Cooking a steak to perfection is an art, and achieving that coveted medium-well doneness is a sweet spot for many steak lovers. It’s about balancing a juicy, flavorful interior with a nicely browned exterior, ensuring the steak is cooked through without becoming dry and tough. This guide will provide you with all the information you need to confidently cook a mouthwatering medium-well steak every time.
Understanding Medium-Well: What to Expect
Medium-well doneness represents a steak that is cooked mostly through. The internal temperature should reach 150-155°F (66-68°C). When you cut into a medium-well steak, you should expect to see a thin line of pink in the very center, with the rest of the steak being brown or gray. The texture will be firmer than medium, but still retain some moisture and tenderness.
Why choose medium-well? Many prefer medium-well because it offers a good compromise between a rare and well-done steak. It eliminates most of the red color, which some find unappealing, while still preserving enough moisture to avoid dryness. It’s a safe and satisfying choice for those who prioritize well-cooked meat without sacrificing all the flavor.
Choosing the Right Steak Cut
The cut of steak you select plays a significant role in the final outcome. Some cuts are naturally more tender and forgiving than others when cooked to medium-well.
Top Steak Cuts for Medium-Well
- New York Strip: This cut is known for its robust flavor and moderately tender texture. It holds up well to medium-well cooking and develops a beautiful crust. The marbling contributes to its overall juiciness.
- Ribeye: Ribeye is a highly marbled cut, making it incredibly flavorful and tender. Even when cooked to medium-well, the fat keeps it moist and succulent. Look for a well-marbled ribeye for the best results.
- Sirloin: Sirloin is a leaner cut than ribeye or New York strip, but it can still be delicious when cooked to medium-well. It’s important not to overcook it, as it can become dry. Marinating sirloin before cooking can help improve its tenderness and moisture.
- Filet Mignon: While traditionally cooked rarer, filet mignon can be cooked to medium-well if desired. Its naturally tender texture means it will still be enjoyable, but be careful not to dry it out. Wrapping it in bacon can help retain moisture.
Factors to Consider When Choosing a Cut
When selecting your steak, consider the following:
- Marbling: Look for steaks with good marbling, which refers to the flecks of fat within the muscle. Marbling melts during cooking, adding flavor and juiciness.
- Thickness: A thicker steak (at least 1 inch) is easier to cook to medium-well without overcooking the outside. Thinner steaks cook faster and are more prone to drying out.
- Freshness: Choose steaks that are bright red in color and have a fresh, meaty smell. Avoid steaks that are dull or have a sour odor.
Essential Tools and Equipment
Having the right tools on hand will make the cooking process much easier and more successful.
- Cast Iron Skillet or Grill Pan: Cast iron skillets are excellent for searing steaks because they retain heat well and distribute it evenly. A grill pan can also be used to create those desirable grill marks.
- Meat Thermometer: A reliable meat thermometer is essential for accurately determining the internal temperature of the steak. Use a digital instant-read thermometer for the most accurate results.
- Tongs: Tongs are better than a fork for flipping steaks because they don’t pierce the meat and allow juices to escape.
- Cutting Board: Use a sturdy cutting board to rest and slice the steak.
- Paper Towels: Patting the steak dry before cooking is crucial for achieving a good sear.
Preparing the Steak: The Foundation for Success
Proper preparation is key to achieving a perfectly cooked medium-well steak.
Thawing the Steak
If your steak is frozen, thaw it properly in the refrigerator for 24-48 hours. Do not thaw it at room temperature, as this can promote bacterial growth. Alternatively, you can thaw it in a sealed bag in cold water, changing the water every 30 minutes, but this is not the preferred method.
Seasoning the Steak
Seasoning is crucial for enhancing the flavor of the steak.
- Salt and Pepper: The simplest and most effective seasoning is kosher salt and freshly ground black pepper. Season the steak generously on both sides at least 30 minutes before cooking, or even up to 24 hours in advance (dry brining).
- Other Seasonings: Feel free to add other seasonings to your steak, such as garlic powder, onion powder, paprika, or your favorite steak rub.
Patting the Steak Dry
Before cooking, pat the steak dry with paper towels. This removes excess moisture and allows the steak to develop a beautiful crust when seared.
Cooking the Steak: Step-by-Step Instructions
There are several methods for cooking a steak to medium-well, including pan-searing, grilling, and broiling. We’ll focus on pan-searing, as it’s a reliable and convenient method for most home cooks.
Pan-Searing Method
- Preheat the Skillet: Place a cast iron skillet over high heat. Allow it to heat up for at least 5-10 minutes until it’s smoking hot.
- Add Oil: Add a high-smoke-point oil, such as canola, vegetable, or avocado oil, to the skillet. You’ll need enough oil to coat the bottom of the pan.
- Sear the Steak: Carefully place the steak in the hot skillet. Sear it for 3-4 minutes per side, or until a dark brown crust forms.
- Reduce Heat and Continue Cooking: Reduce the heat to medium and continue cooking the steak for another 4-6 minutes, flipping it every 2 minutes. This will help the steak cook evenly without burning the outside.
- Check the Internal Temperature: Use a meat thermometer to check the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding bone. For medium-well, aim for 150-155°F (66-68°C).
- Add Aromatics (Optional): During the last few minutes of cooking, you can add aromatics to the pan, such as garlic cloves, sprigs of rosemary, or thyme. These will infuse the steak with additional flavor.
- Basting (Optional): Baste the steak with butter during the last few minutes of cooking. This will add richness and flavor to the steak. Simply tilt the pan and use a spoon to scoop up the melted butter and pour it over the steak.
Resting the Steak: A Crucial Step
Resting the steak is just as important as cooking it.
