Here’s a step-by-step guide for a perfectly cooked well-done steak—juicy as possible without being dry 🥩🔥
Choosing the Steak
- Cuts that stay tender when well-done:
- Ribeye
- Strip steak (New York)
- Filet mignon (small, high-quality)
- Sirloin (leaner, less forgiving)
Avoid very lean cuts (like flank or round) unless you marinate—they can get tough.
Ingredients
- 1–1½ inch thick steak
- Salt & black pepper
- 1–2 tbsp olive oil or butter
- Optional: garlic, rosemary, thyme for flavor
Cooking Instructions
1. Prep
- Let steak sit at room temperature for 30 minutes.
- Pat dry, then season generously with salt and pepper.
2. Sear (High Heat)
- Preheat a heavy skillet (cast iron preferred) over medium-high heat.
- Add oil or butter.
- Sear steak 2–3 minutes per side until a brown crust forms.
3. Reduce Heat & Cook Through
- Lower heat to medium or medium-low.
- Continue cooking, flipping occasionally:
- 1-inch steak: ~8–10 minutes per side
- 1½-inch steak: ~12–14 minutes per side
Optional: Add butter, garlic, and herbs, basting with pan juices for extra flavor.
4. Check Temperature
- Use a meat thermometer: 160°F–165°F (71°C–74°C) for well-done.
- Avoid overcooking—resting will finish the cooking.
5. Rest
- Let steak rest 5–10 minutes under foil before slicing.
- Resting locks in juices.
Tips for Juicy Well-Done Steak
- Butter basting: Keeps exterior moist.
- Tenderize first: Lightly pound or marinate lean cuts.
- Sous vide option: Cook to 155°F, then sear for a perfect well-done without dryness.
- Slice against the grain for maximum tenderness.
If you want, I can give a cast-iron skillet method, oven-finish method, or grill method for well-done steak that stays juicy 😄
