A Guide to Cooking Well-Done Steak
If your guests aren’t as familiar with the nuances of steak flavor, taste, and texture, well-done is a great intro into that world.
Find all the details and tips below to get that well-done steak from grill to plate.
Well-Done Steak Temperatures
Even when the steak is off the grill, that cut is going to keep cooking for a bit. With that in mind, you’ll want to pull the steak off the heat BEFORE it reaches your desired internal temperature.
For a well-done steak, cook it on medium heat for 8 minutes on the first side and 6-7 minutes on the other side. NOTE: these times for a steak that’s 1” thick.
Remove your steak from the heat at 154°F.
Your steak is officially well-done when it reaches 160°F.
Well-Done Steak Doneness
Give your well-done steak the touch test! Simply touch the tip of your thumb to the tip of your pinky finger. Now, with your other hand, press into the meaty part of your thumb.
Compare the firmness of your thumb to the firmness of your steak. If there’s a close match, then it’s probably well-done.
For the safest reading, be sure to measure with an internal thermometer.
You’ll find that the center of a well-done steak is brown with little to no pink or red. 
Well-Done Steak Cooking Tips
When you’re at the grill going for a well-done steak, the number one risk is serving an overcooked, juice-less cut. No one wants that!
Monitor the temperature regularly throughout the cook to make sure you get it off the heat as soon as it’s ready. This will minimize the risk of overdoing it.
Ready to try your hand at a well-done steak? Pick up a cut for yourself.