Introduction
Medium plus steak is a popular choice for those who enjoy a perfectly balanced steak, not too rare and not too well-done. This article explores the history, preparation techniques, and best practices for achieving the perfect medium plus steak. We will also delve into the science of steak cooking, ideal cuts, tools needed, and creative ways to enjoy your steak.
What is Medium Plus Steak?
A medium plus steak is cooked to an internal temperature of approximately 135°F-140°F. It is slightly more cooked than medium but not as well-done as medium well. The steak should have a warm pink center with a slightly firmer texture than a medium steak. For a deeper understanding of steak doneness levels, refer to this Steak Doneness Guide.
History and Origin of Steak Doneness Levels
The preference for steak doneness has evolved over centuries. In the past, cooking meat thoroughly was crucial for food safety. However, as culinary techniques advanced, preferences shifted towards achieving the perfect balance between flavor and texture. Understanding these historical shifts helps appreciate the cultural significance of steak doneness. For more on the history of steak cooking, check out The Best Way to Cook a Steak.
The Science Behind Steak Cooking
Cooking a steak involves understanding how heat affects meat fibers and proteins. The key is to achieve the right internal temperature while retaining the juices and tenderness of the meat. The Maillard reaction, which occurs at higher temperatures, gives the steak its flavorful crust. It’s also important to let the steak rest after cooking to allow the juices to redistribute.
Choosing the Right Cut of Steak
To achieve a perfect medium plus steak, selecting the right cut is essential. Ideal cuts include ribeye, sirloin, filet mignon, and New York strip. Look for steaks with good marbling as this fat content helps keep the meat juicy and flavorful.
Tools and Equipment Needed
To cook a medium plus steak, you’ll need the following tools:
- Thermometer: To accurately measure the internal temperature
- Cast-Iron Skillet: For a perfect sear
- Grill: For those who prefer grilling
- Optional: Sous-vide machine for precise temperature control
Step-by-Step Guide to Cooking Medium Plus Steak
Here’s a detailed guide to cooking a medium plus steak:
- Prepare the Steak
- Remove the steak from the fridge and let it come to room temperature.
- Season with salt and pepper or your preferred seasoning.
- Cooking Methods
- Grilling: Preheat the grill to high heat. Sear the steak on each side for 3-4 minutes, then move to indirect heat until the desired internal temperature is reached.
- Pan-Searing: Heat a cast-iron skillet over high heat. Sear the steak for 3-4 minutes on each side. Reduce heat to medium and continue cooking until it reaches 135°F-140°F internally.
- Sous-Vide: Set the sous-vide machine to 135°F. Cook the steak for 1-2 hours, then sear in a hot skillet for a crust.
- Resting the Steak
- Allow the steak to rest for 5-10 minutes before slicing. This helps retain the juices.
Common Mistakes to Avoid
- Overcooking: Use a thermometer to avoid overcooking.
- Improper Seasoning: Season generously to enhance flavor.
- Skipping Resting Time: Always rest the steak to maintain its juiciness.
Pairing Medium Plus Steak with Sides and Sauces
To complement your medium plus steak, consider the following sides and sauces:
- Sides: Mashed potatoes, grilled vegetables, or a fresh salad.
- Sauces: Chimichurri, garlic butter, or peppercorn sauce. For an excellent chimichurri recipe, visit Grilled Lemon Herb Chicken.
Wine and Beverage Pairings
Pair your steak with:
- Wines: Full-bodied red wines like Cabernet Sauvignon or Malbec.
- Other Beverages: Craft beers or classic cocktails like an Old Fashioned.
Serving and Presentation Tips
- Plating: Slice the steak against the grain for tenderness.
- Garnishing: Add a sprig of rosemary or a pat of herb butter for an elegant touch.
FAQs
What is a medium plus steak?
- A steak cooked to an internal temperature of 135°F-140°F, with a warm pink center and slightly firm texture.
How do I cook a medium plus steak?
- Use grilling, pan-searing, or sous-vide methods, ensuring the steak reaches 135°F-140°F internally.
What temperature is medium plus steak?
- Approximately 135°F-140°F.
Which cuts are best for medium plus steak?
- Ribeye, sirloin, filet mignon, and New York strip.
How long should I rest my steak?
- Rest for 5-10 minutes after cooking.
Can I achieve medium plus steak with a sous-vide machine?
- Yes, set the machine to 135°F and cook for 1-2 hours.
Conclusion
Achieving the perfect medium plus steak requires understanding the right techniques, selecting quality cuts, and using proper tools. Whether you’re grilling, pan-searing, or using a sous-vide machine, this guide provides everything you need to know. Experiment with different sides and sauces to enhance your steak experience.
Internal Linking Opportunities
- For more hearty and nutritious recipes, explore our Grilled Lemon Herb Chicken.
- Discover how to make another traditional dish with our guide on Stuffed Bell Peppers.
- If you love flavorful meals, don’t miss our Roasted Garlic Parmesan Potatoes.
Nutritional Information Table for Medium Plus Steak
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Protein | 25g |
| Carbohydrates | 0g |
| Fat | 16g |
This comprehensive guide should give you a thorough understanding of medium plus steak and inspire you to try making it at home. Enjoy exploring the rich flavors of this perfectly cooked steak!
