Achieving a perfectly cooked steak is a culinary goal shared by many. While personal preferences vary, medium well is a popular choice, offering a balance between tenderness and thorough cooking. However, mastering the art of cooking a thick steak to this desired doneness can be tricky. This comprehensive guide will provide you with the knowledge and techniques needed to consistently cook thick steaks to medium well perfection.
Understanding Medium Well and Steak Thickness
Before diving into cooking times, let’s define what “medium well” actually means in steak terms and why thickness matters so much.
Defining Medium Well Doneness
Medium well steak is characterized by a mostly brown center with a thin band of light pink. The internal temperature typically ranges from 150-155°F (66-68°C). The steak should be firm to the touch, with minimal give when pressed. It’s cooked more thoroughly than medium, retaining less moisture, but should still be enjoyable and not overly dry.
The Importance of Steak Thickness
Steak thickness significantly affects cooking time. A thicker steak requires a longer cooking period to reach the desired internal temperature throughout. Thinner steaks cook faster and are more prone to overcooking, especially when aiming for medium well. Generally, a “thick” steak is considered to be 1.5 inches or more. This guide focuses on cooking steaks within this range.
Choosing the Right Steak and Preparation
The quality of your steak and proper preparation play vital roles in achieving the desired outcome.
Selecting Your Steak Cut
Several steak cuts are well-suited for cooking to medium well. Some popular choices include:
- Ribeye: Known for its rich marbling and flavor.
- New York Strip: Offers a good balance of tenderness and texture.
- Sirloin: A leaner option that can still be delicious when cooked properly.
- Filet Mignon: A very tender but less flavorful cut, often enhanced with sauces.
Consider your personal preference for flavor and texture when selecting your steak.
Essential Preparation Steps
Proper preparation is key to a successful steak dinner. Follow these steps for best results:
- Thawing: If frozen, thaw the steak completely in the refrigerator for 24-48 hours. Do not thaw at room temperature.
- Patting Dry: Use paper towels to thoroughly dry the steak’s surface. This promotes a good sear.
- Seasoning: Generously season the steak with salt and freshly ground black pepper. Consider adding other herbs and spices like garlic powder, onion powder, or paprika. Season at least 30 minutes before cooking, or ideally, a few hours in advance (or even overnight) to allow the salt to penetrate the meat.
- Resting at Room Temperature: Allow the steak to sit at room temperature for at least 30 minutes before cooking. This helps it cook more evenly.
Cooking Methods and Time Guidelines
Several cooking methods can be used to achieve a medium well steak. Here, we’ll explore the most common and effective techniques, providing time guidelines for each.
Pan-Searing and Oven-Finishing
This method combines the best of both worlds: a beautiful sear from the pan and even cooking from the oven.
- Preheat: Preheat your oven to 400°F (200°C). Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until it’s smoking hot.
- Sear: Add a high-smoke-point oil (such as canola, grapeseed, or avocado oil) to the pan. Place the steak in the hot pan and sear for 2-3 minutes per side, until a deep brown crust forms.
- Oven Transfer: Transfer the skillet to the preheated oven.
- Oven Cooking Time: Cook for approximately 4-8 minutes, depending on the thickness of the steak. A 1.5-inch steak will likely need around 4 minutes, while a 2-inch steak could take closer to 8 minutes.
- Rest: Remove the steak from the oven and let it rest for at least 10 minutes before slicing.
Grilling
Grilling imparts a smoky flavor that many find irresistible.
- Preheat: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C).
- Grilling Time: Grill the steak for approximately 5-9 minutes per side, depending on thickness. A 1.5-inch steak will likely need around 5 minutes per side, while a 2-inch steak could take closer to 9 minutes.
- Internal Temperature: Use a meat thermometer to monitor the internal temperature. Aim for 150-155°F (66-68°C) for medium well.
- Rest: Remove the steak from the grill and let it rest for at least 10 minutes before slicing.
Reverse Sear
This technique involves slow-cooking the steak at a low temperature before searing it at the end. This allows for very even cooking.
- Low-Temperature Cooking: Preheat your oven to a low temperature (around 225-250°F or 107-121°C). Place the steak on a wire rack set inside a baking sheet. Cook until the internal temperature reaches about 120-125°F (49-52°C). This could take anywhere from 20-40 minutes depending on the thickness of the steak.
- Searing: Remove the steak from the oven and pat it dry with paper towels. Heat a heavy-bottomed skillet over high heat until smoking hot. Add a high-smoke-point oil. Sear the steak for 1-2 minutes per side, until a deep brown crust forms.
