The world of steak is a passionate one, filled with strong opinions and deeply ingrained preferences. From the cut of meat to the seasoning, every detail is meticulously considered by steak enthusiasts. But perhaps no aspect is debated more fiercely than the level of doneness. Among the various options, medium well steak occupies a curious position. It’s neither celebrated as the epitome of steak perfection nor dismissed as an outright culinary sin. So, is medium well steak the best? Let’s delve into the intricacies of steak cookery to find out.
Understanding Steak Doneness: A Spectrum of Flavors and Textures
Before we can definitively answer whether medium well is “the best,” it’s crucial to understand the entire spectrum of steak doneness. Each level represents a unique combination of temperature, color, and texture, catering to different palates and preferences.
Rare: A Symphony of Tenderness
Rare steak is characterized by a cool, red center. The internal temperature typically hovers around 125-130°F. The texture is incredibly tender, almost buttery, as the muscle fibers haven’t had time to tighten and dry out. Many steak purists consider rare to be the ultimate expression of the meat’s natural flavor. The risk of consuming rare steak is the potential for bacterial contamination, so it’s important to ensure the meat is from a reputable source and properly handled.
Medium Rare: The Sweet Spot for Many
Moving up the scale, medium rare steak boasts a warm, red center with a slightly more cooked outer layer. The internal temperature ranges from 130-140°F. This level of doneness strikes a balance between tenderness and flavor, offering a juicy and satisfying experience without being overly rare. It is often considered the “sweet spot” for many steak lovers, showcasing the meat’s richness while maintaining a pleasant texture.
Medium: A Step Towards Firmness
Medium steak features a warm, pink center and an internal temperature of 140-150°F. The texture is noticeably firmer than medium rare, as the muscle fibers have contracted further. While still juicy, it loses some of the melt-in-your-mouth quality of less cooked steaks. It’s a popular choice for those who prefer a slightly more cooked steak but still want to retain some moisture.
Medium Well: Walking the Line
Medium well steak is defined by a slightly pink center, with most of the redness cooked out. The internal temperature reaches 150-160°F. The texture is considerably firmer than medium, and the steak will have lost a noticeable amount of its moisture. This is where the debate intensifies. Some find medium well acceptable, while others believe it sacrifices too much of the steak’s inherent juiciness and tenderness.
Well Done: Fully Cooked, Potentially Dry
Well done steak is cooked all the way through, with no pink remaining. The internal temperature exceeds 160°F. The texture is firm and often dry, as the muscle fibers have fully contracted and expelled much of their moisture. While some individuals prefer well done steak, it’s generally considered the least desirable level of doneness by steak connoisseurs, as it can result in a tough and flavorless piece of meat.
The Case for Medium Well: Why Some Choose This Doneness
Despite the criticisms leveled against it, medium well steak does have its proponents. There are several reasons why some individuals prefer this level of doneness.
Preference for a Fully Cooked Center
Some people simply prefer their meat to be more cooked. They may be uncomfortable with any visible redness, associating it with rawness or a lack of hygiene. For these individuals, medium well offers a compromise between a fully cooked steak and one that still retains some degree of moisture.
Avoiding Potential Health Concerns
While the risk is minimal with properly sourced and handled steak, some individuals may have concerns about potential bacterial contamination. Cooking the steak to medium well ensures that any harmful bacteria are eliminated, providing peace of mind.
Enjoying a Firmer Texture
The firmer texture of medium well steak can be appealing to some. They may find the tenderness of rarer steaks too soft or even mushy. Medium well offers a more substantial bite and a more robust mouthfeel.
Pairing with Certain Sauces and Sides
The drier texture of medium well steak can sometimes be advantageous when pairing it with rich sauces or sides. The steak can act as a blank canvas, absorbing the flavors of the accompaniments without becoming overwhelmed.
The Arguments Against Medium Well: Why It’s Not Always the Best Choice
While medium well steak has its defenders, it also faces significant criticism from steak enthusiasts. The primary arguments against this level of doneness revolve around the loss of moisture and the potential for a tougher texture.
