What Temperature is Beef Medium Well? A Complete Guide

Cooking beef to the perfect doneness is both an art and a science. While personal taste plays a role, there are recommended guidelines for achieving different levels of doneness in beef. One of the most popular preferences is medium well, which provides a lightly pink center while being fully cooked. But what temperature corresponds to medium well beef? Let’s take a closer look.

Before jumping into the specifics of medium well, it helps to understand beef doneness overall. Here are the five main levels of doneness for beef, from rarest to most well done

• Rare – Bright red and cool center, 125°F
• Medium Rare – Warm red center, 135°F
• Medium – Hot pink center, 145°F
• Medium Well – Slightly pink center, 150°F
• Well Done – No pink, 160°F and above

As you can see, the main factor distinguishing each level is the internal temperature and color of the center. As temperature increases, the beef cooks more and loses pinkness.

Knowing these benchmarks helps you identify when beef reaches your desired doneness. While approximate, they provide targets to shoot for.

What is Medium Well?

Medium well sits between medium and well done on the spectrum of beef doneness. Here are its defining characteristics:

• Temperature – 150°F
• Color – Light pink, barely any red
• Texture – Firm, starting to toughen but still moist

At medium well, beef retains a hint of pink but loses the red, raw center It reaches safely cooked temperatures while still maintaining some moisture and tenderness

Many people find medium well to be the ideal balance between not fully cooked and overcooked. It satisfies preferences for beef on the more well done side while avoiding the dryness of a fully gray interior.

Determining Medium Well Doneness

Monitoring temperature is the most reliable way to determine when beef achieves medium well doneness. Use an instant read thermometer to check the thickest part of the steak or roast.

For steaks under 1 inch thick, cook until the thermometer registers 145-150°F. The temperature will continue rising as it rests, reaching 150-155°F for medium well.

For roasts and thicker cuts, cook until the thermometer reaches 140-145°F internally. Again, expect it to coast upwards another 5-10° during resting.

Visually, the center should show just a hint of pink with no redness. The meat near the exterior will appear more brown than pink when sliced.

Press the meat gently; it should feel firm with only a little give. Medium well beef loses the soft, tender feel of rare and medium rare doneness.

Tips for Cooking Medium Well Beef

Achieving medium well beef requires care and attention during cooking. Here are some useful tips:

• Bring steaks and roasts to room temperature before cooking for more even cooking.

• Use the reverse sear method for steaks – cook low then sear at the end.

• Roast in a low oven (275°F) until 5° below target temp, then tent and rest.

• Always let beef rest before slicing to allow juices to redistribute.

• Look for better quality beef with marbling for more moistness at higher temps.

• Avoid prolonged high heat which toughens the exterior before the inside cooks.

• Use a meat thermometer and check it frequently to pinpoint perfect doneness.

Mastering the art of medium well requires practice, but these tips will set you up for success. With a good thermometer and careful monitoring, you’ll be serving reliably delicious medium well beef in no time!

Frequently Asked Questions About Medium Well Beef

What is the ideal internal temperature for medium well beef?

The target internal temperature for medium well beef is 150-155°F. To account for carryover cooking, pull roast and thick steaks from the heat around 145°F and let the temp rise during resting time. For steaks under 1 inch thick, cook to 145-150°F for medium well doneness.

How can you tell when beef is medium well just by looking?

Visually, a medium well steak will show just a hint of light pink in the very center, with grayness dominating the majority of the interior and exterior. Pressing gently will reveal a firm, barely yielding texture.

Is medium well beef considered safe to eat?

Yes, at 150-155°F medium well beef is considered safely cooked. The higher temperature kills any potentially harmful bacteria that may exist in raw beef. Always use a food thermometer to verify safe doneness.

What cooking methods work best for achieving medium well beef?

Slower, more controlled cooking methods like roasting or sous vide allow precision cooking to medium well. Pan searing and grilling can work too but require close monitoring to avoid overcooking. Brining or marinating helps keep it moist.

What beef cuts are best for cooking to medium well?

Higher quality cuts like ribeye, tenderloin, and strip steak have marbling that bastes the meat and keeps it moist at higher temperatures. Chuck roast and shoulder cuts well suited for braising to medium well too. Avoid lean cuts like flank steak which become tough.

Mastering the Perfect Medium Well

Cooking beef to medium well doneness requires paying close attention to time, temperature, and visual cues. While personal taste plays a role, use the guidelines provided to identify when your beef reaches the ideal state of barely pink, moist, and thoroughly cooked. With the right techniques and quality beef, you’ll be serving satisfied steaks and roasts cooked to a precise medium well perfection.