Beyond The Grill & Stovetop: Alternatives & Steak Doneness Guide

06 May, 2025

Are you craving a perfectly cooked steak but find yourself limited by the usual suspects grilling or stovetop cooking? Fear not, because the culinary world is brimming with alternative methods that can deliver equally delicious results, or even better, depending on your preferences and available equipment.

The quest for the perfect steak often leads us down familiar paths. The sizzle of a steak kissed by the flames of a grill, or the satisfying sear achieved on a cast-iron skillet, are culinary experiences many of us cherish. However, sometimes circumstances dictate that we venture beyond these traditional techniques. Perhaps the weather is uncooperative, or you lack the necessary equipment. Maybe you simply want to experiment with a new approach. Whatever the reason, the good news is that achieving steakhouse-quality results is entirely possible, even without a grill or stovetop.

Let's delve into a world where the art of steak preparation transcends the ordinary. We will explore methods that are as versatile as they are effective. We'll also examine the crucial role of internal temperature, doneness levels, and the impact of different cuts of meat. Whether you are a seasoned chef or a novice home cook, this exploration aims to equip you with the knowledge and confidence to prepare a steak that is perfectly suited to your taste.

Lets explore the journey to achieve a medium well steak, a doneness level favored by many for its balance of flavor, tenderness, and the satisfying texture it provides. The following is a basic guideline to achieve this:

Ingredients:

pound of ribeye steak per person;
tsp extra virgin olive oil;
Salt and freshly ground black pepper, to taste;

Instructions:

Remove the steaks from the fridge 45 minutes before cooking.
Preheat grill to 450F, reduce to medium heat prior to cooking. Sear over red hot coals, for steaks over 1 1/4" finish over indirect heat.
Season the steaks generously with salt and pepper.
Cook the steaks until they reach an internal temperature of 150F.
Let the steak rest for five to 10 minutes before slicing.

The medium well doneness level offers a unique experience, characterized by a mostly brown center and a firm texture. It's a point where the steak begins to lose some of its juiciness, but it still offers a satisfying chew and a rich, savory flavor. Its a great choice for those who prefer their steak well-done but still want a hint of pink and tenderness.

Medium well steak is slightly pink inside, hot throughout the entire steak, and firm due to a significant loss of juices. At this temperature, the steak retains some pinkness in the center with minimal juiciness, ensuring a slightly firmer texture compared to medium or medium rare steaks. Medium well steak will have a mostly brown center and firm texture. The meat will be drier as water evaporates during the cooking process. This temperature level will make the steak become drier and less tender than most people like.

When your steak reaches the medium well level, it will retain just a little bit of pink color inside and will still be tender but not as much as other lower temperature levels. This ensures that the steak is cooked to the desired doneness without being overcooked. These steaks have the slightest hint of light pink left in the middle of the meat. The center is hot throughout the entire steak. Medium well steak takes on a firmer texture as its temperature rises to between 150 to 155F (66 to 68C).

The time it takes to grill a steak will depend on the thickness of the steak, the weather, and your grill, but below are some guidelines for steaks about 1 inch thick. According to the USDA, the safe internal temperature for eating steak is 145 F (63 C). Thats the minimum temperature required to kill bacteria living on the meat. The thing is, none of that bacteria can penetrate the surface.

While many experts say it's safe to consume meat that hasn't come all the way up to 145F, for those who are elderly or immunocompromised, it's better to err on the safe side. The USDA recommends steaks and roasts be cooked to 145F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160F (well done).

The art of cooking steak, however, isn't solely about temperature; it's also a dance with time. The thickness of your steak, the intensity of your heat source, and even the ambient weather conditions all play a part in the cooking process. The weather and your grill, but below are some guidelines for steaks about 1 inch thick. Dont forget to download our easy steak cooking app with cooking guides and timers!

Below, we've laid out everything you need to know about internal steak temperatures and how you can tell if your steak is rare, medium, or even well done. All you'll need is a trusty meat thermometer and the printable steak doneness guide below!