- Rest: Remove the steak from the pan and let it rest for at least 10 minutes before slicing.
Sous Vide
Sous vide involves cooking the steak in a water bath at a precise temperature, ensuring even cooking throughout.
- Sous Vide Cooking: Seal the steak in a vacuum-sealed bag. Cook in a water bath preheated to 135-140°F (57-60°C) for at least 1 hour, or up to 4 hours for a very thick steak.
- Searing: Remove the steak from the bag and pat it dry with paper towels. Heat a heavy-bottomed skillet over high heat until smoking hot. Add a high-smoke-point oil. Sear the steak for 1-2 minutes per side, until a deep brown crust forms.
- Rest: Remove the steak from the pan and let it rest for at least 10 minutes before slicing.
Monitoring Internal Temperature: The Key to Success
Regardless of the cooking method you choose, using a reliable meat thermometer is crucial for achieving medium well doneness.
Using a Meat Thermometer
Insert the thermometer into the thickest part of the steak, avoiding bone. Monitor the temperature until it reaches 150-155°F (66-68°C) for medium well. Remember that the temperature will continue to rise slightly during the resting period (carryover cooking).
Visual Cues and the Hand Test
While a thermometer is the most accurate tool, experienced cooks can sometimes use visual cues and the “hand test” to estimate doneness. The hand test involves comparing the feel of the steak to the firmness of different parts of your hand when you touch your thumb to your fingers. However, these methods are less reliable than using a thermometer, especially for thicker steaks.
The Importance of Resting Your Steak
Resting your steak is a critical step that is often overlooked. During cooking, the muscle fibers contract, forcing moisture towards the center of the steak. Resting allows these fibers to relax, reabsorbing the moisture and resulting in a juicier, more tender steak.
Resting Time Guidelines
Let the steak rest for at least 10 minutes before slicing. For thicker steaks (2 inches or more), a longer resting period of 15-20 minutes is recommended. Cover the steak loosely with foil during resting to keep it warm without steaming it.
Slicing and Serving
Proper slicing and serving enhance the dining experience.
Slicing Against the Grain
Identify the direction of the muscle fibers (the “grain”) and slice the steak against it. This shortens the fibers, making the steak more tender and easier to chew.
Serving Suggestions
Serve the steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad. A flavorful sauce or compound butter can also complement the steak.
Troubleshooting Common Issues
Even with the best preparation and techniques, occasional issues can arise. Here’s how to address some common problems.
Steak is Overcooked
If your steak is overcooked, there’s not much you can do to reverse it. However, you can try slicing it thinly and serving it with a flavorful sauce to add moisture.
Steak is Undercooked
If your steak is undercooked, simply return it to the pan, oven, or grill and continue cooking until it reaches the desired internal temperature.
Uneven Cooking
Uneven cooking can be caused by inconsistent heat or an unevenly thick steak. To avoid this, ensure your cooking surface is evenly heated and consider using the reverse sear method for thicker steaks.
Advanced Tips for Steak Perfection
Take your steak game to the next level with these advanced tips.
Dry Brining
Dry brining involves salting the steak 12-24 hours before cooking. This allows the salt to penetrate the meat, resulting in better flavor and moisture retention.
Using a Searzall
A Searzall is a torch attachment that produces a consistent, infrared heat, creating a perfect sear without imparting a gas flavor.
Experimenting with Different Wood Chips (for Grilling)
Adding wood chips to your grill can infuse your steak with a smoky flavor. Experiment with different types of wood chips to find your favorite. Some popular choices include hickory, mesquite, and applewood.
Cooking a thick steak to medium well perfection is a skill that requires practice and attention to detail. By following these guidelines, understanding the importance of internal temperature, and mastering the art of resting, you can consistently create delicious and satisfying steak dinners. Remember to experiment and adjust cooking times to suit your equipment and personal preferences. The most important thing is to enjoy the process and the delicious results.
What constitutes a “thick” steak for the purposes of this cooking guide?
A “thick” steak, in the context of achieving medium-well doneness, generally refers to a cut that is at least 1.5 inches (3.8 cm) thick, and ideally closer to 2 inches (5 cm). This thickness is crucial because it allows for a good sear on the outside while maintaining a juicy and evenly cooked interior. Thinner steaks are far more prone to overcooking when aiming for medium-well, leading to a tough and less enjoyable eating experience.
