Ah, slices of well-done steak—classic comfort protein, hearty and rich, though well-done means the steak is fully cooked through, so it can be a little firmer than medium or rare 🥩🔥. Here’s a guide on preparing and serving it:
🥩 Cooking Well-Done Steak
1. Choosing the cut
- Best cuts for well-done: ribeye, sirloin, or New York strip (more marbling helps retain moisture).
- Avoid very lean cuts like round steak—they can become dry.
2. Preparing the steak
- Bring steak to room temperature (~30 minutes outside the fridge).
- Season generously with salt and pepper. Optional: garlic powder, paprika, or a steak rub.
3. Cooking methods
Pan-Sear + Oven Finish (Recommended)
- Preheat oven to 400°F (200°C).
- Heat a skillet with 1–2 tbsp oil over medium-high heat.
- Sear steak 2–3 minutes per side until browned.
- Transfer skillet to the oven and cook 5–10 more minutes (depending on thickness) until well-done (internal temp 160–165°F / 71–74°C).
Grill Method
- Preheat grill to medium-high.
- Sear each side 3–5 minutes, then move to indirect heat for 5–10 minutes until well-done.
4. Rest the steak
- Let steak rest 5–10 minutes before slicing. This allows juices to redistribute.
5. Slicing
- Cut against the grain into thin slices for tenderness.
- Serve with pan juices, steak sauce, or compound butter.
Tips for Tender Well-Done Steak
- Marinate: Acidic marinades (lemon, vinegar, yogurt) help tenderize.
- Butter or oil baste: While cooking, spoon melted butter or oil over the steak to keep it moist.
- Avoid overcooking thin cuts: Thin steaks cook very fast; for well-done, thicker cuts are best.
- Optional flavor boost: Add garlic, herbs (rosemary, thyme), or shallots to the pan.
If you want, I can give a step-by-step “juicy well-done steak” method that keeps it flavorful and tender instead of dry—basically foolproof for anyone who prefers steak fully cooked.
Do you want me to do that?