Don't forget, to cook steak to your desired doneness with a meat thermometer. Be sure to check with a thermometer, as color alone is not a foolproof indicator. A helpful temperature & timing guide for grilling steak. A helpful temperature & timing guide for grilling steak medium well. Find out the internal temperature for rare, medium rare, medium, medium well and well done steak. See our summer grilling packages with the best steaks & burgers for your cookout.

Heres a quick guide:

Rare
Cook to an internal temperature of 120 to 130 f (49 to 55 c).
Warm red center with more browning on the edges;

Medium Rare
The temperature of steak medium rare is the most popular internal temperature of steak. Medium rare is how its usually served in restaurants, unless you specifically ask for it to be cooked at another temp.
Cook to an internal temperature of 130 to 140 f (54 to 60 c).
Warm red center with more browning on the edges;

Medium
This is the recommended level of doneness for a good steak;
Cook to an internal temperature of 140 to 150 f (60 to 65 c).
Light pink center with a thicker ring of brown;

Medium Well
Medium well steak will have a mostly brown center and firm texture.
Cook to an internal temperature of 150 to 155 f (65 to 68 c).
Slightest bit of pink in center;

Well Done
A well done steak will have no color left, will be very firm and much drier.
The meat will be drier as water evaporates during the cooking process.
Brown all the way through

It is important to know that internal temperature for eating steak is 145 F (63 C) to make sure the steak is cooked properly and is safe for eating. This temperature level will make the steak become drier and less tender than most people like. This ensures that the steak is cooked to the desired doneness without being overcooked. Medium well steak has just a hint of pink in the hot center and is starting to firm up the texture.

When cooking steaks, the choice of meat itself is crucial. Different cuts of beef possess varying characteristics in terms of fat content, tenderness, and flavor. Ribeye, renowned for its generous marbling, is often the preferred choice for those seeking a juicy and flavorful medium-well steak. The fat, which begins to liquefy at around 150F, contributes to the steak's succulent texture and enhances its overall taste profile. The ribeye has the highest fat content and is least likely to dry out.

For steaks with more marbling, this will be the temperature where the fat begins to liquefy and add flavor.

The meat loses fat and moisture as it cooks, resulting in a dry, tougher texture. We dont recommend cooking to this doneness. A small ring of grey may form on the outside and a strip of red will remain in the center. While it is mostly brown throughout, this doneness can sometimes lead to a drier steak if overcooked.

Color alone is not a foolproof indicator.

A helpful chart is provided below for your reference:

Doneness	Internal Temperature	Appearance	Texture	Notes
Rare	120-130F (49-55C)	Warm red center	Soft	Quick sear, center remains very red.
Medium Rare	130-140F (54-60C)	Warm red center with more browning on the edges	Soft in the center with firm edges	Popular choice, good balance of tenderness and flavor.
Medium	140-150F (60-65C)	Light pink center with a thicker ring of brown	Soft in the center with firm edges	Most people's preferences, slightly more firm.
Medium Well	150-155F (66-68C)	Slightest bit of pink in center	Firm texture	Some loss of juiciness, mostly brown center.
Well Done	160F (71C) and above	Brown all the way through	Very firm, dry	Not recommended, can be tough and flavorless.

To make sure you cook the perfect steak, be sure to check with a thermometer, as color alone is not a foolproof indicator.

In short, achieving a perfectly cooked medium well steak requires a combination of understanding internal temperatures, appreciating the nuances of different cuts of meat, and mastering the techniques. The key to success lies in the careful monitoring of temperature, a dash of patience, and a willingness to experiment. The journey to a great steak is a journey of continuous learning, where each successful attempt adds a layer of expertise to your culinary repertoire. From the sizzle of the sear to the satisfying bite, the perfect steak is more than just a meal. It's a testament to the joy of cooking and the satisfaction of a well-executed dish.

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