Achieving the perfect medium-well steak in a pan is a culinary sweet spot. It’s about achieving a balance: a warm, pink center with a good sear on the outside, ensuring it’s cooked through without becoming tough and dry. This guide will walk you through every step, from choosing the right steak to perfecting your pan-searing technique.
Understanding Medium-Well: The Goldilocks Zone
Medium-well represents a specific level of doneness. It sits between medium and well-done, offering a substantial bite with a hint of pink. The internal temperature for medium-well is typically between 145-155°F (63-68°C). This level appeals to those who prefer their steak cooked through but still retaining some tenderness.
Visually, a medium-well steak will display a thin band of light pink in the very center, surrounded by a larger section of grey-brown cooked meat. The surface should have a well-developed, flavorful crust.
Choosing the Right Steak for Pan-Searing
The cut of steak significantly impacts the cooking time and overall outcome. Some cuts are naturally more tender and forgiving, while others require more precise cooking to avoid toughness.
Top Steak Choices for Pan-Searing
Ribeye: Known for its rich marbling, the ribeye is a fantastic choice for pan-searing. The fat renders beautifully, contributing to a juicy and flavorful steak.
New York Strip: A leaner cut than ribeye, the New York strip offers a good balance of flavor and texture. Its firm texture makes it suitable for achieving a nice sear.
Sirloin: A more budget-friendly option, sirloin can be excellent when pan-seared correctly. Look for top sirloin for better tenderness.
Tenderloin (Filet Mignon): The most tender cut, filet mignon cooks quickly and benefits from high heat to develop a crust.
Steak Thickness Matters
The thickness of the steak is a primary factor influencing cooking time. A 1-inch thick steak will cook considerably faster than a 1.5-inch thick steak. When determining cooking time, always consider the steak’s thickness. Thicker steaks generally benefit from a combination of pan-searing and oven-finishing.
Essential Equipment and Ingredients
Having the right tools and ingredients is crucial for success.
Equipment Checklist
Heavy-Bottomed Pan: Cast iron or stainless steel pans are ideal for even heat distribution and excellent searing.
Meat Thermometer: An instant-read thermometer is essential for accurately monitoring the internal temperature of the steak.
Tongs: Use tongs to flip the steak for even searing.
Oven (Optional): If you have a thick steak, an oven is crucial for controlled, even cooking.
Ingredients for a Flavorful Steak
Steak: Choose your preferred cut, preferably at least 1 inch thick.
Salt and Pepper: Simple seasoning is often the best. Use coarse sea salt and freshly ground black pepper.
Oil: High-smoke-point oil like canola, grapeseed, or avocado oil is recommended.
Butter (Optional): Adding butter towards the end of cooking enriches the flavor and adds a beautiful sheen.
Aromatics (Optional): Garlic cloves, fresh herbs (thyme, rosemary), and shallots can be added to the pan for extra flavor.
Preparing the Steak for Cooking
Proper preparation is key to achieving a delicious and evenly cooked steak.
Thawing and Tempering
If your steak is frozen, thaw it completely in the refrigerator. Once thawed, let the steak sit at room temperature for about 30-60 minutes before cooking. This allows the steak to cook more evenly, preventing a cold center.
Seasoning Liberally
Generously season the steak on all sides with salt and pepper. Don’t be afraid to use a generous amount of salt, as it helps to create a flavorful crust and tenderize the meat. Season at least 30 minutes before cooking, or even up to a few hours in advance.
Patting Dry
Before placing the steak in the pan, pat it dry with paper towels. Removing excess moisture promotes better searing and prevents the steak from steaming.
Pan-Searing Technique: Step-by-Step Guide
The key to a perfectly seared steak lies in maintaining high heat and proper technique.
Heating the Pan
Place your heavy-bottomed pan over medium-high to high heat. Add about 1-2 tablespoons of oil. The pan is ready when the oil is shimmering and almost smoking. A properly heated pan is essential for achieving a good sear.
Searing the Steak
Carefully place the steak in the hot pan. Avoid overcrowding the pan, as this will lower the temperature. Sear the steak for 2-4 minutes per side, depending on thickness and desired level of sear. Do not move the steak around during searing; allow it to develop a deep brown crust.
