How To Pan Fry A Steak Medium Well: Perfect Juicy Results

Cooking a steak to medium well in a pan is a skill that many home cooks want to master. You get a steak that is mostly brown all the way through, with just a hint of pink in the center. This style is juicy, not dry, but without the red that some people dislike. If you’ve ever tried and ended up with meat that’s too tough, too raw, or just bland, you’re not alone. But with the right approach, anyone can pan fry a steak perfectly medium well—no outdoor grill needed.

Let’s break down the steps, share expert tips, and clear up some common mistakes people make along the way. Whether this is your first steak or you’re looking to improve your technique, this guide will help you get delicious, repeatable results in your own kitchen.

Choosing The Right Steak

The cut of steak you choose matters more than most people think. Not all steaks are equal when it comes to pan frying, especially if you want a medium well finish.

Best Cuts For Pan Frying

Look for cuts that are:

• At least 1 inch thick (1.5 inches is even better)
• Well-marbled (fat streaks through the meat)
• Boneless (for even cooking)

Popular options include:

• Ribeye: Rich and juicy, with lots of flavor
• New York Strip: Tender, with a good balance of fat
• Sirloin: Leaner but still flavorful
• Filet Mignon: Very tender, though often less flavorful

What To Avoid

Thin steaks (under ¾ inch) will cook too fast and can dry out. Steaks with bones may cook unevenly in a pan.

Example Comparison

Here’s a quick look at how different cuts perform for pan frying to medium well:

Essential Tools And Ingredients

You don’t need fancy equipment, but a few basics make a big difference.

Must-have Tools

• Heavy skillet (cast iron is best; stainless steel also works)
• Tongs (not a fork, to avoid piercing the meat)
• Meat thermometer (for checking doneness)
• Paper towels (for drying the steak)

Ingredients

For one steak (about 12 oz, 1.5 inches thick):

• 1 steak (Ribeye, Strip, or Sirloin)
• 1-2 teaspoons kosher salt
• ½ teaspoon black pepper
• 1 tablespoon oil (canola, vegetable, or light olive oil)
• 2 tablespoons unsalted butter
• 2 cloves garlic (smashed)
• 2 sprigs fresh thyme or rosemary (optional)

Preparing The Steak

Proper preparation sets you up for success. Many skip these steps and end up with bland or tough steak.

Bring To Room Temperature

Take the steak out of the fridge 30-45 minutes before cooking. Cold meat cooks unevenly and can be tough.

Pat Dry

Use paper towels to dry the steak well. This helps form a crust when searing.

Season Generously

Sprinkle salt and pepper on both sides. Don’t be afraid to use more salt than you think—much of it won’t stay on the steak.

Pro Tip: Dry Brining

For even deeper flavor, salt the steak and let it sit uncovered in the fridge for 1-2 hours (or overnight). This draws moisture out and then back in, seasoning the meat throughout.

Pan Frying Process Step-by-step

Now let’s pan fry the steak. Timing and temperature are key here.

Step 1: Preheat The Pan

Place the skillet over medium-high heat for about 3-5 minutes. The pan should be very hot before you add the steak.

Step 2: Add Oil

Pour in just enough oil to coat the bottom. Swirl it to cover the surface.

Step 3: Sear The Steak

Lay the steak in the pan away from you to avoid splatter. You should hear a loud sizzle right away.

• Do not move the steak for the first 2-3 minutes.
• For a 1.5-inch steak, cook the first side for about 4-5 minutes until a brown crust forms.

Step 4: Flip And Add Butter

Turn the steak with tongs. Add butter, garlic, and herbs to the pan.

• Spoon the melted butter over the steak (basting) for extra flavor.
• Cook this side for another 3-4 minutes.

Step 5: Check Internal Temperature

For medium well, the steak should reach 150–155°F (65–68°C) in the thickest part.

• Insert the thermometer from the side, not the top.
• If you don’t have a thermometer, press the steak: It should feel firm with a slight bounce.

Step 6: Finish Cooking

If the outside is perfect but the inside is underdone, lower the heat and cook another 2-3 minutes per side. You can also stand the steak on its edge to sear the fat.

