The quest for the “best” steak is a deeply personal one, fraught with subjective opinions and culinary preferences. While some swear by the near-raw tenderness of rare steak, others champion the well-done, thoroughly cooked experience. Somewhere in the middle lies the ever-popular medium well steak – a level of doneness often debated and sometimes even maligned. But is medium well really the “best” steak? Let’s embark on a culinary journey to explore the nuances of steak doneness and determine if this middle-ground option truly reigns supreme.
Understanding Steak Doneness: A Spectrum of Taste and Texture
The level of doneness in a steak refers to the internal temperature to which it’s cooked. This temperature dramatically impacts the steak’s color, texture, and overall flavor profile. Understanding the different levels is crucial to making an informed decision about your preferred steak.
The Rare and Blue: A Celebration of Tenderness
Rare steak, cooked to an internal temperature of 125-130°F (52-54°C), boasts a bright red center. It’s barely seared on the outside, offering a melt-in-your-mouth tenderness favored by those who appreciate the unadulterated flavor of high-quality beef. “Blue rare” is even less cooked, just seared on the outside with a completely raw interior.
Medium Rare: The Gold Standard for Many
Often considered the “sweet spot” by many steak aficionados, medium rare steak reaches an internal temperature of 130-140°F (54-60°C). It features a warm red center, surrounded by a pinkish-red gradient. The texture is incredibly tender, juicy, and flavorful. Many believe medium rare allows the steak’s natural flavors to shine while providing a pleasant, easy chew.
Medium: A Balance of Cooked and Juicy
Medium steak, cooked to 140-150°F (60-66°C), presents a warm pink center with a slightly firmer texture than medium rare. While still juicy, it starts to lose some of the intense tenderness found in less cooked steaks.
Medium Well: Approaching Fully Cooked
Medium well steak, reaching an internal temperature of 150-160°F (66-71°C), displays a slight hint of pink in the center, often described as a light rose color. The texture is noticeably firmer, and the steak begins to lose some of its moisture. This is where the debate often begins, with many arguing that it’s a compromise that sacrifices the best qualities of both less-cooked and more-cooked steaks.
Well Done: Thoroughly Cooked
Well-done steak, cooked to 160°F (71°C) and above, is cooked completely through, with no pink remaining. The texture is firm, and the steak can be quite dry if not prepared carefully.
The Case for Medium Well: Why Some Prefer It
Despite the criticism, medium well steak has its proponents. Several factors contribute to why some diners find it to be their preferred level of doneness.
Preference for a Firmer Texture
Some people simply prefer a firmer texture in their steak. The increased cooking time in medium well results in a more substantial chew compared to the melt-in-your-mouth tenderness of rarer steaks. This textural preference is a valid reason to choose medium well.
Aversion to “Redness”
For some, the sight of red or pink in their steak can be unappetizing. Medium well eliminates most of the redness, offering a more uniformly brown appearance. This psychological factor can significantly impact enjoyment for some individuals.
Concerns About Food Safety
While rare and medium rare steaks are generally safe to consume, some individuals may have concerns about food safety, particularly regarding potential bacteria. Cooking the steak to medium well provides a greater sense of security for those worried about undercooked meat.
Accommodating Different Cuts
Certain cuts of steak, particularly those with more connective tissue, may benefit from being cooked to medium well or even well done. The longer cooking time can help break down the connective tissue, resulting in a more tender and palatable steak. However, this is more relevant for tougher cuts rather than premium steaks.
The Arguments Against Medium Well: Potential Drawbacks
While there are valid reasons to prefer medium well steak, it’s essential to acknowledge the potential downsides. Many steak enthusiasts argue that cooking a steak to medium well can negatively impact its flavor and texture.
Loss of Moisture and Tenderness
The most common criticism of medium well steak is that it tends to be drier and less tender than rarer steaks. As the steak cooks to a higher internal temperature, more of its moisture is expelled, leading to a drier mouthfeel. Overcooking also causes the protein fibers to tighten, resulting in a tougher texture. A juicy and tender steak is the goal for many, and medium well can compromise that.
