How to Cook Medium Well Steak…

Mastering the Art of Cooking a Perfect Medium Well Steak

Cooking a medium well steak is an art that balances the perfect crust with a juicy and flavourful interior. Achieving this balance can be challenging, but with the right technique and attention to detail, you can cook a steak that is both delicious and cooked to perfection. In this article, we’ll guide you through the steps to cook a medium steak, along with tips and tricks to ensure success every time.

Ingredients and Tools

• Steak (preferably a high-quality cut like ribeye, sirloin, or filet mignon)
• Salt
• Black pepper
• Olive oil or unsalted butter
• Fresh herbs (optional, such as thyme or rosemary)
• Garlic cloves (optional)
• Meat thermometer
• Cast iron skillet or heavy-bottomed pan
• Tongs
• Aluminum foil

Instructions

1. Preparation: Take the steak out of the refrigerator and let it come to room temperature for about 30 minutes. This helps the steak cook more evenly. Pat the steak dry with paper towels to remove any excess moisture, which can inhibit searing.
2. Seasoning: Generously season both sides of the steak with salt and black pepper. If you have time, you can salt the steak a few hours ahead of time to allow the salt to penetrate and season the meat more deeply.
3. Preheating the Pan: Place your cast iron skillet or heavy-bottomed pan over medium-high heat and let it get hot. You should be able to feel the heat when you hold your hand an inch above the pan.
4. Adding Oil or Butter: Add a small amount of olive oil or unsalted butter to the pan. If using butter, wait until it stops foaming to ensure the pan is hot enough.
5. Cooking the Steak: Place the steak in the pan, laying it away from you to prevent any oil splatters. Let it cook undisturbed for about 3-4 minutes until a crust forms. Use tongs to flip the steak and cook for another 3-4 minutes on the other side.
6. Adding Flavour: If desired, add crushed garlic cloves, fresh herbs, and butter to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and juices for an additional minute.
7. Checking Doneness: Use a meat thermometer to check the internal temperature of the steak. For a medium steak, you’re aiming for an internal temperature of 150-155°F (65-68°C). Keep in mind that the temperature will continue to rise a few degrees after you take it off the heat.
8. Resting the Steak: Remove the steak from the pan and let it rest on a cutting board covered loosely with aluminum foil for about 5 minutes. This allows the juices to redistribute throughout the meat.
9. Serving: Slice against the grain and serve immediately.

FAQ’s

Is it Better to Cook Steak with Butter or Oil?

The choice between cooking steak with butter or oil depends on a few factors, including cooking temperature, flavour preferences, and health considerations. Each has its advantages:

Cooking with Oil:

•   Higher Smoke Point: Oils like canola, vegetable, avocado, and extra-light olive oil have higher smoke points compared to butter. This makes them more suitable for the high-heat searing necessary to get a good crust on your steak.
•   Neutral Flavour: Oils, especially those that are refined, tend to have a more neutral flavour, which means they won’t impart additional tastes to your steak. This allows the natural flavour of the meat to shine through.
•   Health Considerations: Some oils are rich in monounsaturated and polyunsaturated fats, which are considered healthier options. They can be a better choice for those looking to add heart-healthy fats into their diet.

Cooking with Butter:

•   Rich Flavour : Butter adds a rich, nutty, and caramelised flavour to steak, enhancing its taste profile. For many, this is a desirable quality that makes butter an excellent choice for finishing steaks or basting.
•   Browning and Basting: Butter is ideal for basting steaks, especially when combined with herbs and garlic. This method involves spooning melted butter over the steak as it cooks, which can add a tremendous depth of flavour.
•   Lower Smoke Point: Butter has a lower smoke point than most cooking oils, which means it can burn at the high temperatures typically used for searing steak. However, this is not necessarily a disadvantage if butter is used after the initial sear or in combination with oil.

Combining Both:

A popular method is to start cooking the steak in a high-smoke-point oil to achieve a good sear and then add butter towards the end of the cooking process for flavour. This combines the advantages of both: the high-heat searing capability of oil and the rich flavour that butter provides. Additionally, herbs and garlic can be added to the melted butter for basting, imparting more flavour into the meat.

Ultimately, the choice between cooking steak with butter or oil comes down to personal preference and the specific cooking technique you’re using. For the best of both worlds, consider starting with oil and finishing with butter for both flavour and a perfect sear.