Medium well steak cooks to 150°F, leaving just a thin line of pink for those who prefer minimal red. If you have been searching for how to cook steak medium well, you are in the right place. This guide walks you through every step, from picking the right cut to resting the meat. You will get a consistent, juicy result every time.
Many people think medium well steak is dry or tough. That is not true when you do it right. The key is controlling heat and timing. Let us start with the basics.
Why Choose Medium Well Steak
Medium well is a popular doneness level. It offers a balance between well done and medium. The center has a faint pink line, but most of the meat is brown. This gives you more cooked flavor while keeping some moisture.
Some cuts work better for medium well. Ribeye, sirloin, and strip steak are good choices. Avoid very lean cuts like filet mignon, as they can dry out faster.
Tools You Need
You do not need fancy equipment. But a few tools make the job easier:
- Cast iron skillet or heavy pan
- Meat thermometer (instant read is best)
- Tongs
- Paper towels
- Oil with high smoke point (canola, avocado, or vegetable)
- Salt and pepper
- Butter (optional, for basting)
A thermometer is non-negotiable. Guessing doneness by touch is tricky for medium well. The internal temperature must hit 150°F to 155°F.
How To Cook Steak Medium Well
Now we get to the main event. Follow these steps carefully. They work for stovetop, grill, or oven methods.
Step 1: Choose The Right Steak
Pick a steak that is at least 1 inch thick. Thinner steaks cook too fast and can overcook before the center reaches temperature. Look for good marbling. Fat adds flavor and moisture.
Good options for medium well:
- Ribeye
- New York strip
- Sirloin
- T-bone
Step 2: Bring To Room Temperature
Take the steak out of the fridge 30 to 45 minutes before cooking. This helps it cook evenly. A cold steak will have a gray outer ring and a raw center.
Pat the steak dry with paper towels. Moisture on the surface prevents browning. Dry meat equals better crust.
Step 3: Season Generously
Season both sides with salt and pepper. Use coarse salt like kosher salt. Do not be shy. Some salt will fall off during cooking, so season a bit more than you think.
You can add garlic powder or herbs, but keep it simple. The steak flavor should shine.
Step 4: Preheat Your Pan Or Grill
For stovetop, heat a cast iron skillet over medium-high heat for 5 minutes. Add a tablespoon of oil. The oil should shimmer, not smoke.
For grill, preheat to medium-high heat. Clean the grates and oil them lightly.
For oven method, preheat oven to 400°F. You will sear first, then finish in the oven.
Step 5: Sear The Steak
Place the steak in the hot pan or on the grill. Listen for a loud sizzle. If it does not sizzle, the pan is not hot enough.
Sear for 4 to 5 minutes on the first side. Do not move the steak. Let it develop a deep brown crust.
Flip the steak using tongs. Sear the second side for 3 to 4 minutes. For medium well, you need more time on the first side to build color.
Step 6: Check Temperature Early
After searing both sides, insert the thermometer into the thickest part of the steak. Avoid touching bone or fat. At this point, the internal temp should be around 120°F to 130°F.
If it is lower, continue cooking. If it is higher, you may be close to done. Medium well target is 150°F to 155°F.
Step 7: Finish Cooking
For stovetop, reduce heat to medium-low. Add a tablespoon of butter, thyme, and garlic if desired. Baste the steak with the melted butter for 1 to 2 minutes per side. This adds flavor and moisture.
For grill, move the steak to a cooler part of the grill. Cover and cook for 2 to 4 minutes per side, checking temperature often.
For oven method, transfer the seared steak to the preheated oven. Cook for 5 to 8 minutes, depending on thickness. Check temperature at 5 minutes.
Keep cooking until the internal temp reaches 150°F. Remember, the steak will rise about 5°F while resting. So pull it at 145°F to 148°F if you want exact medium well.
Step 8: Rest The Steak
Resting is critical. Place the steak on a cutting board or plate. Tent loosely with foil. Let it rest for 5 to 7 minutes.
During resting, juices redistribute. If you cut too soon, the juices run out and the steak becomes dry. Patience pays off.
Step 9: Slice And Serve
Slice against the grain. This shortens the muscle fibers and makes the steak easier to chew. Cut into 1/2-inch thick slices.
