The Ultimate Guide: How To Cook Medium Well Steak Like A Pro

Have you ever dreamt of sinking your teeth into a steak cooked exactly to your liking, a culinary experience that dances on your palate? Mastering the art of cooking a "medium well" steak isn't just about following a recipe; it's about understanding the science and finesse required to transform a simple cut of meat into a memorable feast.

The pursuit of steak perfection is a journey undertaken by countless home cooks and seasoned chefs alike. The ultimate reward? A perfectly cooked piece of meat, bursting with flavor and cooked precisely to your preferred level of doneness. While the path to steak mastery may seem daunting, understanding key elements such as doneness, internal temperature, and the transformative Maillard reaction is key. This guide will serve as your trusted companion, walking you through each step of achieving steak nirvana, with a special focus on that sought-after medium well stage.

Before we dive into the specifics, it's essential to understand what "doneness" really signifies. Doneness is, in essence, a measure of how completely a cut of meat has been cooked. It's primarily gauged by three factors: its internal color, its juiciness, and its internal temperature. While individual preferences vary, the beauty of steak lies in its adaptability it can be customized to satisfy any palate. The spectrum ranges from the barely-seared "blue" or "very rare" to the thoroughly cooked "well done," with a multitude of possibilities in between. For many, the medium well steak hits a sweet spot, offering a satisfying combination of flavor and texture. If you prefer a steak with a mostly brown center and a firm, yet still tender, texture, medium well is undoubtedly the way to go.

Name:	Josh Miller
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The magic number to aim for when cooking a medium well steak is approximately 150F (65C). Memorize it. Etch it into your brain. This is your target. To ensure accuracy, a reliable meat thermometer is your most valuable tool. Insert the thermometer into the thickest part of the steak, being careful to avoid contact with any bones. Allow the reading to stabilize, and patiently wait for it to reach that crucial 150F mark. Some sources, like the USDA, recommend a slightly lower temperature of 145F for safety purposes. While this temperature will result in a steak that is thoroughly cooked, it will also retain a bit more moisture.

But how does one consistently achieve this elusive temperature? Cooking a medium well steak to perfection is a multifaceted equation involving precise timing, carefully controlled heat, and a well-chosen cooking method. Whether you're opting for the convenience of indoor skillet cooking or the smoky allure of grilling, a thorough understanding of these elements is paramount to success. Some celebrated steak aficionados, like the Drummonds, have honed their steak-cooking skills over years of dedicated practice, mastering the nuances of both skillet and grill techniques. They can craft the perfect steak every time.

Let's begin with the fundamental elements. Your first step is to select your cut of steak with care. Different cuts of meat cook at different rates and possess distinct characteristics. For the medium well enthusiast, cuts like ribeye and New York strip are excellent choices due to their ideal balance of fat marbling and robust flavor. Before you begin the cooking process, ensure that your steak has reached room temperature. This seemingly small step significantly promotes even cooking. Remove the steak from the refrigerator approximately 30 to 60 minutes prior to cooking.

Next, consider the heat source. In this scenario, high heat is your ally. For optimal searing, you'll need a blazing hot pan (cast iron is highly recommended for its superior heat retention) or a grill that has been meticulously preheated to a high temperature. If you're using a skillet, add a cooking oil with a high smoke point, such as avocado oil or grapeseed oil, to prevent burning. For grilling, ensure that your grates are impeccably clean and generously oiled to prevent sticking. The primary objective is to achieve a beautifully browned sear on the exterior of the steak, which is the key to unlocking its complex flavors.

The sear is the all-important initial step. Sear the steak for a few minutes on each side, adjusting the duration according to the thickness of the cut. Thicker cuts will naturally require a longer searing time. This initial searing process triggers the Maillard reaction, a chemical reaction between amino acids and reducing sugars that creates the hundreds of different flavor compounds that make well-seared food taste so appetizing. This transformative process caramelizes the natural sugars and amino acids present in the meat, converting the surface into a deeply rich and flavorful crust.

After achieving the desired sear, it's necessary to adjust the heat level. If you're cooking in a skillet, you can either reduce the burner's heat or move the steak to a cooler section of the pan. On the grill, you can shift the steak to an area with indirect heat. The purpose of this step is to allow the interior of the steak to cook evenly to the desired level of doneness without overcooking the exterior. Some cooks prefer to complete the cooking process in a preheated oven, as this method provides greater control over the final result.

Timing is also a critical factor. Cooking time is intrinsically linked to heat intensity. The precise cooking time will depend on several variables, including the thickness of your steak, the temperature of your cooking surface, and, of course, your desired degree of doneness. Achieving steak perfection is not an exact science, and requires careful attention. As a general rule of thumb, a 1-inch thick steak cooked to medium well may require approximately 4 to 5 minutes per side. However, this is merely a guideline. This is where your trusty meat thermometer becomes indispensable.

