Medium-well is a level of doneness for cooked meat and fish that is one step below well-done. It generally registers at an internal temperature of about 155-160 degrees Fahrenheit when tested with a meat thermometer.
While not as moist as medium-rare, medium-well still provides a juicy level of moistness and flavor, and is the ideal meet doneness for many people who are not as comfortable with significantly pinker cuts.
Poultry, however, should be cooked to a higher temperature for safety, so if the meat is poultry, medium-well is typically reached at 165-170 degrees Fahrenheit.
What is between medium and medium-well?
The stage between medium and medium-well is called medium-rare. This means that the steak will be cooked for a short period of time (up to 3 minutes on each side) to give it a pinkish hue in the center and a slightly charred exterior.
The interior should be very tender and juicy, and the exterior will have a nice crust. As the steak cooks, it is important to keep an eye on it to make sure it doesn’t overcook and become dry or chewy.
After cooking the steak, let it rest for 5 minutes to let the juices settle back into the inner portion of the steak before serving.
How good is medium-well?
Medium-well is a cooking temperature for steaks and burgers, referring to a degree of doneness that is between medium and well-done. Generally, medium-well is cooked until the internal temperature of the food reaches 160°F (71°C).
At this temperature, the meat is cooked thoroughly yet still juicy and pink in the center. Therefore, many people find medium-well to be a satisfactory compromise between well-done and medium, which can vary in doneness quite a bit depending on the cut and the individual’s preference.
It provides both the assurance that the meat is cooked through and the satisfaction of still retaining some moisture and tenderness.
Is 145 medium-well?
Cooking to medium-well doneness (145°F) will result in a steak cooked through the center, with only a slight amount of pink remaining in the middle. At this temperature, the steak will be soft and juicy, with slightly firmer edges.
Medium-well steaks will have an internal temperature of 145°F to 155°F, and an instant-read thermometer stuck into the thickest part of the steak should produce a reading of 145°F. Keep in mind that steak will continue cooking for a little bit after being removed from the heat, and should rest for 5 minutes before serving, reaching the perfect medium-well temperature of 145°F.
Is medium-well still pink?
The answer to this question really depends on the type of meat you’re cooking. If it’s steak, then medium-well is generally still a bit pink on the inside. When you order a steak medium-well, it should be cooked until the outside is nicely browned, but the inside should still be slightly pink.
Different cuts of meat can have different results when cooked to medium-well. For example, a filet mignon will be more evenly cooked throughout than a rib-eye and will have less pink than a rib-eye.
If the meat you’re cooking is something like chicken or pork, then medium-well would mean that the inside is no longer pink, and the outside should be nicely browned. Chicken and pork should be cooked until the juices run clear and all traces of pink are gone.
No matter what type of meat you’re cooking, it’s important to use a thermometer to make sure the meat is cooked to the desired internal temperature. For medium-well meat, this should be at least 165°F (73.
9°C). And always remember to let the meat rest for a few minutes before you cut into it to let all the juices redistribute throughout the meat.
What does medium-well feel like?
Medium-well is a feel that can be identified when a piece of meat is touched or pressed with a finger. When the meat is medium-well, it will spring back quickly. This can be likened to pressing a slightly firm mattress but not a hard mattress.
It will be slightly less firm than medium-rare. To confirm that the meat is cooked to a medium-well level, remove it from the heat and use a meat thermometer to confirm it has reached a temperature of 160-165 °F in the center.
If the meat does not spring back quickly, continue cooking for a few more minutes to reach this desired level.
Which is better well done or medium-well?
It really depends on personal preference. Generally, well-done will have less moisture and more firmness, while medium-well will be slightly more moist and have a bit of pink in the center. Both have their advantages; for example, if you’re trying to cut down on fat, well-done will generally have less fat than medium-well.
If you like your meat to be moist and juicy, medium-well might be the better option for you. Ultimately, it boils down to what you prefer and how you like your meat.
Why do people love medium rare?
People love medium rare because it creates the perfect balance between juicy tenderness and juicy flavor. Some people believe that although rare steak may be more tender, medium rare steak is juicier and has a more intense flavor.
The desired combination of tenderness, moistness, and flavor make medium rare steak a mouth-watering experience. Additionally, cooking steak to medium rare keeps the fat content in the meat, making it flavorful and juicy.
