run out, leaving you with a dry steak.
Tips for Achieving the Perfect Medium Well Steak
Here are some additional tips to help you achieve steak perfection every time.
- Use a high-quality meat thermometer: This is the most important tool for ensuring accurate doneness.
- Don’t overcrowd the pan when searing: Sear steaks in batches to maintain high heat.
- Use a heavy-bottomed skillet: Cast iron is ideal for even heat distribution.
- Don’t overcook the steak: Err on the side of undercooking, as the temperature will continue to rise slightly during resting.
- Let the steak rest: This is crucial for retaining moisture and tenderness.
- Slice against the grain: This will make the steak easier to chew.
- Consider adding aromatics: During the searing process, add aromatics like garlic cloves, sprigs of thyme, or rosemary to the pan to infuse the steak with flavor.
- Basting: During the last few minutes of oven cooking, baste the steak with melted butter or pan juices for added flavor and moisture.
Troubleshooting Common Issues
Even with the best intentions, things can sometimes go wrong. Here’s how to troubleshoot some common problems.
- Steak is too dry: This is usually caused by overcooking. Make sure to use a meat thermometer and avoid exceeding the target internal temperature. Resting the steak is also crucial for retaining moisture.
- Steak is tough: This could be due to using a lower-quality cut of meat, or not allowing the steak to rest properly. Marinating can help tenderize tougher cuts. Slicing against the grain is important.
- Steak is unevenly cooked: This is often caused by not bringing the steak to room temperature before cooking, or using a skillet that doesn’t distribute heat evenly.
- Steak lacks flavor: Make sure to season generously with salt and pepper before cooking. Consider using a marinade or adding aromatics to the pan.
- Steak is not seared properly: The pan needs to be very hot before adding the steak. Use a high-smoke-point oil and don’t overcrowd the pan.
Serving Suggestions and Pairings
A perfectly cooked medium-well steak deserves to be served with complementary sides and beverages.
Classic side dishes include:
- Mashed potatoes
- Roasted vegetables (asparagus, broccoli, Brussels sprouts)
- Creamed spinach
- Mac and cheese
For a more elegant presentation, consider adding a sauce, such as:
- Béarnaise sauce
- Red wine reduction
- Mushroom sauce
When it comes to wine pairings, a medium-bodied red wine like Cabernet Sauvignon or Merlot is a classic choice. For beer lovers, a robust porter or stout can complement the rich flavor of the steak.
Conclusion
Cooking a steak to medium-well in the oven is achievable with the right techniques and a little practice. By selecting the right cut of meat, preparing it properly, and following the oven cooking method outlined in this article, you can consistently create delicious and satisfying steak dinners. Remember to use a meat thermometer, allow the steak to rest, and don’t be afraid to experiment with different seasonings and flavor combinations. With these tips in mind, you’ll be well on your way to mastering the art of oven-cooked steak.
What steak thickness is best for oven-cooking to medium-well?
For achieving a consistently cooked medium-well steak in the oven, aiming for a thickness between 1.5 and 2 inches is ideal. Thinner steaks cook too quickly and are prone to overcooking, resulting in a dry, less desirable texture. Thicker cuts provide a larger margin for error, allowing the center to reach the desired 150-155°F internal temperature for medium-well without burning the exterior.
Using a thicker steak gives you a better sear after the oven cooking. This is because you have more leeway with the cooking in the oven and the quick sear at the end. Select your cut appropriately to ensure consistent temperatures throughout the steak.
What oven temperature works best for medium-well steak?
A combination of oven temperatures typically yields the best results for a medium-well steak. Starting with a high heat, around 400-450°F (200-230°C), allows for initial searing and browning. After a brief period at this temperature, reducing the oven temperature to 325-350°F (160-175°C) ensures the steak cooks evenly to the desired internal temperature without becoming overly charred.
This two-stage temperature approach helps create a flavorful crust while maintaining a tender and juicy interior, achieving the perfect balance for a medium-well finish. The exact time at each temperature will depend on the thickness of the steak, so utilizing a meat thermometer is extremely important.
How do I use a meat thermometer for accurate medium-well doneness?
A meat thermometer is essential for accurately determining the doneness of your steak. Insert the thermometer into the thickest part of the steak, avoiding any bone or fat pockets. Ensure the tip of the thermometer is in the center of the meat to get the most accurate reading.
For medium-well, aim for an internal temperature of 150-155°F (65-68°C). Remove the steak from the oven when it reaches about 5 degrees below your target temperature, as it will continue to cook during the resting period. Allowing carryover cooking will enable the steak to reach the perfect temperature.
How long should I rest the steak after oven-cooking?
Resting the steak is a critical step in achieving a tender and juicy medium-well result. After removing the steak from the oven, allow it to rest for at least 5-10 minutes before slicing. Cover it loosely with foil to retain some heat without steaming it.
Resting allows the juices within the steak to redistribute throughout the meat, resulting in a more flavorful and evenly moist final product. Slicing immediately after cooking will cause the juices to run out, leading to a drier steak.
What are the best steak cuts for oven-cooking to medium-well?
Several cuts of steak are well-suited for oven-cooking to medium-well. Ribeye, New York Strip, and Filet Mignon are popular choices due to their inherent tenderness and ability to retain moisture. These cuts generally have good marbling, which contributes to flavor and helps prevent them from drying out during cooking.
Consider the level of marbling when selecting your cut; more marbling will result in a more flavorful and forgiving steak. Also, the thickness of the cut will determine the cook time. Any cut of steak could be great for oven cooking when done right.
What is the best way to sear a steak after oven-cooking?
Searing after oven-cooking helps create a flavorful crust on your medium-well steak. The best method involves using a cast-iron skillet heated to high heat with a high-smoke-point oil like avocado or canola oil. Ensure the skillet is very hot before adding the steak.
Sear the steak for 1-2 minutes per side, pressing down gently to ensure even contact with the hot surface. A quick sear at high heat will help create a nice crust without overcooking the steak internally. Pay attention to the color of the sear to determine when to stop.
How can I prevent a medium-well steak from becoming dry in the oven?
To prevent a medium-well steak from becoming dry, several factors must be considered. Proper seasoning with salt at least 30 minutes before cooking helps the steak retain moisture. Also, avoid overcooking by closely monitoring the internal temperature with a meat thermometer.
Furthermore, consider using a marinade or a compound butter during cooking to add moisture and flavor. Lastly, ensure you rest the steak appropriately after cooking to allow juices to redistribute, preventing them from running out when sliced.