There are many ways to order a steak, but order one well done at a nice restaurant, and be prepared to get the side eye. I’ve heard stories of chefs scoffing when patrons ordered their precious steaks fully cooked, and plenty of hardcore meat eaters view a well-done steak with disdain.
I’m here to tell you that if you prefer your steak well done, then you should order it well done. It’s important for people to broaden their horizons, but it’s also important for people to eat food that they actually like. There’s no need to bend to other people’s idea of what’s good. As they say at McDonald’s, have it your way.
To back me up on this, I talked to a couple of chefs with real steak bona fides. They shared which cuts of steak are best for cooking well done, and how to ensure the meat still turns out juicy. For the record, they threw no shade at a well-done steak order—you do you.
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The Best Cuts of Steak for Cooking Well Done
Since cooking steak to 160°F or higher risks drying out the meat, your best bet is to start with a fattier steak. Frank Tiu, chef and steak lover, suggests “a well-marbled ribeye. Its fat keeps it rich and helps it feel juicy even when it’s cooked all the way through.” Chef Janet Bourbon, culinary advisor for Cargill, agrees and adds hanger steak as another option. “Ribeye or hanger steak offers a good ratio of lean to fat, which is ideal for grilling and cooking well done. Its high fat content helps keep the meat moist and delicious once done.”
Bourbon recommends avoiding lean cuts, since they dry out easily. “You need more fat on the steak to cook well with the temperature of well done.” Lean cuts include filet mignon, top sirloin, tri-tip, and flank steak. You’ll notice some of these steaks are especially expensive options, so it’s best to save your bucks if you’re cooking well done.
Tricks for Making Juicy Well-Done Steak
Once you’ve picked the perfect steak, it’s time to cook it. There are a few tricks to help keep from drying out a well-done steak:
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Start high and finish low: For the best flavor, Tiu recommends searing steak in a very hot pan, building up a tasty crust on the outside. Then “finish it over gentler heat so the outside doesn’t dry out before the center is done.” This can be done on the stovetop, grill, or in the oven.
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Try basting: After searing, add a knob of butter to the pan. Use a spoon to scoop up the melted butter and spoon it over the top every minute or two. “Butter basting adds flavor and browns any gray spots,” says Tiu, while helping to keep the meat moist.
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Check the temperature: Even when cooking well-done, an instant thermometer is your friend. “Insert it into the thickest part of the steak, aiming for the very center. Well done is 160°F or higher. Start checking a little earlier than you think you need to,” says Bourbon. To avoid overcooking the steak and drying it out, remove it from the heat a little early. “A thick steak will continue cooking after it leaves the pan or grill, so I generally remove it a few degrees before my desired final temperature.”
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Let it rest: Both chefs highly recommended resting steak for five to 10 minutes before serving. This helps the meat retain its juices better. If you’re slicing the steak, be sure to slice it against the grain for the best experience.
Read the original article on Simply Recipes