How Long to Cook Steak for Medium-Well Perfection

Right, let's talk steak. I'm a big fan of a good steak, and I've learned a thing or two about cooking them over the years. But, honestly, I used to struggle to get them cooked to my liking - medium-well, for me. It's a bit of a sweet spot - not too rare, not too dry. You want that juicy, tender texture that melts in your mouth. The thing is, I don't like waiting around forever for my steak to cook, so I was always trying to find the quickest way to get it to medium-well. But let me tell you, that was a recipe for disaster - overcooked and tough steak!

But then I realised the key was to understand the science behind cooking steak. It's all about controlling the temperature, timing, and the thickness of the cut. Once I cracked that code, my steak game went to a whole new level. And guess what? It wasn't rocket science! So, if you're looking for a foolproof guide to cooking medium-well steak, you've come to the right place!

(Part 1) choosing the right steak - The Foundation of a Great Meal

The first step to cooking the perfect medium-well steak is choosing the right cut. You want a cut that's got a good amount of marbling, which is the fat that gives steak its flavour and tenderness. Some of my favourite cuts for medium-well are:

• Rib-eye: This is a classic choice for a reason. It's got a fantastic marbling and a rich flavour. It's known for its generous fat content, which makes it incredibly juicy and flavourful. When cooked right, a rib-eye steak will practically melt in your mouth.
• new york strip: Another great option, this steak has a leaner profile than a rib-eye but still has a good amount of flavour. It's a bit more delicate than a rib-eye, with a more even distribution of fat and a slightly firmer texture. It's also a great choice for grilling as it cooks beautifully with a nice crust.
• Sirloin: A more affordable option than rib-eye or New York strip, sirloin still has a good amount of flavour and is a great choice for grilling. It's a leaner cut with a bit less marbling than the others, but it still delivers a satisfying flavour.

Now, let's talk thickness. You'll want a steak that's at least 1.5 inches thick. That's important because it gives the steak enough time to cook evenly and develop a nice crust. If you're using a thinner steak, you'll need to adjust the cooking time accordingly. Thinner cuts might end up dry and overcooked if you aren't careful.

Finally, make sure you get your steak from a reputable butcher. A good butcher will be able to tell you about the different cuts of steak, the marbling, and even the best way to cook them. It's worth building that relationship. They'll be able to point you in the right direction and give you valuable tips and tricks based on their expertise.

(Part 2) Getting the Steak Ready - Prepping for Success

2.1. Pat It Dry - The Secret to a Perfect Crust

Ok, so you've got your steak. The next step is to get it ready for cooking. First, pat the steak dry with paper towels. This will help the steak brown nicely and prevent it from steaming. Water on the surface of the steak will hinder the browning process, leading to a less desirable crust.

2.2. Season It Up - Bringing out the Flavour

Seasoning is key! I like to keep it simple with salt and pepper. But if you're feeling fancy, you can add some other spices like garlic powder, onion powder, or paprika. Just be sure to season generously on both sides of the steak. You can even add a little bit of olive oil to the pan for extra flavour. It's your steak, so get creative! Don't be shy with the salt and pepper, as they are essential for enhancing the natural flavours of the meat.

(Part 3) The Cooking Process - Mastering the Heat

3.1. Grilling - For that Smokey Flavour

Now, let's get to the fun part - cooking. If you're grilling, make sure your grill is nice and hot, at about medium-high heat. Place the steak on the grill and cook for about 4 minutes per side. This will give it a nice sear and help lock in the juices. This initial sear creates a delicious crust and helps to prevent the steak from losing its moisture during the rest of the cooking process. Then, reduce the heat to medium and continue cooking for another 3-4 minutes per side. You want to ensure the inside is cooked to perfection without overdoing it.

You can also use a meat thermometer to check the internal temperature. Medium-well steak should reach an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). A meat thermometer is a valuable tool for ensuring your steak is cooked to your desired level of doneness, especially if you're a beginner.

3.2. Pan-Frying - A Simple and Delicious Method

If you're pan-frying, heat a heavy-bottomed skillet over medium-high heat. Add a tablespoon of olive oil to the skillet and let it get hot. Then, add the steak to the skillet and cook for about 4 minutes per side. This will give it a nice sear and help lock in the juices. A heavy-bottomed skillet will distribute the heat evenly, ensuring a consistent cook.

Then, reduce the heat to medium and continue cooking for another 3-4 minutes per side, or until the steak reaches an internal temperature of 145 degrees Fahrenheit. This method allows for a beautiful crust and a perfectly cooked interior.

(Part 4) Rest Time - Letting the Steak Breathe

Ok, your steak is cooked. Resist the urge to cut into it right away! You need to let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the steak, which will make it more tender and juicy. The resting period is crucial as it allows the juices to be reabsorbed, ensuring a more flavorful and moist final product.

