How Long To Cook Steak For Medium Well

ByLily

For medium well steak, the internal temperature target sits around 150 to 155 degrees, and reaching it takes longer than most guides admit. If you want to know exactly how long to cook steak for medium well, plan on roughly 8 to 12 minutes of total cooking time on a hot skillet or grill, depending on thickness. That range shifts a lot based on the cut, the heat level, and how cold the meat was before it hit the pan.

This guide breaks down real timings by cut and method. You will also get a simple temperature check so you never overcook a good piece of beef.

What Medium Well Actually Means

Medium well sits between medium and well done. The center is mostly gray-brown with just a hint of pink in the very middle.

The internal temperature should read 150 to 155 degrees Fahrenheit when you pull it off the heat. Carryover cooking will push it up another 3 to 5 degrees while it rests.

That matters because many people pull their steak at 150, let it rest, and end up at 158. Now it is well done. So pull it a touch early if you like a little pink left.

How Long To Cook Steak For Medium Well

Here is the honest answer. Timing depends on thickness more than anything else. A thin steak cooks in half the time of a thick one.

Timing By Steak Thickness

  • 1 inch thick: 4 to 5 minutes per side
  • 1.25 inches thick: 5 to 6 minutes per side
  • 1.5 inches thick: 6 to 7 minutes per side
  • 2 inches thick: 7 to 8 minutes per side, plus oven time

These times assume a hot pan or grill around 450 to 500 degrees. If your heat is lower, add a couple minutes per side.

Timing By Cooking Method

  • Cast iron skillet: 8 to 12 minutes total
  • Outdoor grill: 10 to 14 minutes total
  • Broiler: 10 to 13 minutes total
  • Oven finish after searing: 6 to 10 minutes at 400 degrees

Always use a meat thermometer. Time gives you a starting point, but temperature gives you the truth.

Step By Step Cooking Process

Follow these steps and you will land in the medium well zone without guessing.

  1. Take the steak out of the fridge 30 minutes before cooking. Room temp meat cooks more even.
  2. Pat it dry with paper towels. Wet meat steams instead of sears.
  3. Season both sides with salt and pepper. Be generous.
  4. Heat your pan or grill until it is very hot. A drop of water should sizzle and vanish.
  5. Add a little oil with a high smoke point, like canola or avocado.
  6. Place the steak down and leave it alone for 4 to 6 minutes.
  7. Flip once and cook the other side the same amount of time.
  8. Check the internal temp with a thermometer at the thickest part.
  9. If it reads below 150, keep cooking in 1 minute bursts.
  10. Move the steak to a cutting board and rest it 5 to 10 minutes.
  11. Slice against the grain and serve.

Using A Thermometer Correctly

Stick the probe into the center of the thickest part. Avoid touching bone or fat, since those read higher than the meat.

Check in two spots if the steak is uneven. The lowest reading is the one that counts.

Why Medium Well Takes Longer Than You Think

Most charts online are built for medium rare. Medium well needs the center to climb about 20 degrees higher.

That extra heat has to travel all the way to the middle of the meat. On a thick cut, that can add 3 to 5 minutes per side.

Another factor is starting temperature. A cold steak straight from the fridge can take 2 to 3 extra minutes compared to one that sat out.

Signs Your Steak Is Close

  • The surface feels firm but still has a little give
  • Juices on top start to turn clear instead of red
  • The edges look fully browned and slightly crisp
  • A thermometer reads 145 to 148 and climbing

Common Mistakes That Ruin Medium Well Steak

These are the errors that turn a good steak into shoe leather.

  • Cooking on medium heat instead of high heat
  • Flipping the steak every 30 seconds
  • Skipping the rest time and cutting right away
  • Not accounting for carryover cooking
  • Using a cold pan or a cold grill grate

Fix these and your results get much more consistent.

Resting Time Matters More Than You Think

Rest the steak for at least 5 minutes. For thick cuts, go 10 minutes.

During the rest, the juices redistribute through the meat. Cut too early and those juices end up on the board instead of in your steak.

Best Cuts For Medium Well

Some cuts handle medium well better than others. Fatty cuts stay juicy even when cooked past medium.

  • Ribeye: great choice, the fat keeps it moist
  • New York strip: good balance of flavor and texture
  • T-bone: works well but watch the two muscle sections
  • Sirloin: leaner, so watch the clock closely
  • Filet mignon: lean and easy to dry out, so use a thermometer

Lean cuts like sirloin and filet need faster cooking and closer watching. Fatty cuts give you a little more room for error.

Quick Reference Chart

  • 1 inch, skillet: 4 to 5 min per side
  • 1.5 inch, skillet: 6 to 7 min per side
  • 1 inch, grill: 5 to 6 min per side
  • 1.5 inch, grill: 6 to 7 min per side
  • Target temp: 150 to 155 degrees
  • Rest time: 5 to 10 minutes

Print that out or save it on your phone. Next time you cook, you will not have to guess.

The short version is simple. Medium well takes about 8 to 12 minutes total for a one inch steak, a bit more for thicker cuts. Use a thermometer, rest the meat, and pull it just before it hits your target temp. Do that and you will get a juicy steak with just a touch of pink every single time.

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