how long do you cook a steak on each side for medium well?

Understanding Medium Well Steak

If you’re learning about different steak doneness levels, medium well is a popular choice for those who want a mostly cooked steak with just a hint of pink in the center. It strikes a balance between fully cooked and tender, juicy meat. Knowing what to look for can help you cook your steak just right and avoid under or overcooking.

Medium well steak is cooked until it is firm throughout, with only a small amount of pink or red remaining in the center. The internal temperature typically ranges from 150°F to 155°F (65°C to 68°C). It’s cooked enough to be safe and thoroughly hot, but not so dry that all moisture is lost. The steak will have a slightly browned exterior and a firm texture when you press on it.

Visual Cues and Characteristics

• Color: The outside of the steak will be deep brown or even slightly crispy from searing. Inside, the color should be mostly brown with a very small pink center, if any.
• Texture: When you press the steak, it feels quite firm but still offers slight give. It will not be soft or jiggly like rare or medium rare steaks.
• Juices: When cut, the juices will run clear or only slightly pink. If the juices are still red, it’s not yet medium well.

How to Achieve Medium Well Steak

Cooking a steak to medium well requires paying close attention to temperature and time. Here are some practical tips:

1. Start with the right cut: Thicker cuts, like ribeye or sirloin, are easier to cook evenly to medium well without over-drying.
2. Use a meat thermometer: The most accurate way to ensure your steak reaches the perfect temperature is by using a digital meat thermometer. Insert it into the thickest part of the steak for a precise read.
3. Cooking method: Sear the steak over high heat for 2-3 minutes per side to develop a good crust. Then, finish cooking over lower heat or in the oven until the internal temperature reaches 150°F to 155°F.
4. Rest your steak: Let it rest for about 5 minutes after cooking. Resting allows the juices to redistribute, ensuring your steak stays moist and flavorful.

Common Mistakes to Avoid

• Overcooking: Remember, the steak will continue to cook a little as it rests. Remove it from heat when it hits 5°F below your target temperature.
• Using guesswork alone: Relying solely on color or touch can lead to overdone or underdone steak. A thermometer is your best tool.
• Skipping the rest: Cutting into the steak too soon can cause juices to spill out, leaving it dry.

Whether you prefer your steak cooked to medium well or are trying it for the first time, understanding its characteristics helps you cook it confidently. With practice and attention to temperature, you’ll be able to serve a steak that is thoroughly cooked, juicy, and just right for those who like a bit of pink in the middle but not too much.

Choosing the Right Cut of Steak

When cooking a steak to medium well, selecting the right cut of meat is essential for a delicious result. Different cuts have unique textures, flavors, and levels of tenderness. Understanding these differences helps you pick a steak that cooks well and tastes great when cooked to your preferred doneness.

For medium well, you want a cut that can withstand longer cooking without becoming tough. Common choices include sirloin, ribeye, T-bone, and filet mignon. Each of these has distinct qualities that can impact your final dish. Let’s explore these options and how to choose the best quality meat.

Popular Steak Cuts for Medium Well

• Sirloin: A versatile and affordable cut, sirloin has a good balance of meat and fat. It remains flavorful even when cooked longer and is fairly tender, making it a solid choice for medium well.
• Ribeye: Known for its marbling, ribeye is rich and juicy. Although it’s naturally tender, cooking it to medium well enhances the beefy flavor while still remaining enjoyable.
• T-bone: This cut combines a strip steak and a tenderloin, giving you two textures in one. It’s thick, which helps it stay juicy through longer cooking, but watch out for overcooking the tenderloin part.
• Filet Mignon: The most tender cut, but it’s lean. When cooked to medium well, it can become slightly dry if not cooked carefully, so consider using a marinade or finishing with extra butter.

How to Select the Best Quality Meat

Quality meat starts with fresh, well-marbled beef. Look for cuts with evenly distributed fat streaks, known as marbling, which contribute to juiciness and flavor. When shopping, consider these tips:

• Check for bright, cherry-red color. Avoid meat that looks dull or brownish.
• Ensure the meat has a firm texture but feels slightly springy when pressed.
• Look for cuts with visible marbling. Thin, streaky fat melts during cooking, keeping the steak moist.
• Buy from trusted sources or local butchers who can guide you to fresh, high-quality meat.

