Cooking a ribeye steak well done can be a controversial topic among steak enthusiasts. Many argue that cooking a high-quality cut like ribeye past medium robs the meat of its flavor and makes it tough. However, personal preference trumps convention, and some folks insist on well-done ribeyes. The key is knowing how to prepare a well-done steak so that it stays as tender and juicy as possible.
What is Considered Well Done?
Well done steak is cooked until there is no pink left inside and the internal temperature reaches 160°F or higher. The USDA recommends cooking steaks to at least 145°F, so well done exceeds that by a significant margin. Visually, the meat will be uniformly brown throughout with charring on the outside. A well done steak is firmer and less tender than medium or medium rare. The abundant collagen has broken down into gelatin, melting some of the fat as well.
Challenges of Cooking Well Done Steak
Achieving a well done steak without overcooking it presents some unique challenges:
- Higher cooking temperatures increase moisture loss, making the meat prone to drying out.
- Prolonged exposure to heat toughens the muscle fibers.
- It takes longer to bring the center up to well done temperatures, increasing the risk of burning the outside before the middle is cooked.
- The fat doesn’t have a chance to properly render and baste the meat.
- More of the beefy flavor breaks down at higher heats.
With the right techniques, though, you can minimize these downsides and achieve a more tender, juicy well done steak with good char and beef flavor.
Best Thickness for Well Done
Thinner steaks are best for cooking well done because it takes less time for the heat to penetrate to the center. For a ribeye, opt for a steak that is no more than 1 to 1 1/2 inches thick. Thinner cuts will dry out too quickly, but a too-thick steak won’t cook through without torching the exterior.
Picking the Right Ribeye
Since a well done ribeye loses moisture easily, select one with decent marbling. The fat inside helps keep it moist and adds flavor. Go for a steak graded USDA Choice or Prime with small, white streaks of fat interspersed throughout the meat. The abundant marbling also gives you a buffer if you accidentally overcook it. Grass-fed ribeyes work too since they have a beefier flavor.
Dry Brining is Essential
To boost juiciness and seasoning, dry brine the steak before cooking. This means seasoning it all over with a layer of kosher salt and letting it rest uncovered in the fridge for at least 40 minutes and up to overnight. The salt will draw moisture out of the meat, then break down some muscle proteins, allowing the juices to reabsorb. Pat the steak dry before cooking so you get a better sear.
Reverse Sear Method
The reverse sear technique helps prevent overcooking and drying out the meat. It involves gently cooking the steak first, then searing it quickly at the end. Here’s how to do it:
- Take the ribeye out of the fridge and let it come closer to room temp, about 20 minutes.
- Preheat your oven to 250°F. Place a wire rack over a rimmed baking sheet.
- Generously season the steak all over with salt and pepper. Place it on the rack.
- Cook in the oven until it reaches an internal temperature of 135°F for rare or 150°F for well done, about 45 minutes to 1 hour. Check periodically with a meat thermometer, but don’t open the oven door too much or you’ll lower the temp.
- Heat a cast iron skillet over high heat until smoking hot.
- Add a tablespoon of vegetable oil and carefully lay the steak in the pan. Sear for 1 minute without moving to get a good crust.
- Flip and sear the other side for another minute. Use tongs to sear the fatty sides for 30 seconds each.
- Let rest 5 minutes before slicing and serving.
Cooking the steak low and slow first dries the outer surface so it sears better. The inside has time to gently come up to temperature without overcooking.
Pan Searing Method
You can also cook a well done ribeye by pan searing alone. Use a thick, heavy pan like cast iron to ensure even heat distribution. Here’s how:
- Take the steak out of the fridge and let sit 20 minutes to take the chill off.
- Pat extremely dry with paper towels.
- Generously season with salt and pepper.
- Heat your skillet over high heat until very hot. Add just enough oil to coat the bottom and swirl to distribute.
- Carefully lay the steak in the pan. Let cook undisturbed until a dark brown crust forms, about 2 minutes.
- Flip and repeat on the second side, another 2 minutes.
- Flip and cook each side twice more, 1 to 2 minutes per turn, until it reaches desired doneness. Use tongs to sear the fatty sides too.
- Let rest 5 minutes before slicing into it.
The key is resisting the urge to move the meat too soon or you won’t get a proper sear. Let it sizzle in place until it releases from the pan naturally.
Grilling a Well Done Ribeye
You can also grill a ribeye to well done, though the high heat of the grill makes it easier to burn the outside. These tips will help:
- Trim excess fat to minimize grease drips and flare ups.
- Choose a thicker cut so it has time to cook through without charring too much.
- Use direct high heat first to quickly sear both sides, then move to indirect heat to gently finish cooking.
- Flip frequently, every 2 to 3 minutes.
- Brush with oil to keep the surface moist.
- Take it off just shy of well done and let carryover cooking finish it off.
The two-zone fire method lets you char the meat over the hot side, then let it cook through more gently on the cooler side with the lid closed.
How Long Does It Take to Cook a Ribeye Well Done?
Cooking times can vary quite a bit based on the thickness of your steak and your cooking methods. Here are some general guidelines for how long it takes to cook a ribeye to well done:
| Thickness | Oven Reverse Sear | Pan Sear | Grill |
|---|---|---|---|
| 1 inch | 45 min – 1 hr oven, 2 min sear per side | 8-10 min total | 14-18 min total |
| 1.5 inches | 1 – 1.25 hr oven, 2 min sear per side | 12-14 min total | 22-26 min total |
The oven method takes longest since the steak cooks slowly at a low temp. Pan searing is faster, while the hot grill sears the outside quickly. Thicker steaks need more time to cook through. Always rely on an instant read thermometer to gauge doneness instead of time alone.
