How to Grill a Medium Well Steak in 8 Easy Steps
To grill a medium well steak, start by choosing a thick cut like ribeye and bringing it to room temperature.
Season generously with salt and pepper, then preheat your grill to high heat. Grilling a medium well steak requires attention to timing and temperature to achieve the perfect doneness.
Sear the steak for 4-5 minutes per side, flipping only once to lock in juices.
Use a meat thermometer to reach 150-155°F inside, then rest the steak to redistribute juices.
Follow these steps, and you’ll master a juicy, flavorful medium well steak with a perfect crust.
Key Takeaways
- Choose a thick, well-marbled steak like ribeye or T-bone and bring it to room temperature for even cooking.
- Season generously with kosher salt and freshly cracked black pepper at least 30 minutes before grilling.
- Preheat the grill to around 450°F, setting up direct and indirect heat zones for better control.
- Sear the steak 4-5 minutes per side, then continue cooking to an internal temperature of 150-155°F for medium well.
- Rest the steak for 5-10 minutes to allow juices to redistribute and achieve perfect doneness after carryover cooking.
Choose the Right Cut of Steak
When grilling a medium well steak, picking the right cut is essential. To hit that perfect internal temperature of 150°F without drying out, you’ll want to choose the right cut of steak—ideally thicker steaks at least 1.5 to 2 inches thick. Thicker steaks give you more control over cooking, helping maintain juiciness and tenderness at medium well.
Ribeye is one of the ideal cuts for this doneness because of its excellent marbling, which balances flavor and keeps the meat tender even when cooked longer. Other great options include T-bone and porterhouse steaks, which combine tenderloin and strip sections for varied textures. When selecting, look for steaks with a bright red color and good fat distribution.
Thickness and fat content both heavily influence how your steak cooks, so choosing thicker, well-marbled cuts guarantees your medium well steak stays flavorful and juicy.
Bring the Steak to Room Temperature
Patience is key before grilling your steak — letting it come to room temperature for 30 minutes to an hour guarantees it cooks evenly. When you bring the steak to room temperature, you promote even cooking, which is vital for achieving that perfect medium well doneness. If you skip this important step, the outside may char while the inside stays raw or gray, leaving you with a tough, unevenly cooked steak.
Warming your steak up first guarantees consistent cooking throughout, making it easier to control the steak on the grill and hit your target temperature without overcooking.
To prepare your steak properly:
- Remove it from the fridge and let it sit uncovered
- Wait between 30 minutes to 1 hour before grilling
- Avoid placing it in direct sunlight or near heat sources
Following these steps will help you grill a tender, juicy medium well steak with consistent results every time.
Season the Steak Generously
You’ll want to sprinkle kosher salt on your steak at least 30 minutes before grilling to boost flavor and keep it juicy. When it comes to pepper, try using freshly cracked black pepper in different sizes for a richer taste and texture.
Make sure to season evenly on all sides so every bite is delicious.
Salt Timing Tips
Although it’s tempting to salt your steak right before grilling, seasoning it generously at least 30 minutes ahead lets the salt penetrate the meat, enhancing its flavor and moisture. Using kosher salt is ideal because its coarse grains promote better seasoning and moisture retention.
Salting early allows the salt to draw out and then reabsorb juices, making your grilled steak juicier and more flavorful.
Here are some salt timing tips to keep in mind:
- Salt both sides generously and place the steak on a wire rack to let excess moisture drain.
- For deeper flavor, salt several hours or even up to 48 hours before grilling.
- Always give your steak a light sprinkle of kosher salt right before placing it on the grill for the perfect crust and seasoning balance.
Pepper Application Methods
Once you’ve salted your steak properly, it’s time to focus on pepper, which adds a bold, aromatic kick to your seasoning. Using freshly cracked black pepper is essential—it offers a robust flavor and varied texture with fine, medium, and large pieces.
