Cooking steak to medium well is an art that requires precision, patience, and practice. Whether you’re a culinary enthusiast or a steakhouse aficionado, achieving the perfect medium well cooked steak can be a challenge. In this article, we’ll delve into the world of steak cooking, exploring the factors that affect cooking time, the importance of internal temperature, and the techniques to help you cook steak to medium well like a pro.
Understanding Medium Well Cooking
Medium well cooking is a degree of doneness that falls between medium and well done. A medium well cooked steak is cooked to an internal temperature of 150°F to 155°F (65°C to 68°C), with a hint of pink in the center. The cooking time for medium well steak depends on various factors, including the type and thickness of the steak, the heat source, and the cooking method.
Factors Affecting Cooking Time
Several factors can affect the cooking time of a steak, including:
The type of steak: Different cuts of steak have varying levels of marbling, tenderness, and thickness, which can impact cooking time. For example, a ribeye steak with a high marbling content will cook more quickly than a strip loin with less marbling.
The thickness of the steak: Thicker steaks take longer to cook than thinner ones. A 1.5-inch thick steak will take longer to cook to medium well than a 1-inch thick steak.
The heat source: The type of heat source used can significantly impact cooking time. Grilling and pan-searing are high-heat methods that can cook a steak quickly, while oven roasting is a lower-heat method that requires more time.
The cooking method: The cooking method used can also affect cooking time. Direct heat methods, such as grilling and pan-searing, cook a steak more quickly than indirect heat methods, such as oven roasting.
Internal Temperature and Cooking Time
Internal temperature is the most critical factor in determining the doneness of a steak. The internal temperature of a steak will continue to rise after it’s removed from the heat source, a phenomenon known as carryover cooking. To achieve a medium well cooked steak, it’s essential to remove the steak from the heat source when the internal temperature reaches 145°F to 150°F (63°C to 65°C), allowing for a 5°F to 10°F (3°C to 6°C) increase in temperature during the resting period.
Cooking Techniques for Medium Well Steak
There are several cooking techniques that can help you achieve a perfectly cooked medium well steak. Here are a few methods to try:
Grilling
Grilling is a high-heat method that can cook a steak quickly. To grill a steak to medium well, preheat your grill to medium-high heat (400°F to 450°F or 200°C to 230°C). Season the steak with your favorite seasonings and place it on the grill. Cook for 5-7 minutes per side for a 1.5-inch thick steak, or until the internal temperature reaches 145°F to 150°F (63°C to 65°C).
Pan-Searing
Pan-searing is another high-heat method that can cook a steak quickly. To pan-sear a steak to medium well, heat a skillet or cast-iron pan over high heat (450°F to 500°F or 230°C to 260°C). Add a small amount of oil to the pan and place the steak in the pan. Cook for 3-5 minutes per side for a 1.5-inch thick steak, or until the internal temperature reaches 145°F to 150°F (63°C to 65°C).
Oven Roasting
Oven roasting is a lower-heat method that requires more time to cook a steak to medium well. To oven roast a steak to medium well, preheat your oven to 300°F to 350°F (150°C to 180°C). Season the steak with your favorite seasonings and place it on a baking sheet. Cook for 15-20 minutes for a 1.5-inch thick steak, or until the internal temperature reaches 145°F to 150°F (63°C to 65°C).
Resting and Serving
Once the steak is cooked to medium well, it’s essential to let it rest before serving. Resting allows the juices to redistribute, making the steak more tender and flavorful. To rest a steak, remove it from the heat source and place it on a plate or cutting board. Tent the steak with foil to prevent it from cooling too quickly. Let the steak rest for 5-10 minutes before slicing and serving.
Serving Suggestions
A perfectly cooked medium well steak can be served with a variety of sides and sauces. Some popular serving suggestions include:
A garlic butter sauce made with melted butter, garlic, and parsley
A red wine reduction made with reduced red wine, shallots, and thyme
A roasted vegetable medley made with roasted vegetables such as asparagus, Brussels sprouts, and red bell peppers
| Cooking Method | Cooking Time | Internal Temperature |
|---|---|---|
| Grilling | 5-7 minutes per side | 145°F to 150°F (63°C to 65°C) |
| Pan-Searing | 3-5 minutes per side | 145°F to 150°F (63°C to 65°C) |
| Oven Roasting | 15-20 minutes | 145°F to 150°F (63°C to 65°C) |
In conclusion, cooking steak to medium well requires precision, patience, and practice. By understanding the factors that affect cooking time, the importance of internal temperature, and the techniques for cooking steak to medium well, you can achieve a perfectly cooked steak that’s sure to impress your friends and family. Remember to always use a food thermometer to ensure the steak is cooked to a safe internal temperature, and don’t forget to let the steak rest before serving. With these tips and techniques, you’ll be well on your way to becoming a steak-cooking master.
What is the ideal internal temperature for cooking steak to medium well?
Cooking steak to medium well requires a good understanding of internal temperatures. The ideal internal temperature for medium well steak is between 150°F and 155°F (65°C to 68°C). It’s essential to use a meat thermometer to ensure the steak reaches a safe minimum internal temperature. This temperature range will result in a steak that is cooked through, with a hint of pink in the center, but not too much. To achieve this temperature, it’s crucial to cook the steak for the right amount of time, taking into account the thickness of the steak and the heat source being used.
Using a meat thermometer is the most accurate way to determine the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding any fat or bone. Wait for a few seconds until the temperature stabilizes, then read the temperature. If the steak has not reached the desired temperature, continue cooking it in short intervals, checking the temperature until it reaches the ideal range. Remember, the internal temperature will continue to rise after the steak is removed from the heat source, so it’s better to err on the side of caution and remove the steak from the heat when it reaches an internal temperature of 145°F to 150°F (63°C to 65°C).
