The Ultimate Guide to Cooking Steak Well-Done (and Still Delicious!)
Many steak aficionados shudder at the thought of a well-done steak. The common perception is that it inevitably leads to a dry, tough, and flavorless piece of meat. However, cooking a well-done steak that’s still enjoyable *is* possible with the right techniques and a little patience. This guide will walk you through everything you need to know to prepare a well-done steak that retains moisture and flavor, defying the stereotypes.
Why Well-Done Gets a Bad Rap
The primary reason well-done steaks are often criticized is that overcooking protein causes it to become tough and leathery. As the internal temperature of the steak rises, muscle fibers contract and squeeze out moisture. This effect is amplified the longer the steak is cooked, resulting in the dryness associated with well-done cuts. Additionally, the Maillard reaction, the chemical reaction that creates the savory browned crust on steak, is more difficult to achieve in well-done steaks without burning the exterior before the interior reaches the desired temperature.
Choosing the Right Cut of Steak
Selecting the appropriate cut is crucial when aiming for a well-done steak that isn’t completely devoid of flavor and moisture. While some cuts are naturally more forgiving than others, here are some good options:
* **Sirloin:** A relatively lean cut that can be cooked well-done without becoming excessively dry, especially if marinated beforehand.
* **Flat Iron:** This cut is known for its rich flavor and tenderness. It can hold up well to longer cooking times, provided it’s not overcooked to the point of being completely dehydrated.
* **Tri-Tip:** A flavorful and relatively tender cut from the bottom sirloin. It benefits from marinating and slow cooking.
* **Chuck Steak:** While typically tougher, chuck steak becomes incredibly tender when braised or slow-cooked. This method is ideal for achieving a well-done result that’s still moist and flavorful. Consider this a great option if you’re willing to deviate from traditional grilling or pan-searing.
Avoid very lean cuts like tenderloin or filet mignon when cooking well-done, as they are more prone to drying out.
Essential Tools and Ingredients
Before you begin, gather the necessary tools and ingredients:
* **Steak:** Choose your preferred cut (sirloin, flat iron, tri-tip, or chuck steak).
* **Salt:** Kosher salt or sea salt is recommended.
* **Black Pepper:** Freshly ground black pepper.
* **Oil:** High-heat cooking oil such as avocado oil, canola oil, or grapeseed oil.
* **Butter (Optional):** Adding butter towards the end of cooking can enhance flavor and moisture.
* **Garlic (Optional):** Adds aromatic flavor.
* **Fresh Herbs (Optional):** Thyme, rosemary, or oregano can add a nice touch.
* **Meat Thermometer:** Absolutely essential for accurately gauging the internal temperature.
* **Cast Iron Skillet (Recommended):** Provides even heat distribution and excellent searing.
* **Tongs:** For flipping the steak.
* **Basting Spoon (Optional):** For basting with butter and herbs.
* **Aluminum Foil:** For resting the steak.
* **Marinade (Optional but Recommended):** Using a marinade will greatly enhance flavor and moisture retention.
Preparing the Steak
Proper preparation is key to a successful well-done steak.
1. **Thaw the Steak:** If frozen, thaw the steak completely in the refrigerator for 24-48 hours. Never thaw at room temperature.
2. **Pat Dry:** Use paper towels to thoroughly pat the steak dry. This is crucial for achieving a good sear. Excess moisture will steam the steak instead of allowing it to brown.
3. **Season Generously:** Season the steak liberally with salt and pepper on both sides. Don’t be shy – proper seasoning is vital for a flavorful result. Consider adding garlic powder, onion powder, or paprika for extra flavor.
4. **Marinate (Highly Recommended):** Marinating the steak for at least 30 minutes (or up to 24 hours in the refrigerator) is highly recommended. A marinade helps to tenderize the meat and infuse it with flavor, which is especially beneficial for well-done steaks. A simple marinade could consist of olive oil, soy sauce, Worcestershire sauce, garlic, and herbs. An acidic component like vinegar or lemon juice can also help tenderize the meat.
Here are a few marinade ideas:
* **Asian-Inspired Marinade:** Soy sauce, ginger, garlic, sesame oil, rice vinegar, and a touch of honey.
* **Herb and Garlic Marinade:** Olive oil, minced garlic, chopped rosemary, thyme, and oregano, lemon juice, salt, and pepper.
