How To Cook Steak Medium To Well Done – Medium To Well Steak Doneness

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Medium to well done steak hits 145°F, showing only a hint of pink in the center. If you’re looking for a steak that’s cooked through but still juicy, learning how to cook steak medium to well done is your goal. This guide walks you through every step, from picking the right cut to resting the meat perfectly.

Many people think well-done steak means dry and tough. That’s not true when you do it right. With the correct technique, you can get a steak that’s cooked through but still tender and flavorful. Let’s get started.

Understanding The Medium To Well Done Steak

A medium to well done steak is cooked past medium but not to the point of being completely well done. It has a warm, mostly brown center with just a sliver of pink. The internal temperature should be around 145°F to 150°F.

This doneness level is popular for people who want their steak cooked through but not dry. It’s a balance between safety and texture. You get a firm steak with a good sear on the outside.

Key Temperature Ranges

Here are the exact temperatures you need to know:

  • Medium: 135°F to 140°F (pink center)
  • Medium Well: 145°F to 150°F (slight pink)
  • Well Done: 155°F and above (no pink)

For medium to well done, aim for 145°F to 150°F. Use a meat thermometer to be precise. Guessing leads to overcooked or undercooked steak.

How To Cook Steak Medium To Well Done

Now we get to the main event. This section covers the exact method for cooking a steak to medium well doneness. Follow these steps closely for the best results.

Choosing The Right Cut

Not all steaks are equal for this doneness level. Some cuts dry out faster than others. Here are the best options:

  • Ribeye: High fat content keeps it moist
  • Strip steak: Good marbling and flavor
  • Sirloin: Leaner but works with proper technique
  • Tenderloin: Very tender but can dry out if overcooked

Avoid very lean cuts like flank or round steak. They become tough and chewy when cooked past medium. Stick with cuts that have visible fat running through them.

Preparing The Steak

Preparation makes a big difference. Here’s what to do before cooking:

  1. Take the steak out of the fridge 30 minutes before cooking. This lets it come to room temperature.
  2. Pat the steak dry with paper towels. Moisture prevents a good sear.
  3. Season generously with salt and pepper. Use kosher salt for better coverage.
  4. Add any other seasonings you like, like garlic powder or rosemary.

Don’t skip the resting step before cooking. A cold steak cooks unevenly, with the outside burning before the inside reaches temperature.

Using The Pan-Seared Method

Pan-searing is one of the best ways to cook a steak medium to well done. It gives you a beautiful crust and even cooking. Here’s how:

  1. Heat a heavy skillet (cast iron works best) over medium-high heat.
  2. Add a high-smoke-point oil like avocado or canola oil.
  3. Wait until the oil shimmers, then place the steak in the pan.
  4. Sear for 4-5 minutes on the first side without moving it.
  5. Flip the steak and sear for 3-4 minutes on the second side.
  6. Reduce heat to medium and continue cooking, flipping every 2 minutes.
  7. Check internal temperature with a thermometer.
  8. Remove from pan when it reaches 140°F to 145°F (it will rise during resting).

For a medium to well done steak, you’ll need about 8-12 minutes total cooking time for a 1-inch thick steak. Thicker steaks need more time.

Using The Reverse Sear Method

The reverse sear is ideal for thicker steaks (1.5 inches or more). It cooks the steak gently first, then sears it at the end. This gives you a more even doneness throughout.

  1. Preheat your oven to 275°F.
  2. Season the steak and place it on a wire rack over a baking sheet.
  3. Cook in the oven until the internal temperature reaches 135°F to 140°F (about 30-40 minutes for a 1.5-inch steak).
  4. Remove from oven and let rest for 5 minutes.
  5. Heat a skillet over high heat with oil.
  6. Sear the steak for 1-2 minutes per side until a crust forms.
  7. Check temperature again; it should be around 145°F.

This method is more forgiving and reduces the risk of overcooking. The gentle oven heat cooks the steak evenly, and the quick sear adds flavor without overdoing the inside.

Using The Grill Method

Grilling adds a smoky flavor that’s hard to beat. For medium to well done, you need to manage the heat carefully.

  1. Preheat your grill to medium-high heat (about 400°F to 450°F).
  2. Clean and oil the grates to prevent sticking.
  3. Place the steak on the grill and close the lid.
  4. Cook for 4-5 minutes on the first side.
  5. Flip and cook for 3-4 minutes on the second side.
  6. Move the steak to a cooler part of the grill if it’s browning too fast.
  7. Continue cooking, flipping every 2 minutes, until internal temp reaches 140°F to 145°F.
  8. Remove from grill and let rest.

