Cooking a fillet steak to medium well can be a daunting task, especially for those who are new to cooking. However, with the right techniques and a bit of practice, you can achieve a deliciously cooked fillet steak that is sure to impress. In this article, we will take you through a step-by-step guide on how to cook a fillet steak to medium well, including the best cooking methods, techniques, and tips.
Understanding the Different Levels of Doneness
Before we dive into the cooking process, it’s essential to understand the different levels of doneness. The level of doneness refers to the internal temperature of the steak, which can range from rare to well done. Here are the different levels of doneness and their corresponding internal temperatures:
| Level of Doneness | Internal Temperature |
|---|---|
| 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) |
Choosing the Right Cut of Meat
When it comes to cooking a fillet steak, the right cut of meat is crucial. Look for a high-quality fillet steak that is at least 1-1.5 inches thick. This will ensure that the steak cooks evenly and retains its tenderness.
What to Look for in a Fillet Steak
When selecting a fillet steak, look for the following characteristics:
- Marbling: A good fillet steak should have a moderate amount of marbling, which refers to the white flecks of fat that are dispersed throughout the meat. Marbling adds flavor and tenderness to the steak.
- Color: The steak should have a rich, red color. Avoid steaks with a pale or washed-out color, as this can indicate a lack of flavor and tenderness.
- Texture: The steak should have a firm, springy texture. Avoid steaks that feel soft or mushy, as this can indicate a lack of quality.
Preparing the Steak for Cooking
Before cooking the steak, it’s essential to prepare it properly. Here are the steps to follow:
Bringing the Steak to Room Temperature
Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes. This will help the steak cook more evenly and prevent it from cooking too quickly on the outside.
Seasoning the Steak
Season the steak with your desired seasonings, such as salt, pepper, and garlic powder. Make sure to season the steak liberally, as this will add flavor to the steak.
Oil and Butter
Rub the steak with a small amount of oil and butter. This will help the steak cook more evenly and add flavor to the steak.
Cooking the Steak
Now that the steak is prepared, it’s time to cook it. Here are the steps to follow:
Pan-Seared Fillet Steak
Pan-searing is a popular cooking method for fillet steak, as it allows for a crispy crust to form on the outside of the steak. Here’s how to pan-sear a fillet steak:
- Heat a skillet or cast-iron pan over high heat. Add a small amount of oil to the pan and let it heat up for 1-2 minutes.
- Add the steak to the pan and sear for 2-3 minutes per side, depending on the thickness of the steak.
- After searing the steak, reduce the heat to medium-low and continue cooking to your desired level of doneness.
Oven-Roasted Fillet Steak
Oven-roasting is another popular cooking method for fillet steak, as it allows for even cooking and a tender finish. Here’s how to oven-roast a fillet steak:
- Preheat your oven to 400°F (200°C).
- Place the steak on a baking sheet or oven-safe skillet and roast for 8-12 minutes, depending on the thickness of the steak.
- After roasting the steak, let it rest for 5-10 minutes before slicing and serving.
Checking the Internal Temperature
To ensure that the steak is cooked to your desired level of doneness, it’s essential to check the internal temperature. Use a meat thermometer to check the internal temperature of the steak. For medium well, the internal temperature should be between 150°F – 155°F (66°C – 68°C).
Resting the Steak
Once the steak is cooked to your desired level of doneness, it’s essential to let it rest. This will allow the juices to redistribute and the steak to retain its tenderness. Let the steak rest for 5-10 minutes before slicing and serving.
Slicing and Serving
Once the steak has rested, it’s time to slice and serve. Slice the steak against the grain, using a sharp knife. Serve the steak with your desired sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion
Cooking a fillet steak to medium well can be a daunting task, but with the right techniques and a bit of practice, you can achieve a deliciously cooked fillet steak that is sure to impress. Remember to choose the right cut of meat, prepare the steak properly, and cook it to the right internal temperature. With these tips and techniques, you’ll be well on your way to cooking the perfect fillet steak.
What is the ideal thickness for a fillet steak?
