what temp is medium well steak
Medium well steak reaches an internal temperature of 150°F to 155°F (66°C to 68°C). This doneness features a warm pink center with mostly brown edges, balancing flavor and firmness for those avoiding rare or well-done extremes.
Quick Temperature Guide
Use this chart for all steak doneness levels. Pull from heat 5-10°F early to account for carryover cooking during rest.
| Doneness | Final Temp (°F) | Pull Temp (°F) | Center Color |
|---|---|---|---|
| Rare | 120-125 | 115 | Cool red |
| Medium Rare | 130-135 | 125 | Warm red |
| Medium | 140-145 | 135 | Pink |
| Medium Well | 150-155 | 145 | Slight pink |
| Well Done | 160+ | 155 | No pink |
Why This Temp for Medium Well?
At 150-155°F , juices reduce but tenderness lingers—ideal if safety trumps juiciness, like for kids or the cautious eater. Experts from Ruth's Chris to Omaha Steaks agree: remove at 145°F, rest 5-10 minutes as it climbs. Overcooking dries it out fast, so a digital thermometer is key—no guessing by touch or time.
Cooking Tips
- Sear first : High-heat crust locks juices; finish low for even heat.
- Rest it : Carryover hits perfect temp without toughening.
- Thickness matters : 1-inch steak takes 4-5 mins/side on medium grill; thicker needs reverse sear.
Common Debates
Some steakhouses push medium rare (130-135°F) as "best," claiming medium well sacrifices flavor for safety. Forums echo this—purists call it "gray and dry"—but fans love no-rare-risk texture. USDA minimum is 145°F (rested), so medium well exceeds safely.
TL;DR: Aim for 150-155°F final—pull at 145°F, rest, enjoy. Information gathered from public forums or data available on the internet and portrayed here.