Diminished Flavor Profile
Overcooking can also diminish the steak’s natural flavors. The Maillard reaction, which creates the delicious browned crust on a steak, can become overemphasized, resulting in a burnt or bitter taste if the steak is cooked too long. Subtler nuances in the steak’s flavor profile can be lost when cooked to medium well.
Potential for Toughness
While some tougher cuts may benefit from longer cooking, premium cuts like ribeye or filet mignon are best enjoyed at lower temperatures. Cooking these cuts to medium well can render them tough and less enjoyable.
The Importance of Steak Quality and Preparation
Regardless of the desired level of doneness, the quality of the steak and the preparation methods used play a crucial role in the final outcome. A high-quality steak, properly prepared and cooked, will generally taste better than a poor-quality steak, even if cooked to the same level of doneness.
Choosing the Right Cut
Different cuts of steak are better suited for different cooking methods and levels of doneness. For example, a tender filet mignon is best enjoyed rare or medium rare, while a tougher flank steak may benefit from marinating and grilling to medium.
Proper Seasoning and Preparation
Seasoning the steak properly is essential for enhancing its flavor. Simple salt and pepper are often sufficient, but other seasonings like garlic powder, onion powder, or herbs can also be used. Marinating the steak can also improve its tenderness and flavor.
Cooking Methods and Techniques
The cooking method used can also significantly impact the steak’s final texture and flavor. Grilling, pan-searing, and broiling are all popular methods for cooking steak. Using a meat thermometer to accurately monitor the internal temperature is crucial for achieving the desired level of doneness. Resting the steak after cooking allows the juices to redistribute, resulting in a more tender and flavorful steak.
Medium Well Steak: A Matter of Personal Preference
Ultimately, the question of whether medium well is the “best” steak is a matter of personal preference. There is no single right or wrong answer. What one person considers to be the perfect steak, another may find overcooked and unappetizing.
Experimentation and Exploration
The best way to determine your preferred level of doneness is to experiment and explore different options. Try ordering different steaks cooked to different temperatures to see what you enjoy the most.
Trust Your Taste Buds
Don’t be afraid to deviate from the opinions of others. Trust your taste buds and choose the steak that you find the most delicious and satisfying. Whether you prefer the rare tenderness of a barely-cooked steak or the firmer texture of a medium well steak, the most important thing is that you enjoy your meal.
Understanding the Context
Consider the context of your meal. Are you cooking at home or dining at a restaurant? Are you pairing the steak with a particular sauce or side dish? These factors can influence your perception of the steak’s flavor and texture. A simpler preparation might benefit from highlighting the beef’s natural flavors at a lower temperature, while a richer sauce might complement the more pronounced char of a medium well steak.
Conclusion: Embracing the Diversity of Steak Preferences
In conclusion, while medium well steak may not be universally considered the “best” steak, it remains a valid and enjoyable option for those who prefer its firmer texture and more thoroughly cooked profile. The key is to understand the nuances of steak doneness, choose high-quality ingredients, and prepare the steak with care, regardless of the desired level of doneness. The pursuit of the perfect steak is a personal journey, and the destination is a matter of individual taste. Embrace the diversity of steak preferences and enjoy the culinary adventure!
What exactly does “medium well” mean when referring to steak doneness?
Medium well steak signifies a level of doneness where the internal temperature reaches between 140-145°F (60-63°C). At this temperature, the steak will have a thin line of pink in the very center, gradually transitioning to brown or gray throughout the rest of the cut. The surface will be nicely browned, and the steak will feel firm to the touch.
Choosing medium well means balancing tenderness with a degree of thorough cooking. While some steak purists might argue it’s too cooked, others prefer this level of doneness because it minimizes the redness and perceived “rawness” without drying out the meat completely. The connective tissues still break down partially, offering a reasonably tender bite, but it might lack the juiciness of a rarer steak.
Does the cut of steak affect whether medium well is a suitable doneness?
