Steak Cooking Time: Medium-Well Done

There's a certain magic to a perfectly cooked steak, isn't there? That succulent, juicy interior, enveloped by a crisp, flavorful crust—it's a culinary triumph. But getting it just right, especially for those who prefer a medium-well done steak, can feel like navigating a minefield of potential overcooked disasters. You don't want to end up with a dry, tough piece of meat, but you also don't want to undercook it and be left with a cold, raw centre.

Now, I'm not claiming to be a Michelin-starred chef. I'm just a home cook who's spent years learning the ropes (and maybe burning a few pans along the way) to master the art of cooking a medium-well steak. Through trial and error, I've finally found a system that consistently delivers that perfectly cooked steak, and I'm excited to share it with you. So grab your trusty notebook, because we're about to embark on a journey into the world of medium-well steak cooking.

(Part 1) Understanding the Basics: A Steak Journey

Before we dive into the actual cooking process, it's essential to lay a solid foundation by understanding a few key elements that influence how steak cooks. It's like a journey, starting from the raw cut and culminating in that juicy, delicious masterpiece on your plate.

1. The Cut Matters: Choosing Your Steak

The first step is choosing the right cut, and that decision can feel overwhelming with the sheer variety available. For a medium-well steak, I tend to favor cuts that are naturally more tender, like ribeye, sirloin, or strip steak. These cuts hold up well to the longer cooking time needed for medium-well, without becoming dry and tough. But if you're feeling adventurous, tougher cuts like flank steak or skirt steak can be incredibly flavorful when cooked properly.

Here's a quick guide to choosing the right cut:

2. The Doneness Game: Understanding the Stages

Now, let's talk about the "doneness" of a steak, which essentially refers to its internal temperature. Each stage of doneness has a specific temperature range, and understanding these ranges is crucial for achieving that perfect medium-well.

Here's a breakdown of the doneness stages and their corresponding temperature ranges:

• Rare: 120-125°F (49-52°C) - The interior is cool and red, with a slightly warm centre. This is for the adventurous souls who like their steak practically raw.
• Medium-Rare: 130-135°F (54-57°C) - The interior is warm and red, with a slightly pink centre. This is the classic "steakhouse" doneness, with a juicy and flavorful interior.
• Medium: 140-145°F (60-63°C) - The interior is mostly cooked through, with a slightly pink centre. This is a good middle ground, offering a balance of doneness and juiciness.
• Medium-Well: 150-155°F (65-68°C) - The interior is cooked through, with a very faint pink tinge. This is the level we're aiming for today, offering a cooked-through steak with a hint of pinkness.
• Well Done: 160°F (71°C) and above - The interior is fully cooked through, with no pinkness at all. This is the most cooked level, resulting in a firm and dry texture.

For me, medium-well strikes the perfect balance between cooked and juicy. I've tried well done before, but it just felt too dry and lacked that satisfying tenderness. Medium-well, with that faint pink tinge, hits the spot every time.

3. The Science of Temperature: What's Happening Inside

Now, let's delve a little deeper into the science of what's happening inside the steak as it cooks. This might sound like a nerdy detour, but understanding the process will help you make informed decisions in the kitchen.

As the steak heats up, the proteins within the muscle fibers start to denature and contract. This is what gives the steak its firmness. The longer you cook it, the more proteins denature, resulting in a tougher texture. The colour change is also due to the myoglobin in the muscle fibres, which reacts to heat and changes from its initial red hue to a brownish-grey.

It's a fascinating process, isn't it? Now that we've explored the basics, let's move on to the exciting part: the actual cooking process.

(Part 2) Mastering the Techniques: A Guide to Achieving Medium-Well

Armed with our newfound knowledge, let's get down to business. Over the years, I've tried countless methods for cooking steak, from grilling to pan-frying. But my go-to technique is using a cast iron skillet. It delivers that beautiful, crispy crust and ensures even cooking throughout.

1. The Pre-Game: Getting Ready

Before you even touch the steak, there are a few crucial steps to set the stage for a successful cook. Think of it as prepping for a performance—you need to create the right conditions for success.

1. Get your cast iron skillet ripping hot. This is absolutely essential. You want the pan to be screaming hot, almost smoking. A little olive oil helps prevent sticking and adds a lovely depth of flavor.
2. Pat the steak dry. This might seem like a small detail, but it's crucial. A dry steak sears properly, developing that delicious crust. A wet steak will steam instead of sear, resulting in a less desirable texture.
3. Season generously. Salt and pepper are the classics, but don't be afraid to experiment with other spices. Garlic powder, onion powder, paprika—all can add their own unique flavor profile to your steak. Just remember to season generously, letting those flavors really penetrate the meat.

