Cooking a well-done steak can be a daunting task, especially for those who are new to cooking or have had their fair share of overcooked and dry steaks. However, with the right techniques and a bit of practice, you can achieve a deliciously cooked well-done steak that is sure to impress even the most discerning palates. In this article, we will take you through a step-by-step guide on how to cook a well-done steak on the stove, covering everything from the basics of steak cooking to advanced techniques for achieving perfection.
Understanding the Basics of Steak Cooking
Before we dive into the nitty-gritty of cooking a well-done steak, it’s essential to understand the basics of steak cooking. Steak cooking involves cooking a piece of meat to a specific temperature, and the level of doneness is determined by the internal temperature of the meat. The most common levels of doneness are:
- Rare: 120°F – 130°F (49°C – 54°C)
- Medium-rare: 130°F – 135°F (54°C – 57°C)
- Medium: 140°F – 145°F (60°C – 63°C)
- Medium-well: 150°F – 155°F (66°C – 68°C)
- Well-done: 160°F – 170°F (71°C – 77°C)
Choosing the Right Cut of Meat
When it comes to cooking a well-done steak, the type of meat you choose is crucial. Look for cuts that are at least 1-1.5 inches thick, as these will be easier to cook to the right temperature without becoming too dry. Some popular cuts for well-done steaks include:
- Ribeye
- Sirloin
- T-bone
- Porterhouse
Why Thickness Matters
The thickness of the steak is essential when cooking a well-done steak. A thicker steak will take longer to cook, but it will also be less likely to become overcooked and dry. A good rule of thumb is to choose a steak that is at least 1-1.5 inches thick, as this will give you enough room to cook the steak to the right temperature without sacrificing tenderness.
Preparing the Steak for Cooking
Before you start cooking your steak, it’s essential to prepare it properly. Here are a few steps to follow:
- Bring the steak to room temperature: Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes before cooking. This will help the steak cook more evenly.
- Season the steak: Sprinkle both sides of the steak with salt, pepper, and any other seasonings you like.
- Pat the steak dry: Use a paper towel to pat the steak dry on both sides. This will help create a crispy crust on the steak.
Heating the Pan
To cook a well-done steak, you’ll need a hot pan. Here’s how to heat the pan:
- Choose the right pan: Choose a pan that is large enough to hold the steak comfortably. A cast-iron or stainless steel pan is ideal, as these retain heat well.
- Add oil to the pan: Add a small amount of oil to the pan and swirl it around to coat the bottom.
- Heat the pan: Heat the pan over high heat until it reaches a temperature of at least 400°F (200°C).
Why High Heat Matters
High heat is essential when cooking a well-done steak. A hot pan will help create a crispy crust on the steak, which is essential for a well-done steak. Additionally, high heat will help cook the steak quickly, which will prevent it from becoming overcooked and dry.
Cooking the Steak
Now that you’ve prepared the steak and heated the pan, it’s time to cook the steak. Here’s how:
- Add the steak to the pan: Carefully add the steak to the pan and sear it for 2-3 minutes on the first side.
- Flip the steak: Flip the steak over and sear it for an additional 2-3 minutes on the second side.
- Reduce heat and finish cooking: Reduce the heat to medium-low and continue cooking the steak to the desired level of doneness.
Using a Thermometer
A thermometer is essential when cooking a well-done steak. Here’s how to use a thermometer:
- Insert the thermometer: Insert the thermometer into the thickest part of the steak, avoiding any fat or bone.
- Check the temperature: Check the temperature of the steak regularly, and remove it from the heat when it reaches an internal temperature of 160°F – 170°F (71°C – 77°C).
Why a Thermometer Matters
A thermometer is the most accurate way to determine the internal temperature of the steak. Without a thermometer, it’s easy to overcook or undercook the steak, which can result in a less-than-desirable texture and flavor.
Resting the Steak
Once you’ve cooked the steak to the desired level of doneness, it’s essential to let it rest. Here’s why:
- Redistribute the juices: Letting the steak rest allows the juices to redistribute, which will make the steak more tender and flavorful.
- Prevent overcooking: Letting the steak rest will also prevent it from becoming overcooked, as the internal temperature will continue to rise after it’s removed from the heat.
How to Rest the Steak
Here’s how to rest the steak:
- Remove the steak from the heat: Remove the steak from the heat and place it on a plate or cutting board.
- Let it rest: Let the steak rest for at least 5-10 minutes before slicing and serving.
Why Resting Matters
Resting the steak is essential for achieving a tender and flavorful steak. Without resting, the steak may become overcooked and dry, which can result in a less-than-desirable texture and flavor.
Conclusion
Cooking a well-done steak on the stove can be a daunting task, but with the right techniques and a bit of practice, you can achieve a deliciously cooked steak that is sure to impress even the most discerning palates. By following the steps outlined in this article, you’ll be well on your way to cooking the perfect well-done steak. Remember to choose the right cut of meat, prepare the steak properly, heat the pan to the right temperature, cook the steak to the desired level of doneness, and let it rest before slicing and serving. With a bit of practice, you’ll be a steak-cooking pro in no time!
