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so i eat my steaks medium on average and the better the cut of meat the rarer i enjoy it. cheaper steaks i like a little more cook on. i only put that out there because what i am about to ask is sacrilege but i ask you to understand my situation and my own disgust at my question. i hate well done steak but i just got an amazing present. say what you will about omaha steaks but they are pretty tasty even if highly overpriced. my fiancees sister just gave me over 300$ in steak from omaha. probably my favorite birthday present i've gotten since i was a child. she knows i love cooking and grilling and i thought it was amazingly thoughtful and sweet. but she eats her steak well done and she is visiting in town for the weekend. so i come to you begging for an answer to a question i hate to even ask.
if i wanted to blow her mind with a well done steak. if i wanted to make the single best best well done steak this woman has eaten in her life how could i do it? i want to pay her back just a bit for gifting me several pounds of high quality steak and seafood by at least blowing her mind with a well seasoned tender delicious well done steak if thats possible.
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>>7530059
lots of butter, consider cooking it sous vide
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Maybe a dry brine? Id test it on a cheap steak first tho.
Idk OP. Worthy cause, but that's a tall order...
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>>7530075
Make a compound butter to serve on top as well. Or a balsamic reduction.
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>>7530059
Cook it medium well and let it coast to well done. This is the secret to Nig uncle juicy well done steaks. Use 2 zone method sear both sides then move to other half with no coals cover up and bake till doneness.
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>>7530075
sous vide i had to look up because i just know it as immersion cooking. im afraid i just dont have the equipment to that reliably. garlic butter was pretty high on my list of ways to keep it tender though.
>>7530087
>>7530087
if i get what your saying i kinda get it. let me just see if i understand the principal. basically what your saying is cook it right once to a medium well. then basically let the temperature slowly build up to finish it? im not grilling these. im cooking these in my cast iron but i could set the oven low to finish. since well done is 180 at the core do you think something like a medium well cook then a wrap in foil into a 200* oven untill cooked through would be about right?
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also random note. there was a huge 2lb bag of peeled giant shrimp or prawns or whatever you want to call them. im pretty amped to make some stir fry with them.
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>>7530059
Do a "reverse sear". Put the steaks in the oven at 200 degrees for about 30 minutes with a lot of salt and pepper, then sear in a hot pan with a little oil. Get a really good sear, say about 4 minutes per side. The meat will be well done, but still palatable. And, the great crust will taste amazing.
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Low-medium heat. Use sunflower oil.
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>>7530099
>i just dont have the equipment to that reliably
You can do it with a ziploc bag and a thermometer, though you'll have to experiment with your stove to find the right spot for even temperature.
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lots of ketchup
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>>7530193
this is the method i am now trying. imma steal a bite and ill let everyone know how it turns out.
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