When it comes to steak, one of the most debated topics among food lovers and chefs alike is doneness — how thoroughly the steak is cooked. From rare to well done, every level brings its own distinct flavor, texture, and experience. Somewhere near the upper end of that scale lies the medium well steak — a popular choice for those who prefer their meat mostly cooked but still tender and flavorful.
A medium well steak is a balance between juiciness and doneness. It’s not as pink and juicy as medium, nor as firm and dry as well done. Instead, it offers a mild pink hue in the center, with a warm brown exterior that’s seared to perfection. This doneness level is favored by people who want their steak cooked safely without losing all of its moisture.
In this detailed guide, we’ll explore everything you need to know about a medium well steak — from its definition and ideal temperature to cooking methods, chef tips, common mistakes, and the science behind the perfect bite.
What Does “Medium Well” Mean?
The term medium well refers to a steak that’s cooked until it’s mostly brown on the inside, with just a hint of pink at the very center. Unlike a medium steak, which has a prominent pink core, the medium well steak has a subtle blush that indicates the meat is almost fully cooked.
When prepared correctly, a medium well steak remains tender with some juiciness, though it’s noticeably firmer than the medium or medium rare versions. This level of doneness is often preferred by those who want the taste of a seared steak but with minimal redness or blood.
It’s also a safe zone for people who worry about undercooked meat — medium well reaches an internal temperature that kills harmful bacteria while maintaining some flavor depth.
The Ideal Internal Temperature
The key to nailing a medium well steak is temperature control. This doneness level typically corresponds to an internal temperature of 150°F to 160°F (65°C to 71°C).
Here’s how it compares to other levels of doneness:
| Doneness Level | Internal Temperature | Description |
|---|---|---|
| Rare | 120–125°F (49–52°C) | Cool red center, very soft |
| Medium Rare | 130–135°F (54–57°C) | Warm red center, tender and juicy |
| Medium | 140–145°F (60–63°C) | Warm pink center, balanced texture |
| Medium Well | 150–160°F (65–71°C) | Slightly pink center, mostly brown, firmer texture |
| Well Done | 165°F+ (74°C+) | Fully brown, firm, less juicy |
Achieving this internal temperature requires precision. Using a meat thermometer ensures accuracy, preventing the steak from being overcooked or dry.
How to Cook a Medium Well Steak
There are several ways to prepare a medium well steak — grilling, pan-searing, or oven-baking are the most common. The goal is to develop a beautiful sear on the outside while cooking the interior evenly to the desired doneness.
Step 1: Choose the Right Cut
The cut of steak plays a significant role in the final texture and taste. For medium well, choose cuts that retain moisture even when cooked longer. Ideal cuts include:
- Ribeye – rich marbling adds flavor and prevents dryness.
- New York Strip – firm yet juicy texture.
- Filet Mignon – tender even when cooked medium well.
- Sirloin – lean but flavorful if cooked carefully.
Avoid very lean cuts like flank or skirt steak unless marinated well beforehand.
Step 2: Let the Steak Reach Room Temperature
Before cooking, let the steak rest at room temperature for about 30 minutes. This step helps it cook evenly from edge to center, avoiding a cold core that leads to uneven doneness.
Step 3: Season Generously
Seasoning is key. A simple mix of salt, black pepper, and a touch of olive oil works wonders. For deeper flavor, add crushed garlic, rosemary, or a hint of butter while cooking.
Step 4: Sear the Steak
Whether you’re using a cast iron skillet or grill, make sure it’s very hot before adding the steak. Searing locks in the juices and creates a caramelized crust.
- Cook the steak for about 4–5 minutes per side for a 1-inch thick cut.
- Avoid flipping too early — let the crust form first.
Step 5: Monitor the Temperature
Use an instant-read thermometer to check the internal temperature. Once it hits around 150°F, it’s medium well. Remove it slightly before it reaches 160°F — the temperature will continue to rise slightly while resting.
Step 6: Let It Rest
After cooking, allow the steak to rest for 5–10 minutes. This step lets the juices redistribute inside the meat, ensuring a moist bite with every cut.
Step 7: Slice and Serve
Always slice against the grain to keep the meat tender. Pair your steak with sides like mashed potatoes, roasted vegetables, or garlic butter asparagus for a complete meal.
The Science Behind Medium Well Steak
When meat cooks, the proteins inside begin to denature — meaning they change structure due to heat. As the temperature rises, myoglobin, the protein responsible for the red color, starts to brown, leading to the gradual loss of pinkness.
At around 150°F, the steak’s connective tissues start tightening, squeezing out some juices, but the fat begins to render completely. This balance creates that slightly pink, mostly brown interior typical of a medium well steak.
Cooking too long, however, causes the fibers to contract too much, resulting in a dry, tough texture. That’s why temperature monitoring is crucial — it’s all about precision.