- Why Rest? Resting allows the juices inside the steak to redistribute, resulting in a more tender and flavorful steak. If you cut into the steak immediately after cooking, the juices will run out, leaving you with a dry and less flavorful steak.
- How to Rest: Transfer the steak to a cutting board and tent it loosely with foil. Let it rest for 5-10 minutes before slicing.
Slicing and Serving
- Slicing Against the Grain: After resting, slice the steak against the grain. This shortens the muscle fibers, making the steak more tender and easier to chew.
- Serving Suggestions: Serve your medium-well steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad. A flavorful sauce, such as béarnaise or chimichurri, can also complement the steak.
Tips for Success: Mastering the Medium-Well Steak
- Don’t overcrowd the pan: If you’re cooking multiple steaks, cook them in batches to avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and prevent the steaks from searing properly.
- Use a high-smoke-point oil: Avoid using oils with low smoke points, such as olive oil, as they can burn at high temperatures and impart a bitter flavor to the steak.
- Be patient: Don’t rush the cooking process. Allow the steak to sear properly before flipping it.
- Don’t be afraid to experiment: Try different seasonings, aromatics, and cooking methods to find what works best for you.
- Practice makes perfect: The more you cook steaks, the better you’ll become at judging doneness and adjusting cooking times.
Cooking a medium-well steak doesn’t have to be intimidating. By following these steps and tips, you can confidently create a delicious and satisfying meal that will impress your family and friends. Remember that patience and attention to detail are key to achieving that perfect balance of flavor, tenderness, and doneness. Happy cooking!
What cut of steak is best for cooking medium-well?
While almost any cut can be cooked to medium-well, some cuts are better suited for this level of doneness than others. Generally, thicker, more flavorful cuts like ribeye, New York strip, or sirloin work well because they retain moisture and flavor even when cooked beyond medium. These cuts have enough fat marbling to remain tender despite being cooked a little longer.
Leaner cuts like filet mignon can become dry and tough when cooked medium-well. If you prefer a leaner cut, consider using a marinade to help retain moisture or wrapping it in bacon for added fat and flavor. Remember that the cooking time will need to be adjusted accordingly based on the thickness and fat content of your chosen cut.
What is the ideal internal temperature for a medium-well steak?
The ideal internal temperature for a medium-well steak ranges from 150°F to 155°F (65°C to 68°C). This temperature ensures the steak is cooked through with just a hint of pink in the very center. Using a reliable meat thermometer is crucial for achieving consistent results and preventing overcooking.
It’s important to remember that the steak’s internal temperature will continue to rise slightly even after you remove it from the heat (carryover cooking). Therefore, you should aim to remove the steak from the heat source when it is about 5°F below your target temperature, allowing it to reach the desired doneness during the resting period.
How important is it to let the steak rest after cooking?
Resting the steak after cooking is absolutely crucial for achieving a juicy and tender result. During cooking, the muscle fibers contract and squeeze out moisture towards the surface of the steak. Resting allows these fibers to relax and reabsorb the juices, resulting in a more evenly distributed moisture content throughout the steak.
A good rule of thumb is to let the steak rest for about half the cooking time, or at least 5-10 minutes. Cover it loosely with foil to prevent it from cooling down too quickly. Skipping this step can result in a significant loss of juices when you cut into the steak, leading to a drier and less flavorful final product.
What’s the best cooking method for a medium-well steak?
The best cooking method for a medium-well steak depends on your preference and the thickness of the steak. A combination of searing and oven finishing is often recommended for thicker cuts. This involves searing the steak over high heat on the stovetop to develop a flavorful crust, then transferring it to a preheated oven to finish cooking to the desired internal temperature.
Another option is grilling over medium heat, which allows for even cooking while still imparting a smoky flavor. For thinner steaks, pan-frying can be a quick and effective method. Regardless of the method chosen, using a meat thermometer to monitor the internal temperature is essential for ensuring the steak is cooked to medium-well perfection without being overcooked.
What is the best way to season a steak for medium-well?
Simple seasoning is often the best approach for steak, allowing the natural flavors of the meat to shine. A generous coating of kosher salt and freshly ground black pepper is a classic and effective combination. Applying the seasoning liberally before cooking helps create a flavorful crust during the searing process.
Consider adding other aromatics such as garlic powder, onion powder, or smoked paprika for added depth of flavor. For a more complex flavor profile, you can also use a dry rub or marinade, but be mindful of ingredients that may burn easily at high temperatures. Experiment with different seasoning blends to find your personal preference.
How do I prevent my steak from becoming tough when cooking medium-well?
Preventing toughness in a medium-well steak involves several factors, starting with the cut of meat you choose. Opt for cuts with good marbling, as the fat will render during cooking and help keep the steak moist and tender. Also, avoid overcooking; using a meat thermometer and removing the steak from the heat when it’s slightly below your target temperature is crucial.
Another key element is proper resting. Allowing the steak to rest after cooking allows the muscle fibers to relax and reabsorb juices, preventing them from being squeezed out when you slice into it. Finally, slicing the steak against the grain helps shorten the muscle fibers, making it easier to chew and reducing the perceived toughness.
Can I use a sous vide method for cooking a medium-well steak?
Yes, the sous vide method is an excellent way to cook a steak to medium-well with precise temperature control. Sous vide involves sealing the steak in a bag and immersing it in a water bath held at a constant temperature. For medium-well, set the water bath to 150°F to 155°F (65°C to 68°C) and cook the steak for at least an hour, or longer depending on the thickness.
After the sous vide process, it’s essential to sear the steak in a hot pan or on a grill to develop a flavorful crust. Pat the steak dry with paper towels before searing to ensure proper browning. This method provides a perfectly cooked steak with a consistent level of doneness throughout, followed by a delicious sear for added texture and flavor.