Then as you get closer to the vein end, you will use those for meat that is cooked over medium.” Once you get all the way to an internal temperature of 165 degrees or higher, the entire steak is well done… A well-done steak is defined as a steak that's been cooked to an interior temperature of 160 F or higher. Well Done. What happens when a steak—any steak—is incinerated to that extent is that it becomes tough and chewy and devoid of any juiciness whatsoever. Temperature: 160 degrees. A medium-well steak should feel semi-firm and not at all squishy.

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MY PRIVATE NOTES. “I know that at a lot of places, if you order a steak well-done, you will not get their best steak. Flip the steak and cook for another five minutes.

Say you have sirloins, all 12 ounces — the nicer ones will be saved for the rare, medium rare, and medium. Move pan to the oven (make sure your pan is oven safe) -- if you have a digital meat thermometer, use it and let meat get to 165 or so. A "medium-well" steak with an internal temperature of 145 degrees, is really a pretty well-done steak closer to the edges of the meat with a slightly rare section in the center.

If you don't, I'd say 10 minutes in oven. You are supposed to let a steak rest for 5 minutes or so after taking it out of the oven. Well-done. Still, he says, they’ll grill and oven-finish the steak just like they would any other—except it takes about 10 minutes to make a well-done steak, versus the 4 or 5 minutes for a medium-rare steak.

Generally speaking, a t-bone steak is grilled for 2 to 3 minutes on one side, then flipped over. Placing your little finger and thumb together, the flesh beneath your thumb will become decidedly firm. 3rd Street Tavern’s chefs actually rely on their thermometers quite a bit when it comes to cooking well-done steak, because they’re not in the habit of preparing them that way. And if you want well-done steaks, 7 to 10 minutes per side may be required. "The steak turns out a bit firmer when it's medium-well, so I recommend going with a filet, which is traditionally a softer and more tender cut of steak with a buttery texture," Bates says. Check for firmness. If you want medium doneness, add another 1-1/2 to 2 minutes per side. Place the steak on the hottest part of the grill and allow it to cook for about five minutes. Submit a Recipe Correction. The finished steak will be rare or medium rare. This corresponds to the feel of a well-done steak.