Once your steak has reached the target internal temperature of approximately 150F (65C) for medium well, immediately remove it from the heat source. It's important to remember that the steak will continue to cook internally even after it has been removed from the heat. This phenomenon is known as "carryover cooking." For this reason, it's wise to aim for a temperature slightly below your target, anticipating this residual cooking process. Be prepared to remove the steak from the heat slightly before it reaches 150F, as the remaining heat will continue to raise its internal temperature.

Allowing the steak to rest is absolutely essential. After cooking, resist the urge to slice into the steak immediately. Instead, let it rest, uncovered, for at least 5 to 10 minutes before slicing and serving. This resting period allows the juices within the steak to redistribute evenly throughout the meat fibers, resulting in a noticeably more tender and flavorful steak. If you were to cut into the steak immediately after cooking, these precious juices would escape, leaving you with a drier, less flavorful result. This resting step is a crucial detail that many home cooks unfortunately overlook.

For a quick, thermometer-free method of assessing doneness, you can employ the hand test. Hold your hand flat, with your palm facing upward. The fleshy area located just below your thumb will feel similar in firmness to a rare steak. If you gently touch your index finger to your thumb, the firmness of that same fleshy area will now resemble that of a medium-rare steak. Touching your middle finger to your thumb approximates the firmness of a medium steak. Touching your ring finger to your thumb will give you a sense of the firmness of a medium-well steak. Finally, touching your pinky finger to your thumb mimics the firmness of a well-done steak. However, it's important to remember that this method is subjective and less precise than using a reliable meat thermometer. It serves best as a quick, approximate guide.

Considerations for various cuts of steak and cooking methods are also important. Thicker cuts of steak, such as a generously thick-cut ribeye, will naturally require longer cooking times and may benefit from a reverse sear technique. In the reverse sear method, the steak is first cooked at a low temperature until it is nearly done, and then seared at a high temperature to develop a flavorful crust. Grilling requires careful management of heat zones, ensuring that you have areas of both high and low heat available. Skillet cooking typically offers more consistent temperature control, particularly if you finish the steak in the oven.

While this guide focuses on beef, similar principles can be applied to other types of meat. Lamb steaks and veal steaks, for example, can also be cooked to a medium well level of doneness, although the precise internal temperatures may vary slightly. Again, a reliable meat thermometer remains your most invaluable tool for achieving perfect results. Familiarizing yourself with the specific internal temperatures associated with each level of doneness is essential to success.

Here's a concise guide to internal temperatures for different levels of steak doneness:

Rare: 120-130F (49-54C) The center is warm and intensely red.

Medium Rare: 130-135F (54-57C) The center is warm and predominantly red.

Medium: 135-145F (57-63C) The center is hot and visibly pink.

Medium Well: 145-155F (63-68C) The center is mostly brown in color and the texture is firm to the touch.

Well Done: 160F (71C) and above. The steak is thoroughly cooked throughout, with no visible pinkness.

The ideal degree of doneness is entirely a matter of personal preference. However, it is always advisable to be aware of safe internal temperatures for food safety. The USDA (United States Department of Agriculture) recommends a minimum internal temperature of 145F (63C) for steaks, which corresponds to a medium level of doneness. To ensure food safety and minimize the risk of foodborne illness, ensure that your steak reaches this minimum internal temperature.

The world of steak cookery is both diverse and endlessly fascinating, with various cultures around the globe boasting their own unique approaches and traditions. In restaurants worldwide, particularly in more upscale dining establishments, you will invariably be asked, "How would you like your steak cooked?" Familiarizing yourself with the common levels of doneness, such as medium well, along with their corresponding internal temperatures for beef, lamb, and veal steaks and roasts, empowers you to confidently order exactly what you desire. Furthermore, for language enthusiasts, the vocabulary surrounding steak preparation is surprisingly consistent across many languages. Phrases like "carne mal/bem passada" in Portuguese, or translations of "medium well" in other languages, can prove invaluable when communicating your preferences while dining abroad.

The experience of enjoying a perfectly cooked steak transcends mere sustenance; it's a holistic experience that engages all the senses. The alluring sizzle as the steak hits the hot pan, the tantalizing aroma that fills the kitchen, the mounting anticipation as you await the first bite all contribute to the overall enjoyment. The cooking process itself can be elevated to an art form, transforming an ordinary meal into an extraordinary gastronomic adventure. As you refine your steak-cooking skills and gain confidence in your technique, you'll discover that you can consistently create memorable meals that delight both yourself and your guests. So, whether you're cooking in the comfort of your home kitchen or grilling outdoors under the open sky, armed with a solid understanding of temperature control, timing, and various cooking techniques, you'll be well-equipped to achieve steak perfection, time after time.