Perfect Medium-Well Steak in the Oven: Easy Guide for Beginners

Let's talk steak. It's a classic for a reason, right? But you know how it is, staring at that raw hunk of meat in the fridge, feeling a bit lost. What cut? How long? What temperature? It can feel a bit daunting. That's where I come in! I'm here to share my foolproof method for cooking a perfect medium-well steak in the oven, even if you've never cooked one before.

We're going to walk through the entire process, step by step. I'll share my tried-and-tested tips and tricks, because I've been there too, fumbling my way through a few less-than-perfect steaks. We'll cover everything from choosing the right cut to getting the perfect sear, and I'll even throw in a few ideas for delicious leftover creations. Let's get cooking!

(Part 1) Choosing the Right Cut: The Foundation of a Great Steak

The first step is choosing the right cut of meat. It's like picking the right canvas for your masterpiece! You wouldn't paint a landscape on a tiny canvas, would you? And you wouldn't try to cook a medium-well steak from a cut meant for quick grilling. It's all about choosing the right tool for the job.

Cuts That Shine for Medium-Well

For a medium-well steak, you want something that will stay tender and juicy, even after it's cooked through. Here are a few of my personal favorites:

1. Rib Eye: This is a classic for a reason! It's got a lovely marbling, which gives it a rich flavor and helps keep it juicy. It's also quite forgiving to cook, so it's a great choice for beginners. Think of it as the "easy-going friend" of the steak world.
2. Sirloin: Sirloin is a bit leaner than rib eye, but still very tender. It's a good option if you're looking for a slightly less fatty steak. This is like the "balanced" steak, perfect if you want the best of both worlds.
3. new york strip: This cut is known for its great balance of flavor and tenderness. It's a bit more expensive than the others, but absolutely worth it for a special occasion. This is the "sophisticated" steak, perfect for impressing guests.
4. Top Sirloin: This cut is a bit less expensive than New York strip, but still very tasty. It's a good option if you're on a budget, but want quality. This is the "value-for-money" steak, great for everyday meals.
5. flank steak: This one is a bit tougher, so it's best for rare or medium-rare cooking. If you're determined to cook it medium-well, slice it thinly against the grain to tenderize it. This is the "adventurous" steak, perfect if you're willing to put in a little extra effort.

Thickness Matters!

The thickness of your steak matters too. You want at least 1 inch thick, which helps it hold its shape during cooking and prevents it from drying out. Think of it like a good foundation for a building - it needs to be strong and stable.

Cuts to Avoid for Medium-Well

There are some cuts that are just better suited for other cooking methods. Here are a few to avoid for medium-well steak:

1. filet mignon: This cut is extremely tender and best cooked rare or medium-rare. Overcooked, it can become dry and stringy. It's like a delicate flower that needs gentle care.
2. skirt steak: This cut is meant for quick grilling and sliced thin. Overcooking it will make it tough and chewy. It's like a dancer, best enjoyed with quick and graceful movements.

(Part 2) Prepping Your Steak: Setting the Stage for Flavor

Alright, you've got your cut picked out, great! Now let's get it ready for cooking.

Seasoning: The Magic Touch

Salt and pepper are the classic combo, but don't be afraid to get creative! Here's my go-to seasoning blend:

Ingredient	Amount
Salt	1 teaspoon
Freshly ground black pepper	?? teaspoon
Garlic powder	?? teaspoon
Onion powder	?? teaspoon
Paprika	?? teaspoon

Feel free to adjust the amounts to your taste. I like to add a pinch of cayenne pepper for a little kick. You can also experiment with other herbs and spices, like rosemary, thyme, or oregano.

Don't Skip the Oil

Before you put the steak in the oven, give it a good coating of olive oil. This helps create a beautiful, crispy crust and prevents it from sticking to the pan. It's like giving your steak a protective shield.

Let it Come to Room Temperature

You've probably heard this before, but there's a good reason for it. A cold steak from the fridge takes longer to cook evenly, and you might end up with a tough, unevenly cooked steak. Take it out of the fridge at least 30 minutes before you start cooking. It's like letting your steak relax and unwind before the big show.

(Part 3) The oven method: Simple and Effective

Now, time for the main event – cooking your steak!

Preheat Your Oven: The Key to a Crisp Crust

Preheat your oven to 400°F (200°C). A hot oven is essential for getting that delicious, crispy crust on your steak. Think of it as warming up the stage before the actors take their places.

Searing It First: Locking in Flavor

I like to start by searing the steak in a hot pan. This creates a beautiful crust and seals in the juices. Here's how I do it:

1. Heat a heavy-bottomed skillet over medium-high heat.
2. Add a tablespoon of olive oil to the pan.
3. When the oil is shimmering, carefully add the steak to the pan.
4. Cook for 2-3 minutes per side, or until the steak is nicely browned.

The Oven Magic: Cooking to Perfection

Once you've seared your steak, it's time to move it to the oven. Here's what you need to do:

1. Transfer the steak to a baking sheet.
2. Place the baking sheet in the preheated oven.
3. Cook for 10-12 minutes for a medium-well steak.

Checking for Doneness: Knowing When It's Ready

This is where you need to be vigilant. You can use a meat thermometer to check the internal temperature of the steak.

Here's a handy table showing the recommended internal temperatures for different levels of doneness:

Doneness	Internal Temperature (°F)
Rare	125-130°F
Medium-Rare	130-135°F
Medium	135-140°F
Medium-Well	140-145°F
Well Done	145-150°F

For a medium-well steak, you want it to be a lovely rosy pink in the center, with no trace of red. It's like a blushing masterpiece.

