Cooking a steak to well-done doesn’t mean sacrificing tenderness or flavor. With careful control of temperature, timing, and technique, you can achieve a juicy, beautifully seared steak that’s thoroughly cooked from edge to center—without being dry or tough.
Ingredients Breakdown
Choosing the right cut makes all the difference. Ribeye offers rich marbling and deep flavor that holds up well to longer cooking. New York strip provides a slightly firmer bite with robust beefiness, while chuck eye is an underrated option that delivers excellent tenderness when cooked properly.
Salt is more than seasoning—it’s a critical step in texture and flavor development. Dry brining, where the steak is salted and left uncovered in the fridge for several hours, draws out moisture that then reabsorbs, helping the steak stay juicy even when cooked well-done.
Cooking oil and butter play distinct roles. Oil, with its high smoke point, is used for searing at high heat, creating a golden-brown crust. Butter, added post-cooking, melts into the steak during resting, enriching it with smooth, savory flavor.
A reliable oven-safe skillet and a probe thermometer are essential tools. The skillet must withstand both stovetop and oven heat, and the thermometer ensures precision, removing guesswork from the process and guaranteeing perfect doneness.
Step-by-Step Preparation Guide
To begin, season the steak with salt on both sides. For optimal results, place it on a wire rack over a plate and refrigerate uncovered for at least 4 hours, or overnight. This optional step enhances both texture and flavor. Before cooking, let the steak sit at room temperature for about 30 minutes. Insert a probe thermometer into the thickest part of the steak to monitor the internal temperature.
Preheat your oven to 275°F. In a heavy oven-safe skillet, heat the oil over medium-high heat until shimmering. Carefully lay the steak in the pan and sear without moving for 3 to 4 minutes, until a deep brown crust forms. Flip and repeat on the other side for another 3 to 4 minutes.
Once both sides are seared, transfer the skillet to the oven. Allow the steak to cook slowly, reaching 145°F for medium-well or 155°F for well-done. Remove it promptly from the oven to avoid overcooking.
Immediately transfer the steak to a plate and top with thin slices of butter. As the butter melts, it creates a rich finishing glaze while the steak rests. During the 5-minute resting period, the internal temperature will rise slightly—settling at 150°F for medium-well or 160°F for well-done—resulting in a flavorful and tender steak that’s cooked through without being dry.
Recipe Tips
Why dry brining improves texture and seasoning
Salt draws out moisture and helps tenderize the meat, then reabsorbs for deeply seasoned, juicy results—even when fully cooked.
How to avoid overcooking while still reaching well-done
Sear on high heat, then use a low oven temperature and pull the steak slightly before your final target temperature to account for carryover cooking.
Getting a good sear without burning the steak
Pat the surface dry before searing and use high-smoke-point oil. Avoid moving the steak around—let the crust form naturally.
Monitoring internal temperature accurately with a meat thermometer
Use an oven-safe probe thermometer inserted into the center of the steak for real-time readings. Pull the steak a few degrees early, as it will continue cooking while resting.
What to Serve With This Recipe
Classic pairings work best with a rich, well-done steak. Creamy mashed potatoes, grilled asparagus spears, or velvety creamed corn make comforting sides that balance the hearty meat.
For lighter options, try arugula dressed with lemon vinaigrette, roasted cherry tomatoes, or lightly sautéed green beans to add freshness and color to the plate.
Complement your steak with a flavorful sauce—mushroom gravy for earthiness, a sharp horseradish cream for bite, or a herbed compound butter for a subtle, aromatic finish.
Pair your meal with a bold red wine like Cabernet Sauvignon or Syrah, or a neat pour of aged whiskey. For non-alcoholic options, iced tea or sparkling water with citrus offers a refreshing contrast.
Frequently Asked Questions
Can I use a thinner or thicker steak for this recipe?
Yes, but thinner steaks will cook faster and may require less oven time. Thicker steaks benefit from a longer rest and more gradual heat.
Is it necessary to rest the steak after cooking?
Absolutely. Resting allows juices to redistribute and prevents them from spilling out when sliced, keeping the steak moist.
