Medium-plus
A medium-plus steak is cooked to about 63 to 65°C (145 to 150°F) inside, between medium and medium-well. The center is light pink, not red.
Also called Medium plus, Medium plus steak.
Medium-plus is a level of doneness between medium and medium-well. The steak reaches about 63 to 65°C (145 to 150°F) inside after resting. The center is a light pink with no red, and the meat is firm but still juicy. It is a restaurant term more than a home cooking one, and not every steakhouse uses it.
How to do it
- Pat the steak dry and season it.
- Sear it in a hot pan or on a hot grill for 2 to 3 minutes per side.
- Lower the heat so the center cooks through without burning the outside.
- Take it off at about 60°C (140°F). A thermometer is the only sure way to tell.
- Rest it for 5 minutes. Carryover cooking does the rest.
In recipes
Recipes rarely ask for medium-plus. You will see it on steakhouse menus. If you order it from a kitchen that does not use the term, ask for medium, cooked a little longer.
Related terms
- MediumA medium steak is cooked to 60 to 63°C (140 to 145°F) inside. The center is warm and pink, firmer than medium-rare but juicy. Here is how to get it right.
- Medium-wellA medium-well steak is cooked to 65 to 68°C (150 to 155°F) inside. It is mostly brown with a faint hint of pink, firm but still moist.
- DonenessDoneness is how far food has cooked, from rare to well done for meat. This chart gives steak temperatures and the safe minimum for each meat.
- Carryover cookingCarryover cooking is the rise in temperature inside meat after it leaves the heat. A big roast can climb 3 to 8°C (5 to 15°F), so take it out early.
- ThermometerA kitchen thermometer checks the heat of meat, oil, sugar and your oven, so food is safe and cooked how you want. Here is which type to use and how.