Generously season both sides with kosher salt and pepper at least 30 minutes before grilling to boost flavor penetration and develop a crust. You can also try a dry rub combining pepper and other spices for complexity.
For even coverage, sprinkle pepper from 6 to 12 inches above the steak. Avoid pre-ground pepper, as it lacks intensity.
| Pepper Application Methods | Benefits |
|---|---|
| Freshly cracked black pepper | Robust flavor, texture |
| Kosher salt | Enhances flavor penetration |
| Dry rub | Complex, layered flavor |
| Sprinkling from height | Even seasoning coverage |
Preheat the Grill Properly
Before you start grilling, make sure your grill is preheated to around 450°F for the best sear and even cooking. You’ll want to set up direct and indirect heat zones, especially if you’re using charcoal, to manage cooking times effectively.
Give your grill 10–15 minutes to reach the right temperature before placing your steak on the grates.
Ideal Temperature Range
To get your medium well steak cooked perfectly, you’ll want to preheat your grill to about 450°F. This temperature guarantees a nice sear while allowing the steak to cook evenly to medium well. Whether you’re using a gas or charcoal grill, maintaining the right grill temperature is essential.
Keep these tips in mind for ideal temperature control:
- For gas grills, preheat all burners on high for 10-15 minutes, then reduce one burner to medium to create indirect heat.
- On charcoal grills, arrange coals on one side to establish a hot zone and a cooler zone for indirect cooking.
- Use an infrared thermometer to check your grill temperature before placing the steak on it.
Proper temperature management will help you achieve that perfect medium well steak every time.
Direct Vs Indirect Heat
Maintaining the right grill temperature sets the stage for choosing between direct and indirect heat when cooking your steak. To preheat the grill properly, aim for about 450°F on gas or glowing orange coals for charcoal. This guarantees the surface is hot enough for a perfect sear.
Direct heat means placing your steak right over the flame, creating a flavorful crust quickly. Indirect heat, on the other hand, involves positioning the steak away from the flame, allowing for slower, more even cooking that prevents burning. Using a two-zone setup—one side for direct heat and the other for indirect heat—gives you better control over the temperature of your steak and promotes even cooking, helping you achieve that ideal medium well doneness without sacrificing flavor or texture.
Preheating Duration Tips
Although it might be tempting to start grilling right away, you’ll want to preheat your grill for at least 10 to 15 minutes to reach that perfect temperature range of 450°F to 500°F. This guarantees the best cooking temperature for searing your medium well steak evenly.
Before you preheat your grill, always clean and oil the grill grates to prevent sticking and improve flavor.
Here are some tips to get started:
- For gas grills, set the burners to high and close the lid to trap heat effectively.
- For charcoal grills, wait until the coals glow orange before placing the grate on top.
- Test heat by holding your hand 2 inches above the grates; if you can only hold it for 1-2 seconds, it’s ready.
Sear the Steak on High Heat
When you sear your steak on high heat, you lock in juices and create a flavorful crust that’s essential for a perfect medium well finish. Start by preheating your grill to 450°F or higher to guarantee even, intense heat. Place your steak on the hot grill and sear it for 4-5 minutes on one side without moving it—this helps form that delicious crust.
Then, flip it once and sear the other side for another 4-5 minutes. Throughout grilling, use a meat thermometer to check the internal temperature, aiming for 150°F to 155°F to reach medium well doneness. This method of searing the steak assures a juicy interior while developing a nicely charred exterior. Additionally, allowing the steak to rest before serving helps redistribute the juices for maximum tenderness and flavor.
Flip the Steak Once and Continue Cooking
Once you’ve seared the first side of your steak for about 6-7 minutes, it’s time to flip it just once and continue cooking. Flipping the steak only once lets you develop a perfect crust while keeping the inside juicy.
After flipping, cook the steak for another 5-6 minutes to reach that ideal medium well doneness. Using a meat thermometer is key here to avoid guessing and guarantee the internal temperature hits around 150°F without cutting into the meat.
