For steak lovers, the quest for the perfect doneness is a lifelong pursuit. There’s a wide spectrum of preferences, ranging from the barely-seared rare to the thoroughly cooked well-done. But somewhere in the middle lies a sweet spot, a balance between tenderness and cooked-through flavor. This is where the “medium well” steak comes into play. But what exactly is medium well? What does it look like, feel like, and most importantly, taste like? This guide dives deep into the world of medium well steak, exploring everything you need to know to achieve steak perfection.
Understanding Steak Doneness: A Foundation
Before we delve specifically into medium well, it’s crucial to understand the broader spectrum of steak doneness. Different levels of cooking result in varying textures, flavors, and internal temperatures. Grasping these differences will help you appreciate the nuances of medium well and determine if it’s truly the right choice for you.
The Steak Doneness Spectrum
The steak doneness spectrum typically includes:
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Rare: This steak is cooked very briefly, leaving the center almost entirely red and raw. It’s warm to the touch, with a soft, yielding texture.
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Medium Rare: A medium-rare steak features a warm, red center, surrounded by a band of pink and a well-seared exterior. It’s slightly firmer than rare but still very tender.
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Medium: This is where the center of the steak is pink, with a larger band of brown-gray meat surrounding it. It’s noticeably firmer than medium-rare.
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Medium Well: Our focus! This steak has a very faint hint of pink in the very center, with the majority of the steak cooked through.
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Well Done: A well-done steak is cooked all the way through, with no pink remaining. It’s the firmest of all the doneness levels.
The Importance of Internal Temperature
Each level of doneness corresponds to a specific internal temperature. Using a meat thermometer is the most accurate way to determine when your steak has reached the desired doneness. Here’s a general guideline:
- Rare: 125-130°F (52-54°C)
- Medium Rare: 130-140°F (54-60°C)
- Medium: 140-150°F (60-65°C)
- Medium Well: 150-160°F (65-71°C)
- Well Done: 160°F+ (71°C+)
Remember that the steak’s temperature will continue to rise slightly even after you remove it from the heat, a process known as “carryover cooking.” Account for this by pulling the steak off the heat a few degrees before it reaches your target temperature.
Medium Well Explained: The Sweet Spot
A medium well steak sits between medium and well-done. It’s characterized by a thin line of pink at the very center, with the rest of the steak cooked through to a brownish-gray color. The texture is firmer than medium, but should still retain some juiciness.
The Visual Cues
Visually, a medium well steak will have a browned exterior with minimal charring. When sliced, the center will reveal that small sliver of pink. If there is no pink visible, it’s likely closer to well-done.
The Feel Test
The “feel test” involves pressing the steak with your finger. A medium well steak will feel firm, with only a slight amount of give. It shouldn’t feel squishy or soft like a rare steak. With experience, you can learn to judge doneness by feel, but a meat thermometer is always recommended for accuracy.
The Taste and Texture
A properly cooked medium well steak should still be relatively juicy, although it will be less so than a medium or medium-rare steak. The flavor will be robust, with a distinct beefy taste. The texture should be firm but not dry or tough.
Why Choose Medium Well? The Pros and Cons
Choosing the right steak doneness is a matter of personal preference. Medium well is a popular choice for those who prefer a steak that’s cooked through but still retains some moisture and flavor. But there are both advantages and disadvantages to consider.
The Advantages of Medium Well
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Safety: For some, a more well-done steak offers peace of mind regarding food safety, although properly sourced and handled steak is safe to eat at lower doneness levels.
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Reduced “Gaminess”: Some people find that less-cooked steaks have a “gamey” flavor that they don’t enjoy. Cooking to medium well can mitigate this.
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Preference: Ultimately, many people simply prefer the taste and texture of a medium well steak.
The Disadvantages of Medium Well
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Potential Dryness: Overcooking a steak to medium well can result in a dry, tough texture. This is the biggest risk associated with this doneness level.
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Less Tender: As the steak cooks, the muscle fibers tighten, resulting in a less tender texture compared to rarer doneness levels.
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Risk of Overcooking: There’s a smaller margin for error with medium well. It’s easy to accidentally cook it to well-done if you’re not careful.
How to Cook the Perfect Medium Well Steak: A Step-by-Step Guide
Achieving the perfect medium well steak requires attention to detail and careful monitoring. Here’s a step-by-step guide to help you succeed:
1. Choosing the Right Cut of Steak
The cut of steak you choose will significantly impact the final result. Thicker cuts, like ribeye, New York strip, and filet mignon, are generally better suited for cooking to medium well. These cuts have enough fat and muscle fiber to retain moisture even when cooked more thoroughly. Avoid thinner cuts, as they tend to dry out easily.
