DESCRIPTION
Need to cook a well-done steak but want to make sure it’s still tender and juicy? Let me share my tips so your steaks don’t end up tough.
Ingredients
Scale
- 1 (1-inch thick) grilling steak (rib eye, NY strip, chuck eye, etc.)
- 1/2 tsp. salt
- 1 Tbsp. cooking oil
- 1 Tbsp. butter, thinly sliced
Instructions
- Sprinkle each side of the steak evenly with 1/4 teaspoon of the salt.
(Optional but recommended: Set the steak on a rack over a plate and put it into the fridge for 4-16 hours.) - Then, allow the steak to sit at room temperature for 30 minutes. Put the probe of an oven-safe thermometer into the center of the steak.
- Preheat oven to 275°F.
- Heat the oil until shimmering in an oven-safe skillet over medium-high heat. Add the steak and cook until well-browned underneath, 3-4 minutes. Flip and cook until browned on the other side, another 3-4 minutes.
- Transfer skillet to pre-heated oven. Bake until temperature reads 145°F if you want a medium-well steak or 155°F for a well-done steak.*
- Immediately take the skillet out of the oven and then immediately transfer the steak to a plate.
- Arrange the butter slices on top of the steak and let the butter melt into the steak while it rests for 5 minutes. In that time, the temperature of the steak will rise to the desired 150°F for medium-well for 160°F for well-done. Serve.
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Notes
*If you don’t have a probe thermometer do 8-10 minutes for medium well and 10-15 for well-done. You cut into it in the middle after the lower time amount and look to see if it is done enough. If yes, take it out, if not, let it cook another few minutes.