2. The Sizzle: Creating that Delicious Crust

This is where the magic happens. Place the steak in the blazing hot skillet and resist the urge to touch it! This is called searing, and it's crucial for locking in those delicious juices and creating that beautiful, crispy crust. Let the steak sear for about 2-3 minutes per side, undisturbed. You'll know it's ready when you get a nice, even brown crust with a slight char.

You might be tempted to fiddle with the steak, but trust me, let it sear undisturbed. The initial sear is all about developing that crispy exterior and sealing in those juicy flavors.

3. The Temperature Check: A Thermometer is Your Friend

Once you've achieved that glorious crust on both sides, it's time to check the internal temperature. This is where a trusty meat thermometer comes in handy. Insert it into the thickest part of the steak, ensuring it doesn't touch any bone. Ideally, you want it to be around 150-155°F for that perfect medium-well doneness.

A meat thermometer is a game-changer in the kitchen. It eliminates any guesswork and ensures that your steak is cooked to your exact preference.

4. The Rest: Letting the Steak Relax

After reaching your desired temperature, take the steak off the heat and let it rest for about 5-10 minutes. This is a crucial step that's often overlooked. Allowing the steak to rest allows the juices to redistribute throughout the meat, resulting in a tender and juicy final product.

Think of it as giving the steak a moment to unwind after its "workout" in the skillet. Resting allows the juices to settle back into the meat, ensuring an evenly distributed tenderness.

5. The Finishing Touches: Adding Flavour

While your steak is resting, you can add some final touches to elevate the flavor. One of my favorite techniques is making a quick pan sauce using the leftover juices in the skillet. Simply add a little butter, some chopped herbs, and a splash of red wine or broth. A squeeze of lemon juice adds a lovely brightness, too.

Pan sauces are a great way to use the delicious juices that have accumulated in the skillet, adding a burst of flavor to your steak. Get creative and experiment with different flavor combinations.

(Part 3) Advanced Techniques: Taking Your Steak Game to the Next Level

Now that you've mastered the basics, let's explore some advanced techniques to really take your steak game to the next level. These techniques offer more precision and control, allowing you to achieve consistently perfect results.

1. reverse searing: A Gentle Approach

Reverse searing is a technique that involves cooking the steak slowly in the oven at a low temperature until it reaches almost your desired doneness, then searing it quickly over high heat. This method helps ensure an evenly cooked steak without overcooking the exterior.

Here's how it works:

1. Preheat your oven to 275°F (135°C).
2. Season your steak generously.
3. Place the steak on a baking sheet and cook for about 30-40 minutes, or until it reaches an internal temperature of about 140-145°F (60-63°C).
4. Remove the steak from the oven and let it rest for about 10 minutes.
5. Heat a cast iron skillet over high heat.
6. Sear the steak for 1-2 minutes per side, or until you achieve a nice crust.
7. Let the steak rest for another 5-10 minutes before slicing and serving.

Reverse searing is a great option for achieving an evenly cooked steak with a beautiful crust. The gentle cooking in the oven ensures a tender, juicy interior, while the final sear adds that delicious crispy exterior.

2. Sous Vide: Precision Cooking

sous vide cooking is a technique that involves immersing the steak in a water bath at a precise temperature for a specific amount of time. This method ensures an incredibly even cook throughout, eliminating the risk of overcooking. It's like a spa treatment for your steak, ensuring a consistently tender and juicy result.

Here's how to sous vide your steak:

1. Season your steak generously.
2. Fill a large pot with water and heat it to 150°F (65°C).
3. Place the steak in a vacuum-sealed bag.
4. Submerge the sealed bag in the water bath and cook for about 1-1.5 hours.
5. Remove the steak from the bag and pat it dry.
6. Heat a cast iron skillet over high heat.
7. Sear the steak for 1-2 minutes per side, or until you achieve a nice crust.
8. Let the steak rest for another 5-10 minutes before slicing and serving.

Sous vide cooking offers a level of precision that's hard to beat. It ensures that every part of the steak cooks to the exact same temperature, resulting in a consistently tender and juicy final product.

3. The Grill Master: Outdoor Adventures

Grilling is a classic way to cook steak, and for good reason. The smoky flavor and char marks are irresistible. For medium-well, start by preheating your grill to medium-high heat. Then, place the steak on the grill and cook for about 4-5 minutes per side. Use a meat thermometer to check the internal temperature and adjust cooking time accordingly.