Adding Aromatics (Optional)
If using, add garlic cloves, herbs, and shallots to the pan during the last few minutes of searing. Tilt the pan and use a spoon to baste the steak with the flavored oil and melted butter (if using).
Checking the Internal Temperature
Use a meat thermometer to check the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding bone. For medium-well, aim for 145-155°F (63-68°C).
Pan-Searing Time Chart for Medium-Well Steak
This table provides estimated cooking times for different steak thicknesses, aiming for a medium-well doneness. These are guidelines only. Always use a meat thermometer to ensure accurate results.
| Steak Thickness | Initial Sear Time per Side | Total Cooking Time (Approximate) | Internal Temperature Goal |
|---|---|---|---|
| 1 inch | 3-4 minutes | 6-8 minutes | 145-155°F (63-68°C) |
| 1.5 inches | 3-4 minutes | 8-12 minutes | 145-155°F (63-68°C) |
| 2 inches | 3-4 minutes | 10-14 minutes + oven finishing | 145-155°F (63-68°C) |
Remember, these times are estimates. Factors such as the pan’s material, stovetop heat output, and the steak’s starting temperature can influence cooking time.
Oven Finishing for Thicker Steaks
For steaks thicker than 1.5 inches, oven finishing is highly recommended to ensure even cooking without burning the exterior.
The Oven Method
After searing the steak on both sides, transfer it to an oven-safe pan or baking sheet. Place the pan in a preheated oven at 350°F (175°C). Cook for approximately 4-8 minutes, or until the internal temperature reaches 145-155°F (63-68°C) for medium-well. Use a meat thermometer to monitor the temperature.
Resting the Steak: An Important Step
Resting the steak is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
The Resting Process
Remove the steak from the pan or oven and place it on a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes. This allows the muscle fibers to relax and reabsorb the juices, preventing them from running out when you slice the steak.
Slicing and Serving Your Perfect Medium-Well Steak
After resting, slice the steak against the grain to maximize tenderness. This shortens the muscle fibers, making the steak easier to chew.
Serving Suggestions
A perfectly cooked medium-well steak is delicious on its own or paired with your favorite sides. Consider serving it with roasted vegetables, mashed potatoes, a fresh salad, or a flavorful sauce like chimichurri or béarnaise.
Troubleshooting Common Pan-Searing Issues
Even with the best techniques, things can sometimes go wrong. Here’s how to troubleshoot common issues:
Steak is Not Searing Properly
Ensure the pan is hot enough before adding the steak. Pat the steak dry before searing to remove excess moisture. Avoid overcrowding the pan.
Steak is Cooking Unevenly
Use a heavy-bottomed pan for even heat distribution. If using a thinner pan, rotate the steak occasionally to ensure even cooking. For thicker steaks, oven finishing is recommended.
Steak is Overcooked
Use a meat thermometer to monitor the internal temperature closely. Remove the steak from the heat when it reaches 5-10 degrees below your target temperature, as it will continue to cook during resting.
Steak is Tough
Choose a tender cut of steak. Avoid overcooking. Rest the steak properly before slicing. Slice the steak against the grain.
Advanced Techniques for Pan-Seared Steak
For those looking to elevate their pan-searing skills, consider these advanced techniques:
Reverse Searing
Cook the steak at a low temperature in the oven until it’s almost at the desired doneness, then sear it in a hot pan for a perfect crust.
Pan Sauce Creation
After searing the steak, use the pan drippings to create a delicious pan sauce. Add aromatics, deglaze with wine or broth, and finish with butter or cream.
Dry Brining
Salt the steak 12-24 hours before cooking and store it in the refrigerator uncovered. This helps to draw out moisture, resulting in a more flavorful and tender steak.
Conclusion: Mastering the Medium-Well Pan-Seared Steak
Cooking a perfect medium-well steak in a pan is achievable with the right knowledge and technique. By choosing the right cut, preparing the steak properly, mastering the searing process, and using a meat thermometer, you can consistently create a delicious and satisfying meal. Remember to practice, experiment, and adjust the cooking times to suit your preferences and equipment. With a little patience and attention to detail, you’ll be enjoying restaurant-quality steak in the comfort of your own home.