2. Preparing the Steak
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Pat Dry: Pat the steak dry with paper towels. This is crucial for achieving a good sear. Excess moisture will steam the steak instead of allowing it to brown.
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Season Generously: Season the steak generously with salt and pepper on all sides. You can also add other spices and herbs, such as garlic powder, onion powder, or rosemary.
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Let it Rest: Allow the steak to sit at room temperature for at least 30 minutes before cooking. This will help it cook more evenly.
3. Cooking Methods for Medium Well
Several cooking methods can be used to achieve a medium well steak, each with its own advantages:
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Pan-Seared and Oven-Finished: This method involves searing the steak in a hot pan to develop a crust and then finishing it in the oven to cook it through evenly.
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Grilling: Grilling is a popular method for cooking steak, but it requires careful temperature control to avoid overcooking.
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Reverse Sear: The reverse sear involves cooking the steak at a low temperature in the oven until it’s almost to the desired doneness, then searing it in a hot pan for a brief period to develop a crust.
4. Pan-Seared and Oven-Finished Method (Detailed Instructions)
This is a reliable method for achieving a perfectly cooked medium well steak:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Heat Pan: Heat a heavy-bottomed, oven-safe skillet (cast iron is ideal) over high heat until it’s smoking hot. Add a high-smoke-point oil, such as canola or avocado oil.
- Sear Steak: Carefully place the steak in the hot pan and sear for 2-3 minutes per side, or until a deep brown crust forms.
- Transfer to Oven: Transfer the skillet to the preheated oven.
- Cook to Temperature: Cook for 5-10 minutes, or until the steak reaches an internal temperature of 150-160°F (65-71°C). Use a meat thermometer to check the temperature.
- Rest: Remove the steak from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Tent the steak loosely with foil while it rests.
5. Using a Meat Thermometer: Essential for Accuracy
As mentioned earlier, a meat thermometer is the key to achieving the correct doneness. Insert the thermometer into the thickest part of the steak, avoiding bone or fat.
6. The Importance of Resting Your Steak
Resting the steak after cooking is just as important as the cooking process itself. Resting allows the muscle fibers to relax and the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. If you cut into the steak immediately after cooking, all the juices will run out, leaving you with a dry, less flavorful steak.
Tips and Tricks for Medium Well Steak Perfection
Here are a few additional tips and tricks to help you master the art of cooking medium well steak:
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Don’t overcrowd the pan: If you’re cooking multiple steaks, make sure there’s enough space between them in the pan. Overcrowding will lower the temperature of the pan and prevent the steaks from searing properly.
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Use a high-smoke-point oil: When searing, use an oil with a high smoke point, such as canola, avocado, or grapeseed oil. This will prevent the oil from burning and smoking excessively.
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Consider a marinade: Marinating the steak for a few hours before cooking can add flavor and help tenderize the meat.
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Experiment with different seasonings: Don’t be afraid to experiment with different seasonings to find your favorite flavor combinations.
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Practice makes perfect: The more you cook steak, the better you’ll become at judging doneness and achieving your desired results.
Serving Suggestions: Complementing Your Medium Well Steak
A perfectly cooked medium well steak deserves to be served with delicious sides. Here are a few suggestions:
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Classic Sides: Mashed potatoes, roasted vegetables, and a simple green salad are always great choices.
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Sauces: Pair your steak with a flavorful sauce, such as béarnaise, peppercorn sauce, or chimichurri.
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Wine Pairing: A bold red wine, such as Cabernet Sauvignon or Merlot, pairs well with the rich flavor of steak.
Cooking a medium well steak might seem intimidating, but with the right knowledge and techniques, you can achieve steak perfection every time. Remember to choose a good cut of meat, prepare it properly, use a meat thermometer, and let it rest before slicing. With practice, you’ll be able to confidently cook a medium well steak that’s both delicious and satisfying. Enjoy!
What does “medium well” mean when ordering steak?
When you order a steak “medium well,” it signifies a level of doneness that falls between medium and well-done. The steak will have a warm pink center, but the pinkness will be significantly less pronounced than a medium steak. The majority of the steak will be cooked through, with only a hint of pink remaining. The goal is to achieve a balance between tenderness and a firmer texture without drying out the meat completely.
