How To Make A PERFECT Well Done Steak

The trick for a juicy and flavorful well done steak is all in the preparation and cooking techniques. Dry brine, room temperature steak and a hot saute pan is all part of that. The bonus part is a delicious pan sauce that you can make to top it all off with (instructions on the sauce below).

Ingredients:

10-12 ribeye steak

2 tbsp oil

3 tbsp unsalted butter

1 sprig fresh rosemary

Kosher salt

Black pepper

1 c heavy cream

1 shot whiskey (optional)

3 cloves garlic, sliced thin

1/2 c beef stock

Tools needed:

Cutting board

Sharp knife

Stainless steel saute pan

Measuring cup

Shot glass

How to make it:

First step is to get the steak seasoned with a dry brine. Pat the steak dry on both sides with a paper towel and salt the steak using 1 tbsp kosher salt total for both sides of the steak.

Allow the steak to rest with the salt overnight in the refrigerator uncovered (best result) or minimum 3 hours. The salt will help flavor the steak and help tenderize it slightly as well.

When ready to cook, pull the steak from the refrigerator 30 minutes to 1 hour before cooking. Pat the steak dry once more on both sides to remove any moisture before searing. Season both sides with black pepper.

Warm up large thick bottom saute pan over medium high heat for 2-3 minutes. Add oil to the pan and carefully place the steak in the pan, dropping it away from you. Sear each side for 3-4 minutes depending on steak thickness. Once flipped on the second side, cook for 2 minutes. Add 2 tbsp butter and rosemary stem to the pan.

Melt the butter thoroughly and baste the steak with the butter while it is cooking for the rest of the cooking time. I like to place the rosemary on top of the steak while basting to give it more flavor. Once the steak has reached 155 degrees, pull from the pan and set on a plate to rest while the sauce gets made. Pour the basting butter and rosemary on top of the steak while it rests. There is some carry over cooking on the steak as it rest, it will most likely temp to 160 by the time this carry over cooking period is done. The steak needs to rest for at least 8-10 minutes. If not rested, the juices from the meat will gush out everywhere.

Pour the oil from the pan and add 1 tbsp butter. Place the pan back onto the burner, reduce the heat to medium. Add the garlic to the pan and salt the garlic lightly. The salt will pull some good flavor from the garlic. Sweat the garlic for 30 seconds or until fragrant. Degalze the pan with the whiskey, do not ignite. Simmer the whiskey for 45 seconds to 1 minute. Add the beef stock and the cream. Bring the liquid up to a simmer and reduce heat slightly. Simmer for 5-6 minutes to reduce the cream and the stock. The sauce will be done when a spoon will leave a streak in the sauce for about half of a second on the bottom of the pan when the spoon is ran against it. Another way to tell is to dip the spoon in the sauce and wipe the back side of the spoon with your finger. If the sauce holds its shape, it is fully reduced.

Once the sauce is done and the steak is rested, slice the steak into strips if desired and plate with some roasted vegetables (I particularly like this asparagus) and some mashed potatoes, baked potatoes or over rice.

Enjoy!

Logan