What is the ideal internal temperature for a medium-well steak?
The ideal internal temperature for a medium-well steak is between 150-155°F (66-68°C). This temperature range ensures that the steak is cooked through with only a hint of pink in the very center. Checking the internal temperature with a reliable meat thermometer is crucial for achieving the desired level of doneness.
Consistently achieving this temperature will give you a steak that’s tender yet cooked thoroughly, satisfying those who prefer less pink. Remember that the steak will continue to cook slightly after being removed from the pan, a process known as carryover cooking, so consider pulling it from the heat at the lower end of the range (around 150°F) for optimal results.
What type of pan is best for cooking a medium-well steak?
A heavy-bottomed pan, such as a cast iron skillet or a stainless-steel pan, is ideal for cooking a medium-well steak. These pans distribute heat evenly and retain heat exceptionally well, crucial for achieving a consistent sear and internal temperature. Avoid using non-stick pans, as they don’t typically reach the high temperatures needed for proper searing.
Cast iron is particularly advantageous due to its superior heat retention, leading to a beautiful crust. Stainless steel is another good option, known for its durability and ease of cleaning. Regardless of the pan material, ensure it’s appropriately sized for the steak to prevent overcrowding, which can lower the pan temperature and hinder the searing process.
How do I prepare my steak before cooking it in a pan?
Proper preparation is key to a delicious medium-well steak. Begin by patting the steak dry with paper towels. This step removes surface moisture, allowing for better browning and a more appealing crust when it hits the hot pan. Season generously with salt and pepper, or your preferred steak seasoning, at least 30 minutes before cooking, or even up to a few hours in advance.
Bringing the steak to room temperature for about 30-60 minutes before cooking also contributes to more even cooking. This allows the steak to cook more uniformly throughout, preventing a well-done exterior with a cooler interior. Just be sure to keep it covered and out of direct sunlight.
How much oil should I use when cooking a steak in a pan?
The amount of oil needed depends on the type of pan you’re using and the fat content of the steak. Generally, you want just enough oil to coat the bottom of the pan thinly and evenly. For leaner steaks, you might need a bit more oil than for fattier cuts that will render their own fat during cooking.
About 1-2 tablespoons of high-smoke-point oil, like canola, avocado, or grapeseed oil, is usually sufficient for a standard-sized skillet. Avoid using olive oil, as its lower smoke point can lead to burning and an unpleasant flavor. Ensure the oil is shimmering hot before adding the steak to achieve optimal searing.
How often should I flip the steak while cooking it?
Flipping the steak frequently, every 1-2 minutes, can actually result in more even cooking and a better crust. This method allows the steak to cook more consistently throughout, preventing hot spots and ensuring the entire surface makes good contact with the hot pan. It’s a departure from the traditional method of searing on one side and then flipping once.
While searing is important, continually flipping ensures that the steak does not get too hot on any single side for too long, leading to a more uniform internal temperature. Use tongs to flip the steak, as piercing it with a fork will release valuable juices. You are aiming to cook it to your desired level of doneness and even browning.
What is “carryover cooking,” and how does it affect cooking time?
Carryover cooking is the phenomenon where the internal temperature of the steak continues to rise after it’s removed from the heat. This is due to residual heat within the steak distributing evenly throughout the meat. The steak can increase by 5-10°F (3-6°C) after being taken off the heat.
Therefore, to achieve a medium-well steak (150-155°F), it’s advisable to remove the steak from the pan when it reaches a slightly lower temperature, around 145-150°F (63-66°C). This allows carryover cooking to bring it to the perfect medium-well doneness during the resting period. Resting the steak, covered loosely with foil, is essential for allowing carryover cooking to complete and for the juices to redistribute, resulting in a more tender and flavorful steak.
How long should I rest the steak after cooking it?
Resting the steak is a crucial step that allows the muscle fibers to relax and the juices to redistribute throughout the meat. This results in a more tender, flavorful, and evenly moist steak. Skipping this step can lead to a drier and tougher final product.
Aim to rest the steak for at least 5-10 minutes after cooking. Tent the steak loosely with aluminum foil to keep it warm without steaming it. This resting period allows the carryover cooking to continue and ensures that when you cut into the steak, the juices won’t all run out onto the plate.