Steak Cooking Times: Medium-Well Perfection

I’ve always had a bit of a soft spot for steak. There’s something so primal and satisfying about sinking your teeth into a perfectly cooked piece of beef, the juices running down your chin. And for me, that perfect cook is medium-well. Not the most popular choice among the hardcore steak aficionados, but I’ve found my happy place in the world of medium-well doneness. It’s that sweet spot between tenderness and safety, with just a hint of pink peeking out from the center.

I’m not going to lie, I’ve been there with the “rare steak only” crowd. There’s an undeniable appeal to the raw, unadulterated taste of a rare steak. But over the years, my tastes have evolved. Perhaps it’s my age, perhaps it’s a newfound appreciation for a slightly more cooked texture, but I’ve come to adore the subtle nuances of a medium-well steak. It’s a world of flavors and textures that deserves to be explored.

(Part 1) The Quest for Medium-Well

Let’s break down this quest for medium-well perfection. It’s not just about hitting a specific internal temperature, it’s about understanding the science behind it, appreciating the nuances of different cuts, and mastering the art of cooking.

The Science of Medium-Well: A Balancing Act

The golden rule of medium-well is hitting that sweet spot between 145°F (63°C) and 150°F (66°C). This is where the magic happens. It’s the temperature where the steak is fully cooked, eliminating any potential food safety concerns, while retaining that alluring touch of pinkness in the center. It's a balancing act between flavor, texture, and safety, and it’s a delicate dance that requires a little bit of knowledge and a lot of practice.

Remember, the USDA recommends cooking steak to 145°F (63°C) to eliminate any potentially harmful bacteria. I’m not one to argue with the experts, but personally, I like that touch of pinkness. It’s all about finding that personal sweet spot, and that’s the beauty of cooking, right?

The Unsung Hero: Resting Your Steak

Now, before we dive into the cooking techniques, let’s talk about a crucial element that’s often overlooked, but it makes all the difference in the world: resting. It's not just about letting the steak cool down; it’s about allowing the juices to redistribute throughout the meat, resulting in a tender, juicy, and flavorful steak. Imagine squeezing a sponge—the water comes out. But when you release the pressure, the water gets reabsorbed. Think of your steak as a sponge.

The general rule of thumb is to rest your steak for 5-10 minutes after cooking, depending on its thickness. Think of it as giving the steak a little break, allowing those juices to settle back in, and preventing them from running out the moment you cut into it.

(Part 2) choosing the right cut: A Steak’s Best Friend

Now, let’s talk about the stars of the show – the cuts of beef. Not all cuts are created equal, and some are just naturally better suited for medium-well cooking than others. Let me guide you through the best cuts for that medium-well perfection:

A Few Cuts to Know:

• Ribeye: Ah, the ribeye, a classic for a reason. It’s a cut known for its marbling, those little streaks of fat that are like flavor bombs, melting during cooking and creating that mouthwatering juiciness.
• new york strip: This cut is a bit leaner than the ribeye, but still packs a punch in terms of flavor and tenderness. It’s a versatile cut that can handle medium-well with grace.
• filet mignon: This is the ultimate indulgence – the most tender cut of beef, with a buttery, melt-in-your-mouth texture. Save it for special occasions, it’s a true star.
• Top Sirloin: This is a more budget-friendly option, and a great choice for medium-well. Just make sure you choose a cut with a good amount of marbling, that’s key for flavor.

Now, there are some cuts that are better left for other cooking methods. Tougher cuts like chuck or brisket are better suited for slow cooking methods like braising or stewing. They need the time and tenderness that those methods offer.

(Part 3) The Art of Cooking: Mastering the Techniques

Now, let’s get our hands dirty and explore the different ways to cook a steak to medium-well perfection. Each technique has its own advantages and quirks, so it's all about finding the one that best suits your preferences and your kitchen setup.

The Grill Master: A Classic with a Smoky Edge

Grilling is a classic way to cook steak, giving it that irresistible smoky flavor that screams summertime. For medium-well, you’ll want to preheat your grill to medium-high heat (around 400°F/200°C). That’s the temperature that will create a nice sear on the outside, locking in those juices and giving it that beautiful char.

Season your steak generously with salt and pepper, making sure to cover it completely. Then, place it on the preheated grill. For a 1-inch thick steak, grill for about 3-4 minutes per side. This creates that beautiful crust, that first bite that sends you to heaven.

Once you’ve achieved that perfect sear, reduce the heat to medium and continue grilling for another 5-7 minutes, turning the steak occasionally. This is where the magic happens – the heat gently cooks the inside, ensuring it’s cooked to perfection without overdoing it.

Always, always use a meat thermometer. It’s your best friend in this process. Once it reaches 145°F (63°C) or 150°F (66°C), your steak is ready.

The pan-seared steak: Indoor Elegance

Pan-searing is a great option if you don’t have a grill, or if you just want to cook indoors. You’ll need a heavy-bottomed skillet, a good amount of heat, and a willingness to experiment.

Preheat your skillet over medium-high heat, add a tablespoon of oil, and let it shimmer. This is the signal that your pan is ready. Now, add your seasoned steak to the pan.

Sear the steak for 2-3 minutes per side, achieving that irresistible crust. You’ll know it’s ready when it’s beautifully brown and has a slightly crispy texture.

Reduce the heat to medium and continue cooking for another 5-7 minutes, turning the steak occasionally to ensure even cooking.

Again, your meat thermometer is your best friend. Once it hits that medium-well range (145°F to 150°F), it’s time to take your steak off the heat.