Grilling can dry out a steak faster than pan-searing. Keep an eye on the temperature and don’t walk away. Use a thermometer to check frequently.

Using The Oven-Finish Method

This method combines stovetop searing with oven finishing. It’s great for thicker steaks or when you want precise control.

  1. Sear the steak in a hot oven-safe skillet for 2-3 minutes per side.
  2. Transfer the skillet to a preheated 400°F oven.
  3. Cook for 5-8 minutes, depending on thickness.
  4. Check internal temperature every 2 minutes after the first 5 minutes.
  5. Remove when it reaches 140°F to 145°F.

This method is reliable because the oven provides even heat. The steak cooks through without the outside burning. It’s a good option for beginners.

Resting The Steak

Resting is not optional. It’s a critical step that affects the final texture and juiciness. Here’s why and how:

  • Resting allows juices to redistribute throughout the meat.
  • If you cut too soon, juices run out and the steak becomes dry.
  • Rest for 5-10 minutes, depending on thickness.
  • Cover loosely with foil to keep warm without steaming the crust.

During resting, the internal temperature will rise by 5°F to 10°F. This is called carryover cooking. So if you want a final temp of 145°F, remove the steak from heat at 140°F.

Common Mistakes To Avoid

Even experienced cooks make mistakes. Here are the most common ones and how to avoid them:

  • Not using a thermometer: Guessing leads to overcooking or undercooking.
  • Cooking from cold: Cold steak cooks unevenly. Let it warm up first.
  • Overcrowding the pan: Too many steaks lower the pan temperature and prevent searing.
  • Flipping too often: Let the steak develop a crust before flipping.
  • Cutting too soon: Always rest the steak before slicing.
  • Using low heat: High heat is needed for a good sear.

Avoid these mistakes and your steak will turn out better every time. Practice makes perfect, so don’t get discouraged if your first attempt isn’t ideal.

Tips For Juicy Medium To Well Done Steak

Getting a juicy steak at this doneness level requires some extra care. Here are tips that help:

  • Baste with butter: Add butter, garlic, and herbs to the pan during the last minute of cooking. Spoon the melted butter over the steak.
  • Use a marinade: A simple marinade with oil, acid, and seasonings can add moisture.
  • Don’t overcook: Remove the steak a few degrees below your target temperature.
  • Slice against the grain: This shortens the muscle fibers and makes the steak easier to chew.
  • Add a sauce: A pan sauce or compound butter adds moisture and flavor.

These small adjustments make a big difference. A medium to well done steak can be just as enjoyable as a medium-rare one when done correctly.

Serving Suggestions

What you serve with your steak matters. Here are some sides that pair well:

  • Roasted vegetables like asparagus or Brussels sprouts
  • Mashed potatoes or roasted potatoes
  • A fresh green salad with vinaigrette
  • Sauteed mushrooms and onions
  • Bread or rolls for soaking up juices

For wine, a medium to well done steak pairs well with a full-bodied red like Cabernet Sauvignon or Malbec. The tannins cut through the richness of the meat.

Frequently Asked Questions

What Temperature Is Medium To Well Done Steak?

Medium to well done steak has an internal temperature of 145°F to 150°F. It shows a sliver of pink in the center but is mostly brown.

How Long To Cook A Steak Medium To Well Done?

Cooking time depends on thickness and method. For a 1-inch steak pan-seared, it takes about 8-12 minutes. For a thicker steak using reverse sear, it takes 30-40 minutes in the oven plus searing time.

Can You Cook A Medium To Well Done Steak Without Drying It Out?

Yes. Use a fatty cut like ribeye, cook to the correct temperature, rest the steak, and consider basting with butter. These steps help retain moisture.

Is Medium To Well Done Steak Safe To Eat?

Yes. At 145°F, the steak is considered safe by USDA standards. It’s cooked through enough to kill harmful bacteria while still being juicy.

What’s The Best Method For Cooking Medium To Well Done Steak?

The reverse sear method is often best for even cooking. Pan-searing works well for thinner steaks. Choose based on your equipment and steak thickness.

Final Thoughts

Cooking a steak medium to well done doesn’t have to be a challenge. With the right techniques and a good thermometer, you can get a steak that’s cooked through but still tender and flavorful. Remember to choose the right cut, prepare properly, and rest the meat before serving.

Practice these methods and you’ll be able to cook a perfect medium to well done steak every time. Don’t be afraid to experiment with different seasonings and sides. The key is consistency and attention to temperature.

Now you have all the information you need. Go ahead and try cooking your next steak to medium well doneness. Your taste buds will thank you.