Can I skip the oven step and cook only on the stovetop?
It’s possible, but more difficult to control doneness without over-searing. The oven ensures a gentle finish that preserves moisture.
How do I keep the steak from drying out?
Monitor the temperature closely, use the butter finish, and avoid slicing until the steak has rested fully.
Creative Variations
Add garlic and rosemary butter for a fragrant finish. Simply mix minced garlic and finely chopped rosemary into the butter before placing it atop the steak.
For bold flavor, season the steak before searing with a smoky paprika or Cajun spice blend. These seasonings enhance the crust with a punch of heat and depth.
Experiment with a reverse sear technique: cook the steak low and slow in the oven first, then finish with a hard sear in the pan to lock in juices and create a deep brown crust.
During resting, top the steak with thinly sliced shallots or sautéed mushrooms to add a sweet and earthy complexity that pairs beautifully with the buttery finish.
Mastering a well-done steak isn’t about overcooking—it’s about precision, balance, and technique. With the right tools, a bit of patience, and a thoughtful approach, you can create a steak that’s beautifully cooked through, yet juicy, flavorful, and satisfying every single time.
Ingredients
1 tablespoon cooking oil
1 tablespoon butter, thinly sliced
1 (1-inch thick) grilling steak (rib eye, New York strip, chuck eye, etc.)
1/2 teaspoon salt
Instructions
Season the steak evenly on both sides with 1/4 teaspoon salt per side, ensuring full coverage for balanced flavor.
For best results, place the steak on a rack set over a plate and refrigerate uncovered for 4 to 16 hours. This optional dry-brining step helps improve texture and flavor.
Before cooking, remove the steak from the fridge and let it sit at room temperature for about 30 minutes. Insert an oven-safe meat thermometer into the center of the steak to monitor internal temperature accurately during cooking.
Preheat the oven to 275°F. Meanwhile, heat the cooking oil in an oven-safe skillet over medium-high heat until it begins to shimmer. Carefully lay the steak in the pan and sear undisturbed for 3 to 4 minutes until a deep brown crust forms. Flip and sear the opposite side for another 3 to 4 minutes.
Transfer the entire skillet to the preheated oven. Bake until the internal temperature reaches 145°F for medium-well or 155°F for well-done. Remove the skillet promptly from the oven once the target temperature is reached.
Quickly move the steak to a serving plate and top with the slices of butter. Let the steak rest for 5 minutes, allowing the butter to melt and the juices to redistribute. During this time, the internal temperature will continue to rise, reaching approximately 150°F for medium-well or 160°F for a well-done finish. Serve immediately.
Well-Done Steak Recipe
Ingredients
- 1 tablespoon cooking oil
- 1 tablespoon butter thinly sliced
- 1 1-inch thick grilling steak (rib eye, New York strip, chuck eye, etc.)
- 1/2 teaspoon salt
Instructions
- Season the steak evenly on both sides with 1/4 teaspoon salt per side, ensuring full coverage for balanced flavor.
- For best results, place the steak on a rack set over a plate and refrigerate uncovered for 4 to 16 hours. This optional dry-brining step helps improve texture and flavor.
- Before cooking, remove the steak from the fridge and let it sit at room temperature for about 30 minutes. Insert an oven-safe meat thermometer into the center of the steak to monitor internal temperature accurately during cooking.
- Preheat the oven to 275°F. Meanwhile, heat the cooking oil in an oven-safe skillet over medium-high heat until it begins to shimmer. Carefully lay the steak in the pan and sear undisturbed for 3 to 4 minutes until a deep brown crust forms. Flip and sear the opposite side for another 3 to 4 minutes.
- Transfer the entire skillet to the preheated oven. Bake until the internal temperature reaches 145°F for medium-well or 155°F for well-done. Remove the skillet promptly from the oven once the target temperature is reached.
- Quickly move the steak to a serving plate and top with the slices of butter. Let the steak rest for 5 minutes, allowing the butter to melt and the juices to redistribute. During this time, the internal temperature will continue to rise, reaching approximately 150°F for medium-well or 160°F for a well-done finish. Serve immediately.