(Part 4) Resting Time: The Secret to Tenderness

You've cooked your steak, but you're not quite done yet! The final step is letting it rest for 5-10 minutes before you slice it. This allows the juices to redistribute throughout the steak, resulting in a much more tender and juicy steak. Think of it as a "cooling off" period for your steak, letting it regain its composure.

Cover it Up: Keeping the Heat In

Wrap the steak loosely in tin foil to keep it warm while it rests.

Why is Resting so Important?

I've learned the hard way that skipping this step can really make a difference. When you cut into a steak right after cooking it, you lose all those delicious juices. It might look great, but it's going to be dry and chewy.

(Part 5) Slicing and Serving: Time to Enjoy Your Creation

Okay, the wait is over. You've got a delicious medium-well steak ready to go.

Slice it Up: Unlocking Tenderness

Slice the steak against the grain, this helps to make it more tender. Look for the natural lines running through the steak. Cut perpendicular to these lines. It's like cutting across the grain of wood, making it easier to break.

Plate it Up: The Finishing Touches

Place your steak slices on a plate and serve with your favorite sides. I love serving my steak with roasted vegetables, mashed potatoes, or a simple salad. I also like to add a dollop of butter or a sprinkle of herbs for extra flavour. Think of it as adding the final flourishes to your culinary masterpiece.

(Part 6) Mastering the Art of Medium-Well: Tips and Tricks

Alright, so you've got the basics down, but there are always ways to make things even better. Here are a few of my favorite tips and tricks for cooking the perfect medium-well steak.

Keep it Simple: Don't Overdo the Seasoning

When it comes to seasoning, I say less is more. A good dusting of salt and pepper is usually all you need. Let the natural flavor of the steak shine through.

Don't Overcook It!: The Key to a tender steak

It's easy to get carried away and cook your steak longer than you intended. Remember, it's better to err on the side of undercooked. You can always cook it a little longer if needed, but you can't uncook it!

Using a Thermometer: Your Steak's Best Friend

Invest in a good meat thermometer. It's the best way to ensure your steak is cooked to your liking. It's like having a reliable guide on your culinary journey.

Don't Be Afraid to Experiment: Discover Your Favorite Steak Style

There are endless possibilities when it comes to cooking steak. Don't be afraid to try different cuts, seasonings, and cooking methods. Just have fun with it and see what you like best. Think of it as a culinary adventure, exploring new flavors and techniques.

(Part 7) Leftover Magic: Delicious Steak Dishes

Now, let's talk leftovers! What do you do with that perfectly cooked steak that's a bit too much for one sitting? I've got you covered.

Steak Salad: A Light and Satisfying Option

This is a super easy and satisfying way to use up leftover steak. Just slice it into thin strips, toss it with your favorite salad greens, and add a simple vinaigrette dressing. Think of it as a refreshing take on a classic.

Steak Sandwiches: A Classic comfort food

Steak sandwiches are a classic for a reason! Slice your leftover steak, heat it up in a pan with some butter, and then add it to your favorite rolls. Top with your favorite condiments like cheese, onions, and pickles. It's a comforting and satisfying meal.

Steak Tacos: A Flavorful Twist

Another great option for leftover steak! Just chop it into small pieces, add it to your taco shells, and top with your favorite toppings. I love adding some salsa, sour cream, and guacamole. It's a fun and flavorful way to use up leftovers.

Steak Soup: A Hearty and Delicious Meal

This might sound a little strange, but it's actually a really delicious and hearty way to use up leftover steak. Simply add the steak to your favorite soup recipe, or use it as the base for a new creation. It's a comforting and satisfying meal.

Freeze It: Saving Your Steak for Later

If you're not sure what to do with your leftover steak, you can always freeze it for later. Just make sure you wrap it tightly in plastic wrap and then place it in a freezer bag. It will keep for up to 3 months in the freezer.

(Part 8) FAQs: Answers to Your Steak Questions

Now, let's tackle some common questions about cooking steak.

1. What if my steak isn't evenly cooked?

If your steak isn’t evenly cooked, don’t panic! You can try to even it out by moving the thinner parts to the center of the pan and the thicker parts to the edge. You can also adjust the cooking time depending on the thickness of the steak. Just keep an eye on it and adjust as needed.

2. Can I cook a frozen steak?

It's not ideal to cook a frozen steak, as it won't cook evenly and you'll likely end up with a tough steak. Defrost it in the fridge overnight or in a bowl of cold water for a few hours before cooking. It's worth the extra time for a better steak.

3. What are the best sides to serve with steak?

The best sides for steak are really up to your personal preference. Some of my favourites include mashed potatoes, roasted vegetables, grilled asparagus, and a simple salad. You can also add a sauce, like mushroom sauce, béarnaise sauce, or chimichurri. Let your creativity guide you!

4. How long should I sear my steak for?

You should sear your steak for 2-3 minutes per side. This is enough time to create a nice crust without overcooking the steak.

5. Can I grill my steak instead of cooking it in the oven?

Absolutely! Grilling is a great way to cook steak. Just make sure your grill is hot and clean before you start cooking. Use a meat thermometer to check the internal temperature and don’t overcook it!

I hope this guide helps you cook the perfect medium-well steak. Don’t be afraid to experiment and have fun with it! Cooking should be an enjoyable experience, so embrace the process and enjoy the delicious results.