Well-Done Steak
A perfectly cooked well-done steak that remains juicy, flavorful, and tender using the right techniques.
Equipment
- Cast Iron Skillet
- Tongs
- Meat Thermometer
Ingredients
Steak
- 2 pieces ribeye or sirloin steak about 1-inch thick
- 2 tbsp olive oil or vegetable oil
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper freshly ground
- 1 tsp garlic powder optional
- 1 tsp onion powder optional
- 3 tbsp butter for basting
- 2 cloves garlic smashed
- 2 sprigs fresh rosemary or thyme optional
Instructions
- Take the steak out of the refrigerator and let it rest at room temperature for 30 minutes.
- Season both sides of the steak with salt, black pepper, garlic powder, and onion powder.
- Preheat a cast iron skillet over medium heat and add olive oil.
- Place the steak in the skillet and sear for 3-4 minutes on each side until a crust forms.
- Reduce heat to low, add butter, garlic cloves, and rosemary. Baste the steak with butter while cooking.
- Cook until the internal temperature reaches 170°F (77°C), about 8-10 more minutes, flipping occasionally.
- Remove from heat and let the steak rest for 5 minutes before slicing and serving.
Notes
For extra juiciness, choose well-marbled cuts like ribeye or porterhouse. Marinating the steak for 2-4 hours before cooking can enhance its tenderness and flavor.