The Perfect Doneness: Cooking Steak for a Well-Done Finish

To achieve a well-done steak, the key factor is temperature, not cooking time. Despite common misconceptions, the duration isn't as crucial as hitting the right internal temperature with an instant-read thermometer. This guide will help you master the art of a perfectly cooked steak, from temperature charts to the best techniques.

Understanding the Role of Temperature

As Jay Hulbert noted, when cooking steak to the desired level of 'doneness,' temperature is the critical element. Factors like the type of heat source, the starting temperature of the cooking surface, and the initial temperature of the steak all play a role. Unlike subjective methods such as comparing the meat's firmness to parts of your hand or forearm (which may not work consistently), an instant-read thermometer is your best friend in ensuring the steak hits the perfect doneness.

The Importance of an Instant-Read Thermometer

Using an instant-read thermometer is the most reliable method for determining doneness. Thermopen, a popular brand of instant-read thermometers, has features that make it nearly indestructible and provides precise readings. Once you’ve set your desired temperature (160°F / 71°C for a well-done steak), you can accurately gauge when the steak reaches that temperature. Alternatively, other brands offer similar functionality and dependability.

Factors Affecting Cooking Time

While temperature is crucial, the type of steak and its thickness also affect cooking time. High-quality cuts of steak, such as ribeye or T-bone, retain their moisture and flavor even when cooked to well-done, whereas thicker cuts might take longer to cook evenly. For a well-done steak, cooking may need to take longer than you'd expect from a medium or medium-rare steak—perhaps around 4 minutes per side. However, nearly all steaks have a temperature window where they can be considered well-done without overcooking.

Developing Your Personal Steak Preferences

Personal preference plays a significant role in determining your ideal steak doneness. Some might prefer rare to medium to well-done, but the temperature is the final arbiter. In my opinion, there's no point in using a premium steak for well-done, as the possibilities for more tender and moist results lie in lower temperatures. For instance, a medium-rare steak can be juicy and flavorful with an internal temperature of around 130-132°F (54-55°C).

Professional Insights on Steak Cooking

From my experience working in a butcher shop, the commonly cited temperature for well-done steak is 135°F (57°C). This temperature ensures that the steak isn't too dry, maintaining a level of juiciness and palatability. Allowing the steak to rest for 20 minutes post-cooking is essential, as it helps redistribute the juices and maximize tenderness. The following chart can help you achieve the desired level of doneness:

Steak Temps Chart

Degree of Doneness Internal Temperature (°F) Note Rare 115 Very soft and slightly pink in the middle. Med Rare 120 Soft and pink, with minimal cooking around the edges. Medium 125–127 Soft, with a slight pink center and a pink edge. Med Well 130–132 Pink edges, soft center, but with a significant cooked portion. Well 135 Soft to firm, with a dry, firm center and a pink edge.

Conclusion

Mastering the art of cooking a well-done steak involves focusing on the internal temperature rather than the cooking time. Utilizing a reliable instant-read thermometer ensures precision and consistency in your cooking. By understanding the factors that influence cooking time and adhering to the chart above, you can achieve the perfect well-done steak that is both flavorful and juicy.