You're standing there, looking at a menu that costs more than your first car’s monthly payment, and the server asks that one question. "How would you like that prepared?" It’s a moment of truth. Honestly, the gap between medium rare and medium well isn't just a few degrees on a thermometer. It’s the difference between a buttery, melt-in-your-mouth experience and something that feels like you're chewing on a very expensive piece of luggage.
Most people pick a side and stay there for life. Some folks are terrified of a little red on the plate, while others think anything past pink is a literal crime against nature.
The science of meat is weirdly complex. When you drop a ribeye onto a searing hot cast-iron skillet, you’re initiating the Maillard reaction. This is where the proteins and sugars break down to create that crust we all crave. But what happens inside the steak determines whether you’re actually going to enjoy your dinner or spend the next twenty minutes trying to swallow a single bite of fiber.
The Medium Rare Standard
Ask almost any professional chef—Anthony Bourdain used to be very vocal about this—and they’ll tell you that medium rare is the gold standard for beef. Why? Because of the fat. Specifically, the intramuscular fat known as marbling. At a temperature of roughly 130°F to 135°F, that fat starts to render. It liquefies. It coats the muscle fibers. This is what creates that "juicy" sensation. If the meat stays below this, the fat stays waxy and hard. If it goes too far above, the juice evaporates.
Medium rare gives you a warm, red center. It’s not cold like a "blue" steak, but it’s not firm either. It’s soft.
There is a massive misconception that the red liquid on your plate is blood. It’s not. It is actually myoglobin, a protein that delivers oxygen to the animal's muscles. When you cook a steak to medium rare, the myoglobin stays intact, keeping the meat moist. If you’ve ever felt judged for ordering a steak this way, just know that you’re actually following the chemistry of the food. You're letting the cow do what it was meant to do: taste good.
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Why People Pivot to Medium Well
Now, let’s talk about the other side of the fence. Medium well gets a bad rap in foodie circles. Usually, people who order medium well are looking for a specific texture and a total absence of "blood." They want a steak that is mostly gray-brown throughout, with maybe just a tiny, faint hint of pale pink in the very center.
The internal temperature here is pushing 150°F to 155°F.
At this stage, the muscle fibers have begun to shrink and tighten significantly. Think of it like a sponge being wrung out. The moisture is being pushed out of the meat and into the pan (or up in steam). For certain cuts, this is a disaster. A lean filet mignon cooked medium well is basically a tragedy because there’s no fat to save it from becoming dry. However, for a very fatty cut like a ribeye, some people prefer medium well because it ensures every bit of that heavy fat is fully rendered and crispy, even if the meat itself is tougher.
Safety is often the driving factor here. People worry about pathogens. While the USDA technically recommends cooking whole cuts of beef to 145°F (which is medium) followed by a rest period, the reality is that bacteria like E. coli usually live on the surface of a steak. Once you sear the outside, the "danger" is mostly gone. This is different from ground beef, where the outside is mixed into the inside, which is why your burger should probably be cooked more thoroughly than your steak.
The Texture Gap
If you poke a medium rare steak with your finger, it should feel like the fleshy part of your palm right below your thumb when your hand is relaxed. It’s bouncy. It yields.
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A medium well steak feels like that same part of your hand but when you make a tight fist. It’s firm. There’s no "give."
Understanding the Gradient
It’s helpful to visualize what’s happening to the proteins.
- Rare: 120°F - 125°F. Cool red center. The fat hasn't really melted yet. It can be a bit "chewy" in a bad way if the cut is fatty.
- Medium Rare: 130°F - 135°F. The "Sweet Spot." Warm red center, perfect fat breakdown.
- Medium: 140°F - 145°F. More pink than red. The structure is starting to get sturdy.
- Medium Well: 150°F - 155°F. Just a kiss of pink. The meat is starting to lose its "shimmer" and looks more matte.
- Well Done: 160°F+. No pink. Very firm. The myoglobin has completely denatured, turning brown.
Choosing Your Cut Based on Temperature
You shouldn't cook every steak the same way. If you’re a die-hard medium well fan, you should probably stop ordering Filet Mignon. You’re paying for tenderness that you are actively cooking out of the meat. Instead, go for a Ribeye or a Hanger steak. These have enough fat content to survive the higher heat without turning into a shingle.
On the flip side, if you like medium rare, you can get away with almost anything, but leaner cuts like Sirloin or Filet really shine here. If you cook a very fatty Wagyu steak to medium rare, it might actually feel too rich or even greasy for some people because the fat is so abundant and loosely held.
The Resting Myth and Reality
Regardless of whether you choose medium rare or medium well, the most important part happens after the heat is turned off. You have to let it sit.
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When meat cooks, the muscle fibers tighten and push juices toward the center. If you cut into a steak the second it leaves the grill, all that juice—the stuff you paid $50 for—runs out onto the cutting board. If you let it rest for 5 to 10 minutes, the fibers relax and reabsorb that liquid.
Even a medium well steak can be relatively juicy if it’s rested properly. Conversely, a medium rare steak can be dry if you cut it too soon.
The Cultural Divide
There’s a lot of "steak snobbery" out there. You’ve probably seen the memes. If someone orders a well-done steak, the internet treats them like they just kicked a puppy. But taste is subjective. In many cultures, particularly in parts of South America or Southeast Asia, meat is often cooked much more thoroughly and then paired with bright, acidic sauces like chimichurri to compensate for the dryness.
In the U.S. and Europe, the trend has swung heavily toward the "less is more" approach. The idea is to taste the beef, not the fire.
Practical Steps for Your Next Meal
If you're trying to figure out your preference or want to level up your home cooking, stop guessing. Use a digital meat thermometer. It’s the only way to be sure.
- For the Medium Rare Seekers: Aim to pull your steak off the grill at 125°F. The "carryover cooking" will bring it up to that perfect 130°F-135°F range while it rests.
- For the Medium Well Crowd: Pull the meat at 145°F. Don't wait until it looks done on the inside, because by then, it’ll be well done by the time you eat it.
- Check the Thickness: A thin skirt steak will jump from medium rare to medium well in about forty-five seconds. A thick-cut porterhouse gives you a lot more wiggle room.
- The Touch Test: If you don't have a thermometer, use the "finger-to-thumb" method, but honestly? Just buy the thermometer. Even pros use them when they want to be 100% certain.
Ultimately, the best way to eat a steak is the way you actually enjoy it. If you like the chew and the charred flavor of a medium well steak, own it. If you want that buttery, bloody-looking medium rare experience, go for it. Just understand that the further you go toward well done, the more you are relying on the quality of the cow's fat rather than the tenderness of its muscle. Choose your cut accordingly, let it rest, and stop worrying about what the person at the next table thinks of your plate.