Let's be real - cooking steak terrifies most home cooks. Get it wrong and you've wasted good money on leather. Medium well is especially tricky. Go 30 seconds too long and it's hockey puck territory. Pull it early and you've got pink-hating guests giving you side-eye. I know because I've ruined $40 ribeyes learning this.
But here's the truth: how to cook medium well steak isn't rocket science. It's about nailing three things: heat control, timing, and not freaking out. After coaching hundreds of readers and burning my own share of beef, I'll show you exactly how to get that perfect rosy-pink center with zero guesswork.
Why Medium Well Isn't the Enemy
Steak snobs turn up their noses at anything beyond medium rare. Whatever. Medium well has its place - maybe your pregnant sister-in-law can't handle pink, or your kid thinks "red juice" is vampire blood. It's about preference, not purity tests. Done right, medium well stays juicy with:
- A warm pink center (not red)
- Full browning on the crust
- Zero raw-meat texture
Just last week my neighbor Dave insisted he hates steak. Made him try my medium-well NY strip? He asked for seconds. Shut up, Dave - you owe me $12.
Key Temps You Need to Know
Forget color - thermometers don't lie:
| Doneness Level | Internal Temp | Center Color |
|---|---|---|
| Medium Rare | 130-135°F (54-57°C) | Warm red |
| Medium | 135-145°F (57-63°C) | Warm pink |
| Medium Well | 145-155°F (63-68°C) | Slight pink |
| Well Done | 160°F+ (71°C+) | No pink |
That 10°F window is your safety net. Hit 155°F and stop cooking - carryover heat will do the rest.
Steak Selection: Not All Cuts Survive Medium Well
Here's where most tutorials mess up. Cooking a filet to medium well should be illegal - it's like baking a soufflé in a blast furnace. Lean cuts turn to sawdust. You need marbling - those white fat veins that melt into juiciness. My top picks:
| Cut | Why It Works | Thickness Needed | Price Range |
|---|---|---|---|
| Ribeye | Fat caps melt through cooking | 1.25-1.5 inches | $$$ |
| Strip Steak | Balanced marbling | 1-1.25 inches | $$ |
| Top Sirloin | Budget-friendly fat | 1.25 inches | $ |
| Flat Iron | Underrated juicy cut | 0.75-1 inch | $ |
Avoid filet mignon, flank, or skirt steak for medium well. Trust me, I learned the hard way with a $65 anniversary dinner disaster. My wife still brings it up.
Grocery Store Red Flags
- "Enhanced" labels: Pumped with saltwater to fake juiciness
- Grayish edges = old stock
- No marbling in "choice" grade? Put it back
Tools That Actually Matter
You don't need fancy gear. My essentials:
- Cast iron skillet: $25 at TJ Maxx beats non-stick for crust
- Instant-read thermometer: ThermoPop ($35) saves steaks
- Heavy tongs: Flimsy ones drop steak. Tragedy.
- Basic timer: Phones distract you with texts
Skip the grill for medium well - direct heat makes timing brutal. Stovetop + oven is idiot-proof. And yes, I've set off smoke detectors testing grill methods for how to cook medium well steak.
The Foolproof Medium Well Method
This works for 99% of home kitchens. Total time: 22 minutes.
Step 1: Prep Like a Pro
- Unwrap steak 30 mins early - cold meat cooks unevenly
- Pat DRY with paper towels (wet steak = steamed steak)
- Salt all sides - 1 tsp per pound
Don't pepper yet - it burns in the pan. Learned that from chef friend Marco who laughed at my "charred spice crust."
Step 2: Sear for Flavor
- Heat skillet over medium-high 5 mins
- Add 1 tbsp high-smoke oil (avocado or canola)
- Place steak - should sizzle violently
- Sear 3 mins per side - no touching!
If it's smoking like a BBQ pit, lower heat slightly. Your fire alarm shouldn't be part of the process.
Step 3: Oven Finish
- Preheat oven to 400°F (200°C)
- Transfer skillet to oven
- Cook 4-9 mins depending on thickness
| Steak Thickness | Oven Time | Target Temp |
|---|---|---|
| 0.75 inch | 4-5 mins | 145°F |
| 1 inch | 6-7 mins | 150°F |
| 1.25 inch | 8-9 mins | 155°F |
Check at minimum time! Ovens vary wildly. Mine runs hot - kills steaks in 7 mins.
Step 4: The Non-Negotiable Rest
Pull steak at 155°F. Transfer to plate. Top with butter. WAIT 8 MINUTES. Cutting early spills juices everywhere. I timed it - a 1.5" ribeye loses 30% moisture if sliced immediately. Heartbreaking.
Real Problems You'll Face
Problem: Charred Outside, Raw Inside
Your pan was nuclear hot. Medium-well needs moderate heat to penetrate without incinerating.
Fix: Lower stovetop to medium after searing. Or use oven finish method above.
Problem: Tough as Shoe Leather
Overcooked or wrong cut. Filets over medium rare turn to sponge.
Fix: Use fattier cuts. Pull at 155°F max. Carryover heat adds 5°F.
Problem: No Crust
Steak was wet. Or pan wasn't hot enough. Or you moved it too soon.
Fix: Pat aggressively dry. Wait for oil to shimmer before adding steak. Don't touch for full 3 minutes.
Thermometer-Free Doneness Test
Lost your thermometer? Use the hand method:
| Doneness | Palm Area | Firmness |
|---|---|---|
| Rare | Base of thumb (relaxed) | Soft like cheek |
| Medium | Base of thumb (touching pinky) | Like chin |
| Medium Well | Base of thumb (touching index) | Like forehead |
Honestly? This is 70% accurate at best. Spend the $35 on a thermometer.
Seasoning Truths and Myths
- Salt early: 40 mins before cooking draws out moisture... then pulls it back in for flavor
- Skip marinades: They mask beef flavor. Rubs are better
- Butter baste: Optional but glorious - add thyme and smashed garlic after flipping
My dry-brine mix: 2 parts salt, 1 part garlic powder, 1/2 part smoked paprika. Simple always wins.
FAQs: What New Cooks Actually Ask
Can I cook medium well steak from frozen?
Technically yes. Practically? Don't. Thaw in fridge 24 hours first. Frozen centers demand longer cooking = overcooked edges.
Why does my steak turn grey?
Two reasons: Overcooking or low-quality meat with dye (yes, that happens). Buy USDA Choice or Prime.
Should I poke holes to cook faster?
No! My uncle does this. Juices escape and it steams the meat. Terrible texture.
Is it safe if slightly pink?
At 145°F+? Completely safe. Bacterial die at 130°F instantly. Pink ≠ raw.
Why does restaurant steak taste better?
They use 1200°F broilers. Home hack: Pat steak dry, salt early, and use ripping hot cast iron.
Leftover Magic
Overcooked it? Salvage with:
- Steak sandwiches - slice thin against grain, drown in au jus
- Beef fried rice - chop small, fry with soy sauce
- Breakfast hash - cube steak with potatoes and onions
My kids call leftover steak "meat confetti" in eggs. Parenting win.
Final Reality Check
Mastering how to cook medium well steak takes practice. Your first try might be overdone. Second might be under. But by steak #3? You'll nail it. Start with cheaper sirloin before upgrading to ribeye.
Remember: Medium well isn't failed medium rare. It's a legit choice when done intentionally. Now go buy a thermometer - that's the real MVP. And if your steak fails? Make tacos. Everything's edible in tortillas.