When it comes to grilling, frying, or searing steak, achieving the perfect medium well doneness can be a tantalizing culinary objective for many home cooks and grill masters. A medium well steak boasts a warm brown hue throughout, with just a hint of pink in the center—a delightful balance that satisfies the palate of those who enjoy a heartier steak without the risk of undercooking. In this comprehensive article, we will explore the essential techniques, tips, and tricks to help you cook a perfect medium well steak every time, elevating your culinary skills to new heights.
Understanding Steak Doneness: The Basics
Cooking steak to the right level of doneness is one of the most significant aspects of grilling or pan-searing. Steak doneness is typically categorized as follows:
- Rare: Cool red center (120-125°F)
- Medium Rare: Warm red center (130-135°F)
- Medium: Warm pink center (140-145°F)
- Medium Well: Slightly pink center (150-155°F)
- Well Done: No pink, fully cooked (160°F and above)
For medium well steak, the target internal temperature ranges between 150°F to 155°F. Knowing how to reach this temperature without overcooking is crucial, and it requires a combination of time, technique, and attention to detail.
Selecting the Right Cut of Steak
The foundation of a perfect medium well steak begins with choosing the right cut. Various cuts have unique flavors, textures, and tenderness levels, significantly affecting the final result. Here are some excellent choices for medium well steak:
Popular Cuts for Medium Well Steak
| Cut Name | Tenderness Level | Flavor Profile |
|---|---|---|
| Ribeye | Moderate to High | Rich and beefy |
| Striploin (New York Strip) | Moderate | Savory with fat cap |
| Filet Mignon | High | Buttery and tender |
| Sirloin | Moderate | Robust and beefy |
Each cut will yield a slightly different experience, but for medium well, ribeye and striploin are often recommended due to their marbling, which enhances flavor and moisture retention during cooking.
Preparing Your Steak for Cooking
Before diving into the cooking process, adequate preparation of your steak can make a substantial difference in the final result. Here are the essential steps:
1. Thaw and Temper the Steak
If you’re using frozen steak, allow it to thaw in the refrigerator for 24-48 hours. For optimal cooking, it’s important to let the steak reach room temperature before cooking, generally around 30 to 60 minutes before starting. This ensures more even cooking and better flavor.
2. Season Your Steak Generously
A well-seasoned steak is fundamental for enhancing flavors. Make sure to use kosher salt and freshly cracked black pepper, applying them generously on both sides of the steak. Consider using a blend of spices for additional flavor, such as garlic powder or smoked paprika.
3. Optional Marinades and Dry Rubs
While a good quality cut often needs little enhancement, marinating your steak or using a dry rub can add depth. Common marinade ingredients include olive oil, Worcestershire sauce, and herbs like rosemary or thyme. If you opt for a dry rub, consider a mix of spices that complement beef’s richness.
The Cooking Process
Achieving the precise level of doneness can be best accomplished using several cooking methods, including grilling, pan-searing, or using the oven. Regardless of the method, here are key techniques to keep in mind for a medium well steak.
Method 1: Grilling Steak to Perfection
Grilling provides a wonderful smoky flavor that many meat enthusiasts adore. Follow these steps for a grilled medium well steak:
1. Preheat Your Grill
Preheat your grill to high (about 450°F – 500°F). Proper heating helps create that coveted sear.
2. Oil the Grate
Prevent sticking by oiling the grill grate with a high smoke point oil, such as canola or grapeseed oil.
3. Grill the Steak
Once your grill is ready, place the steak on the grill and close the lid. Cook for 4-5 minutes per side, rotating the steak 90 degrees halfway through each side to create cross-hatch grill marks.
4. Check the Internal Temperature
Using an instant-read meat thermometer, check the internal temperature of the steak. Remove the steak when it reaches about 150°F, as it will continue to cook while resting.
5. Rest the Steak
Allow the steak to rest for 5-10 minutes before serving, covered loosely with foil. This helps redistribute the juices.
Method 2: Pan-Searing for a Flavorful Crust
Pan-searing steak on the stovetop is an excellent choice, especially when using a cast-iron skillet. Here’s how to do it:
1. Preheat the Skillet
Heat a cast-iron skillet over medium-high heat until very hot, around 400°F.
2. Sear the Steak
Add a tablespoon of oil with a high smoke point to the skillet. Once shimmering, place the steak down away from you. Sear for 4-5 minutes on each side. Flip only once to create a nice crust.
3. Baste for Flavor
For extra flavor, during the last minute, add some butter and herbs to the skillet. Use a spoon to baste the melted butter over the steak.
4. Monitor the Internal Temperature
Use regular checks with your instant-read thermometer to ensure you reach the desired 150°F for medium well.
5. Resting Phase
Following cooking, allow the steak to rest for 5-10 minutes. This step is essential—ensure the juices remain trapped within the steak for the best slice.
Tips for Enhancing Your Steak Experience
The journey of cooking steak doesn’t end with just cooking it correctly. Here are some additional tips to elevate your steak experience:
1. Serve With the Right Accompaniments
Pair your medium well steak with sides that complement its hearty nature. Options include roasted vegetables, creamy mashed potatoes, or a fresh garden salad. Quality sauces such as chimichurri or a tangy barbecue sauce can also enhance the flavor profile.
