When it comes to steak, the cooking method can make all the difference in the world. While some people prefer their steak rare, others like it well done. However, there’s a sweet spot in between that offers the perfect balance of flavor and texture: medium well. In this article, we’ll delve into the world of medium well steak and explore how it’s cooked to perfection.
Understanding the Basics of Steak Cooking
Before we dive into the specifics of medium well steak, it’s essential to understand the basics of steak cooking. Steak cooking involves heating the meat to a certain temperature to achieve the desired level of doneness. The temperature of the steak is measured using a thermometer, and it’s usually classified into several categories:
- Rare: 120°F – 130°F (49°C – 54°C)
- Medium rare: 130°F – 135°F (54°C – 57°C)
- Medium: 140°F – 145°F (60°C – 63°C)
- Medium well: 150°F – 155°F (66°C – 68°C)
- Well done: 160°F – 170°F (71°C – 77°C)
The Science Behind Medium Well Steak
Medium well steak is cooked to an internal temperature of 150°F – 155°F (66°C – 68°C). At this temperature, the steak is cooked through, but still retains some juiciness and tenderness. The science behind medium well steak lies in the denaturation of proteins and the gelation of collagen.
When steak is cooked, the proteins on the surface denature and contract, causing the meat to shrink. At the same time, the collagen in the meat gelates, making it tender and juicy. Medium well steak is cooked to a temperature where the proteins are denatured, but the collagen is still gelated, resulting in a tender and flavorful steak.
The Cooking Process: How to Achieve Medium Well Steak
Achieving medium well steak requires a combination of heat, time, and technique. Here’s a step-by-step guide to cooking medium well steak:
Step 1: Choose the Right Cut of Meat
The type of steak you choose can affect the cooking process. Look for cuts that are at least 1-1.5 inches thick, such as ribeye, strip loin, or filet mignon. These cuts will allow for even cooking and a tender final product.
Step 2: Bring the Steak to Room Temperature
Remove the steak from the refrigerator and let it sit at room temperature for 30-45 minutes. This allows the steak to cook more evenly and prevents it from cooking too quickly on the outside.
Step 3: Season the Steak
Season the steak with your desired seasonings, such as salt, pepper, and garlic powder. Make sure to season the steak evenly to ensure consistent flavor.
Step 4: Heat the Pan or Grill
Heat a pan or grill to high heat (around 400°F – 450°F or 200°C – 230°C). If using a pan, add a small amount of oil to prevent the steak from sticking. If using a grill, make sure the grates are clean and brush them with oil to prevent sticking.
Step 5: Sear the Steak
Place the steak in the pan or on the grill and sear for 2-3 minutes per side. This creates a crust on the steak and locks in the juices.
Step 6: Finish Cooking the Steak
After searing the steak, reduce the heat to medium-low (around 300°F – 350°F or 150°C – 175°C) and continue cooking to the desired temperature. Use a thermometer to check the internal temperature of the steak.
Step 7: Let the Steak Rest
Once the steak is cooked to the desired temperature, remove it from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute and the steak to retain its tenderness.
Tips and Variations for Cooking Medium Well Steak
While the basic cooking process remains the same, there are some tips and variations to keep in mind when cooking medium well steak:
- Use a cast-iron pan: Cast-iron pans retain heat well and can achieve a nice crust on the steak.
- Don’t press down on the steak: Pressing down on the steak can squeeze out the juices and make it tough.
- Use a meat thermometer: A meat thermometer ensures that the steak is cooked to the desired temperature.
- Try different seasonings: Experiment with different seasonings, such as garlic butter or herbs, to add flavor to the steak.
Variations in Cooking Medium Well Steak
While the basic cooking process remains the same, there are some variations in cooking medium well steak:
- Grilling: Grilling adds a smoky flavor to the steak and can create a nice crust.
- Pan-searing: Pan-searing allows for a crispy crust on the steak and can be cooked to a precise temperature.
- Oven broiling: Oven broiling is a low-maintenance way to cook steak and can result in a tender final product.
Common Mistakes to Avoid When Cooking Medium Well Steak
While cooking medium well steak can be a straightforward process, there are some common mistakes to avoid:
- Overcooking the steak: Overcooking the steak can make it tough and dry.
- Undercooking the steak: Undercooking the steak can result in a raw or pink center.
- Not letting the steak rest: Not letting the steak rest can result in a tough and dry final product.
