How Do You Cook A Well Done Steak
Getting a well done steak right requires attention to internal temperature rather than just cooking time. So how do you cook a well done steak that stays juicy instead of turning into shoe leather? The answer is slow, steady heat and a target temp of 155°F to 160°F.
Most people ruin well done steaks by blasting them on high heat until they are gray all the way through. You can avoid that fate with a few simple techniques.
What A Well Done Steak Actually Means
A well done steak is cooked to an internal temperature of 155°F or higher. At that point, the meat has no pink left in the center.
But here is the catch. The longer you cook beef past medium, the more moisture it loses. So your goal is to reach that temp without drying out the meat.
- Rare: 120°F to 130°F
- Medium rare: 130°F to 135°F
- Medium: 135°F to 145°F
- Medium well: 145°F to 155°F
- Well done: 155°F to 165°F
Buy a good instant read thermometer. Guessing by color or touch is how steaks get ruined.
How Do You Cook A Well Done Steak
Here is the method that works every time. It uses a reverse sear approach, which protects the meat from drying out.
Step 1: Pick The Right Cut And Thickness
Thicker steaks handle well done cooking better then thin ones. Aim for at least one inch, ideally one and a half inches.
- Ribeye works great because of its fat content
- Strip steak is a solid choice
- Sirloin is leaner, so watch it closely
- Tenderloin dries out fast, so be careful
Marbling is your friend here. Fat keeps the meat moist while it cooks through.
Step 2: Dry And Season The Steak
Pat the steak dry with paper towels. Moisture on the surface steams the meat instead of searing it.
Season both sides generously with salt and black pepper. Let it sit at room temperature for about 30 minutes before cooking.
Step 3: Cook Low And Slow In The Oven
Preheat your oven to 275°F. Place the steak on a wire rack over a baking sheet.
- Insert a probe thermometer into the thickest part
- Bake until the internal temp hits 145°F
- This usually takes 20 to 30 minutes depending on thickness
The low heat lets the inside cook evenly without burning the outside.
Step 4: Sear In A Hot Pan
Heat a cast iron skillet over high heat until it just starts to smoke. Add a teaspoon of oil with a high smoke point.
- Place the steak in the pan
- Sear for 45 to 60 seconds per side
- Add butter, garlic, and thyme if you like
- Spoon the melted butter over the steak as it sears
This step builds a nice crust and pushes the internal temp to around 155°F.
Step 5: Rest Before Slicing
Move the steak to a cutting board and tent it loosely with foil. Let it rest for 5 to 10 minutes.
Resting lets the juices redistribute. If you cut too early, those juices end up on the board instead of in your steak.
Tips For Keeping A Well Done Steak Juicy
- Never cook cold steak straight from the fridge
- Use a thermometer, not a timer
- Baste with butter during the sear
- Slice against the grain to keep it tender
- Let it rest, no matter how hungry you are
Another trick is a quick brine. Soak the steak in salt water for 30 minutes before cooking. This helps the meat hold onto moisture during the longer cook time.
Common Mistakes To Avoid
High heat for the whole cook is the biggest problem. The outside burns before the inside reaches 155°F.
Cutting the steak open to check doneness is another one. You lose juices and still dont know the real temp.
Skipping the rest is a close third. Give the meat those few minutes and you will taste the difference.
Frequently Asked Questions
How Long Does A Well Done Steak Take To Cook?
Plan on 20 to 30 minutes in a 275°F oven, plus about 2 minutes of searing. Total time is roughly 35 to 40 minutes including rest.
Is Well Done Steak Tough?
It can be if you rush it. Cooked slowly and rested properly, a well done steak stays reasonably tender, especially fattier cuts like ribeye.
What Temperature Is A Well Done Steak?
Pull it from the heat at 155°F. Carryover cooking will push it a few degrees higher while it rests.
Can You Cook A Well Done Steak On The Grill?
Yes. Set up two zones, cook over indirect heat until 145°F, then finish over direct high heat for the crust.
With the right temp and a little patience, a well done steak can still be a great meal. Grab that thermometer and give this method a try tonight.