Keep these tips in mind when you flip a steak:
- Flip the steak gently to maintain its juices and crust.
- Cook on the second side just long enough to reach medium well.
- After cooking, let it rest for 5-10 minutes; this step lets the juices redistribute, enhancing flavor and tenderness.
Also, remember that temperature carryover means the steak’s internal temperature will rise a few degrees after removing it from the grill, so pull it slightly below your target temperature before resting.
Master this technique, and you’ll enjoy a perfectly grilled medium well steak every time!
Check the Internal Temperature
A reliable instant-read meat thermometer is your best tool to check the internal temperature of your steak and confirm it’s cooked to medium well perfection. Insert the thermometer into the thickest part of the steak, avoiding bone and fat, to get an accurate reading. For a medium well steak, aim for an internal temperature of about 145°F (63°C) before removing it from the grill.
This accounts for carryover cooking, where the steak’s temperature will rise roughly 5°F (3°C) as it rests, reaching the ideal 150°F (65°C). Don’t rely on cutting the steak to check doneness, as this releases juices and affects texture. Instead, monitor the temperature closely with your instant-read meat thermometer.
Since cooking time varies by steak thickness and grill heat, regularly checking the internal temperature confirms your steak has the perfect slightly firm texture with just a hint of pink in the center.
Rest the Steak Before Serving
Although you’ve just taken your steak off the grill, it’s important to let it rest for 5 to 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring your medium well steak stays succulent. If you cut into it immediately, those flavorful juices will spill out, leaving your steak dry.
Here’s how to rest your steak properly:
- Place the steak on a cutting board or plate in a warm spot to keep the internal temperature steady.
- Leave the steak uncovered to prevent steaming and losing its crust.
- Allow the internal temperature to rise by about 5 to 10 degrees, reaching the perfect medium well doneness of 150°F.
Frequently Asked Questions
How to Cook the Perfect Medium Well Steak on the Grill?
To cook the perfect medium well steak, start by bringing it to room temperature and seasoning it generously. Sear it on high heat for about 4-5 minutes per side to get a nice crust.
Then, move it to a cooler part of the grill to finish cooking until it reaches 150°F internally. Don’t forget to rest your steak for 5-10 minutes afterward to keep it juicy and tender.
How Many Minutes on Grill for Medium Well?
Grill your glorious, grub-worthy steak for about 6 to 7 minutes per side over high heat to reach that medium-well magic. You’ll want to check the internal temperature, aiming for 150°F (65°C) to guarantee a mostly cooked center with a slight pink peek.
Don’t forget to let it rest for 5 to 10 minutes afterward—this resting ritual really revives the rich, robust flavors you’re craving.
Should You Grill Steak With Lid Open or Closed?
You should grill steak with the lid closed most of the time. Keeping the lid closed traps heat, cooking your steak evenly and efficiently, especially if it’s a thicker cut. Opening it often drops the temperature, making cooking less consistent.
You can open the lid near the end if you want a bit more char, but keep a close eye to avoid overcooking. This way, you’ll get a perfectly cooked medium well steak.
What Is the 3-3-3 Rule for Steaks?
The 3-3-3 rule for steaks means you grill your steak for 3 minutes on one side, flip it and grill another 3 minutes, then move it to indirect heat for a final 3 minutes.
You get a seared outside, an evenly cooked inside, and a perfectly tender steak. It’s simple, it’s effective, and it helps you nail medium-well doneness every time.
Don’t forget to rest it afterward!
Conclusion
Now, imagine pulling your perfectly grilled medium-well steak off the sizzling grill, the rich aroma wafting through the air. The golden crust crackles under your knife, revealing a warm, tender center. By following these simple steps, you’ve mastered the art of steak grilling.
So, grab your tongs, listen to the grill’s steady rhythm, and get ready to savor every juicy, flavorful bite you’ve earned. Your perfect medium well steak, grilled to perfection, awaits! Enjoy the satisfaction of grilling a steak that’s both tender and delicious.
