Why folks love well-done steak

Steak debate
Steak debate. Photo credit: recipes.co.nz

A steak is a thick cut of meat generally sliced across the muscle fibers. It is normally grilled or fried. Steak can be diced, cooked in sauce or minced as found in hamburgers.

Well-done meat is the “most cooked” on the menu. It often has no pink or blood in the center and an excellent chef will make ordering well-done an enjoyable experience.

How do you cook a steak well?

Preheat an outdoor grill to high heat (about 500 degrees). Sear steaks for 3 minutes per side. Reduce the heat to medium-low and continue cooking with the lid closed until the steaks reach the desired level of doneness (130 degrees F for medium-rare).

Brush the steak with oil to prevent it sticking. You can toss in butter as well as thyme. Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done.

Remember to rub salt and pepper all over the steak. You can also use your favorite steak rub. You can tenderize your steak by pounding – that is using a meat mallet (or kitchen mallet).

Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially for tougher cuts.

The Medium Rare and Well-done Steak Debate

Proponents of medium-rare steak say well-done steak runs the risk of heating the interior of the steak too much, hardening the muscle fibre which burns out the steak juices leaving you with a dry and tasteless chunk of meat.

For the medium-rare, they say the steak retains the best temperature since it maintains flavour and stops juices from drying out. The 25 degree temperature difference between medium-rare and well-done steak can make all the difference in how the meat tastes.


Well-done steak advocates contend it is safer to opt for this since it’s fully cooked. They also hate to see pink in their meat. So there you have it.


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