Typically, a medium well steak will reach an internal temperature of around 145-155°F (63-68°C). The color will transition from a bright red or pink to a light pink or brownish-gray in the very center. This level of doneness is favored by those who prefer less visible redness and a more fully cooked texture while still retaining some moisture and flavor.
How can I tell if my steak is cooked to medium well without a thermometer?
While a meat thermometer is the most accurate way to determine doneness, you can use the “touch test” as an alternative. Gently press the center of the steak with your finger. A medium well steak will feel firm to the touch, with a slight amount of give. It will feel firmer than a medium steak but softer than a well-done steak. Practice will help you develop a feel for the different levels of doneness.
Another visual cue is to cut a small slit in the center of the steak. The color should be mostly brownish-gray with a thin band of light pink remaining in the very center. If the steak is mostly pink, it’s likely closer to medium. If it’s entirely gray, it’s closer to well-done. Remember that carryover cooking will continue to raise the internal temperature even after the steak is removed from the heat.
What types of steak cuts are best suited for medium well?
Steak cuts with a good amount of marbling (intramuscular fat) are generally better suited for cooking to medium well. Marbling helps to keep the steak moist and tender even when cooked to a higher level of doneness. Cuts like ribeye, New York strip, and sirloin can hold up well to medium well cooking. The fat renders and bastes the meat from within, preventing it from becoming too dry.
Leaner cuts like tenderloin (filet mignon) can become dry and less flavorful when cooked beyond medium. If you prefer leaner cuts and want to cook them to medium well, consider marinating them beforehand to add moisture and flavor. Also, be mindful of the cooking time and avoid overcooking to maintain some tenderness.
What’s the best cooking method for achieving a medium well steak?
Several cooking methods can be used to achieve a medium well steak. Searing in a hot skillet followed by finishing in the oven is a popular and effective technique. This allows you to develop a flavorful crust while ensuring the steak is cooked evenly throughout. Grilling is another great option, but be sure to control the heat to prevent the outside from burning before the inside reaches the desired doneness.
Sous vide cooking can also be used for precise temperature control. The steak is sealed in a bag and cooked in a water bath at the desired internal temperature, then seared for a crust. No matter the method, monitoring the internal temperature with a meat thermometer is recommended for consistent results. Rest the steak for several minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavorful steak.
How long should I cook a steak to medium well?
The cooking time for a medium well steak depends on several factors, including the thickness of the steak, the cooking method, and the starting temperature of the meat. A general guideline for a 1-inch thick steak cooked in a skillet is approximately 4-5 minutes per side over medium-high heat, followed by a few minutes in a preheated oven at 375°F (190°C) until the internal temperature reaches 145-155°F (63-68°C).
However, these times are just estimates. Using a meat thermometer is the most accurate way to determine when the steak has reached the desired internal temperature. Insert the thermometer into the thickest part of the steak, avoiding bone or fat. Remember to account for carryover cooking, which can raise the temperature a few degrees after the steak is removed from the heat.
What sauces or sides pair well with a medium well steak?
A medium well steak pairs well with a variety of sauces and sides. Creamy sauces like béarnaise, hollandaise, or a mushroom cream sauce can add richness and moisture to the steak. Alternatively, a simple pan sauce made with red wine, shallots, and butter can complement the beefy flavor. Bold flavors like chimichurri or a peppercorn sauce also work well.
For sides, consider classic steakhouse options like mashed potatoes, roasted vegetables (asparagus, Brussels sprouts, carrots), or creamed spinach. A crisp salad with a vinaigrette dressing can provide a refreshing contrast to the richness of the steak. Don’t forget a side of steak fries or onion rings for a truly indulgent meal.
Is it safe to eat a steak cooked to medium well?
Yes, eating a steak cooked to medium well is generally considered safe. The USDA recommends cooking steaks to an internal temperature of at least 145°F (63°C) to kill any harmful bacteria. Medium well typically falls within the 145-155°F (63-68°C) range, ensuring that the steak is adequately cooked to be safe for consumption. It is important to use a reliable meat thermometer to accurately measure the internal temperature.
While ground beef requires a higher internal temperature of 160°F (71°C) due to the grinding process potentially spreading bacteria throughout the meat, whole cuts of steak have a lower risk of contamination on the inside. Proper handling and storage of the steak before cooking are also crucial for ensuring food safety. Ensure that the steak is from a reputable source and has been stored at the correct temperature.