You know that moment when you cut into a steak expecting perfect medium well and it's either bleeding or tough as leather? Yeah, me too. I once served what was supposed to be medium well ribeyes to my in-laws that ranged from rare to well done across the same cutting board. Awkward doesn't even cover it. Getting that perfect medium well temperature is more science than guesswork, and after years of trial and error (mostly errors), I've nailed down what actually works.
What Exactly Is Medium Well Temperature?
Let's cut through the chef jargon. Medium well means your steak hits that sweet spot where it's just barely pink at the center while being thoroughly cooked. The magic number? 150-155°F (65-68°C) internally when you pull it off heat. But here's what most guides don't tell you - your steak will continue cooking after removal (called carryover cooking), rising another 5 degrees. So if you want the true medium well finish, you need to pull it at 150°F and let it rest.
Why Temperature Matters More Than Time
I learned this the hard way when I followed timing charts religiously. Two "identical" ribeyes from the same butcher cooked side-by-side can finish 3 minutes apart because of marbling differences. That's why investing in a good instant-read thermometer was my game changer. Without one, you're just gambling with expensive meat.
| Doneness Level | Pull Temp (°F) | Final Temp (°F) | Center Color | Texture |
|---|---|---|---|---|
| Rare | 120-125°F | 125-130°F | Bright red | Very soft |
| Medium Rare | 130-135°F | 135-140°F | Warm red | Soft |
| Medium | 140-145°F | 145-150°F | Pink | Slightly springy |
| Medium Well | 150-155°F | 155-160°F | Slight pink | Firm but juicy |
| Well Done | 160°F+ | 165°F+ | No pink | Very firm |
Your Step-By-Step Medium Well Cooking Process
Here's exactly what works in my kitchen after burning through more steaks than I'd like to admit:
Essential Tools You Actually Need
- Instant-read thermometer - Not those $5 grocery store versions
- Cast iron skillet or heavy-bottom pan
- Tongs (never pierce with a fork!)
- Wire rack for resting
- Paper towels for patting dry
- High smoke point oil (avocado or grapeseed)
Funny story - I used to think thermometers were for fussy cooks until I served three consecutive overdone steaks. Now I won't cook without one. The ThermoPop by ThermoWorks is my go-to under $40.
Cooking Timeline (For 1.5" Ribeye)
Room Temp: Leave steak uncovered on counter 45 minutes - cold steaks cook unevenly
Searing: 2-3 mins per side in screaming hot pan
Butter Basting: Reduce heat, add herbs/garlic/butter, spoon over steak 1 min
Oven Finish: Transfer to 400°F oven until thermometer hits 150°F (≈5-8 mins)
Resting: Minimum 8 minutes on wire rack
Critical Resting Phase
This is where most home cooks mess up. When you pull that steak at medium well temperature, the juices are concentrated at the center. Resting allows redistribution. Skip this and you'll have a dry steak regardless of temp. I set a timer because I'm impatient - 1 minute rest per 100g of meat.
Steak Cuts and Their Medium Well Personalities
Not all steaks play nice with medium well temps. Through brutal experience:
| Cut | Medium Well Suitability | Special Notes | My Personal Rating |
|---|---|---|---|
| Ribeye | Excellent | Marbling prevents drying | ★★★★★ |
| New York Strip | Very Good | Maintains tenderness | ★★★★☆ |
| Filet Mignon | Good | Still tender but loses some luxury | ★★★☆☆ |
| Sirloin | Fair | Can get chewy | ★★☆☆☆ |
| Flank/Skirt | Poor | Turns leathery at higher temps | ★☆☆☆☆ |
Top Mistakes That Ruin Medium Well Steak
After ruining $200 worth of prime beef last summer, here's what I avoid at all costs:
Mistake 1: Ignoring Carryover Cooking
Your steak continues cooking internally for nearly 10 minutes after removal. Pulling at 155°F means it'll hit 160°F+ - that's well done territory. For true medium well, pull at 150°F.
Mistake 2: Skipping the Sear
That crust isn't just for looks. The Maillard reaction creates hundreds of flavor compounds. Without it? Tastes steamed. Get your pan smoking hot first.
Mistake 3: Thin Steaks
Anything under 1.25" thick will overcook before developing a proper crust. Ask your butcher for thick cuts specifically for medium well cooking.
Essential Equipment That Actually Matters
You don't need a $300 grill, but these three tools are non-negotiable:
Thermapen ONE - Reads in 1 second with ±0.5°F accuracy
12-Inch Cast Iron- Distributes heat evenly
Wire Cooling Rack - Allows air circulation while resting
I wasted years with cheap thermometers giving 10°F variations. Consistent medium well temperature requires precision.
Medium Well Temperature FAQs
Is medium well steak still juicy?
It can be if you choose well-marbled cuts and rest properly. Ribeyes and strips retain moisture better than lean cuts at this temp.
Why do chefs dislike medium well?
Higher temps break down more proteins, reducing that melt-in-your-mouth quality. Personally, I think it's snobbery - cook it how you like!
Can I achieve medium well on a grill?
Absolutely. Use two-zone setup: sear over direct heat then move to indirect side. Monitor internal temp religiously as grills fluctuate.
How long to rest medium well steak?
Minimum 8 minutes for average steaks. Thicker cuts need 10-12 minutes. Juices will pool if cut too early - patience pays.
Does USDA recommend medium well?
They recommend 145°F with 3-min rest for whole cuts, which is medium range. For ground beef, you need 160°F. Medium well is perfectly safe for quality steaks.
Saving Overcooked Steaks (Emergency Fixes)
We've all been there. When your thermometer fails and you overshoot that medium well temperature:
Situation: Slightly over (160°F)
Slice thin across grain, make cheese steak sandwiches with caramelized onions
Situation: Severely over (170°F+)
Dice for steak fried rice or chili. The saucy environment rehydrates.
Last Thanksgiving, I rescued a $45 dry-aged ribeye this way. Chopped it into breakfast hash with potatoes - crisis averted.
Advanced Techniques for Perfect Results
After perfecting basics, I started experimenting:
Reverse Searing
Surprisingly effective for medium well. Bake at 275°F until 130°F internally, then sear. Creates more even doneness throughout.
Sous Vide Precision
Set water bath to 150°F, cook 1-4 hours, then quick sear. Foolproof but requires special equipment.
Dry Brining
Salt steak 24 hours ahead uncovered in fridge. Draws out moisture then reabsorbs, improving flavor penetration and crust.
Honestly? For weekday dinners, I still prefer the classic sear-and-oven method. Less fuss, same great results when you nail the medium well temperature.
Final Pro Tips From My Kitchen
After 15 years of obsessive steak cooking:
- Always preheat your pan 5 mins longer than you think necessary
- Pat steaks DRY with paper towels before seasoning
- Season aggressively - most home cooks under-salt
- Let thermometers stabilize 3 seconds before reading
- Rest steaks on a wire rack - not a plate where they steam
- For even cooking, flip every 60 seconds after initial sear
Getting medium well right transformed my cooking confidence. That first time I served perfectly cooked steaks to friends? Pure joy. Start with quality meat, trust your thermometer, and respect the rest. You've got this.
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