While you're waiting, you can prepare the rest of your meal. A side of roasted vegetables, mashed potatoes, or a salad would go perfectly with your steak. Planning ahead and having sides ready will make the entire process more seamless and enjoyable.

(Part 5) How to Check Doneness - Beyond the Thermometer

You can check the doneness of your steak using a meat thermometer, but here are a couple of other methods:

• The Touch Test: Press on the centre of the steak. If it feels firm and springy, it's medium-well. This test is based on the texture of the steak as it cooks.
• The Colour Test: The inside of a medium-well steak will be a light brown colour. This is a visual cue that indicates the steak has reached the desired level of doneness.

It's important to note that these methods are not as precise as a meat thermometer. For the best results, always use a meat thermometer to ensure accuracy.

(Part 6) Adjusting Cooking Time for Different Thicknesses - Ensuring Even Cooking

The cooking times I mentioned are for a 1.5-inch thick steak. If you're using a thinner or thicker steak, you'll need to adjust the cooking time accordingly.

Here's a table that shows the approximate cooking times for different steak thicknesses:

Remember, these are just estimates. The best way to determine if your steak is cooked to your liking is to use a meat thermometer. Always check the internal temperature to ensure the steak is cooked to your preference.

(Part 7) Medium-Well vs. Medium-Rare - Understanding the Differences

Now, you might be wondering, what's the difference between medium-well and medium-rare? It all comes down to the internal temperature of the steak.

Here's a quick breakdown:

• Medium-rare: 130-135 degrees Fahrenheit (54-57 degrees Celsius) - The steak will have a reddish-pink centre. Medium-rare is a popular choice for those who enjoy a more tender and juicy steak.
• Medium: 140-145 degrees Fahrenheit (60-63 degrees Celsius) - The steak will have a pink centre. Medium is a good balance between tenderness and a slightly firmer texture.
• Medium-well: 145-150 degrees Fahrenheit (63-66 degrees Celsius) - The steak will have a light brown centre. Medium-well offers a more cooked texture and a more even colour throughout.
• Well-done: 160 degrees Fahrenheit (71 degrees Celsius) or higher - The steak will have a brown centre. Well-done is the most cooked level and results in a firm, fully cooked steak.

Choosing the right level of doneness is a matter of personal preference. Experiment with different levels to find your favourite.

(Part 8) My Personal Medium-Well steak recipe - A Tried and Tested Method

Here's my go-to recipe for a delicious medium-well steak:

Ingredients:

• 1 (1.5-inch thick) rib-eye steak
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Pat the steak dry with paper towels.
2. Season the steak generously with salt and pepper on both sides.
3. Heat a heavy-bottomed skillet over medium-high heat.
4. Add the olive oil to the skillet and let it get hot.
5. Add the steak to the skillet and cook for 4 minutes per side.
6. Reduce the heat to medium and continue cooking for another 3-4 minutes per side, or until the steak reaches an internal temperature of 145 degrees Fahrenheit.
7. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.
8. Serve and enjoy!

And there you have it! A delicious medium-well steak, cooked to perfection.

(Part 9) FAQs - Addressing Your Steak Concerns

I'm sure you've got some questions, so here are some answers to the most common ones:

9.1. What happens if I overcook my steak?

If you overcook your steak, it will become tough and dry. The proteins in the steak will tighten up, making it chewy and less enjoyable. There's not much you can do to salvage it, so try to avoid overcooking it in the first place!

9.2. Can I use a marinade?

Absolutely! Marinating your steak can add a lot of flavour. It helps to tenderise the meat and infuse it with additional flavour. Just make sure you don't marinade it for too long, as it can make the steak tough.

9.3. Can I use a meat tenderiser?

You can, but I find it's not necessary for a good cut of steak. A good cut of steak will already be tender enough. If you're using a less tender cut, then a meat tenderiser might be helpful. However, remember that meat tenderisers can sometimes disrupt the texture of the meat, so use them sparingly.

9.4. What are some good sides to serve with steak?

The possibilities are endless! I love to serve steak with roasted vegetables, mashed potatoes, or a salad. You can also add a touch of elegance with a creamy sauce like Béarnaise or a flavourful chimichurri.

9.5. What's the best way to reheat steak?

The best way to reheat steak is in a preheated oven at a low temperature. Heat it slowly to avoid drying it out. You can also use a skillet with a little bit of butter or oil to reheat it. Avoid microwaving, as this can make the steak rubbery and dry.

I hope this guide has helped you understand how to cook a perfect medium-well steak. Now go forth and enjoy!