Serve immediately. You can add a pat of butter on top or a sprinkle of flaky salt.
Alternative Cooking Methods
Not everyone uses a stovetop. Here are two other ways to cook medium well steak.
Grilling Method
Grilling adds smoky flavor. Follow the same prep steps. Sear over direct heat for 4 minutes per side. Then move to indirect heat and cook until 150°F internal.
Use a meat thermometer to avoid guessing. Grill lid closed helps maintain temperature.
Oven Reverse Sear
Reverse sear is great for thick steaks. Season the steak and place it on a wire rack over a baking sheet. Cook in a 275°F oven until internal temp reaches 130°F to 135°F. This takes about 30 to 45 minutes.
Then sear in a hot pan for 2 minutes per side. The steak will reach 150°F after searing. This method gives an even cook from edge to center.
Common Mistakes To Avoid
Even experienced cooks make errors. Here are pitfalls to skip:
- Using cold steak straight from the fridge
- Not drying the steak before searing
- Flipping the steak too often
- Cutting into the steak to check doneness
- Not resting the steak
- Using too low heat for searing
- Overcooking because you did not account for carryover cooking
Carryover cooking is the temperature rise after removing from heat. For medium well, pull the steak at 145°F to 148°F. It will climb to 150°F during rest.
How To Tell Medium Well Without A Thermometer
If you do not have a thermometer, use the hand test. But it is less accurate. For medium well, the steak should feel firm with little give. Press the center of your palm when your hand is relaxed. That is rare. Now touch your thumb to your pinky and feel the muscle below your thumb. That is well done. Medium well is between that and the ring finger touch.
Practice makes perfect. But a thermometer is cheap and removes guesswork.
Best Cuts For Medium Well
Some cuts handle the longer cook time better. Ribeye has enough fat to stay moist. Sirloin is leaner but still works if not overcooked. Strip steak is a good middle ground.
Avoid very lean cuts like top round or eye of round. They become tough and dry at medium well. Filet mignon can work if you are careful, but it is best at medium or medium rare.
Serving Suggestions
Medium well steak pairs well with sides that have moisture. Consider:
- Creamed spinach
- Mashed potatoes
- Roasted vegetables with olive oil
- Mushroom sauce
- Baked potato with sour cream
A sauce or gravy adds extra moisture. Red wine reduction or peppercorn sauce are classic choices.
Storing And Reheating Leftovers
Store leftover steak in an airtight container in the fridge for up to 3 days. To reheat, use a low oven or a pan with a splash of broth. Microwaving will dry it out.
Slice the steak before reheating. Heat gently until warm, not hot. This preserves what little moisture remains.
Frequently Asked Questions
What temperature is medium well steak?
Medium well steak reaches an internal temperature of 150°F to 155°F. The center has a thin line of pink.
How long do you cook a steak for medium well?
For a 1-inch thick steak, sear 4 minutes per side, then finish for 2 to 4 minutes per side. Total time is about 10 to 14 minutes. Thicker steaks need more time.
Can you cook medium well steak on a grill?
Yes. Sear over direct heat, then move to indirect heat. Use a thermometer to check for 150°F internal.
Is medium well steak dry?
It can be if overcooked. But with proper technique and a fatty cut, medium well steak remains juicy. Resting also helps.
What is the best oil for searing steak?
Use oils with high smoke point like avocado, canola, or grapeseed oil. Olive oil burns at high heat.
Final Tips For Perfect Medium Well Steak
Practice makes perfect. Do not stress if your first attempt is not ideal. Use a thermometer every time until you get a feel for timing.
Let the steak rest. This is the most skipped step. It makes a big difference in texture and moisture.
Season early. Salt draws out moisture initially, but it reabsorbs and seasons the meat deeply. If you have time, salt the steak and leave it uncovered in the fridge for a few hours. This dries the surface and improves the crust.
Remember, medium well is about control. You want a cooked interior without turning it into leather. Follow the steps, trust your thermometer, and you will get a steak that satisfies.
Now you know exactly how to cook steak medium well. Grab a thick ribeye, heat your pan, and get cooking. The result will be a beautifully browned steak with a hint of pink and plenty of flavor.