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.
- 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
- 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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