Achieving a medium-well steak requires an internal temperature of 150°F and a brief rest before slicing. Learning how to cook a steak medium well is a skill that balances heat, timing, and a little patience. Many people think medium-well is just “well done but less dry,” but it actually has its own texture and flavor profile. You can get a juicy, tender steak at this doneness if you follow a few key steps. This guide walks you through the entire process, from picking the right cut to resting the meat.
Understanding Medium-Well Steak
Medium-well steak sits between medium and well-done on the doneness scale. The center is mostly gray-brown with just a hint of pink. The internal temperature should hit 150°F to 155°F. At this point, the meat has lost some moisture but still retains a bit of juiciness if cooked correctly. The texture is firmer than medium, but not as tough as well-done. Many people prefer this doneness because it feels more “cooked” while still being enjoyable.
Not all steaks are ideal for medium-well. Cuts with more marbling, like ribeye or strip steak, hold up better because the fat keeps the meat moist. Lean cuts like sirloin or filet mignon can dry out faster, so you need extra care with timing and temperature.
How To Cook A Steak Medium Well
This section covers the complete method for achieving a perfect medium-well steak at home. You will need a meat thermometer, a heavy pan or grill, and about 20 minutes of active cooking time. The steps below work for most steak cuts, but adjust times based on thickness.
Choosing The Right Steak Cut
Start with a steak that is at least 1 inch thick. Thinner steaks cook too quickly and make it hard to hit 150°F without burning the outside. Good choices include:
- Ribeye: High fat content keeps it moist
- New York strip: Good balance of flavor and tenderness
- Sirloin: Leaner but works if you watch the temperature
- Filet mignon: Very tender but dries easily, so use a thermometer
Avoid thin cuts like flank or skirt steak for medium-well. They cook too fast and become tough.
Preparing The Steak Before Cooking
Take the steak out of the fridge 30 to 40 minutes before cooking. This lets it come to room temperature, which helps it cook more evenly. Pat the steak dry with paper towels to remove excess moisture. Season generously with salt and black pepper on both sides. You can add garlic powder or herbs, but keep it simple. Let the seasoned steak sit for 10 minutes so the salt can penetrate the surface.
Using A Meat Thermometer
A meat thermometer is not optional for medium-well. Guessing by touch or time often leads to overcooking or undercooking. Insert the probe into the thickest part of the steak, avoiding bone or fat. For medium-well, you want 150°F to 155°F. Remove the steak from heat at 148°F to 150°F because the temperature will rise about 5°F during resting. Digital instant-read thermometers work best for accuracy.
Pan-Searing Method
This method works great for indoor cooking. Use a cast-iron skillet or heavy stainless steel pan. Heat the pan over medium-high heat for 3 to 4 minutes until it is smoking hot. Add a tablespoon of oil with a high smoke point, like avocado or canola oil. Place the steak in the pan away from you to avoid splatter. Cook for 4 to 5 minutes on the first side without moving it. Flip the steak and cook for another 4 to 5 minutes. Check the temperature with your thermometer. If it is below 145°F, continue cooking, flipping every 2 minutes, until it reaches 148°F. For extra crust, add a tablespoon of butter and fresh thyme in the last minute, tilting the pan to baste the steak.
Grilling Method
Preheat your grill to medium-high heat, around 400°F to 450°F. Clean and oil the grates. Place the steak on the grill and close the lid. Cook for 5 to 6 minutes on the first side. Flip the steak and cook for another 5 to 6 minutes. Use your thermometer to check the internal temperature. If it needs more time, move the steak to a cooler part of the grill and cook for 2 to 3 minutes per side until it reaches 148°F. Grilling adds a smoky flavor that works well with medium-well steaks.
Oven-Finishing Method
This method is ideal for thick steaks over 1.5 inches. Sear the steak in a hot pan for 2 to 3 minutes per side to get a crust. Then transfer the pan to a preheated oven at 375°F. Cook for 6 to 10 minutes, depending on thickness, until the internal temperature hits 148°F. Use a thermometer to check. This method ensures the inside cooks evenly without burning the outside.
