How Long to Cook Steak on Both Sides for Well-Done Perfection

Achieving a well-done steak can be a culinary challenge. Many fear the result will be dry, tough, and flavorless. However, with the right technique and understanding of cooking times, a well-done steak can still be enjoyable. This guide provides a comprehensive overview of how long to cook steak on both sides for well-done perfection, ensuring a satisfying meal.

Table of Contents

Understanding Steak Cuts and Their Impact on Cooking Time

The type of steak you choose significantly impacts the cooking time required to reach a well-done state. Different cuts have varying thicknesses and fat content, which directly affect how quickly they cook and how much moisture they retain.

Popular Steak Cuts

Ribeye: Known for its rich marbling and flavorful fat, the ribeye can withstand longer cooking times better than leaner cuts. Its higher fat content helps to keep it relatively moist even when cooked well-done.
New York Strip: This cut offers a good balance of flavor and tenderness. While not as fatty as the ribeye, it still benefits from a reasonable amount of marbling, allowing it to remain palatable when cooked to well-done.
Sirloin: Sirloin is a leaner cut that requires careful attention when cooking well-done. Overcooking can quickly lead to a dry and tough steak.
Tenderloin (Filet Mignon): The tenderloin is the most tender cut of beef, but it is also very lean. Cooking it well-done is generally discouraged, as it tends to become dry and lose its delicate texture.
Flank Steak: A thinner, more flavorful cut that benefits from marinating before cooking, even when aiming for well-done, as it helps prevent dryness.

Thickness Matters

Regardless of the cut, the thickness of the steak is a crucial factor in determining cooking time. Thicker steaks require longer cooking times to reach the desired internal temperature, while thinner steaks cook much faster. A steak that is 1-inch thick will cook much faster than a 2-inch thick steak.

The Importance of Internal Temperature

The key to achieving a perfectly cooked well-done steak lies in monitoring its internal temperature. A meat thermometer is an indispensable tool for this purpose.

Well-Done Temperature Range

A well-done steak is defined as having an internal temperature of 160°F (71°C) or higher. Cooking beyond this temperature can lead to a dry and tough steak.

Using a Meat Thermometer

Insert the meat thermometer into the thickest part of the steak, avoiding bone or large pockets of fat. Ensure the thermometer is accurate and provides a reliable reading. Regularly check the temperature throughout the cooking process to prevent overcooking.

Preparing Your Steak for Cooking

Proper preparation is crucial for achieving the best results, regardless of the desired doneness.

Thawing and Tempering

If your steak is frozen, thaw it completely in the refrigerator for at least 24 hours. Bring the steak to room temperature for about 30-60 minutes before cooking. This allows for more even cooking and reduces the risk of a tough exterior.

Seasoning

Season the steak generously with salt and pepper at least 30 minutes before cooking, or even up to 24 hours in advance for enhanced flavor. Consider using other seasonings, such as garlic powder, onion powder, paprika, or your favorite steak rub.

Patting Dry

Before searing, pat the steak dry with paper towels. This helps to achieve a good sear, which is essential for developing flavor and a desirable crust.

Cooking Methods for a Well-Done Steak

Several cooking methods can be used to achieve a well-done steak. Each method has its advantages and disadvantages.

Pan-Seared and Oven-Finished

This method involves searing the steak in a hot pan to develop a crust and then finishing it in the oven to cook it through to the desired internal temperature.

Sear: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat with a tablespoon of oil. Once the pan is smoking hot, add the steak and sear for 2-3 minutes per side, until a deep brown crust forms.
Oven Finish: Transfer the skillet to a preheated oven at 350°F (175°C). Cook until the internal temperature reaches 160°F (71°C) or higher. This may take 5-15 minutes, depending on the thickness of the steak.
Rest: Remove the steak from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Grilling

Grilling is another popular method for cooking steak, but it requires careful attention to prevent overcooking.

Preheat: Preheat your grill to medium-high heat.
Sear: Place the steak on the grill grates and sear for 2-3 minutes per side.
Indirect Heat: Move the steak to a cooler part of the grill (indirect heat) and continue cooking until the internal temperature reaches 160°F (71°C) or higher.
Rest: Let the steak rest for 5-10 minutes before slicing.

Slow Cooking Methods: Sous Vide

While not traditional, sous vide can also be used to cook steak to well-done. It offers precise temperature control and minimizes the risk of overcooking.

Seal: Seal the steak in a vacuum-sealed bag.
Sous Vide: Cook in a water bath at 160°F (71°C) for 1-4 hours, depending on the thickness of the steak.
Sear: Remove the steak from the bag and pat it dry. Sear in a hot pan for 1-2 minutes per side to develop a crust.
Rest: No resting is needed after searing with sous vide.

Estimated Cooking Times for Well-Done Steak

The following table provides estimated cooking times for a well-done steak using the pan-sear and oven-finish method. These times are approximate and may vary depending on the thickness of the steak, the accuracy of your oven, and other factors. Always use a meat thermometer to ensure accurate doneness.

These are just estimates; always rely on a meat thermometer for accuracy.

Tips for Preventing a Dry, Well-Done Steak

Cooking a well-done steak without drying it out requires careful attention to detail. Here are some tips to help you achieve a more moist and flavorful result.

Choose the Right Cut

Select cuts with good marbling, such as ribeye or New York strip. The fat in these cuts will help keep the steak moist during cooking.

Marinate Before Cooking

Marinating the steak for several hours before cooking can help to tenderize the meat and add flavor. Choose a marinade that contains oil, acid (such as vinegar or lemon juice), and seasonings.

