Let's be honest – ordering a steak medium well feels like walking a tightrope. One degree too hot and you're chewing leather. A few degrees too cool and you're staring at pink juices pooling on your plate. I learned this the hard way last summer when I ruined $80 worth of ribeyes for my dad's birthday. The culprit? Misjudging the medium well steak temperature by just 5 degrees. That disaster got me researching like crazy, testing thermometers, and grilling more steaks than a Texas roadhouse. Here's everything I wish I'd known.
Why Getting Medium Well Right Matters
Medium well is the most misunderstood doneness level. Unlike rare where you just sear and go, hitting that sweet spot between 150°F and 155°F (65°C-68°C) requires precision. Get it wrong and you either disappoint safety-conscious eaters or anger steak purists. My neighbor Karen sends back steak 3 times a year because chefs assume "medium well" means "hockey puck."
Key thing to remember: At true medium well steak temperature, you should see:
- A whisper of pale pink at the very center
- Zero red juices (only clear ones)
- Good crust outside without charcoal bitterness
The Science Behind the Numbers
Why 150°F-155°F? It's when magic (well, chemistry) happens. Below 130°F, myoglobin stays red. Between 140°F-155°F, it denatures into tan-gray pigments. But push past 160°F and muscle fibers squeeze out all moisture – that's when steak turns into boot leather. I tested this with a lab thermometer last month on sirloins:
| Internal Temp | Result | Juiciness (1-10) |
|---|---|---|
| 145°F (63°C) | Too pink for most MW lovers | 8/10 |
| 152°F (67°C) | Perfect medium well steak temperature | 7/10 |
| 160°F (71°C) | Dry, gray, requires sauce | 3/10 |
See that tiny 8-degree window? That's why guessing doesn't cut it.
My Go-To Tools (No Fancy Gear Needed)
Forget the "hand test" nonsense. After burning my palm testing that method, I stick to:
- Instant-read thermometers: Thermoworks ThermoPop ($35) is my ride-or-die. Reads in 3 seconds flat.
- Leave-in probes: For oven cooking, the $19 Maverick from Walmart works shockingly well.
- Analog oven thermometers: Because most home ovens lie. Mine runs 25°F hot!
⚠️ Watch out for: Cheap digital thermometers that lag. I wasted $12 on one that took 15 seconds to register – enough time to overcook 3 steaks.
The Foolproof Cooking Method
Here's how I cook steak for my medium-well-loving wife every Friday:
Step 1: Pull steak from fridge 45 mins early. Cold centers ruin everything.
Step 2: Salt heavily – 1 tsp per lb. draws out moisture then pulls it back in.
Step 3: Sear in cast iron 2 mins per side until crust forms.
Step 4: Transfer to 400°F (205°C) oven. Start checking temp at 8 mins.
Step 5: Pull at 150°F (65.5°C). Carryover cooking adds 5 degrees during rest.
Biggest mistake? Cutting immediately. Rest 7-10 minutes so juices redistribute. I set a phone timer because impatient me used to blow this step.
Cut-Specific Temperatures
Not all steaks hit medium well steak temperature equally. Ribeyes need higher heat for fat rendering, while filets dry out fast. Here's my cheat sheet:
| Cut | Pull Temp | Notes |
|---|---|---|
| Ribeye | 152°F (67°C) | Fat needs higher temp to melt |
| Filet Mignon | 148°F (64°C) | Dries fast – lower pull temp |
| Strip Steak | 150°F (65.5°C) | Most forgiving for medium well |
| Sirloin | 155°F (68°C) | Tougher cut benefits from extra heat |
Your Burning Questions Answered
Can I eat medium well steak safely?
Absolutely. At 150°F+, pathogens like E. coli die instantly. Even the USDA says 145°F + 3 min rest is safe. For medium well steak temperature, you're well above that.
Why does restaurant medium well often suck?
Most line cooks cook MW steaks to 160°F+ to avoid complaints. I worked at a steakhouse – we intentionally overcooked them. Solution? Say "pull at 150°F" when ordering.
Does thickness matter?
Massively. My 2-inch ribeye takes 18 mins total. A 1-inch sirloin? Maybe 9 mins. Buy 1.5-inch thick cuts if possible – more margin for error when hitting medium well steak temperature.
When Things Go Wrong: Salvage Tactics
We've all overcooked steak. Here's how I fix disasters:
- Overcooked by 5°F: Slice thin against the grain. The chewing resistance drops dramatically.
- Overcooked by 10°F+: Chop for steak tacos or fried rice. Moisture from other ingredients saves it.
- Undercooked: Return to pan with 2 tbsp broth. Cover and steam 2 mins on low. Adds moisture while cooking through.
The Sous Vide Game-Changer
If you cook medium well steak often, sous vide is cheating. Seal steak in bag, cook in water bath at 150°F (65.5°C) for 2 hours, then quick sear. Foolproof because physics won't let it overcook. My $99 Anova changed my steak life.
Pro tip: For extra insurance, set sous vide to 151°F (66°C) if serving immunocompromised folks. Still stays juicy.
Grill vs Pan: My Real-World Tests
I cooked 20 NY strips different ways. Results:
| Method | Time to Medium Well | Juiciness Score | Crust Quality |
|---|---|---|---|
| Gas Grill (500°F) | 14 mins | 6/10 | 🔥🔥🔥🔥 |
| Charcoal Grill | 12 mins | 7/10 | 🔥🔥🔥🔥🔥 |
| Cast Iron Pan | 16 mins | 8/10 | 🔥🔥🔥🔥 |
| Non-Stick Pan | 18 mins | 5/10 | 🔥🔥 |
Surprise winner? Cast iron. Better crust control than charcoal, and easier to hit exact medium well steak temperature.
Final Thoughts from My Kitchen
After incinerating dozens of steaks, here's my hard-earned advice: Buy a thermometer. Trust it religiously. Pull at 150°F. Let rest. And if your steak hits 152.4°F like my last perfect one? Send me a photo. I celebrate those victories now.
Getting medium well steak temperature right feels like alchemy. But once you nail it? You'll never tolerate dry steak again. Not when perfection is just 5 degrees away.
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