Yes, the cut of steak significantly influences whether medium well is a good choice. Leaner cuts like sirloin or flank steak can become dry and tough if cooked beyond medium well, as they lack the intramuscular fat to retain moisture during the cooking process. Cooking these cuts to a lower doneness, such as medium-rare or medium, is generally recommended to maintain their tenderness.
Conversely, fattier cuts like ribeye or New York strip can often withstand being cooked to medium well without drying out excessively. The marbling (intramuscular fat) melts during cooking, basting the meat from the inside and helping it retain moisture. However, even with these fattier cuts, some may still prefer a lower doneness to maximize the juiciness and flavor of the fat.
What are the potential benefits of ordering or cooking a steak medium well?
One primary benefit of cooking a steak to medium well is reducing concerns about potential foodborne illnesses. Reaching an internal temperature of 140°F effectively kills most surface bacteria. While properly sourced and handled steak poses a low risk, some people feel more comfortable with a higher degree of doneness for food safety reasons, especially pregnant women or those with compromised immune systems.
Another benefit is the altered texture and flavor profile. Many people prefer the firmer texture and less “bloody” taste associated with medium well steak. The breakdown of collagen contributes to a more tender texture, but not as intensely as with long, slow cooking. Also, caramelization of the outside of the steak is maximized at this level of doneness, enhancing flavor.
How can you accurately determine when a steak is cooked to medium well?
The most accurate way to determine medium well doneness is to use a reliable instant-read thermometer. Insert the probe into the thickest part of the steak, avoiding bone, and wait for the temperature to stabilize. A reading between 140-145°F indicates medium well. Remember to remove the steak from the heat a few degrees before reaching the desired temperature, as it will continue to cook slightly (“carry-over cooking”) as it rests.
Alternatively, you can use the “touch test,” though this requires some experience. Press the center of the steak with your finger; a medium well steak will feel firm, with only a slight give. Compare the feel to the fleshy area between your thumb and index finger when your hand is relaxed. This method is less precise than using a thermometer, but with practice, you can develop a good sense of doneness.
What are some common mistakes to avoid when cooking a steak to medium well?
A common mistake is overcooking the steak, resulting in a dry and tough product. This often happens when people are hesitant to remove the steak from the heat until they are absolutely sure it is cooked through. Using a thermometer and removing the steak a few degrees before the target temperature is key to preventing this. Also, searing the steak correctly is important; a proper sear adds flavor and texture.
Another mistake is not allowing the steak to rest after cooking. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Cover the steak loosely with foil and let it rest for at least 5-10 minutes before slicing and serving. Skipping this step can lead to a drier steak as the juices will run out when you cut into it.
Is there a “best” steak doneness, or is it purely a matter of personal preference?
There is no universally “best” steak doneness; it is entirely a matter of personal preference. Some people adore rare steak for its tenderness and intense beef flavor, while others prefer well-done steak for its firmness and lack of pink. Factors like individual taste, cultural norms, and even perceived health concerns play a role in determining someone’s preferred level of doneness.
Ultimately, the best steak is the one that the individual enjoys the most. Experimenting with different levels of doneness and cuts of steak is the best way to discover your personal preference. Don’t be afraid to try something new and find what suits your palate best. The most important thing is to cook the steak in a way that you find delicious and satisfying.
How does resting a steak affect its quality at the medium well doneness?
Resting a steak is crucial, regardless of the doneness, but particularly so for medium well steaks. As the steak cooks, the muscle fibers tighten, squeezing out the juices towards the center. Resting allows these fibers to relax and reabsorb the juices, resulting in a more evenly moist and tender steak. This is especially important for medium well steaks as they tend to lose more moisture during the cooking process compared to rarer steaks.
Without resting, when you slice into a medium well steak, a significant amount of juice will flow out onto the plate, leaving the steak drier and less flavorful. Resting allows for better moisture retention, resulting in a more succulent and enjoyable eating experience. Aim for at least 5-10 minutes of resting time, loosely tenting the steak with foil to keep it warm without steaming it.