Additional Tips for Selecting a Great Steak

• Select steaks that are at least one inch thick. Thinner steaks tend to dry out when cooked to medium well.
• If buying pre-packaged meat, check the sell-by date and avoid packages with excessive liquid or discoloration.
• Ask your butcher for advice on the best cut for medium well, as they can recommend seasonal or specially prepared options.

Understanding Beef Grades

Beef is graded based on marbling and age, with the main grades being Prime, Choice, and Select. Prime has the most marbling and flavor, making it ideal for any level of cooking. Choice and Select are still good options, with Choice offering better marbling and flavor than Select.

In summary, for medium well steaks, choose cuts like sirloin, ribeye, T-bone, or filet mignon that are well-marbled and of high quality. Proper selection makes all the difference in achieving a juicy, flavorful steak that is cooked perfectly every time.

Ideal Cooking Temperature and Time

Cooking a medium well steak to perfection requires understanding the right internal temperature and the approximate cooking time. Achieving the desired doneness is all about patience and using the right tools. Whether you’re a beginner or experienced home cook, these tips will help you get it just right.

First, let’s talk about the importance of the internal temperature. With steak, color isn’t always a reliable indicator of doneness. Instead, using a meat thermometer ensures accuracy and safety. For a medium well steak, aim for an internal temperature of around 150°F to 155°F (65°C to 68°C).

At this temperature, the steak is cooked through with just a slight hint of pink in the center, if any. It will be firm to the touch, with only a slight moisture loss compared to medium or medium rare steaks. Keep in mind that the steak will continue to cook slightly after removing from heat, so it’s best to take it off a few degrees early.

Now, let’s look at the approximate cooking times for a typical 1-inch thick steak cooked over medium-high heat. Remember, times can vary based on your stove, pan, and steak thickness, so always use a thermometer for best results:

Cooking Method	Approximate Time per Side	Internal Temperature
Pan Searing	4-5 minutes	150°F to 155°F
Grilling	4-6 minutes	150°F to 155°F

If you’re cooking thicker steaks, such as 1.5 or 2 inches, add a few extra minutes per side or finish them in the oven at 400°F (200°C) until they reach the target temperature. Always use an instant-read thermometer inserted into the thickest part of the steak for the most accurate reading.

Here are some helpful tips for perfect medium well steaks:

• Preheat your pan or grill: Make sure it’s hot enough to sear the meat quickly and lock in juices.
• Avoid overcrowding: Cook one or two steaks at a time for even heat conduction.
• Use tongs: Flip the steak gently to prevent piercing the meat and losing juices.
• Rest your steak: Let it rest for about 5 minutes after cooking. Resting allows juices to redistribute, making the steak juicier and more flavorful.
• Always check with a thermometer: Visual cues like color can be misleading, especially with thicker cuts.

Remember, patience and accuracy are your best tools for cooking a perfect medium well steak. With practice, you’ll be able to judge doneness just by touch and experience, but the thermometer remains the most reliable guide. Happy cooking!

How to Cook Steak on Each Side

Cooking a perfect steak means getting each side just right. Whether you are pan-searing or grilling, knowing how to cook your steak evenly on each side is key to enjoying that juicy, flavorful piece of meat. Here, we’ll guide you through simple steps and tips to master flipping and searing your steak like a pro.

Preparing Your Steak

Start by choosing a good quality cut, such as ribeye, sirloin, or filet mignon. Let your steak sit at room temperature for about 30 minutes before cooking. This helps it cook evenly and prevents it from being cold in the center.

Pat the steak dry with paper towels. Moisture on the surface can interfere with searing and might cause steaming instead of browning. Season generously with salt and pepper, or your favorite spices. A simple seasoning enhances the natural flavor.