Here are a few tips for grilling a medium-well steak:

• Make sure your grill is hot before placing the steak on it.
• Avoid flipping the steak too often. Let it cook undisturbed for about 4-5 minutes per side before flipping.
• Use a meat thermometer to check the internal temperature and adjust cooking time as needed.
• Once the steak reaches 150-155°F, remove it from the grill and let it rest for 5-10 minutes before slicing and serving.

Grilling adds a unique smoky flavor and delicious char marks to your steak. It's a great option for outdoor entertaining, especially on a warm summer evening.

(Part 4) Beyond the Steak: The Complete Meal

You've got your perfectly cooked steak, but what about the rest of the meal? Here are a few ideas to create a truly satisfying and complete steak-centric feast.

1. Sides that Shine: Accompanying Your Steak

The right sides can elevate your steak meal to a whole new level of deliciousness. I love simple yet flavorful options that complement the steak without overpowering it. Roasted vegetables, like broccoli, asparagus, or Brussels sprouts, are always a classic and provide a beautiful contrast in textures and flavors. A creamy potato gratin or a simple salad with a vinaigrette dressing also add a nice balance to the meal.

Here are a few more side dish ideas:

• Creamy Polenta: This creamy, comforting side pairs perfectly with the richness of the steak.
• Sautéed Mushrooms: The earthy flavor of mushrooms complements the steak beautifully.
• grilled corn on the Cob: A summery classic that's full of flavor and adds a touch of sweetness to the meal.
• roasted sweet potatoes: A sweet and savory side dish that's both delicious and healthy.

Choose side dishes that complement the steak without overshadowing its deliciousness.

2. Sauce Magic: Enhancing the Flavour

We've already discussed pan sauces, but don't be afraid to experiment with other options. A rich red wine sauce with mushrooms and shallots is a classic choice, adding a sophisticated touch to the meal. Or try a creamy béarnaise sauce, which adds a delightful tang and complements the richness of the steak.

Here are a few more sauce ideas:

• Garlic Herb Butter Sauce: A simple but delicious sauce made with butter, garlic, and herbs.
• Blue Cheese Sauce: A tangy and flavorful sauce that's perfect for those who love blue cheese.
• Peppercorn Sauce: A spicy and flavorful sauce made with black peppercorns, butter, and cream.
• Mushroom Gravy: A rich and savory sauce that's perfect for adding a touch of elegance to your steak meal.

Experiment with different sauces to find your favorites. Don't be afraid to get creative and explore unique flavor combinations.

3. The Final Touch: Finishing the Meal

To complete your steak-centric feast, consider a glass of full-bodied red wine, like a Cabernet Sauvignon or Merlot. It pairs beautifully with the richness of the steak and adds a sophisticated touch to the table. And don't forget dessert! A simple chocolate mousse or a light fruit sorbet is a refreshing and satisfying way to end a delicious meal.

A well-chosen wine and dessert can elevate your steak meal from a delicious dinner to a truly memorable culinary experience.

(Part 5) The Steak Commandments: Guiding Principles for Success

Over the years, I've learned a few essential principles that have helped me avoid steak cooking disasters and consistently produce delicious results. Think of them as my "Steak Commandments," guiding principles that will help you achieve steak success every time.

1. Thou Shalt Not Overcook: Respect the Meat

The worst culinary crime you can commit is overcooking your steak. It will become tough and dry, ruining all the juicy goodness. Be patient, check the internal temperature frequently, and avoid the temptation to rush the process. Remember, a perfectly cooked steak is a delicate balance of tenderness and flavor.

Treat your steak with respect. Give it the time and attention it deserves, and it will reward you with a delicious, juicy meal.

2. Thou Shalt Let It Rest: Patience is Key

Don't be tempted to cut into your steak right away. Let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and juicy final product. Think of it as giving the steak a chance to relax and recover from its "workout."

Patience is a virtue in the kitchen, especially when it comes to steak. Let it rest, and you'll be rewarded with a more tender and flavorful steak.

3. Thou Shalt Not Be Afraid to Experiment: Embrace the Flavour

Don't be afraid to get creative with your seasonings and sauces. Try different herbs, spices, and flavor combinations. You might just discover a new favorite recipe that will become a staple in your kitchen. The possibilities are endless, so embrace the adventure!

Experimentation is key to culinary success. Don't be afraid to try new things and see what works best for you.

4. Thou Shalt Enjoy the Process: Embrace the Journey

Cooking a steak is a journey, not a race. Take your time, enjoy the process, and appreciate the beauty of creating a delicious meal. It's about more than just the final product—it's about the experience, the satisfaction of mastering a culinary technique, and the joy of sharing a delicious meal with loved ones.

Embrace the journey and enjoy the process of cooking. It's about more than just the final result—it's about the experience and the satisfaction of creating a delicious meal.