Resting The Steak
Resting is crucial for medium-well steaks. Place the cooked steak on a cutting board or plate and cover loosely with foil. Let it rest for 5 to 7 minutes. During this time, the juices redistribute through the meat. If you slice too early, the juices run out and the steak becomes dry. The temperature will rise to 150°F or 155°F during resting, so do not skip this step.
Slicing And Serving
Slice the steak against the grain for maximum tenderness. Use a sharp knife and cut into 1/2-inch thick slices. Serve immediately with your favorite sides like roasted vegetables, mashed potatoes, or a simple salad. If you want extra moisture, add a pat of butter on top or a light sauce like chimichurri or peppercorn.
Common Mistakes To Avoid
Even experienced cooks make errors when aiming for medium-well. Here are the most common ones and how to avoid them.
Overcooking The Outside
High heat is good for searing, but too much heat burns the outside before the inside reaches 150°F. Use medium-high heat, not high heat. If the pan smokes excessively, lower the temperature slightly. For thick steaks, use the oven-finishing method to avoid a burnt crust.
Not Using A Thermometer
Guessing doneness by time or touch is unreliable for medium-well. The difference between medium-well and well-done is only 10°F. A thermometer gives you precise control. Without it, you risk a dry, overcooked steak.
Skipping The Rest
Resting is not optional. Cutting into a hot steak releases juices, leaving you with a dry piece of meat. Always rest for at least 5 minutes. Cover loosely with foil to keep it warm without steaming the crust.
Using A Lean Cut
Lean cuts like sirloin or round steak become tough and dry at medium-well. Stick with marbled cuts like ribeye or strip steak. The fat renders during cooking and keeps the meat moist.
Tips For Juicy Medium-Well Steak
Getting a juicy medium-well steak requires a few extra techniques. Try these tips to improve your results.
- Salt the steak at least 40 minutes before cooking. This draws out moisture, then reabsorbs it, seasoning the meat deeply.
- Use a reverse sear method. Cook the steak in a low oven at 250°F until it reaches 140°F, then sear it in a hot pan for 1 minute per side. This gives you a perfect medium-well interior with a great crust.
- Add butter during the last minute of cooking. Basting with butter adds richness and helps prevent dryness.
- Let the steak rest on a warm plate. A cold surface cools the meat too quickly and can make it seem drier.
- Slice the steak just before serving. Pre-slicing causes it to cool down and lose moisture faster.
Frequently Asked Questions
What Temperature Is Medium-well Steak?
Medium-well steak has an internal temperature of 150°F to 155°F. The center should be mostly gray with a slight pink hue.
How Long Do You Cook A Steak For Medium-well?
Cooking time depends on thickness and method. For a 1-inch steak pan-seared, cook 4 to 5 minutes per side. For a 1.5-inch steak, use the oven-finishing method for 6 to 10 minutes after searing. Always check with a thermometer.
Can You Cook A Medium-well Steak On A Grill?
Yes. Preheat the grill to medium-high heat and cook for 5 to 6 minutes per side for a 1-inch steak. Use a thermometer to confirm 150°F.
What Is The Best Cut For Medium-well Steak?
Ribeye or New York strip are best because of their fat content. Filet mignon works but requires careful temperature control. Avoid lean cuts like sirloin or flank.
How Do You Keep A Medium-well Steak From Drying Out?
Use a meat thermometer to avoid overcooking. Rest the steak for 5 to 7 minutes. Add butter or a sauce after slicing. Choose a well-marbled cut for better moisture retention.
Final Thoughts On Cooking Medium-Well Steak
Mastering how to cook a steak medium well is about precision and patience. The key is hitting 150°F internally without burning the outside. Use a thermometer, choose the right cut, and always rest the meat. With practice, you can serve a medium-well steak that is juicy, flavorful, and satisfying. Try the pan-sear or reverse sear method for consistent results. Adjust your technique based on the thickness of the steak and your equipment. Once you get the hang of it, you will be able to cook a medium-well steak that rivals any steakhouse.