* **Spicy Marinade:** Olive oil, chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
5. **Bring to Room Temperature (Optional):** Let the steak sit at room temperature for 30-60 minutes before cooking. This helps the steak cook more evenly. However, if you are concerned about food safety, skip this step, especially if the kitchen is warm.
Cooking Methods for Well-Done Steak
There are several methods for cooking steak well-done while minimizing dryness. Here are a few popular options:
1. Pan-Searing with Oven Finishing
This method combines the benefits of searing and oven cooking, resulting in a well-done steak that’s browned on the outside and evenly cooked inside.
**Steps:**
1. **Preheat the Oven:** Preheat your oven to 350°F (175°C).
2. **Heat the Skillet:** Place a cast iron skillet (or another heavy-bottomed skillet) over high heat. Add a tablespoon or two of high-heat cooking oil.
3. **Sear the Steak:** Once the oil is shimmering and almost smoking, carefully place the steak in the hot skillet. Sear for 2-3 minutes per side, until a deep brown crust forms. Avoid moving the steak around during searing to allow for proper browning.
4. **Add Flavor (Optional):** After searing both sides, add a tablespoon of butter, a few cloves of garlic (crushed or minced), and fresh herbs (such as thyme or rosemary) to the skillet. Tilt the skillet and use a spoon to baste the steak with the melted butter and herbs.
5. **Transfer to Oven:** Transfer the skillet with the steak to the preheated oven.
6. **Cook to Well-Done:** Cook the steak in the oven until it reaches an internal temperature of 160-165°F (71-74°C) for well-done. Use a meat thermometer to check the temperature. The cooking time will vary depending on the thickness of the steak, but it generally takes 5-15 minutes. For thicker cuts, it might take longer. Check the temperature every few minutes to prevent overcooking. Remember that the internal temperature will continue to rise slightly after removing the steak from the oven (carryover cooking).
7. **Rest the Steak:** Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with aluminum foil and let it rest for at least 10 minutes before slicing. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful result.
2. Reverse Sear
The reverse sear involves cooking the steak at a low temperature in the oven before searing it in a hot skillet. This method promotes even cooking and reduces the risk of overcooking the exterior while trying to reach a well-done internal temperature.
**Steps:**
1. **Preheat the Oven:** Preheat your oven to a low temperature, such as 250°F (120°C).
2. **Cook in Oven:** Place the seasoned steak on a wire rack set over a baking sheet. Cook in the oven until the internal temperature reaches about 110-115°F (43-46°C). This might take 30-60 minutes, depending on the thickness of the steak. Use a meat thermometer to monitor the temperature.
3. **Sear the Steak:** Remove the steak from the oven and let it rest for 10-15 minutes. This step is important to allow the surface of the steak to dry slightly, which will help with searing. Meanwhile, heat a cast iron skillet (or another heavy-bottomed skillet) over high heat. Add a tablespoon or two of high-heat cooking oil.
4. **Sear the Steak:** Once the oil is shimmering and almost smoking, carefully place the steak in the hot skillet. Sear for 1-2 minutes per side, until a deep brown crust forms. Don’t move the steak around during searing.
5. **Add Flavor (Optional):** After searing both sides, add a tablespoon of butter, a few cloves of garlic (crushed or minced), and fresh herbs (such as thyme or rosemary) to the skillet. Tilt the skillet and use a spoon to baste the steak with the melted butter and herbs.
6. **Check Temperature:** Check the internal temperature with a meat thermometer. The steak should reach 160-165°F (71-74°C) for well-done. If it’s not quite there, continue searing for a few seconds per side.
7. **Rest the Steak:** Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 10 minutes before slicing.
3. Slow Cooking (Braising for Chuck Steak)
If you’ve chosen chuck steak, braising is an excellent way to achieve a tender and flavorful well-done result. This method involves searing the steak and then simmering it in liquid for an extended period.
**Steps:**
1. **Sear the Steak:** Heat a tablespoon or two of high-heat cooking oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chuck steak on all sides until browned.
2. **Add Aromatics and Liquid:** Remove the steak from the pot and set aside. Add chopped onions, carrots, and celery to the pot and sauté until softened. Add minced garlic and cook for another minute. Pour in beef broth (or a combination of beef broth and red wine) until the steak is mostly submerged. Add herbs like thyme, rosemary, and bay leaf.