The ideal thickness for a fillet steak can vary depending on personal preference, but generally, a thickness of around 1-1.5 inches (2.5-3.8 cm) is considered optimal. This thickness allows for even cooking and helps to prevent the steak from becoming too charred on the outside before it reaches the desired level of doneness on the inside.
It’s also worth noting that a thicker steak will take longer to cook, so adjust the cooking time accordingly. If you’re looking for a more precise cooking time, consider using a meat thermometer to ensure the steak reaches your desired level of doneness.
How do I season a fillet steak for medium well perfection?
To season a fillet steak for medium well perfection, start by sprinkling both sides of the steak with a pinch of salt and pepper. You can also add any other seasonings you like, such as garlic powder, paprika, or thyme. Let the steak sit at room temperature for about 30 minutes before cooking to allow the seasonings to penetrate the meat.
When seasoning the steak, be sure not to overdo it, as too much seasoning can overpower the natural flavor of the meat. A light hand is best, as you can always add more seasoning after the steak is cooked if desired. Also, avoid using too much oil or butter, as this can create a greasy texture on the surface of the steak.
What is the best cooking method for a medium well fillet steak?
The best cooking method for a medium well fillet steak is pan-searing, as it allows for a nice crust to form on the outside while cooking the inside to the desired level of doneness. To pan-sear a fillet steak, heat a skillet or cast-iron pan over high heat and add a small amount of oil. Sear the steak for 2-3 minutes per side, or until a nice crust forms.
After searing the steak, reduce the heat to medium-low and continue cooking to the desired level of doneness. Use a meat thermometer to check the internal temperature of the steak, which should be around 150-155°F (65-68°C) for medium well. If you don’t have a thermometer, you can also use the finger test, where you press the steak gently with your finger to check its doneness.
How do I prevent a fillet steak from becoming tough?
To prevent a fillet steak from becoming tough, it’s essential to cook it to the right temperature and not overcook it. Overcooking can cause the meat to become dry and tough, so use a meat thermometer to ensure the steak reaches the desired level of doneness. Also, avoid pressing down on the steak with your spatula while it’s cooking, as this can squeeze out juices and make the meat tough.
Another way to prevent toughness is to let the steak rest for a few minutes after cooking. This allows the juices to redistribute and the meat to relax, making it more tender and flavorful. When slicing the steak, use a sharp knife and slice against the grain to ensure tenderness.
Can I cook a fillet steak in the oven?
Yes, you can cook a fillet steak in the oven, but it’s not the recommended method for achieving medium well perfection. Oven cooking can result in a more even cooking temperature, but it can also lead to a less flavorful and less tender steak. If you do choose to cook a fillet steak in the oven, preheat the oven to 400°F (200°C) and cook the steak for 8-12 minutes, or until it reaches the desired level of doneness.
To achieve a nice crust on the steak, you can broil the steak for an additional 1-2 minutes after cooking. Keep an eye on the steak to prevent overcooking, and use a meat thermometer to ensure the steak reaches the desired internal temperature.
How do I store leftover fillet steak?
To store leftover fillet steak, let it cool to room temperature and then wrap it tightly in plastic wrap or aluminum foil. Place the wrapped steak in a sealed container or zip-top bag and refrigerate it for up to 3 days. You can also freeze the steak for up to 2 months, but be sure to wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag.
When reheating leftover fillet steak, use a low heat to prevent overcooking. You can reheat the steak in the oven, on the stovetop, or in the microwave, but be sure to check the internal temperature to ensure it reaches a safe minimum internal temperature of 165°F (74°C).
Can I cook a frozen fillet steak?
Yes, you can cook a frozen fillet steak, but it’s not the recommended method for achieving medium well perfection. Frozen steak can be more challenging to cook evenly, and it may not retain its natural flavor and texture. If you do choose to cook a frozen fillet steak, thaw it first by leaving it in the refrigerator overnight or by thawing it quickly in cold water.
When cooking a frozen fillet steak, adjust the cooking time accordingly, as it may take longer to cook through. Use a meat thermometer to ensure the steak reaches the desired internal temperature, and be sure to let it rest for a few minutes after cooking to allow the juices to redistribute.