Here’s a Well-Done Steak Recipe that keeps the meat as juicy and flavorful as possible while cooking it fully through.
🥩 Perfect Well-Done Steak (Juicy & Flavorful)
Ingredients (Serves 2)
- 2 steaks (ribeye, sirloin, or New York strip), 1–1½ inches thick
- 1–2 tbsp olive oil
- Salt and freshly ground black pepper
- 2 tbsp butter
- 2 cloves garlic, smashed
- 1–2 sprigs fresh thyme or rosemary (optional)
Instructions
1️⃣ Bring to Room Temperature
Remove steaks from the fridge 30–40 minutes before cooking. Pat dry thoroughly.
2️⃣ Season Generously
Rub with olive oil and season both sides well with salt and pepper.
3️⃣ Sear
- Heat a heavy skillet (cast iron works best) over medium-high heat until very hot.
- Place steak in pan and sear 3–4 minutes per side until a deep brown crust forms.
4️⃣ Lower Heat & Cook Through
- Reduce heat to medium-low.
- Add butter, garlic, and herbs to the pan.
- Continue cooking, flipping every 1–2 minutes, for another 6–10 minutes (depending on thickness).
- Spoon melted butter over the steak as it cooks (basting).
5️⃣ Check Doneness
For well-done, internal temperature should reach 160°F (71°C) or higher.
The steak will be firm with little to no pink inside.
6️⃣ Rest
Transfer steak to a plate and rest 5–10 minutes before slicing to retain juices.
💡 Tips for a Better Well-Done Steak
- Choose fattier cuts (ribeye is best) to prevent dryness.
- Avoid cooking on extremely high heat the whole time—it can burn outside before inside is done.
- If the steak is thick, finish in a 375°F (190°C) oven for 5–8 minutes after searing.
- Let it rest—this is crucial for moisture.
Optional Add-Ons
- Top with garlic herb butter
- Serve with sautéed mushrooms and onions
- Add a splash of Worcestershire sauce during cooking for extra flavor
If you’d like, I can also give you a well-done steak with pan gravy recipe to keep it extra moist and flavorful.