Step 7: Rest The Steak

Transfer the steak to a plate and let it rest for 5-7 minutes. This lets juices redistribute, keeping it moist.

Timing And Temperature Guide

Cooking time depends on the steak’s thickness, the cut, and your stove. Here’s a simple chart for medium well:

Remember: Pan heat, steak starting temperature, and cut can change these numbers. Always check with a thermometer if possible.

Common Mistakes To Avoid

Many people make simple errors that ruin their steak. Here’s what to watch for:

• Cooking straight from the fridge: Leads to uneven cooking.
• Not drying the steak: Prevents a good crust.
• Pan not hot enough: Steaks should sizzle loudly when they hit the pan.
• Overcrowding: Cook only one or two steaks at a time. Too many in the pan cool it down and cause steaming.
• Skipping the rest: Cutting too soon lets juices run out, making the steak dry.

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Expert Tips For A Perfect Medium Well Steak

• Use a meat thermometer. Guessing is rarely accurate.
• Let the steak rest on a rack, not just a plate, to avoid soggy bottoms.
• Finish with a sprinkle of flaky salt just before serving for extra texture.
• If your steak is thick and browns too fast, lower the heat and cover loosely with foil for the last minute.
• Don’t use extra virgin olive oil for frying—it smokes at high heat.

Flavor Variations

Pan-fried steak is a blank canvas for flavors. After you’ve mastered the basics, try:

• Rubbing with smoked paprika or garlic powder before cooking
• Adding a splash of Worcestershire sauce to the pan butter
• Topping with blue cheese or herb butter after resting

How To Serve

Slice the steak across the grain for tenderness. Serve with classic sides:

• Mashed potatoes
• Roasted vegetables
• Steamed green beans
• Crisp salad

For presentation, spoon some of the pan juices over the meat.

Understanding Doneness Levels

Many cooks confuse medium well with other levels of doneness. Here’s a quick chart for reference:

Credit: www.onceuponachef.com

Safety Note

Always use a clean thermometer and avoid touching the bone or pan when checking the steak. Medium well is a safe doneness for most people, but always use best practices in your kitchen.

For more details about safe meat cooking temperatures, you can check the USDA Food Safety Guidelines.

Frequently Asked Questions

What Oil Is Best For Pan Frying Steak?

Use oils with a high smoke point, like canola, vegetable, or refined peanut oil. These can handle the high heat needed for searing without burning.

How Can I Tell If My Steak Is Medium Well Without A Thermometer?

Press the center with your finger or tongs. A medium well steak feels firm with a slight bounce. If unsure, cut a small slit in the middle to check color (mostly brown with a slight pink).

Should I Cover The Steak While Pan Frying?

Usually, no. Covering traps steam and can soften the crust. Only cover loosely at the end if the outside is browning too fast but the inside isn’t done.

Can I Use Frozen Steak?

It’s best to thaw steak overnight in the fridge. Cooking from frozen can cause uneven doneness and a tough texture. If you must cook from frozen, use lower heat and allow extra time.

How Long Does Pan Fried Steak Stay Good In The Fridge?

Cooked steak will last 3-4 days in the refrigerator if stored in an airtight container. Reheat gently to avoid drying out.

Cooking a great medium well steak in a pan is about attention to detail. Choose the right cut, prep it well, use high heat, and check doneness with a thermometer. With these steps, you’ll get a delicious steak that impresses family and friends—no grill required. Whether for a quick weeknight dinner or a special occasion, this method will give you confidence every time you cook.

Credit: www.premierwellbeing.ie

Annie Walker

Hello, This is Annie Walker, a 38-year-old blogger, founder, and editor of Cookware Guider from NY, USA. I am a cookware fanatic and passionate cooker. I love to cook with different types of cooking appliances (example: all types of cookware, rice cookers, slow cookers, etc) almost every day in my kitchen. I love to share my experience with my readers in my blog. Also, I enjoy helping people to solve their problems through my website. You can follow me on Twitter & Pinterest. To know details about my blog please check the about us page.