How to Cook Steak on Each Side

1. Choose your cooking method: pan-frying, grilling, or broiling. Each works well, but pan-searing is quick and gives a nice crust.
2. Heat your pan or grill to high heat. For pan-frying, add a small amount of oil with a high smoke point, like vegetable or canola oil.
3. Place the steak gently onto the hot surface. You should hear a sizzle. Don’t move it too soon; let it sear for about 2-3 minutes to develop a golden-brown crust.
4. Using tongs, flip the steak by grasping it firmly and turning it over. Be sure to flip it only once during cooking to ensure even searing on each side.
5. Cook the second side for the same amount of time as the first, adjusting for thickness and desired doneness. For rare, about 2 minutes per side; for medium, 4-5 minutes; for well-done, 6 minutes or more.

Searing Tips & Flipping Techniques

• Press down gently on the steak with your tongs or a spatula to ensure good contact with the hot surface. This helps achieve an even crust.
• Use a thermometer if you want precise results. For example, 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well, and 160°F for well-done.
• Rest the steak after cooking. Transfer it to a plate, cover lightly with foil, and let it sit for 5-10 minutes. This redistributes juices and improves flavor.
• Flip only once to help develop a crust on each side. Frequent flipping can prevent good searing and lead to uneven doneness.
• If you notice flare-ups from fat dripping onto the heat, move the steak to a cooler part of the grill or reduce the heat slightly to prevent burning.

Common Mistakes to Avoid

• Using a cold pan or grill surface, which can cause sticking and uneven cooking.
• Pressing down on the steak too hard while searing, squeezing out juices and making it dry.
• Cooking it straight from the fridge, resulting in uneven doneness.
• Flipping too frequently, which prevents a good crust from forming.

By following these simple steps and tips, you’ll be flipping and searing your steak like a seasoned expert. The key is patience and attention to detail. Enjoy your perfectly cooked, evenly seared steak with your favorite sides!

Tips for Perfect Medium Well Steak

Cooking a steak to medium well can be tricky. You want it to be cooked through without losing its juiciness and flavor. With a few simple tips, you can achieve a perfectly cooked medium well steak that tastes as good as it looks.

First, start with a good quality cut of meat. Thick steaks, about 1 to 1.5 inches, work best because they heat evenly and give you more control. Before cooking, let your steak sit at room temperature for about 30 minutes. This helps it cook more evenly and prevents the outside from overcooking while the inside catches up.

When you’re ready to cook, season your steak generously with salt and pepper. You can add other spices or marinade if you like, but simplicity often brings out the best flavor. Use a hot skillet or grill—setting it to medium-high heat ensures a good sear. A sear locks in juice and creates tasty browning, called the Maillard reaction, which adds depth to the flavor.

For medium well, aim for an internal temperature of about 150-155°F (65-68°C). Use a reliable meat thermometer to check progress. Insert it into the thickest part of the steak once it’s halfway cooked, so you can monitor without cutting into the meat and losing juices.

It’s important to flip your steak only once. Place it on the hot grill or skillet and don’t move it around. After about 4-5 minutes, flip and cook for another 4-5 minutes on the other side. Adjust the time slightly depending on the steak thickness and your stove or grill heat.

Rest your steak after cooking. Place it on a plate and cover loosely with foil. Let it rest for about 5 minutes. This allows juices to redistribute throughout the meat, making each bite juicy and tender, even at the medium well stage.

Here are some extra tips to help you succeed:

• Don’t press down on the steak while cooking. This pushes out juices and can make the meat dry.
• If you find your steak reaching the desired temperature but still looks rare inside, lower the heat and finish cooking slowly to avoid overcooking.
• Using a cast-iron skillet can help create a delicious crust while cooking evenly.
• If you prefer, finish your steak with a pat of butter or a splash of herb oil for extra flavor after resting.

Remember, practice makes perfect. Each grill or pan heats differently, so experience will help you get a feel for the perfect timing. With these tips, you’ll be able to cook a juicy, flavorful medium well steak every time, impressing friends and family with your skills.