Loss of Moisture and Juiciness
As steak cooks, its muscle fibers contract, squeezing out moisture. The longer the steak cooks, the more moisture it loses. By the time a steak reaches medium well, it has already lost a significant amount of its natural juiciness. This can result in a drier and less flavorful eating experience.
Tougher Texture
The contraction of muscle fibers also contributes to a tougher texture. Overcooking a steak toughens the proteins. While medium well isn’t as tough as well done, it’s noticeably firmer than rarer levels of doneness.
Diminished Flavor
The cooking process also affects the flavor of the steak. While some flavor compounds develop during cooking, others are lost or altered. Overcooking can mask the subtle nuances of the meat, resulting in a less complex and less enjoyable flavor profile.
Waste of High-Quality Cuts
Many steak aficionados argue that cooking a high-quality cut of steak to medium well is a waste. Premium cuts like ribeye, filet mignon, and New York strip are prized for their tenderness and flavor. Overcooking these cuts diminishes their inherent qualities, rendering them less special.
The Importance of Steak Quality and Cut
The ideal level of doneness for a steak is also influenced by the quality and cut of the meat. Different cuts have different levels of fat, connective tissue, and muscle fiber density, all of which affect how they respond to cooking.
Tender Cuts: Prime for Medium Rare
Tender cuts like filet mignon and ribeye are best enjoyed at medium rare or medium. These cuts have minimal connective tissue and are naturally tender, so overcooking them will only make them tougher and drier. The fat marbling in ribeye also melts during cooking, contributing to its rich flavor and juiciness.
Less Tender Cuts: Benefit from Longer Cooking Times
Less tender cuts like flank steak and skirt steak benefit from longer cooking times, but they should still be cooked to medium or medium well at most. These cuts have more connective tissue, which needs to be broken down to become tender. Marinating and proper slicing against the grain are also crucial for maximizing tenderness.
Higher Quality Beef: Less Forgiving
Higher grades of beef, such as Prime or Wagyu, are generally more forgiving than lower grades. However, even these high-quality cuts can be ruined by overcooking. The superior marbling and tenderness of these grades are best appreciated at medium rare or medium.
Achieving the Perfect Medium Well Steak: Tips and Techniques
If you prefer medium well steak, it’s possible to cook it without sacrificing too much moisture or tenderness. Here are some tips and techniques to help you achieve the perfect medium well steak:
Start with a High-Quality Cut
Choosing a high-quality cut of meat is the foundation for a great steak, regardless of the desired doneness. Look for cuts with good marbling and a vibrant color.
Bring the Steak to Room Temperature
Allowing the steak to sit at room temperature for about 30 minutes before cooking helps it cook more evenly. This prevents the outside from overcooking before the inside reaches the desired temperature.
Use a Meat Thermometer
A meat thermometer is essential for accurately determining the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding bone.
Sear the Steak Properly
Searing the steak at high heat creates a flavorful crust and helps to lock in moisture. Use a hot pan or grill and sear each side for a few minutes.
Reduce the Heat and Continue Cooking
After searing, reduce the heat and continue cooking the steak to the desired internal temperature. You can use a lower oven temperature or continue cooking on the stovetop.
Rest the Steak
Resting the steak for 5-10 minutes before slicing allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Cover the steak loosely with foil while it rests.
The Verdict: Is Medium Well Steak the Best? It Depends.
Ultimately, whether medium well steak is “the best” is a matter of personal preference. There’s no right or wrong answer. While many steak aficionados may scoff at the idea of cooking a steak beyond medium, others genuinely enjoy the taste and texture of medium well.
The key is to understand the impact of different levels of doneness on the flavor, texture, and moisture content of the steak and to choose the level that best suits your individual tastes.
If you prefer a fully cooked center and a firmer texture, then medium well may be the perfect choice for you. However, if you prioritize tenderness and juiciness, you may want to consider a rarer level of doneness.
Regardless of your preference, remember to start with a high-quality cut of meat, use proper cooking techniques, and enjoy the experience! The “best” steak is the one you enjoy the most.