Don’t Overcook

Avoid cooking the steak beyond 160°F (71°C). Overcooking will dry out the meat and make it tough.

Use a Higher Cooking Temperature

While it may seem counterintuitive, cooking at a slightly higher temperature can help to sear the steak quickly and lock in moisture. Just be sure to monitor the internal temperature closely.

Basting

Basting the steak with butter or oil during cooking can help to keep it moist and add flavor.

Pairing Your Well-Done Steak

A well-done steak pairs well with a variety of sides and sauces.

Side Dishes

Mashed potatoes
Roasted vegetables (such as broccoli, asparagus, or Brussels sprouts)
Salad
Baked potato

Sauces

Bearnaise sauce
Mushroom sauce
Peppercorn sauce
Chimichurri sauce

Final Thoughts

Cooking a well-done steak does not have to be a culinary disaster. By understanding the different cuts of steak, using a meat thermometer, and following the tips outlined in this guide, you can achieve a well-done steak that is still flavorful and enjoyable. Remember to pay close attention to internal temperature and avoid overcooking. With practice, you can master the art of cooking a perfect well-done steak.

What type of steak is best suited for well-done cooking?

While many chefs discourage cooking steak well-done, certain cuts are more forgiving and tend to retain more moisture. Sirloin, flank steak, and round steak are generally better choices compared to leaner cuts like tenderloin or ribeye. These cuts have a tighter grain structure and a lower fat content which means they will not dry out as quickly when cooked to a higher internal temperature.

Also consider marinating your steak before cooking. This helps to tenderize the meat and infuse it with moisture, which will compensate for the dryness that can occur with well-done cooking. A marinade with acidic ingredients like vinegar or lemon juice can help break down the muscle fibers and create a more palatable texture.

How do I determine the correct cooking time for well-done steak?

Achieving a well-done steak requires careful monitoring of internal temperature rather than relying solely on cooking time. Using a reliable meat thermometer is crucial. Insert the thermometer into the thickest part of the steak, avoiding bone or fat, to get an accurate reading. The target internal temperature for well-done is 160°F (71°C) or higher.

Cooking time will vary depending on the thickness of the steak, the type of cut, and the heat of your cooking surface. A thicker steak will naturally require a longer cooking time than a thinner one. As a general guideline, you can expect to cook a 1-inch thick steak for approximately 6-8 minutes per side over medium-high heat, but always verify the internal temperature with a thermometer.

What is the best cooking method for well-done steak?

Several cooking methods can be used to achieve a well-done steak, but pan-searing followed by oven-finishing is often preferred. This method allows you to develop a good crust on the outside while ensuring the inside is cooked through without burning the exterior. Start by searing the steak in a hot pan with oil for a few minutes on each side.

After searing, transfer the steak to a preheated oven at around 350°F (175°C). Continue cooking until the internal temperature reaches 160°F (71°C) or higher. Using an oven helps to cook the steak more evenly and prevent it from becoming too dry on the surface. Resting the steak for 5-10 minutes after cooking is also essential for allowing the juices to redistribute.

How can I prevent my well-done steak from becoming too dry?

One of the biggest challenges with cooking steak well-done is preventing it from becoming dry and tough. To combat this, consider using a higher fat cut of steak or marinating the meat for several hours before cooking. The fat and marinade will help retain moisture during the cooking process. Also avoid overcrowding the pan, as this will lower the heat and steam the steak instead of searing it.

Another technique to consider is basting the steak with melted butter or oil during the cooking process. This will help to keep the surface moist and prevent it from drying out. Be sure to use a high-quality oil or butter that can withstand high temperatures. Finally, remember to let the steak rest after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

What tools do I need to cook well-done steak perfectly?

The essential tools for cooking well-done steak are a good quality meat thermometer, a heavy-bottomed skillet (preferably cast iron), tongs, and a baking sheet. The meat thermometer is crucial for accurately monitoring the internal temperature of the steak. The heavy-bottomed skillet ensures even heat distribution and proper searing.

Tongs are essential for safely flipping the steak without piercing it and releasing its juices. A baking sheet is needed if you plan to finish cooking the steak in the oven. Optional, but helpful tools include a marinade injector for infusing flavor and moisture deep into the meat, and a splatter screen to minimize mess when searing.

Is it necessary to rest a well-done steak after cooking?

Resting a steak after cooking, regardless of how well-done it is, is a crucial step. During cooking, the muscle fibers contract and squeeze out juices. Resting allows these fibers to relax and reabsorb some of the juices, resulting in a more tender and flavorful steak. This is especially important for well-done steaks, which tend to lose more moisture during cooking.

To rest a steak, simply transfer it to a cutting board or plate and tent it loosely with foil. Allow it to rest for 5-10 minutes before slicing and serving. This resting period allows the internal temperature to equalize throughout the steak, preventing the juices from running out when you cut into it. The result is a noticeably juicier and more enjoyable well-done steak.

What are some seasoning tips for well-done steak?

Seasoning is essential to enhance the flavor of well-done steak, which can sometimes be bland due to the extended cooking time. A simple combination of salt and pepper is a good starting point, but don’t be afraid to experiment with other herbs and spices. Consider using garlic powder, onion powder, paprika, or chili powder to add depth of flavor.

For a more complex flavor profile, try using a dry rub. Combine your favorite herbs and spices in a bowl and rub generously onto the steak before cooking. You can also season the steak during the cooking process by adding herbs like rosemary or thyme to the pan along with butter or oil. Be sure to taste and adjust the seasoning as needed to ensure the steak is properly flavored.