Steak Medium Well Time

So, you've stepped into the medium well territory. Don't worry, I'm not here to judge. We're friends, right? You can tell me your steak preferences without fear.

Let's be real: ordering a steak medium well in a fancy restaurant sometimes feels like committing a culinary crime. You glance around, hoping no one heard you say it. But you know what? It's your dinner, not theirs.

What Is Medium Well, Exactly?

Think of it as the Goldilocks of steaks—without being too raw or too crispy. You're aiming for a steak that's mostly cooked through, with just a hint of pink in the very center. We're talking a sliver of warmth, not a whole blush.

You want the center to feel firm when you poke it. Like a stress ball that's been left in a hot car for five minutes. It has a little give, but not much.

The internal temp? You're looking at about 150–155°F (65–68°C). Yeah, I geeked out on the numbers for you. That's a solid 10 to 20 degrees past medium, but not yet in well-done charcoal territory.

The Great Purist Debate (And Why We're Ignoring It)

I know, I know. Chefs will tell you medium well is where flavor goes to die. They'll wax poetic about juices and marbling. But let me ask you: are you chewing on a shoe right now? No? Then it's fine.

Here's the thing: if you actually like a charred, dry hockey puck, order well done. But medium well is a compromise. It's the diplomat of steak doneness. It's saying, "I like my meat cooked, but I'm not a monster."

How to Cook Steak on the Stovetop

Plus, you can still get a good sear on the outside. That beautiful, caramelized crust? That's yours to enjoy. And a good crust hides a multitude of sins.

The Time Factor: How Long Are We Talking?

Alright, let's get to the nitty-gritty. How long does it actually take to hit that medium well sweet spot? It depends on your setup, obviously.

If you're using a grill at high heat (about 450°F), a 1-inch thick steak needs roughly 4–5 minutes per side. Flip it once. Don't be a helicopter parent. Let it cook.

For a 1.5-inch thick ribeye? You're looking at 6–7 minutes per side. Then let it rest for at least 5 minutes before cutting. I know you're hungry, but the steak needs that time to redistribute its juices. Otherwise, you'll have a sad puddle on your plate.

Whole Beef Tenderloin Doneness Chart at Michael Munoz blog

If you're pan-searing (which I prefer for consistency), give it the same timing. But use a cast iron skillet. It's not negotiable. And finish it with a pat of butter, some thyme, and a smashed garlic clove. Your kitchen will smell like a hug.

How to Know It's Done Without a Thermometer

Don't have a fancy probe thermometer? No problem. Use the hand test. Touch your thumb to your middle finger. Now feel the meaty part of your palm below your thumb. That's what medium well feels like—pretty firm, but with a tiny bounce.

Or, just cut into it. Yes, you're letting some juices out. But you'll see exactly what you're getting. If it's pinkish-gray with no red, you nailed it. If it's brown all the way through? You overshot into well done. It happens. Eat it with ketchup and no one will know.

And please, please don't microwave it to get there. That's how you turn a $30 ribeye into a $5 shoe leather experience. Low and slow on the stovetop, or indirect heat on the grill.

How to Cook Medium Well Steak: Perfect Temperature Guide

The Final Pro-Tips (Because I Care)

Here's my secret: pull the steak 5 degrees early. Take it off the heat at 150°F. While it rests, the temperature will climb to 155°F. That's called "carryover cooking," and it's your best friend.

Also, season generously. Medium well doesn't have as much moisture as a rare steak, so you need salt and pepper to do the heavy lifting. Don't be shy. Kosher salt is your buddy here.

And lastly? Enjoy your steak. You're not lesser for liking it medium well. You're just you. And if someone gives you grief, just raise your eyebrow and ask them if they'd like ketchup for their dry-aged sirloin. The joke's on them—they probably don't have any.

Now go fire up that grill. Your perfectly cooked, slightly-pink-in-the-center masterpiece is waiting. And I'll be over here, cheering you on with my own medium rare. No hard feelings.