2. Invest in Quality Tools
Having the right tools makes a difference. Use a reliable digital meat thermometer, quality grill tools, and a sturdy cutting board for preparation and serving. These tools will contribute to the overall cooking experience.
3. Practice Makes Perfect
Each steak is unique. The more you practice cooking steaks, the better you will understand the timing and temperatures required for achieving your desired doneness.
Final Thoughts on Cooking Medium Well Steak
Cooking the perfect medium well steak is not just about having a good cut of meat; it involves proper preparation, appropriate cooking techniques, and, most importantly, patience. By following the tips and methods outlined in this guide, you’ll be able to enjoy a steak that is beautifully cooked, reliably juicy, and downright delicious.
So grab your favorite cut of steak, fire up the grill or skillet, and get ready to impress your family and friends with a culinary masterpiece worthy of any steakhouse. Remember, the key to success is practice and a passion for cooking—so keep at it until you master perfection!
What is a medium well steak?
A medium well steak is typically cooked to an internal temperature of 150°F to 160°F (65°C to 70°C). At this doneness level, the steak will have a small amount of pink in the center, providing a firm texture while still retaining some moisture. It is a popular choice for those who enjoy steak but prefer less redness and a slightly more developed flavor.
When cooked correctly, a medium well steak will have a nice sear on the outside, contributing to its robust flavor. The meat should be tender but will have less juiciness compared to steaks cooked to lower temperatures, such as medium or medium rare. Achieving the perfect medium well doneness requires attention to time and temperature during the cooking process.
How can I tell if my steak is medium well without a thermometer?
While a meat thermometer is the most reliable way to determine the doneness of a steak, you can also use the touch method to gauge if it is medium well. To do this, press the center of the steak gently with your finger. A medium well steak should feel firm to the touch but should not be rock hard. It will yield slightly, but still maintain a solid structure.
Another way to assess the doneness is by comparing the steak’s firmness to different parts of your hand. For instance, when you press the base of your thumb with your index finger, that feeling matches medium well steak. The more you practice this method, the better you will become at identifying doneness without a thermometer.
What cuts of steak are best for cooking medium well?
Several cuts of steak are well-suited for medium well cooking, as they can handle the higher temperatures without becoming overly tough. Ribeye, sirloin, and T-bone steaks are great choices due to their fat content, which helps keep the meat juicy. Additionally, filet mignon is a good option, as it is naturally tender, making it easier to achieve the desired doneness while still retaining some moisture.
When selecting a cut for medium well steak, look for marbling throughout the meat. Marbling is the intramuscular fat that adds flavor and juiciness, which is particularly important in achieving a satisfying eating experience even at higher temperature doneness levels. Cuts with less marbling may dry out during cooking and can become chewy.
What cooking methods are best for achieving medium well steak?
There are several effective cooking methods to achieve the perfect medium well steak. Grilling and pan-searing are popular options, as they create a nice crust on the outside while sealing in the flavor. For grilling, it is essential to preheat the grill and use direct heat to sear the steak and then finish cooking it over indirect heat for even doneness.
Other methods like broiling and sous vide can also be used to cook steaks to medium well doneness. Broiling can give excellent char and flavor, while sous vide allows for precise temperature control, resulting in uniform cooking throughout the steak. Regardless of the method chosen, resting the steak after cooking is crucial to allow the juices to redistribute.
How do I rest a medium well steak properly?
Resting a medium well steak is essential to ensure it remains juicy and flavorful. After cooking, remove the steak from the heat source and place it on a cutting board or plate. Cover the steak loosely with aluminum foil to keep it warm while it rests. Allow it to rest for about 5 to 10 minutes, depending on the thickness of the steak.
This resting period helps the juices, which are driven to the surface during cooking, redistribute throughout the meat. Cutting into the steak immediately after cooking can cause those juices to escape, resulting in a drier steak. By giving it time to rest, you’ll enjoy a more tender and flavorful medium well steak.
What sauces or sides pair well with medium well steak?
Medium well steak pairs beautifully with a variety of sauces and sides that enhance its rich flavor. Classic choices include red wine reduction, chimichurri, or a creamy mushroom sauce. These sauces complement the steak’s robustness, adding layers of flavor without overpowering its taste. Experimenting with different sauces can enhance your dining experience substantially.
For sides, consider roasted vegetables, garlic mashed potatoes, or a fresh salad. The earthy flavors in roasted vegetables, combined with the creamy texture of mashed potatoes, make for a delightful accompaniment. A crisp salad adds a refreshing contrast, balancing out the richness of the medium well steak. Overall, choosing harmonious flavors can elevate your meal significantly.
Can I marinate a steak before cooking it to medium well?
Yes, marinating a steak before cooking it to medium well can enhance its flavor and tenderness. Choosing the right marinade is crucial; it should contain an acid, such as vinegar or citrus juice, along with oils and spices. The acid helps to break down some of the muscle fibers, which can make the steak more tender and flavorful.
When marinating, aim to let the steak soak for at least 30 minutes, though longer marination times of several hours or overnight can yield even better results. However, be cautious with acidic marinades as they can cause the meat to become mushy if left too long. A well-balanced marinade can provide a delicious depth to your medium well steak while also ensuring it remains juicy during cooking.