Well Done Steaks…the Right Way!

There’s a certain… stigma attached to ordering a steak well done. I get it. I’ve spent years perfecting the art of the perfectly seared, medium-rare ribeye, the kind that melts in your mouth. But you know what? Some people, like my dear Aunt Carol, just prefer their steak without a hint of pink. And honestly, serving a perfectly cooked steak, however they like it, is the true mark of a good chef. It’s about satisfying your guest, not your ego. This recipe is for all the Aunt Carols out there – and for those who love them.

Recipe Overview

• Prep Time: 1 minute
• Cook Time: 20 minutes
• Total Time: 21 minutes
• Servings: 2
• Dietary Type: Varies (depending on steak seasoning used)

Ingredients

• 2 steaks, T-bones preferred
• Salt, to taste
• Pepper, to taste
• Olive oil, as needed

Equipment Needed

• Large cast iron skillet (recommended)
• Oven
• Stovetop
• Digital meat thermometer (optional)

Instructions

1. Begin by preheating your oven to 450 degrees Fahrenheit.
2. If you have a large cast iron skillet, now is the time to use it. Set it on the burner on high heat and let it heat up for about 5 minutes. You want the skillet to get smoking hot. This initial searing is key to developing a flavorful crust, even on a well-done steak.
3. While the skillet is heating, season your steaks generously with salt, pepper, and a drizzle of olive oil. Feel free to use other seasonings you enjoy on steak; garlic powder, onion powder, paprika, or a commercial steak rub all work well. If you’re using a filet mignon or an extremely thick steak, consider butterflying it before cooking to ensure even cooking throughout.
4. Carefully place your seasoned steaks into the screaming-hot skillet. Be prepared for some serious searing action – turn on your oven fan and consider temporarily disabling your smoke detector. Leave the steaks undisturbed for exactly 3 minutes. This intense sear is vital for flavor.
5. After 3 minutes, carefully flip the steaks using tongs. Again, resist the urge to move them around. Let them sear for another 3 minutes undisturbed. This develops a beautiful crust on the second side.
6. Now, transfer the entire skillet to the preheated oven (ensure your skillet is oven-safe before doing so!). If you have a digital meat thermometer, insert it into the thickest part of one of the steaks. Cook until the internal temperature reaches 165 degrees Fahrenheit or higher, depending on your preference for well-done. If you don’t have a thermometer, I recommend about 10 minutes in the oven, but check for doneness by slicing into the thickest part of the steak.
7. Technically, you’re supposed to let a steak rest for about 5 minutes after removing it from the oven. While resting allows the juices to redistribute, resulting in a more tender steak, it’s a step I often skip.

Expert Tips & Tricks

• The Secret Weapon: Butterflying: As mentioned earlier, butterflying thicker cuts of steak is crucial for even cooking when aiming for well-done. It reduces the thickness and allows the heat to penetrate more uniformly.
• Don’t Crowd the Pan: If your skillet isn’t large enough to accommodate both steaks without them touching, cook them in batches. Overcrowding the pan lowers the temperature and hinders proper searing.
• High Heat is Your Friend: The initial high-heat sear is essential for developing a flavorful crust. Don’t be afraid of the smoke; it’s part of the process. Just make sure you have adequate ventilation.
• Resting (or Not): While resting is generally recommended for steak, it can slightly lower the internal temperature. If you prefer your steak very well done, you might consider skipping the resting period to ensure it stays at your desired doneness.
• Flavor Boost: Add a pat of butter and some fresh herbs (like thyme or rosemary) to the skillet during the last few minutes of cooking in the oven for added flavor and aroma.

Serving & Storage Suggestions

Serve your perfectly well-done steak immediately. It pairs well with classic sides like mashed potatoes, roasted vegetables, or a simple salad.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the microwave until heated through. Be aware that reheating may further dry out the steak, so consider adding a little beef broth or butter to keep it moist. Freezing cooked steak is not recommended, as it can significantly impact the texture.

Nutritional Information

(Note: Nutritional information is an estimate and will vary depending on the cut of steak and any added seasonings.)

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	30g	46%
Saturated Fat	15g	75%
Cholesterol	150mg	50%
Sodium	150mg	7%
Total Carbohydrate	0g	0%
Dietary Fiber	0g	0%
Sugars	0g	0%
Protein	45g	90%

Variations & Substitutions

• Different Cuts: While T-bones are a great choice, this method works well with other steak cuts like ribeye, strip steak, or even sirloin. Adjust cooking times accordingly based on the thickness of the steak.
• Seasoning Variations: Get creative with your seasonings! Try using different spice blends, marinades, or rubs to customize the flavor of your steak.
• Sauce it Up: Serve your well-done steak with a delicious sauce, such as béarnaise, peppercorn sauce, or chimichurri.
• Garlic Infusion: Add a few cloves of crushed garlic to the skillet along with the olive oil for an aromatic flavor boost.
• Spice it Up: Add a pinch of red pepper flakes to your steak rub for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Is it really possible to get a flavorful well-done steak?

A: Absolutely! The key is to start with a high-heat sear to develop a crust and then finish cooking in the oven. This method helps retain moisture and prevents the steak from becoming too dry.

Q: What if I don’t have a cast iron skillet?

A: While a cast iron skillet is ideal for searing, you can use any heavy-bottomed, oven-safe skillet. Stainless steel works well. Avoid non-stick skillets, as they typically can’t withstand high heat.

Q: How do I know when the steak is well-done without a thermometer?

A: Cut into the thickest part of the steak. The meat should be uniformly brown throughout, with no pink remaining. The internal temperature should be at least 160°F.

Q: Can I use this method on the grill?

A: Yes, you can adapt this method for the grill. Sear the steak over high heat on both sides and then move it to a cooler part of the grill to finish cooking until well-done.

Q: Is it okay to add water or broth to the pan to keep the steak moist?

A: It’s generally not recommended to add water or broth during cooking, as it can steam the steak and prevent it from developing a good crust. Focus on the initial sear and oven cooking to retain moisture.

Final Thoughts

So, there you have it – a foolproof method for cooking a well-done steak that’s actually delicious. Don’t let anyone tell you it can’t be done! Embrace your preferences, experiment with different seasonings, and enjoy a steak cooked exactly the way you like it. And if you try this recipe, please let me know in the comments – I’d love to hear how it turned out and what variations you tried! Pair it with a robust Cabernet Sauvignon for a truly satisfying meal.