The debate surrounding steak doneness will likely continue for as long as people enjoy eating steak. Embracing the diversity of preferences and understanding the nuances of steak cookery is what makes the world of steak so fascinating. So, experiment, explore, and discover your own personal “best” steak.
What defines a “medium well” steak?
A medium well steak is cooked to an internal temperature of 150-155°F (66-68°C). At this temperature, the steak will have a slight pink center, with the majority of the meat cooked through to a brownish-gray color. There should be minimal red or raw-looking areas.
This level of doneness aims to strike a balance between retaining some juiciness and tenderness while ensuring the steak is cooked to a point where it’s considered thoroughly cooked by most palates. Some find it offers a more approachable texture and flavor profile compared to rarer preparations.
Why do some people prefer medium well steak?
Individuals who prefer medium well steak often appreciate a well-cooked texture without sacrificing all the juiciness. They might find rare or medium-rare steaks too bloody or having a texture that doesn’t appeal to them. Medium well provides a sense of assurance that the meat is thoroughly cooked, which can be a factor for those concerned about food safety.
For many, the slightly firmer texture and milder flavor of a medium well steak are more palatable. The cooking process allows more of the fat to render, potentially enhancing the richness and overall flavor experience, although some might argue it reduces the steak’s natural tenderness.
What are the potential downsides of cooking a steak to medium well?
One of the primary downsides is the potential for the steak to become dry and less tender. As the internal temperature increases beyond medium, the muscle fibers contract more tightly, squeezing out moisture. This can lead to a chewier and less enjoyable eating experience, especially if the steak isn’t properly handled or cut against the grain.
Another consideration is the loss of some of the more nuanced flavors that are characteristic of rarer preparations. The Maillard reaction, responsible for the flavorful crust, is amplified, but the delicate flavors of the meat itself may be diminished. It’s a tradeoff between a robust, browned flavor and the inherent taste of the beef.
What types of steak cuts are best suited for medium well?
Cuts that have good marbling, meaning fat distributed throughout the muscle, tend to be more forgiving when cooked to medium well. Ribeye, New York Strip, and Sirloin steaks can often withstand the higher temperature without becoming overly dry because the fat renders and helps keep the meat moist.
Less tender cuts, like Flank or Skirt steak, can also be cooked to medium well, but they require careful preparation. Marinating them before cooking and slicing them thinly against the grain are essential to counteract the potential for toughness that can result from overcooking.
How do you ensure a medium well steak remains juicy?
Proper searing is crucial to lock in moisture. A hot pan or grill, combined with a high-smoke-point oil or fat, will create a flavorful crust quickly, helping to prevent excessive moisture loss during the cooking process. Avoid overcrowding the pan, as this will lower the temperature and result in steaming rather than searing.
Resting the steak after cooking is equally important. Allow the steak to rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite. Tent the steak loosely with foil to keep it warm without continuing to cook it.
What are some common mistakes people make when cooking steak to medium well?
A frequent mistake is relying solely on cooking time without using a meat thermometer. Timing can vary greatly depending on the thickness of the steak, the heat source, and the pan used. A meat thermometer ensures accurate doneness and prevents overcooking. Insert the thermometer into the thickest part of the steak to get an accurate reading.
Another common error is using too low of a heat. Low heat will lead to a gray, steamed steak rather than a nicely browned and seared one. Using high heat for the initial sear and then reducing it slightly to finish cooking through is key to achieving a good balance of crust and internal doneness.
How does cooking steak to medium well affect its nutritional content?
Cooking steak to medium well generally doesn’t drastically alter its overall nutritional content compared to rarer preparations. The primary macronutrients—protein, fat, and minerals—remain relatively stable. However, prolonged high-heat cooking can slightly reduce the levels of certain vitamins, particularly B vitamins, which are heat-sensitive.
The fat content may also appear to change slightly as rendering occurs, where some of the fat melts away during cooking. This can result in a somewhat leaner final product, although the overall difference in fat content is usually minimal. The digestibility of the protein also tends to improve with cooking.