Tips for Maximizing Tenderness
It’s easy for well done steak to turn out leathery and dry. Here are some strategies to keep it as tender as possible:
- Slice across the grain – this cuts through the muscle fibers so they are shorter and less chewy.
- Let rest before cutting – resting lets juices redistribute through the meat.
- Pound it thinner – breaking down the fibers with a meat mallet makes it less tough.
- Marinate overnight – enzyme action helps tenderize the meat.
- Use a tender cut like ribeye -choose a steak with good marbling and fine grain.
- Don’t cook it straight from the fridge – let itwarm up closer to room temp before cooking.
Proper seasoning and cooking methods also prevent the steak from drying out. Focus on flavorful crust development without overcharring the exterior.
Ideal Internal Temp for Well Done
The USDA defines well done beef as having an internal temperature of 160°F or hotter. This is hot enough to kill any potentially harmful bacteria. Many steakhouses and chefs pull their steaks off the heat at 155°F because carryover cooking will raise the temp another 5 degrees as it rests. Some people prefer well done closer to 170°F. Use your preferences and the table below as a guide:
| Degree of Doneness | Minimum Internal Temp |
|---|---|
| Medium Rare | 130°F |
| Medium | 140°F |
| Medium Well | 150°F |
| Well Done | 160°F |
Always verify doneness with an instant read digital meat thermometer for the most accurate results. The temp will rise near the bone, so check towards the center of the thickest part.
Letting It Rest
The resting stage is critical for well done steak. As soon as you take it off the heat, the juices start escaping from the cooked meat. If you cut in right away, you’ll lose a lot of moisture. Letting it sit 5 to 10 minutes gives the proteins a chance to relax and reabsorb the liquid. Cover it loosely with foil to retain warmth without steaming it. The temp should rise another 5°F or so as it rests. Resist the urge to poke, slice, or eat the steak during this time for best results.
Serving Tips
A well done ribeye may not be as inherently juicy as one cooked medium rare, but you can serve it with flavorful sauces and sides to keep it moist:
- Top with a garlic-herb butter to add richness.
- Drizzle with a sauce like chimichurri, peppercorn cognac, or béarnaise to enhance flavor.
- Pair it with a loaded baked potato to add moisture and heft.
- Serve alongside creamed spinach, grilled mushrooms, or roasted asparagus.
- Garnish with crispy fried shallots or onions for texture.
Choose rubs and seasoning with some sugar to help form a flavorful crust during cooking. Slice the steak thinly across the grain for maximum tenderness. While a well done ribeye may not be for purists, with care it can still deliver a satisfying meaty bite.
Is It Safe to Eat a Well Done Steak?
There is some debate around whether it’s safe to eat well done steaks due to potential carcinogens. Heating protein-rich foods like beef to high temperatures can cause compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) to form. These compounds may potentially increase cancer risk when consumed in large amounts over a lifetime.
However, the carcinogen levels in a well done steak are generally considered to be low enough that occasional consumption carries minimal risk. The American Cancer Society clarifies that the link to cancer is inconclusive in humans. Proper food safety measures like avoiding undercooking and foodborne illnesses are a much greater priority.
As long as the meat reaches a microbiologically safe internal temperature throughout, a well done steak is considered safe to eat. The risks from compounds produced at high heat are minor compared to food poisoning. Moderation is key, along with balancing your diet with plenty of fruits and vegetables.
The Best Wood for Grilling a Well Done Steak
Certain types of wood impart nice flavor when grilling a well done steak. The best woods have milder, sweeter flavors that complement the meat without overpowering it:
- Maple – imparts a mildly smoky, sweet flavor.
- Oak – strong, balanced flavor.
- Apple – fruity, tangy smoke.
- Cherry – subtle smoke with sweet hints.
- Pecan – rich, nutty undertones.
Woods like hickory, mesquite, or alder are often too strong for well done cuts. Their potent smoky flavors can be bitter on overcooked steak. Mild fruit and nut woods layer the flavor instead of overpowering the meat.
You can use wood chunks on a charcoal grill or put wood chips in a foil pouch over a gas grill. Soak chips in water for 30 minutes first so they smolder slowly instead of burning. Go easy on the wood to prevent acrid smoke flavors.
Common Mistakes to Avoid
Some common mistakes can make well done steak tough and tasteless. Here’s how to avoid them:
- Don’t cook straight from the fridge – Extended time in the cold freezer firms up the meat. Let it sit out 20 minutes first so the fibers relax and it cooks more evenly.
- Don’t crowd the pan – Overcrowding lowers the temp and steams the meat. Cook in a single layer with space between steaks.
- Don’t flip constantly – Flipping too often doesn’t let the crust properly develop. Wait until it releases naturally before flipping.
- Don’t pierce with a fork – Piercing can push out the juices. Use tongs or a spatula to handle instead.
- Don’t char the outside – Focus on searing without blackening it too much.
- Don’t forget to rest it – Skipping the resting period results in dry, overcooked meat.
A little extra attention at each step of prep, cooking, and resting ensures the best results.
Conclusion
A well done ribeye may be seen as ruining a good piece of meat by some, but cooked carefully it can still be full of flavor. Allow 1 to 1 1/2 hours for a 1 to 1 1/2 inch steak, less for thinner cuts. Use methods like reverse searing and grill indirect heat to prevent burning the exterior. Rest the steak before slicing, employ tricks like pounding to tenderize, and serve with flavorful sauces or sides. While controversial, a properly cooked well done ribeye can satisfy those who prefer their steaks with no trace of pink.