Medium-well

Medium-well is a level of doneness for steak and other meat. The center has only a faint touch of pink, and the rest is gray-brown. It reaches 65 to 68°C (150 to 155°F) inside after resting. The meat is firm and a little less juicy than medium, but less dry than well done. People who do not like pink meat but want it moist often choose it.

How to do it

1. Pick a cut with some fat and marbling, such as ribeye, chuck eye or a fatty sirloin. Lean cuts like fillet get dry at this level.
2. Pat the steak dry and season it.
3. Sear in a hot pan or on a hot grill for 2 to 3 minutes per side to build a crust.
4. Lower the heat, or move the steak to a cooler zone or a 180°C (350°F) oven, so the center cooks through without burning the outside.
5. Take it off at 62 to 65°C (145 to 150°F).
6. Rest for 5 minutes. It will rise to medium-well.

A pat of butter, a spoon of pan juices or a sauce at the end adds back some richness.

How to tell it is done

A thermometer in the center reads 65 to 68°C (150 to 155°F) after resting. Cut in and you see a gray-brown interior with a light pink blush in the very middle. The meat feels firm with little give when pressed.

Why it works

By this temperature, most of the meat's muscle proteins have tightened and squeezed out a good share of their juice. The red pigment has mostly turned tan. Marbled fat melts and keeps fattier cuts tender, which is why they suit this level better than lean ones.

Common mistakes

• High heat the whole time. The outside burns before the center reaches temperature.
• Pressing the steak with a spatula. It pushes out the juice it still has.
• Skipping the rest. Even more juice is lost when you cut.
• Using lean, thin cuts. They go dry and tough fast.

In recipes

"Medium-well" on a menu means just a hint of pink. For burgers, 71°C (160°F) is the safe minimum under USDA guidance, which is closer to well done.