How do I choose the right cut of steak for cooking to medium well?
When it comes to cooking steak to medium well, the cut of steak can make a significant difference. Look for cuts that are at least 1-1.5 inches (2.5-3.8 cm) thick, as they will retain their juiciness and tenderness when cooked to medium well. Some popular cuts for medium well steak include ribeye, strip loin, and sirloin. These cuts have a good balance of marbling, which is the amount of fat that is dispersed throughout the meat. The marbling will help keep the steak moist and flavorful, even when cooked to medium well.
The quality of the steak is also important, so look for steaks that are labeled as “prime” or “choice.” These steaks will have a better balance of marbling and tenderness, resulting in a more enjoyable dining experience. Avoid steaks that are too thin or too lean, as they may become tough and dry when cooked to medium well. Finally, consider the origin and breed of the cattle, as well as any certifications, such as grass-fed or dry-aged, which can affect the flavor and quality of the steak.
What is the best way to season a steak before cooking it to medium well?
Seasoning a steak before cooking it to medium well is essential to bring out the natural flavors of the meat. Start by bringing the steak to room temperature, then sprinkle both sides with a generous amount of salt and pepper. Let the steak sit for about 30 minutes to allow the seasonings to penetrate the meat. You can also add other seasonings, such as garlic powder, paprika, or dried herbs, to enhance the flavor of the steak. However, be careful not to over-season, as this can overpower the natural flavors of the meat.
In addition to dry seasonings, you can also use a marinade or a rub to add flavor to the steak. A marinade is a liquid solution that the steak is soaked in, typically for several hours or overnight. A rub, on the other hand, is a mixture of spices and herbs that is applied directly to the steak. Both methods can add a lot of flavor to the steak, but be sure to pat the steak dry with paper towels before cooking to remove excess moisture. This will help create a crispy crust on the steak when it’s cooked to medium well.
Can I cook a steak to medium well in a skillet or does it need to be grilled?
Cooking a steak to medium well can be done in a skillet or on a grill, and both methods have their advantages. Skillet-cooking allows for more control over the temperature and cooking time, making it easier to achieve a precise medium well temperature. Additionally, skillet-cooking can add a nice crust to the steak, which can be enhanced with a small amount of oil or butter. On the other hand, grilling can add a smoky flavor to the steak, which can be desirable for some people.
To cook a steak to medium well in a skillet, heat a small amount of oil in the skillet over medium-high heat. Add the steak and sear for 2-3 minutes per side, then reduce the heat to medium and continue cooking to the desired internal temperature. To grill a steak to medium well, preheat the grill to medium-high heat, then cook the steak for 4-5 minutes per side, or until it reaches the desired internal temperature. Regardless of the method, make sure to let the steak rest for a few minutes before slicing to allow the juices to redistribute.
How do I prevent a steak from becoming tough when cooking it to medium well?
Preventing a steak from becoming tough when cooking it to medium well requires some attention to detail. First, make sure to cook the steak at the right temperature. If the steak is cooked too hot, the outside will burn before the inside reaches the desired temperature, resulting in a tough, overcooked steak. Second, avoid over-cooking the steak, as this can cause the meat to become dry and tough. Use a meat thermometer to ensure the steak reaches the desired internal temperature, and remove it from the heat when it reaches 145°F to 150°F (63°C to 65°C).
Another way to prevent a steak from becoming tough is to not press down on it with a spatula while it’s cooking. This can squeeze out the juices and make the steak tough and dry. Instead, let the steak cook undisturbed for a few minutes per side, then flip it and continue cooking to the desired internal temperature. Finally, make sure to slice the steak against the grain, as this can help reduce the chewiness of the meat. By following these tips, you can help ensure a tender, juicy steak that is cooked to perfection.
Can I cook a steak to medium well in the oven or does it need to be cooked on the stovetop or grill?
Cooking a steak to medium well in the oven is a viable option, and it can be a great way to cook a steak evenly and without a lot of fuss. To cook a steak in the oven, preheat the oven to 400°F (200°C), then place the steak on a broiler pan or a rimmed baking sheet. Cook the steak for 8-12 minutes, or until it reaches the desired internal temperature. You can also use a cast-iron skillet in the oven to cook the steak, which can help create a crispy crust on the steak.
One advantage of cooking a steak in the oven is that it can help reduce the risk of overcooking the steak. The oven heat is more even and gentle than the heat from a stovetop or grill, which can make it easier to achieve a precise medium well temperature. Additionally, cooking a steak in the oven can be a great way to cook multiple steaks at once, making it a good option for large gatherings or special occasions. Just be sure to use a meat thermometer to ensure the steak reaches a safe internal temperature, and let it rest for a few minutes before slicing to allow the juices to redistribute.
How do I store and reheat a cooked steak that has been cooked to medium well?
Storing and reheating a cooked steak that has been cooked to medium well requires some care to ensure food safety and quality. After cooking the steak, let it rest for a few minutes to allow the juices to redistribute, then slice it thinly against the grain. Wrap the sliced steak tightly in plastic wrap or aluminum foil and refrigerate it within two hours of cooking. The steak can be stored in the refrigerator for up to three days, or frozen for up to three months.
To reheat a cooked steak, it’s best to use a low-heat method to prevent overcooking the steak. One option is to reheat the steak in the oven at a low temperature, such as 200°F (90°C), for a few minutes, or until it reaches the desired temperature. You can also reheat the steak in a skillet on the stovetop, using a small amount of oil or butter to prevent drying out the steak. Avoid reheating the steak in the microwave, as this can result in uneven heating and a tough, overcooked texture. Finally, make sure to reheat the steak to an internal temperature of at least 165°F (74°C) to ensure food safety.