What type of steak is best suited for stovetop cooking?
The type of steak best suited for stovetop cooking is a matter of personal preference, but generally, a cut that is at least 1-1.5 inches thick is ideal. This thickness allows for even cooking and prevents the steak from becoming overcooked on the outside before it reaches the desired level of doneness on the inside. Ribeye, strip loin, and filet mignon are popular cuts that work well for stovetop cooking.
When selecting a steak, look for one with a good balance of marbling, which is the white flecks of fat that are dispersed throughout the meat. Marbling adds flavor and tenderness to the steak, making it more enjoyable to eat. Additionally, consider the grade of the steak, with options ranging from USDA Prime to Choice to Select. Prime steaks are typically of the highest quality and have the most marbling.
How do I prepare the steak for cooking?
To prepare the steak for cooking, start by removing it from the refrigerator and letting it sit at room temperature for about 30-45 minutes. This allows the steak to relax and become more even in temperature, which helps it cook more consistently. Next, pat the steak dry with a paper towel to remove excess moisture, which can prevent the steak from browning properly.
Season the steak liberally with salt and pepper on both sides, making sure to coat it evenly. You can also add any other seasonings or marinades you like, but be careful not to overdo it, as this can overpower the natural flavor of the steak. Finally, heat a skillet or cast-iron pan over high heat until it is almost smoking, then add a small amount of oil to the pan to prevent the steak from sticking.
What is the best way to cook a steak to well-done on the stovetop?
To cook a steak to well-done on the stovetop, start by heating a skillet or cast-iron pan over high heat until it is almost smoking. Add a small amount of oil to the pan, then place the steak in the pan and sear it for 2-3 minutes on the first side, or until a nice crust forms. Flip the steak over and sear it for an additional 2-3 minutes on the second side.
After searing the steak, reduce the heat to medium-low and continue cooking it to the desired level of doneness. Use a meat thermometer to check the internal temperature of the steak, which should be at least 160°F for well-done. If you don’t have a thermometer, you can use the finger test, where you press the steak gently with your finger to check its firmness. A well-done steak will feel very firm and springy.
How do I prevent the steak from becoming tough or overcooked?
To prevent the steak from becoming tough or overcooked, it’s essential to cook it to the right temperature and not to overcook it. Use a meat thermometer to check the internal temperature of the steak, and remove it from the heat as soon as it reaches the desired level of doneness. If you don’t have a thermometer, use the finger test to check the firmness of the steak.
Additionally, make sure to not press down on the steak with your spatula while it’s cooking, as this can squeeze out juices and make the steak tough. Also, avoid flipping the steak too many times, as this can cause it to become overcooked and tough. Finally, let the steak rest for a few minutes after cooking to allow the juices to redistribute and the steak to retain its tenderness.
Can I cook a steak to well-done without a thermometer?
Yes, it is possible to cook a steak to well-done without a thermometer, but it requires a bit more skill and attention. One way to do this is to use the finger test, where you press the steak gently with your finger to check its firmness. A well-done steak will feel very firm and springy, while a rare steak will feel soft and squishy.
Another way to cook a steak to well-done without a thermometer is to use the cooking time method. This involves cooking the steak for a certain amount of time on each side, depending on its thickness and the level of doneness desired. For example, a 1-inch thick steak cooked to well-done might take 5-7 minutes per side. However, this method is not as accurate as using a thermometer, and the results may vary.
How do I store leftover steak?
To store leftover steak, let it cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil. Place the wrapped steak in a covered container or zip-top bag and refrigerate it at a temperature of 40°F or below. Cooked steak can be safely stored in the refrigerator for 3-4 days.
When reheating leftover steak, make sure to heat it to an internal temperature of at least 165°F to ensure food safety. You can reheat the steak in the oven, on the stovetop, or in the microwave. If you don’t plan to eat the leftover steak within a few days, consider freezing it. Wrap the steak tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. Frozen cooked steak can be safely stored for several months.
Can I cook a steak to well-done in a non-stick pan?
Yes, it is possible to cook a steak to well-done in a non-stick pan, but it may not be the best option. Non-stick pans are designed to prevent food from sticking, but they can also prevent the steak from developing a nice crust on the outside. This crust, also known as the Maillard reaction, is a result of the steak’s natural sugars caramelizing and is an important part of the steak’s flavor and texture.
If you do choose to cook a steak in a non-stick pan, make sure to heat the pan properly before adding the steak, and use a small amount of oil to prevent the steak from sticking. Also, be careful not to overcook the steak, as non-stick pans can cook more quickly than other types of pans. A cast-iron or stainless steel pan is generally a better option for cooking a steak to well-done, as they retain heat well and can achieve a nice crust on the steak.