Here’s where the thermometer earns its keep. Insert it into the thickest part of the steak, avoiding the bone. You are aiming for 130°F (54°C) for a perfect medium doneness.
At 130°F, the center will be a warm, deep pink. It’s tender, juicy, and not at all bloody. If you want medium-rare, pull it at 125°F. If you want medium-well, pull it at 140°F, but prepare for me to judge you silently.
How To Cook Medium Well Steak
Remember, the steak will continue to cook for another 5 degrees while it rests (that’s called “carryover cooking”). So pull it off the heat when it hits 127°F, and it will coast right to 130°F. Nifty, huh?
THE MOST IMPORTANT STEP: Rest the Steak
Do not, under any circumstances, slice into that steak the second it comes out of the pan. If you do, all those beautiful juices will run out onto the cutting board and weep for their lost destiny.
Transfer the steak to a plate or cutting board and let it rest, uncovered, for at least 5 to 7 minutes. Spread the garlic and herb butter from the pan on top while it rests. This is not optional; this is steak law.
During this time, the muscle fibers relax, and the juices redistribute evenly throughout the meat. The result is a steak that’s juicy in every bite, not just the first one. Patience, young grasshopper.
