Well-done meat: tips for cuts and preparation

Well-done meat is much appreciated and one of the most sought-after options in restaurants and steakhouses. However, many people fear that this doneness will result in dry and flavorless meat.

Nevertheless, when appropriate cooking techniques are used, satisfactory results can be achieved with flavorful meat. With this in mind, Cutelaria CIMO has prepared a complete guide with everything you need to know to perfectly cook well-done meat!

Here, you will learn the main characteristics of well-done meat, the best cuts for this doneness, how to prepare it, and the main techniques to prevent the meat from becoming tough and dry.

What is well-done meat?

Well-done meat has characteristics such as a brown color and a rigid, firm texture. It reaches complete doneness and contains no juicy or pink parts inside. However, due to its dry and firm texture, this is one of the most challenging doneness levels when it comes to maintaining tenderness. See more details below:

Temperature and cooking time

To achieve the ideal well-done meat, an internal temperature of 70°C to 75°C must be reached. Its texture is firm, but it can become dry if not prepared correctly.

Regarding color, it should be a shade with no pink or reddish traces. In addition, its cooking time varies from 5 to 7 minutes per side over medium heat.

It is worth noting that well-done meat should spend enough time in the cooking process until it is completely cooked, without losing all its moisture, which can result in a dry and unappetizing texture.

What are the best cuts for well-done meat?

When preparing well-done meat, it is important to select the ideal cut to get a juicy and flavorful steak, as some cuts are not recommended for well-done preparations, such as very lean meats.

These can easily dry out during the cooking process, for example. Therefore, it is ideal to prioritize cuts with a higher fat content to maintain moisture. Check out some options below:

• Sirloin steak: has a layer of fat that prevents drying;

• Ribs: have a lot of collagen and, when well-done, maintain tenderness;

• Flank steak: if well-prepared, can preserve a good level of moisture.

Meanwhile, some cuts have a lower fat content and, therefore, should be avoided for well-done preparations, such as round steak, tri-tip, and filet mignon.

How to prepare well-done meat on the grill?

Preparing well-done grilled meat involves using essential techniques to ensure it is fully cooked but does not dry out and burn.

To get the grill just right, it is very important to follow some crucial steps to ensure not only the flavor but also the tenderness of the meat. Check out the steps below:

1. Opt for strong embers: light the grill at a controlled temperature to prevent the outside from burning before the inside cooks completely;

2. Position the meat on the grill about 20 cm from the embers: this allows for slower and more uniform cooking;

3. Grill the meat for about 6 to 7 minutes per side: if the cut is very thick, a longer cooking time may be necessary;

4. Flip the meat more often than for other doneness levels: this distributes the heat without burning the surface;

5. Use butter or olive oil: this step is essential to prevent the cut from drying out and can improve the texture of the meat;

6. Let the meat rest: after cooking, wait 5 minutes before serving. This helps redistribute the internal juices.

Each of these strategies allows for complete cooking of the meat without the outside burning and the inside drying out. It is important to remember that resting is essential to maintain the juiciness of the meat.

How to make well-done meat in a frying pan?

If you don't have a grill available, an excellent option for preparing a well-done cut is a frying pan. To properly sear the meat, start by heating the cast-iron skillet well, ensuring intense heat that helps form a flavorful crust. Then, use butter or a drizzle of olive oil to prevent the meat from sticking to the bottom and also to preserve its natural moisture.

Place the meat in the frying pan and grill each side for about 5 to 7 minutes over medium heat; if necessary, cover for the final minutes to ensure more uniform cooking inside. During this process, avoid piercing the meat with a fork, as this causes the juices to escape, making it drier.

Finally, before serving, let the meat rest for a few minutes, helping to retain moisture and further improve juiciness. It is important to note that using a frying pan is more suitable for thin cuts, as the thickness allows for better temperature control and uniform searing of the meat.

How to make well-done meat in the oven?

The oven is also an excellent option for preparing well-done, very flavorful meat without losing juiciness, in addition to ensuring it cooks completely.

To do this, start by preheating the oven to 180°C to ensure uniform cooking. Meanwhile, quickly sear the meat in a hot skillet, creating an external crust that helps keep the interior juicy. Then, transfer the meat to a roasting pan and cover with aluminum foil, which prevents it from drying out during its time in the oven.

Bake for approximately 15 to 20 minutes, depending on the thickness of the cut, always observing the internal temperature with a culinary thermometer to ensure the ideal doneness. Finally, when removing from the oven, let the meat rest for 5 minutes before cutting it, allowing the juices to redistribute and ensure more flavor and tenderness.

Using the oven to prepare well-done meat is a smart and assertive technique, especially for thicker cuts such as prime rib or T-bone, due to its ability to cook meat completely.

What are common mistakes when preparing well-done meat?

There are some very common mistakes when preparing well-done meat that can directly influence tenderness and flavor, even if you use the correct techniques and recommended cuts.

• Too high heat: leaving the heat too high can burn the outside before the inside reaches the ideal doneness;

• Flipping too few times: unlike medium-rare meat, well-done meat can benefit from more flipping to cook completely and uniformly;

• Piercing the meat with a fork: this action can cause the juices to escape, making the meat drier;

• Not using additional fat: using a little butter or olive oil helps maintain the meat's moisture.

We hope this guide has been useful in answering all your questions about how to perfect well-done meat and conquer all palates at your next barbecues.

If you want to further enhance your experience and that of all your guests, ensure quality utensils! Cutelaria CIMO has the best selection of barbecue items, with options for sharp knives, quality cutting boards, and top-of-the-line grills.