Achieving this level of doneness without drying out the meat requires precise temperature control and an understanding of how heat affects muscle fibers. Unlike lower doneness levels, the longer cooking time for well-done steak demands a shift in technique to ensure a uniform result and prevent the exterior from charring before the center is cooked through. The key to a successful well-done steak is relying on a thermometer rather than time alone, as variables like steak thickness and heat source can drastically alter the actual duration required.
The Definition of Well Done and Preparation
A steak is considered well done when its internal temperature reaches 160°F or higher, signifying that no trace of pink remains in the center. The final internal temperature often aims for 165°F to 170°F, ensuring a fully browned interior. At this temperature, the muscle fibers have contracted significantly, squeezing out much of the moisture, which makes keeping the meat palatable a challenge.
The single greatest factor influencing the total cooking time is the steak’s thickness. To promote even cooking and reduce the total time on the heat, remove the steak from the refrigerator about 30 to 60 minutes before cooking. This allows the meat to warm slightly, preventing the center from remaining cold while the exterior overcooks. Before applying any heat, the steak’s surface must be patted completely dry with paper towels to ensure a proper, flavorful crust forms instead of steaming the meat.
Estimated Cooking Times by Method
The most reliable way to achieve a well-done steak is by using a combination of high heat to develop a crust and a lower heat environment to finish the cook gently. For a 1-inch thick steak, the pan-seared/oven finish method provides the greatest control over the process. Begin by searing the steak in a very hot, oven-safe skillet for about two to three minutes per side, rotating frequently to build a deep brown crust. After searing, immediately transfer the skillet to a preheated oven set to a moderate temperature, such as 350°F to 400°F.
The time required in the oven will depend entirely on the final target temperature, but a 1-inch steak may need between 10 and 15 minutes to reach the well-done range. Alternatively, some chefs recommend a reverse sear technique, where the steak is cooked at a low oven temperature first, then finished with a high-heat sear.
If using a grill, a well-done steak requires a two-zone fire setup to prevent the exterior from burning before the center is ready. Sear the steak over direct, high heat for two to three minutes per side to develop the necessary char and grill marks. Once the sear is complete, move the steak to the indirect heat side of the grill, where it will continue to cook without direct flame exposure. For a 1-inch thick steak, the total time over both direct and indirect heat can range from 15 to 25 minutes. Regardless of the method used, these times are estimates, and the cooking must always be guided by the internal temperature reading.
Verifying Temperature and Resting
Determining the precise moment to remove a well-done steak from the heat source is crucial for maintaining moisture. Use an instant-read digital thermometer inserted horizontally into the thickest part of the steak, ensuring the probe tip avoids any bone or large pockets of fat. To account for residual heat, the steak should be pulled from the heat when its internal temperature is approximately 5 to 10 degrees below the final target, ideally around 160°F.
This principle, known as carryover cooking, means the steak will continue to rise in temperature once it is off the heat, reaching the final 165°F to 170°F target while it rests. Resting the steak immediately after cooking is a necessary step, especially for well-done meat which has lost a significant amount of moisture during the prolonged cook time. Allow the steak to rest for a minimum of five to ten minutes. This time gives the contracted muscle fibers time to relax, enabling the moisture to redistribute evenly throughout the steak. Cutting the steak too soon will result in the immediate loss of these juices, leaving the meat dry and firm.