I'm a bloody steak kind of girl, but I'm having a friend over for steak next week who likes his well done. I was considering cooking the steak to medium and hoping he'd be all right with it, but he pretty much doesn't like much more than a faint hint of pink...
I usually do the Alton Brown Cast Iron sear and quick pop the ribeye in the oven method found here: http://www.foodnetwork.com/food/recip...
But I have no idea how to prepare a well-done steak so that it tastes like anything but dry, thick leather... Is that really what my friend likes? Are there cuts or methods I should be doing instead to produce a fantastic well-done steak? It just sounds like an oxymoron to me...
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