How can I cook the steak well done?
Cooking 8 to 10 minutes will yield a well done steak. 6 to 8 minutes for medium 4 to 6 minutes for rare I brown the steak on both sides on top of the stove, then put it in the oven to finish cooking at 375F. Check on it after 8 minutes in the oven. If it is firm, then it is done, if you push on it and your finger leaves a slight impression, it needs to cook longer. If your steak is really thick, you might slice it in half horizontally and cook as 2 separate steaks so that it cooks faster. The thicker the steak, the longer it will take to cook. One more thing, when cooking quality meat like Filet mignon do not cook it at low temperature, all of the moisture is sucked right out of the steak. I recommend a high temperature 375 to 400F.
How do you bake a well done steak in the oven?
For starters, don’t buy an expensive steak! Most any steak cooked beyond medium becomes a bit tough. That said, you could preheat your oven to 375–400 degrees. Then put a cast iron skillet on the stove and get it hot, put in a very small amount of oil, and sear the steak for a minute or so on both sides. Then put the skillet into the oven and heat it until it is well done — around 165 degrees internal temp. Remove it from the skillet and let it sit on a platter for 7–10 minutes to let whatever juices are left reabsorb. Bottom line, been there, done that! Try to work your way gradually to eating your steak medium (or even medium rare) doneness. I did it many moons ago and the difference is significant.
How do you cook steak well done on the inside, without burning the outside?
Take it out of the fridge for an hour or so before you cook it. The problem is most likely that you're taking it straight from the fridge to the fry pan, so the outside is cooking before the inside has had a chance to warm up. The easiest solution though is to buy a better cut of meat that you can enjoy medium rare. There are only 3 ways to enjoy a steak: rare, medium rare, and destroyed! Edit: never, ever cut it. As you point out, the juices will run. Steak always needs time to settle after it's been cooked and as such should never be served hot. The best way to tell if a steak is properly cooked is to press down on it with your finger; unfortunately this is just one of those things that requires practice. One last thing, I would advise against searing the steak as others have suggested. Take two pieces of steak that weigh the same, sear one and then cook them both at the same time. Weigh each one and you'll find that the seared one is considerably lighter. That weight difference is water that evaporated during searing, water that should have remained in the steak to keep it moist. Searing also creates a level of bitterness that, in my opinion, doesn't sit well with high-quality cuts of meat. You'll get away with it if it's a t-bone or porterhouse, you won't with a rib eye or wagyu.
How do you cook a WELL DONE new york strip steak thin?
I'm like you ... when I eat meat I want it cooked through. You can put a wee bit of olive oil in a frying pan if you like, but generally it won't be necessary as the fat from the meat will keep it from sticking. Don't turn the heat up too high. I put heat on a bit below medium. I turn the steak every few minutes. This is important to avoid creating carcinogens. Charring the meat is not good in that respect. If you turn it every few minutes, you avoid the meat reaching a high enough temp to cause charring. When the juices run clean (pierce with a fork), it should be ready. You can always check with a thermometer ... I believe 165F will give you a well-done steak. You can also cook in the toaster oven, though it takes a bit longer.
What are the levels of doneness of steak?
“What are the levels of doneness of steak?”Yes, the usual categories are “Blue”, “Rare”, etc. See other answers.But we have thermometers now. Isn’t it time to define how done you want your steak by its temperature when you first cut into it? That leaves you 50–60 different degrees of doneness if you are specifying in Celsius or about 100 degrees if you are specifying in Fahrenheit. Well, probably 20 target temperatures you could actually achieve.You might even want different target temperatures for different cuts of steak. Or, if you want to be ambitious, you could separately specify your desired surface temperature and center temperature.Figure out what you like. Figure out how to cook your steak to get what you like. Maybe you start with the steak cold, maybe at room temperature. Maybe you cook quickly on high heat, or slowly in an oven, or sear the outside on high and then move to a cooler spot on a grill. A Bobby Flay recipe quickly sears the outside of a big rib eye, slices it into four thick pieces, slathers with butter, and finishes cooking in the oven. That makes it really easy to inspect and stop at just the right time. Or there’s sous vide which seals the steak in a pouch and cooks very slowly in a precisely temperature controlled water bath. That stops cooking at exactly the temperature of the water bath.We can think outside the categories that confined Escoffier.
Does elk have to be cooked well done?
Thanks Sniper: Burgers were unseasoned, and cooked medium. They were GREAT ! I'm hooked. I want more elk. It makes beef taste like possum. Much better than ground venison.