3. **Braise:** Return the steak to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and braise for 2-3 hours, or until the steak is very tender and easily pierced with a fork. Check the liquid level periodically and add more broth if needed.
4. **Rest and Shred (Optional):** Remove the steak from the pot and let it rest for 10-15 minutes. You can either slice the steak or shred it with two forks.
5. **Serve:** Serve the braised chuck steak with the braising liquid (which will have transformed into a rich sauce) over mashed potatoes, rice, or polenta.
4. Sous Vide (followed by a sear)
Sous vide is a method of cooking in which food is sealed in an airtight bag and then submerged in a water bath that is held at a precisely controlled temperature. This allows for extremely even cooking, resulting in a steak that is cooked perfectly to the desired doneness throughout. Because you’re cooking the steak to the exact final temperature, it’s easier to get a well-done steak that isn’t dry.
**Steps:
1. **Set up your Sous Vide:** Preheat your water bath to 160°F (71°C) for well done.
2. **Season and seal the Steak:** Season your steak as desired. Place the steak in a sous vide bag, add butter, and fresh herbs like thyme or rosemary. Vacuum seal the bag. If you don’t have a vacuum sealer, you can use the water displacement method to remove air from a freezer bag.
3. **Cook the steak:** Place the sealed bag in the preheated water bath and cook for 1-3 hours depending on the thickness of the steak. (Larger steak may require longer time).
4. **Sear the Steak:** Remove the steak from the bag and pat it dry with paper towels. Heat a cast iron skillet (or another heavy-bottomed skillet) over high heat. Add a tablespoon or two of high-heat cooking oil.
5. **Sear the Steak:** Once the oil is shimmering and almost smoking, carefully place the steak in the hot skillet. Sear for 1-2 minutes per side, until a deep brown crust forms. Don’t move the steak around during searing.
6. **Add Flavor (Optional):** After searing both sides, add a tablespoon of butter, a few cloves of garlic (crushed or minced), and fresh herbs (such as thyme or rosemary) to the skillet. Tilt the skillet and use a spoon to baste the steak with the melted butter and herbs.
7. **Rest the Steak:** Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 10 minutes before slicing.
Tips for a More Flavorful Well-Done Steak
* **Don’t Skip the Marinade:** As mentioned earlier, a marinade is crucial for adding flavor and moisture to a well-done steak.
* **Sear at High Heat:** Achieving a good sear is important for developing a flavorful crust. Make sure your skillet is hot before adding the steak.
* **Use Butter and Herbs:** Basting the steak with butter and herbs during cooking adds richness and aroma.
* **Rest the Steak:** Resting the steak after cooking is essential for allowing the juices to redistribute. This results in a more tender and flavorful result.
* **Slice Against the Grain:** Slicing the steak against the grain shortens the muscle fibers, making it easier to chew.
* **Sauce it up:** Use a flavorful sauce to mask the dryness. Bordelaise, mushroom cream sauce, or a simple compound butter would be great.
Internal Temperature and Doneness
While this guide focuses on well-done, understanding steak doneness in general can be helpful.
* **Rare:** 125-130°F (52-54°C)
* **Medium-Rare:** 130-135°F (54-57°C)
* **Medium:** 135-145°F (57-63°C)
* **Medium-Well:** 145-155°F (63-68°C)
* **Well-Done:** 160-165°F (71-74°C)
**Important Note:** Always use a reliable meat thermometer to accurately gauge the internal temperature of the steak.
Serving Suggestions
A well-done steak can be enjoyed in a variety of ways. Here are a few serving suggestions:
* **Classic Steak Dinner:** Serve with mashed potatoes, roasted vegetables, and a side salad.
* **Steak Sandwich:** Slice the steak thinly and serve on a toasted roll with your favorite toppings.
* **Steak Salad:** Add sliced steak to a bed of greens with vegetables and a vinaigrette dressing.
* **Steak Fajitas:** Slice the steak into strips and serve with sautéed peppers and onions in warm tortillas.
* **Steak and Eggs:** A hearty and satisfying breakfast or brunch option.
Conclusion
Cooking a well-done steak that’s still delicious requires careful attention to detail, from choosing the right cut to employing the appropriate cooking techniques. By following the steps outlined in this guide, you can create a well-done steak that defies the stereotypes and satisfies your cravings. Remember that the key is to retain as much moisture as possible through marinating, searing, and resting. Enjoy your perfectly cooked well-done steak!