Common Mistakes to Avoid

Cooking a medium well steak can seem straightforward, but there are several common mistakes that can prevent you from achieving the perfect result. Don’t worry, though—being aware of these errors can help you cook steak that’s juicy, tender, and cooked just right.

One frequent mistake is overcooking the steak. When aiming for medium well, some home cooks leave the steak on the heat too long. This can result in a dry, tough piece of meat instead of the desired juicy and firm texture. To avoid this, use a reliable meat thermometer and aim for an internal temperature of 150-155°F (65-68°C). Checking early and removing from heat just before it reaches the target can prevent overcooking.

Another common error is not letting the steak rest after cooking. Resting allows the juices to distribute evenly throughout the meat. Cutting into the steak right after cooking causes the juices to run out, making the steak dry. Wait at least 5 minutes before slicing or serving. Cover the steak loosely with foil during this time to keep it warm without trapping too much steam.

Making uneven heat application is also a typical mistake. Using a weak or uneven heat source can cause some parts of the steak to overcook while others remain undercooked. The best approach is to start with a hot pan or grill to sear the outside quickly, then lower the heat to finish cooking evenly. This method helps create a nice crust while ensuring the inside reaches the proper temperature.

Sometimes, people press down on the steak with a spatula while cooking. This presses out the juices and leads to a drier result. Resist the urge to flatten the steak; instead, let it cook undisturbed so it sears properly and stays moist.

Using the wrong cut of meat can also cause issues. Leaner cuts tend to dry out more easily when cooked to medium well. Choose cuts with some marbling, like sirloin or ribeye, for a juicy, flavorful steak even when cooked longer. Also, season the steak well before cooking to enhance flavor and help create a tasty crust.

Practicing patience and paying attention to these details can vastly improve your steak-cooking results. Remember, every stove and grill is different, so some experimentation might be needed to find the perfect timing. Keep a note of what works best, and soon you’ll be cooking medium well steaks that are consistently delicious.

FAQs About Cooking Steak

How do I cook a perfect medium well steak?

Cooking a medium well steak involves reaching an internal temperature of about 150-155°F (65-68°C). To do this, start by taking your steak out of the fridge and letting it sit at room temperature for about 30 minutes. Season it as you like, then heat your skillet or grill over medium-high heat.

Cook the steak for approximately 4-5 minutes per side, depending on thickness. Use tongs to flip it once; avoid pressing down on the meat to keep it juicy. Use a meat thermometer to check the internal temperature. When it hits the right mark, let the steak rest for 5 minutes before slicing. Resting helps the juices redistribute, ensuring each bite is flavorful.

What are the best types of steak for medium well?

Many cuts work well for medium well doneness, but some are particularly popular. Sirloin steak, ribeye, and T-bone are good options because they are tender and cook evenly. Sirloin is more affordable and still flavorful, while ribeye provides rich marbling that keeps it juicy.

If you prefer a leaner cut, choose a tenderloin or filet mignon, but be careful not to overcook to avoid dryness. No matter which cut you pick, a thicker steak, around 1 to 1.5 inches, gives you better control over doneness.

Can I cook a steak medium well without drying it out?

Yes, achieving a medium well steak that’s not dry is possible with proper technique. The key is not to overcook and to keep the steak moist during cooking. Use a thermometer to avoid going past the target temperature.

Marinating the steak beforehand or adding a little butter or oil during cooking can help keep it tender. Also, cooking the steak over medium heat rather than high heat allows it to cook evenly without drying out too quickly. Resting the steak after cooking is just as important—it helps keep the juices inside.

What are some common mistakes to avoid when cooking medium well steak?

• Overcooking, which leads to dry, tough meat.
• Not using a meat thermometer, risking under or overcooking.
• Cooking straight from the fridge without resting at room temperature.
• Poking or pressing down on the steak while cooking, which can squeeze out juices.
• Not letting the steak rest after cooking, causing juice loss when sliced.

Paying attention to temperature, timing, and resting makes a big difference in how your steak turns out. Also, choose the right cut and technique suited for medium well doneness. With practice, you’ll be able to cook steak just the way you like it—juicy and flavorful, even at medium well.