The intense flavors in medium rare steak come from the Maillard Reaction, which is a chemical reaction between amino acids and proteins in the meat that causes the meat to brown and develop flavor. This reaction is not as intense in other levels of doneness, so those who prefer their steak medium rare are getting the most intense flavor that steak has to offer.
What is the most common steak order?
The most common type of steak ordered is the New York strip steak. This steak is cut from the top of the beef tenderloin, also known as the short loin, and is known for its tenderness and rich, beefy flavor.
It’s usually marbled, with a combination of intramuscular fat and muscle that give it a lot of flavor. New York strip steaks tend to be smaller than other steak cuts, such as the ribeye or sirloin, and they’re usually grilled or pan-seared.
Frequently served with simple sides, such as a baked potato, grilled vegetables or a salad, the New York strip steak is a popular choice for casual dinners or romantic date nights.
What cut of steak do chefs prefer?
When it comes to steaks, there is a wide range of cuts to choose from. Each cut has its own unique flavor and texture, and each can be cooked differently depending on the desired result. That said, there is no definitive answer as to what cut of steak chefs prefer because it largely depends on their preference and style of cooking.
That being said, certain cuts of steak are more popular among professional chefs.
The ribeye is often considered one of the most flavorful cuts of beef and is a favorite of many chefs. A full-flavored steak, it’s well-marbled with fat, which lends itself to exceptional tenderness and juiciness when cooked correctly.
The tenderloin, or filet mignon, is also a very popular cut amongst chefs. It is the most tender of steaks and is known for its delicate texture.
Sirloin is another popular cut among chefs, as it has a well-balanced flavor that stands apart from other cuts. It’s an affordable cut that can also be cooked quickly. A flank or skirt steak is also a favorite of many chefs.
These cuts offer a leaner flavor profile, with a subtle yet robust taste that can stand up to marinades and intense flavors.
Finally, the tri-tip steak is another cut favored by many chefs, as it is flavorful and relatively tender. It’s best cooked quickly over high heat and brushed with a flavorful marinade or dry rub. Ultimately, chefs have a wide range of steaks to choose from, and their preference largely depends on the flavor and cooking method they desire.
Why do people eat raw steak?
People may eat raw steak for a variety of reasons. Some cultures, such as the Japanese, have a long tradition of consuming raw meats, such as tuna, as part of dishes like sushi. Eating raw steak also has a more recent following, with proponents arguing that it offers several nutritional benefits, such as more easily digested proteins and vitamins.
Additionally, when raw steak is served as tartare or carpaccio, eating it creates an unforgettable experience for food lovers. Those who appreciate the texture and taste of raw steak may also find the cooking process, which tends to dry out the meat, to be a detriment to the quality of flavor they expect.
How long is medium-well on each side?
Cooking a steak to medium-well on each side means that when cooking on a stovetop, you should cook the steak on each side for 3-4 minutes. If you’re using a grill, cook for about 6-7 minutes each side.
A good way to check the doneness of medium-well steak is to use a thermometer and check that the internal temperature has reached 160 degrees Fahrenheit. If you don’t have access to a thermometer, you can check by pressing the steak with tongs.
When you press it should be slightly firm but still have some give. Medium-well should have an exterior that is lightly charred with a light pink center.
How many minutes on each side for a medium-well steak?
Cooking steak to a medium-well doneness requires a total of 8-10 minutes of cooking time, with 4-5 minutes on each side. For the best results, use an accurate meat thermometer to check the internal temperature.
It should reach an internal temperature of about 145⁰F for medium-well. Different factors like the thickness of the steak, the heat of the grill or skillet, and the desired level of doneness can all play a role in the exact amount of time needed for a perfect medium-well steak.
How long should I cook for medium-well?
Cooking time for a medium-well steak will depend on the thickness and temperature of the steak. Generally, a medium-well steak should be cooked for 5-7 minutes on one side, then flipped and cooked on the other side for 3-5 minutes.
If you have a thick cut of steak (2-3 inches thick or more), you may want to increase the cooking time to 8-10 minutes per side. Additionally, if you like your steak more well done, then you may want to increase the cooking time to 10-12 minutes per side.
Be sure to use a meat thermometer to check the temperature of the steak – medium-well steaks should have an internal temperature of 160°F.