Mastering the Art of Medium Well Steak: Juicing It Up Without Compromise

Your wife desires a steak that's medium well, yet still juicy and free from any pink in the middle. Achieving the perfect steak that satisfies both her and the culinary standards can be a challenge, but with the right techniques, it is indeed possible. Let's explore the secrets to maintaining juiciness and achieving the desired level of doneness.

Understanding Juiciness in Steak

The longer a steak cooks, the more moisture it loses. This is due to the heat causing the muscle fibers to contract and squeeze out the juices. Hence, the key to a moist medium well steak lies in choosing the right cut and employing the correct cooking techniques. For a fillet or New York strip, these cuts tend to become dry at the medium well stage. However, fattier cuts such as well-marbled Ribeye steak retain more fat and can offer a greater chance of staying moist.

Preparation Tips to Maximize Juiciness

Choosing the Right Cut

Selecting the right cut of steak is crucial. While a ribeye with its abundant marbling offers a richer taste and better juiciness, do not overlook the convenience of pre-salting. By pre-salting your steak, you can enhance its juiciness. Add about 0.75% to 1% salt by weight to your steak 24 hours before cooking. This helps the steak retain more juices by breaking down the muscle fibers, a technique that can make a significant difference. Over-salting, however, can result in a ham-like texture, so careful measurement is key.

Understanding the Myth of Sealing in Juices

It remains a common misconception that a perfect sear can “lock in” the juices. In reality, while a good sear enhances the flavor and adds a delightful crust, it does not significantly impact the juiciness of the steak. The actual reduction in moisture content is due to the rise in temperature, causing muscle fibers to contract and expel juices. Therefore, it's essential to balance the sear with the appropriate internal temperature for your preferred level of doneness.

Tackling Medium Well Steak

The Ideal Internal Temperature

A medium well steak is generally cooked to an internal temperature of around 140°F (60°C). At this temperature, the steak is well-done and lacks any pink in the middle, but it does come with a trade-off: reduced juiciness. To achieve a medium well steak that is still relatively moist, consider a medium-rare or medium level of doneness, which typically ranges from 130°F (54°C) to 140°F (60°C). This temperature allows the steak to maintain some juiciness, though it may still not meet your wife's exact expectations.

Adding Additional Juiciness with Marbling

For those willing to splurge, using highly marbled cuts can significantly improve the juiciness of the steak. Options such as A5 Wagyu or USDA Prime grade ribeye offer an unparalleled flavor and moistness. A5 Wagyu, in particular, can cost well over $100 per pound, making it a luxury option for those seeking the absolute best. However, even with these premium cuts, the steak will still be drier than a medium-rare steak.

Conclusion

While achieving a medium well steak that is both juicy and free from any pink in the middle is challenging, it is not entirely unattainable with the right preparation and cooking techniques. By selecting a well-marbled cut and employing pre-salting methods, you can enhance the juiciness of the steak. While you may not fully satisfy her preferences for a medium well steak, a medium-rare to medium steak will provide a more satisfying and moist experience that honors the quality of the steak.