How can I make my steak well done but keep it moist and juicy?

The usual way that people cook steaks is by searing them. But this isn't advisable for preparing a well done steak. Cooking the steak on a medium heat is the key, letting it cook for 10 to 12 minutes per side.

If the meat is seared, by the time the inside is done, the outside is charred, and the meat is tough. If you can deal with some pink on the inside, searing the meat on high heat causes it to carmelize. Searing is done by putting the meat onto a preheated grill or into a hot heavy pan.

The steak cooks quickly on the outside, but slowly on the inside. They should be turned once when the steak is half done. Overturning the steak will cause it to become dry and tough.

If time allows, marinading the steak overnight will also help keep the steak juicy. If you freeze meats for later use, put the marinade in the bag with the steak before freezing it. Be careful if you use meat tenderizers.

If too much is used, it can destroy the meat. Cooking a good well done steak isn't as easy as it sounds. It's very important that the meat is tender enough to chew easily.

Looking forward to a steak dinner only to have the meat dry and charred is an incredible let down.

My personal method to cook a great steak is listed below. This will give you a perfectly tender steak every time. Consider choosing more marbled cuts of beef (many streaks of fat) for the most tender steak.

Two of the most tender cuts are the sirloin and filet. Optional: Marinate the steak in a simple solution of oil, citric juice, and soy sauce for 8-24 hours. Marinating allows the steak to collect juices and adds a great deal of flavor.

The acid also assists in breaking down the tough fibers of the steak. Not all steaks require marinades. Check out this website for tons of neat info on marinating!

diabetic-lifestyle.com/articles/jun99_co... Season with salt and pepper. Sear the steak either in a pan or on the grill. If in a pan, get a nice high heat, preferably with a cast iron skillet.

Add a small amount of oil and allow the oil to reach its smoking point. The second the oil begins to slightly smoke (very distinct, you must pay attention to the skillet until this time), stand back and drop the steak in. You should be able to see and hear the steak beginning to violently sizzle.

Once on the skillet, allow the steak to sit for at least ten seconds. Check for a heavy sear. Allow to sear longer if necessary.

Flip the steak over and put the entire skillet in the oven. Cook until desired temperature. I would suggest, if using a thermometer, to cook the steak to about 155 degrees.

Well done is generally considered 160 degrees. There is a principle called 'carry-over cooking' where meat continues to cook (after being removed from the oven) from the heat trapped inside. Allow the steak to rest for about five minutes before eating.

This allows the juices to redistribute within the steak. If you slice the steak before the resting period, as many of us have and continue to do, all of the juices spill out on the plate, resulting in a dry, flavorless steak. Bon Apetit!Chris.

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