Medium Well vs. Other Doneness Levels
Understanding how medium well compares to other doneness levels can help you decide which style suits your taste.
- Rare: Juicy and tender, but some find it too raw.
- Medium Rare: Considered the “chef’s choice,” offering peak flavor and texture balance.
- Medium: Warm pink center with a mix of tenderness and firmness.
- Medium Well: Almost fully cooked with a slight blush — ideal for those who dislike rawness.
- Well Done: Fully brown, little moisture, often chewy.
Medium well offers the best of both worlds for many — cooked enough to eliminate raw texture but still retaining some juiciness.
Tips for Cooking the Perfect Medium Well Steak
- Use a meat thermometer: Don’t guess doneness by sight; always check temperature.
- Don’t overcrowd the pan: Cook one or two steaks at a time for even heat distribution.
- Use high heat: Helps create a good sear and flavor.
- Add butter at the end: It enhances richness without burning.
- Let it rest: Always rest the steak before slicing to keep juices inside.
Common Mistakes to Avoid
- Overcooking: Medium well can easily turn into well done if you leave it too long.
- Skipping the rest time: Cutting immediately releases juices, making the steak dry.
- Not preheating the pan: Without proper searing, the steak won’t develop its signature crust.
- Using cold meat: Leads to uneven cooking — always bring to room temperature first.
- Neglecting seasoning: A bland steak is a wasted opportunity for flavor.
Pairing Medium Well Steak with Sides and Drinks
A medium well steak pairs beautifully with a wide range of sides and beverages. The slightly firm texture and mild flavor make it versatile for pairing.
Popular Sides
- Creamy mashed potatoes
- Grilled asparagus
- Sautéed mushrooms in garlic butter
- Caesar salad
- Roasted sweet potatoes
Best Sauces
- Classic peppercorn sauce
- Red wine reduction
- Garlic herb butter
- Chimichurri
Ideal Drinks
- Red wines like Cabernet Sauvignon or Merlot
- Dark beers or stouts
- Sparkling water with lemon for a light balance
Medium Well Steak in Restaurants
When you order a steak at a restaurant, specifying medium well ensures that the chef cooks it almost through but leaves that slight blush in the middle. However, note that each restaurant interprets doneness differently — so if you’re particular, mention “light pink center only” to the server.
Fine-dining establishments often discourage overcooking premium cuts, but a well-prepared medium well steak can still be juicy and flavorful if handled with skill.
Health and Safety Benefits
Cooking steak to a medium well level offers some safety advantages. It ensures harmful bacteria like E. coli are eliminated while retaining nutritional value.
While rare or medium rare steaks are generally safe when made from quality cuts, medium well provides an extra margin of safety — especially important for children, elderly individuals, or anyone with a compromised immune system.
Why Some People Prefer Medium Well
Taste is subjective, and many prefer medium well because it feels “fully cooked.” Some people find the texture of rare meat too soft or the sight of pink unsettling. A medium well steak delivers the comfort of a cooked meal with a hint of juiciness — not raw, but not dry either.
Moreover, cultural preferences play a role. In many countries, medium well is the standard doneness, reflecting a traditional view of cooked meat.
Can You Make a Medium Well Steak Juicy?
Absolutely. The secret lies in fat and moisture retention. Choose well-marbled cuts like ribeye, cook on high heat to seal the crust quickly, and avoid overcooking. Adding butter or olive oil near the end helps retain flavor and richness.
You can also use a sous vide method for precise temperature control — cook the steak in a vacuum-sealed bag at 150°F for 1–2 hours, then sear it briefly in a hot pan. This guarantees a consistent medium well finish that’s juicy throughout.
Nutritional Value of Medium Well Steak
A medium well steak remains nutritious, providing high-quality protein, iron, zinc, and B vitamins. While some nutrients slightly degrade with heat, the difference is minor compared to rare steak.
A 6-ounce serving typically contains:
- Calories: ~400
- Protein: 45g
- Fat: 20g
- Iron: 3mg
- Vitamin B12: 2.5μg
Steak, when eaten in moderation, can fit into a balanced diet — especially when paired with vegetables and whole grains.
Conclusion
A medium well steak is more than just a cooking preference — it’s a culinary balance of texture, safety, and flavor. Whether you’re grilling outdoors, pan-searing at home, or ordering at a restaurant, understanding what defines this doneness helps you enjoy steak exactly the way you like it.
By monitoring temperature, choosing quality cuts, and mastering the resting process, you can achieve a medium well steak that’s flavorful, juicy, and satisfying — proof that even a nearly well-done steak can be delicious when cooked with care.
So the next time someone asks how you like your steak, say it with confidence: “Medium well, please — perfectly cooked, just the way I like it.”