Steaks thinner than 1.5 inches cook much faster and are better suited for medium-rare or medium doneness. Using the cooking times and methods outlined for a thick steak on a thinner cut will almost invariably result in a steak that is well-done or even overcooked. Always adjust cooking times based on thickness, and consider using a meat thermometer to ensure accuracy, regardless of the cut’s size.
What is the ideal internal temperature for a medium-well steak?
The ideal internal temperature for a medium-well steak is between 150-155°F (65-68°C). This temperature range ensures that the steak is mostly cooked through with just a slight hint of pink remaining in the very center. It provides a good balance between tenderness and a fully cooked texture, satisfying those who prefer less pink in their steak.
Reaching this temperature requires careful monitoring with a reliable meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone, to get an accurate reading. Remember that the steak’s internal temperature will continue to rise slightly after it’s removed from the heat (this is called “carryover cooking”), so pull it off the heat when it’s a few degrees below your target temperature.
What cooking methods are best suited for achieving medium-well perfection with a thick steak?
The best cooking methods for achieving medium-well perfection with a thick steak involve a combination of searing and gentler cooking. A popular method is the reverse sear, where the steak is first cooked at a low temperature (e.g., in an oven at 275°F/135°C) to bring the internal temperature close to the target, and then seared in a hot pan or on a grill to develop a flavorful crust. This approach promotes even cooking and prevents overcooking the outer layers before the center reaches the desired doneness.
Another effective method is the pan-sear-to-oven technique. Start by searing the steak in a hot pan on the stovetop to create a beautiful crust. Then, transfer the pan to a preheated oven to finish cooking the steak to the desired internal temperature. This allows for precise control over the cooking process and helps to achieve a perfectly cooked steak from edge to edge.
How long should I sear a thick steak before finishing it in the oven or using the reverse sear method?
The searing time for a thick steak depends on the heat of your pan or grill, but generally, you’ll want to sear it for about 2-3 minutes per side. The goal is to develop a rich, brown crust, which adds flavor and visual appeal. Make sure the pan is smoking hot before adding the steak and avoid overcrowding it to maintain the heat.
After searing, proceed with your chosen cooking method, whether it’s transferring the steak to the oven or finishing it with the reverse sear technique. Remember to monitor the internal temperature closely using a meat thermometer. The sear time is just to build flavor and texture; the majority of the cooking should happen at a lower, more controlled temperature to achieve medium-well without drying out the steak.
What are the key factors that affect the cooking time of a thick steak?
Several factors influence the cooking time of a thick steak, including the initial temperature of the steak, the cooking method used, and the ambient temperature. Bringing the steak to room temperature before cooking (about 30-60 minutes) significantly reduces cooking time compared to cooking a steak straight from the refrigerator. Using high heat for searing versus a gentler cooking method like the reverse sear will also impact the overall time.
Additionally, the type of steak and its fat content play a role. Fattier steaks tend to cook more evenly and can withstand higher temperatures without drying out as quickly. Always use a meat thermometer to determine doneness, as visual cues alone can be unreliable. Consistent monitoring will help you adjust cooking times as needed and achieve your desired level of doneness.
Can I use a grill to cook a thick steak to medium-well? What adjustments are needed?
Yes, you can absolutely use a grill to cook a thick steak to medium-well. The key is to use a two-zone grilling method, which involves having one side of the grill with direct heat and the other side with indirect heat. Start by searing the steak over direct heat for 2-3 minutes per side to develop a good crust.
Then, move the steak to the indirect heat side of the grill to finish cooking to the desired internal temperature of 150-155°F (65-68°C). Close the lid of the grill to maintain a consistent temperature. This indirect cooking prevents the outside from burning while the inside reaches medium-well. Use a meat thermometer to track the temperature and ensure even cooking. Remember to let the steak rest after grilling before slicing.
How important is resting time after cooking a thick steak, and how long should it rest?
Resting time is crucial for achieving a juicy and flavorful medium-well steak. During cooking, the juices within the steak are pushed towards the center due to the heat. Resting allows these juices to redistribute evenly throughout the muscle fibers, resulting in a more tender and flavorful final product.
A thick steak should rest for at least 10-15 minutes after cooking. Tent the steak loosely with foil to keep it warm without steaming it. Cutting into the steak immediately after cooking will cause the juices to run out, resulting in a drier and less satisfying experience. Patience during the resting period is key to enjoying a perfectly cooked steak.