The Oven-baked steak: A Hands-Off Approach

If you’re looking for a more hands-off approach, oven baking is a great alternative. It’s perfect for those nights when you want to relax and let the oven do its thing.

Preheat your oven to 400°F (200°C). Season your steak generously with salt and pepper, and place it on a baking sheet.

Bake for 10-15 minutes for a 1-inch thick steak, turning it halfway through to ensure even cooking.

Your trusted meat thermometer is here to guide you. Remove the steak from the oven when it reaches 145°F (63°C) or 150°F (66°C).

(Part 4) Timing is Key: Navigating the Cooking Time

Now, let’s tackle the elephant in the room: cooking time. The exact cooking time for a medium-well steak depends on a few factors: the thickness of your cut, the temperature of your grill or pan, and, of course, your personal preference for doneness.

Here’s a guide to give you a general idea, but remember, your meat thermometer is your compass:

These are just rough estimates. Remember, every steak is unique, and that’s part of the fun.

(Part 5) The Art of Seasoning: A Symphony of Flavors

A great steak starts with great seasoning.

My go-to seasoning is simple: salt and pepper. I like to use coarse kosher salt and freshly ground black pepper. The salt draws out the moisture, while the pepper adds a touch of heat and depth.

But if you’re feeling adventurous, the world of steak seasoning is your oyster.

• Garlic Powder: A classic for a reason, garlic powder adds a savory and pungent aroma that complements steak perfectly.
• Onion Powder: Similar to garlic powder, onion powder adds a sweet and savory note that balances the richness of the steak.
• Paprika: Paprika adds a sweet and smoky flavor, and it gives the steak a beautiful red color that’s both visually appealing and delicious.
• Chili Powder: For a touch of heat, chili powder adds a kick that will set your taste buds on fire.
• Fresh Herbs: Rosemary, thyme, oregano, these herbs add a fragrant, earthy touch that elevates the steak to new heights.
• Steak Rubs: The world of steak rubs is endless. You can create your own blend, or grab a pre-made one that suits your taste.

The key is to season liberally, coating the entire surface of the steak evenly. This ensures that every bite is bursting with flavor.

(Part 6) Mastering Temperature: The Key to Success

As we’ve learned, the temperature of your grill or pan is crucial in achieving that perfect medium-well.

If you’re using a grill, preheat it to medium-high heat (around 400°F/200°C). This creates the intense heat needed for the sear.

If you’re pan-searing, use a heavy-bottomed skillet preheated over medium-high heat. The skillet should be hot enough for that sear, but not so hot that it burns the outside before the inside is cooked through.

And remember, your meat thermometer is your trusted guide. It’s the only way to guarantee that your steak is cooked to your desired level of doneness.

(Part 7) The Art of Resting: The Final Touch

We’ve touched on the importance of resting, but let’s dive a little deeper.

Resting allows those precious juices to distribute throughout the meat, creating a more tender, juicy, and flavorful steak. Think of it this way: the heat from cooking causes the muscle fibers to contract, squeezing out those juices. But when you rest the steak, those fibers relax, allowing the juices to be reabsorbed.

The general rule of thumb is to rest a steak for 5-10 minutes after cooking, depending on its thickness. It’s worth that extra wait, trust me.

Here are some tips for resting your steak like a pro:

• Cover loosely with foil: This helps keep the steak warm while it rests.
• Place on a cutting board: This allows the juices to drain away from the steak.
• Don’t cut into it right away: That’s the golden rule. Cutting into it releases the juices, and you don’t want to lose that precious flavor.
• Be patient! It’s tempting to dive in right away, but that extra few minutes will make a world of difference.

(Part 8) Embrace the Experimentation: Your Steak, Your Way

Cooking is an art form, not a science. Don’t be afraid to experiment with different cooking methods, seasoning combinations, and cuts of beef. You might discover your new favorite way to cook a steak.

And above all, have fun. Cooking should be enjoyable. Enjoy the process, savor the flavors, and share your culinary creations with those you love.

FAQs

Q1. What is the difference between medium and medium-well?

Medium steak has a slightly pink center, while medium-well has a slightly pink center with a slightly brown ring around the outside. Medium is generally cooked to an internal temperature of 135°F to 140°F, while medium-well is cooked to an internal temperature of 145°F to 150°F. It’s a matter of preference, but medium-well offers that extra bit of cooked texture while still retaining some of that pinkness.

Q2. What are the best cuts of beef for medium-well?

As mentioned earlier, the best cuts of beef for medium-well are those with good marbling, such as ribeye, New York strip, filet mignon, and top sirloin. Avoid tough cuts like chuck or brisket, which are better suited for slow cooking methods.

Q3. How do I know if my steak is cooked to medium-well?

The best way to determine if your steak is cooked to medium-well is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, making sure not to touch the bone. The internal temperature should be between 145°F (63°C) and 150°F (66°C).

Q4. What happens if I overcook my steak?

If you overcook your steak, it will become tough and dry. This is because the heat from cooking causes the muscle fibers to contract, squeezing out the juices. The longer you cook the steak, the more the juices will be lost, resulting in a tougher and drier steak.

Q5. What should I serve with my medium-well steak?

There are endless possibilities for what to serve with your medium-well steak. A classic pairing is mashed potatoes and asparagus. You can also try roasted vegetables, grilled corn on the cob, or a salad. For a more decadent meal, try a baked potato topped with butter, sour cream, and chives.

Now go forth and conquer the world of medium-well steak!