How to Fix Common Mistakes
If you’ve made a mistake while cooking medium well steak, there are ways to fix it:
- Overcooking the steak: If the steak is overcooked, try slicing it thinly and serving it with a sauce or gravy.
- Undercooking the steak: If the steak is undercooked, try cooking it for a few more minutes or until it reaches the desired temperature.
- Not letting the steak rest: If you haven’t let the steak rest, try letting it rest for a few minutes before slicing and serving.
Conclusion
Cooking medium well steak is a delicate process that requires attention to detail and technique. By understanding the basics of steak cooking, the science behind medium well steak, and the cooking process, you can achieve a tender and flavorful steak. Remember to choose the right cut of meat, season the steak evenly, and cook it to the desired temperature. With practice and patience, you’ll be cooking medium well steak like a pro in no time.
What is medium well steak?
Medium well steak is a type of cooked steak that falls between medium and well-done in terms of doneness. It is cooked to an internal temperature of around 150°F to 155°F (65°C to 68°C), which is slightly higher than medium but lower than well-done. This level of doneness is ideal for those who prefer a slightly firmer texture and a hint of pink color in the center.
The key to achieving a perfect medium well steak is to cook it for the right amount of time and at the right temperature. This can be achieved by using a thermometer to check the internal temperature of the steak, or by using the finger test, where the steak feels firm to the touch but still yields to pressure.
How do I cook a medium well steak?
To cook a medium well steak, start by preheating a skillet or grill to high heat. Season the steak with your desired seasonings and add a small amount of oil to the pan. Sear the steak for 2-3 minutes per side, or until a nice crust forms. Then, reduce the heat to medium-low and continue cooking the steak to your desired level of doneness.
It’s also important to let the steak rest for a few minutes before serving. This allows the juices to redistribute and the steak to retain its tenderness. During this time, the internal temperature of the steak will continue to rise, so it’s essential to check the temperature regularly to avoid overcooking.
What is the internal temperature of a medium well steak?
The internal temperature of a medium well steak is between 150°F to 155°F (65°C to 68°C). This temperature range is slightly higher than medium but lower than well-done. It’s essential to use a thermometer to check the internal temperature of the steak, especially when cooking to a specific level of doneness.
Using a thermometer ensures that the steak is cooked to a safe internal temperature, reducing the risk of foodborne illness. It’s also important to note that the internal temperature of the steak will continue to rise after it’s removed from the heat, so it’s essential to check the temperature regularly to avoid overcooking.
How long does it take to cook a medium well steak?
The cooking time for a medium well steak depends on the thickness of the steak and the heat level. Generally, a 1-inch thick steak will take around 5-7 minutes per side to cook to medium well. However, this time can vary depending on the specific steak and cooking method.
It’s essential to use a thermometer to check the internal temperature of the steak, rather than relying solely on cooking time. This ensures that the steak is cooked to a safe internal temperature and achieves the desired level of doneness.
Can I cook a medium well steak in the oven?
Yes, you can cook a medium well steak in the oven. To do this, preheat the oven to 400°F (200°C). Season the steak with your desired seasonings and place it on a baking sheet lined with parchment paper. Cook the steak for 8-12 minutes, or until it reaches your desired level of doneness.
It’s essential to use a thermometer to check the internal temperature of the steak, especially when cooking in the oven. This ensures that the steak is cooked to a safe internal temperature and achieves the desired level of doneness.
How do I know if my steak is cooked to medium well?
To check if your steak is cooked to medium well, use a thermometer to check the internal temperature. The internal temperature should be between 150°F to 155°F (65°C to 68°C). You can also use the finger test, where the steak feels firm to the touch but still yields to pressure.
Another way to check the doneness of the steak is to cut into it. A medium well steak should have a hint of pink color in the center, but not be too red or raw-looking. If you’re unsure, it’s always better to err on the side of caution and cook the steak a bit longer.
Can I achieve a perfect medium well steak without a thermometer?
While a thermometer is the most accurate way to check the internal temperature of a steak, it’s possible to achieve a perfect medium well steak without one. To do this, use the finger test, where the steak feels firm to the touch but still yields to pressure.
You can also use the cooking time as a guide, but this method is less accurate and can result in overcooking or undercooking the steak. Another way to check the doneness of the steak is to cut into it, but this method can be messy and may not provide an accurate reading.