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Steak Temperatures. We recommend medium rare for most steaks, but you may prefer a different doneness. Here’s how the different steak temps and doneness will affect the flavor and texture. Rare – 120F. Rare steak has cool-to-warm red center, and soft, tender texture.
Cooking the perfect medium well steak requires precision and a few insider tricks to ensure your steak stays juicy and flavorful. Here are some expert tips to help you achieve that perfect doneness every time: Get the right cut of steak: For a medium well steak, opt for cuts like ribeye, strip steak, or filet mignon.
How to Cook Medium-Well Steak. This level of doneness is for those who don't want a lot of pink in their meat. A medium-well steak should have just a hint of pink in the very middle of the steak with a dark brown surface and good charring on the top and bottom.
Medium-well steak needs an internal temperature of 155 to 165℉ (68 to 74℃), which should take around 11 minutes on a medium-high grill. Turn the steak once, giving it 5 minutes and 30 seconds on each side.
Medium Well: 150-160°F (66-71°C) Well-Done: Over 160°F (71°C) Remember that the steak keeps cooking a bit after you take it off the heat, thanks to carryover cooking. This means the steak’s internal temperature can still rise by about 5-25°F (2.8-13.9°C), and it depends on several things, like how thick the steak is and how hot you cooked it.
Cooking a steak to medium-well requires 5 minutes per side over searing heat (450 °F). If that’s not enough, you may want to move it to a cooler temperature zone (250 °F) on your grill to finish cooking without burning the outside.
To cook a medium-well steak, sear it in a hot cast iron skillet over high heat for about five-and-a-half to six minutes on each side, or until the internal temperature reads at least 150°F. Let the steak rest for five to 10 minutes before slicing.