(Part 6) The Art of the Rest: A Steak's Afterlife

You've cooked the perfect steak, enjoyed a delicious meal, but now what? Do you toss the leftovers? Absolutely not! There's still so much potential in that cooked steak.

1. Leftovers Delight: Making the Most of Your Steak

Don't think of leftovers as second-best. They can be just as delicious and versatile as the original meal. You can use leftover steak in salads, sandwiches, or even a hearty pasta dish. Get creative and explore different ways to utilize those delicious leftovers.

2. The Steak Salad: A Fresh Start

For a lighter meal, slice up leftover steak and toss it into a salad with some fresh vegetables, a vinaigrette dressing, and maybe some crumbled cheese. It's a satisfying and healthy way to enjoy your steak leftovers.

3. Steak Sandwiches: A Hearty Delight

Steak sandwiches are a classic for a reason. Simply slice the leftover steak, add some cheese, and stuff it into a toasted bread roll. A dollop of mayonnaise or some spicy mustard adds another layer of flavor.

4. Steak Pasta: A Comforting Feast

For a more substantial meal, dice up leftover steak and add it to a pasta dish. Combine it with sautéed vegetables, a creamy sauce, and some grated Parmesan cheese for a truly comforting feast.

(Part 7) The Steak Spectrum: Beyond Medium-Well

Now, while I love medium-well, I understand that everyone has their own preferences. Let's explore the steak spectrum and see how cooking times vary depending on desired doneness.

1. Rare: A Cool and Red Interior

For rare steak, you want the interior to be cool and red, with a slightly warm centre. The internal temperature should be around 120-125°F (49-52°C). This level of doneness is achieved with a short cooking time, about 2-3 minutes per side, and frequent temperature checks.

2. Medium-Rare: Warm and Red

medium-rare steak is warm and red, with a slightly pink centre. The internal temperature should be around 130-135°F (54-57°C). This level of doneness requires a slightly longer cooking time, about 4-5 minutes per side, but still allows for a juicy and flavorful steak.

3. Medium: Mostly Cooked Through

Medium steak is mostly cooked through, with a slightly pink centre. The internal temperature should be around 140-145°F (60-63°C). This requires a longer cooking time, about 5-6 minutes per side, but still maintains a delicate pink hue in the centre.

4. Well Done: Fully Cooked

Well-done steak is fully cooked through, with no pinkness at all. The internal temperature should be 160°F (71°C) and above. This requires the longest cooking time, about 7-8 minutes per side, and results in a firm and dry steak.

(Part 8) The Steak Journey Continues: My Ongoing Adventure

I've learned so much about cooking steak over the years, but the journey continues. I'm always experimenting with new techniques, trying different cuts of meat, and exploring new flavor combinations. Every steak I cook is an opportunity to learn and grow as a home cook.

The most important lesson I've learned is that cooking steak isn't just about getting the doneness right. It's about enjoying the process, experimenting with flavors, and sharing delicious meals with the people you love. It's about creating memories, exploring new culinary horizons, and embracing the joy of cooking.

FAQs

Here are some frequently asked questions about cooking steak to medium-well:

1. What's the best way to tell if a steak is cooked to medium-well without a thermometer? While a meat thermometer is the most accurate method, you can use the "touch test" as a general guide. If the steak feels firm but still has a slight "give" when pressed, it's likely cooked to medium-well. However, it's important to note that this method is not as reliable as using a thermometer.
2. How do I avoid overcooking a steak? The key is to check the internal temperature frequently using a meat thermometer. Avoid overcooking by keeping an eye on the temperature and adjusting cooking time as needed.
3. Can I cook a steak to medium-well on the stovetop? Yes, you can definitely cook a steak to medium-well on the stovetop using a cast iron skillet or a heavy-bottomed pan. Just make sure the pan is screaming hot and sear the steak for 2-3 minutes per side. Use a meat thermometer to check the internal temperature and adjust cooking time accordingly.
4. Can I cook a medium-well steak in the oven? Yes, you can cook a medium-well steak in the oven. Simply preheat your oven to 350°F (175°C), place the steak on a baking sheet, and cook for about 15-20 minutes, or until it reaches an internal temperature of 150-155°F (65-68°C). You can also use this method to cook multiple steaks at once.
5. What's the difference between medium and medium-well steak? Medium steak has a slightly pink centre, while medium-well steak has a very faint pink tinge. Medium-well steak is cooked for a longer time, resulting in a firmer texture. The difference is subtle but noticeable, and ultimately comes down to personal preference.

I hope this comprehensive guide has helped you understand the art of cooking steak to medium-well. Remember, practice makes perfect, so don't be afraid to experiment and find what works best for you. Happy cooking!