# Steak sacralidge: how to best prepare well-done meat? **URL:** \ **Category:** Cafe Society\ **Created:** [June 27, 2016, 4:13pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532 "2016-06-27T16:13:17Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [June 28, 2016, 10:36am UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/21 "2016-06-28T10:36:34Z")
I wondered something similar, but am also not a doctor. ---
**Author:** ![Bill\_Door](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Bill\_Door](https://boards.straightdope.com/u/Bill_Door)\ **Post date:** [June 28, 2016, 11:14am UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/22 "2016-06-28T11:14:28Z")
What **Dr. Strangeglove** up there says, but with a [link](http://www.hi-tm.com/homeprep/Home-2006-2col-forpdf.pdf). Look at page 15. 165 F is recommended because it kills in less than two seconds, but at 130 the same bacteria reduction is reached in around two hours. Sous vide is the way to go. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [June 28, 2016, 1:19pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/23 "2016-06-28T13:19:58Z")
> [@Smapti](#): > > It would be best not to use a bone-in steak in any event - the bone conducts heat and the parts of the steak near the bone will be overdone. Only partially correct. [http://www.genuineideas.com/ArticlesIndex/tothebone.html](http://www.genuineideas.com/ArticlesIndex/tothebone.html) The science on bones and conductivity. > **[Myth: The Bones Make The Meat Better](https://amazingribs.com/technique-and-science/myths/bones-make-meat-better/)** > > "Tender at the bone" is a common phrase in cooking. It leads many cooks to believe that bone-in meat tastes better than boneless meat. Is it true? Do bones add flavor to meat or somehow make meat more tender near the bone? We have the answers, and... Even more, scroll down to the thermal impact section. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [June 28, 2016, 1:31pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/24 "2016-06-28T13:31:50Z")
Other notes (some IMO) : (a) Marinades suck. Flavors don’t penetrate deep and the moisture hinders getting a good crust. Instead, salt the meat well in advance of cooking. A dry brine will help the meat retain moisture. For flavor use a dry or oil -based rub. (b)I was reading the same in regards to sous-vide. Chicken can be cooked to 145 as long as it is held at that temperature for sufficient time. If pathogens are the issue, you could cook the meat to 130 and hold it for a sufficient length of time, then quickly seat it (I suggest using a jet engine) for the crust. © Brisket, chuck roast, and short ribs (English cut) can be smoked and are wonderful at higher temperatures. ---
**Author:** ![Fenris](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fenris/32/498_2.png) [@Fenris](https://boards.straightdope.com/u/Fenris)\ **Post date:** [June 28, 2016, 1:39pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/25 "2016-06-28T13:39:57Z")
> [@Smapti](#): > > I’ve heard that sous-vide cooking makes it possible to get a well done steak that’s the same texture as a rare steak, but I don’t own a sous-vide machine so I can’t personally attest to it. I do have one and can attest to it. I prefer my steak just past “mooing”, but tested it and the texture is similar to rare but no red at all. This is the brand I have [http://anovaculinary.com/](http://anovaculinary.com/) ---
**Author:** ![AHunter3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ahunter3/32/368_2.png) [@AHunter3](https://boards.straightdope.com/u/AHunter3)\ **Post date:** [June 28, 2016, 2:54pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/26 "2016-06-28T14:54:01Z")
I eat my steaks medium-well and I consider myself to be a decent cook. I prefer a charcoal grill but the following approach will work OK on an indoor broiler as well. Get the bed of coals fairly hot and burned down to the glowing-coal state (not black briquettes surrounded by flames); or if indoors run the broiler long enough to warm up the various surfaces. Put steak on for 2-3 minutes, get it brown on the active side, then flip it and repeat on the other; then take it OFF (or OUT) for 90 secs or so. This lets it “coast” — it continues to cook on the inside while it loses some heat on the outside and is not, for the moment, receiving more drying / searing flame to its surface. Repeat. Extend the time actively cooking a bit as you go for the first 12 minutes or so. If you’re using a charcoal grill, have a water bottle handy and dampen down your coals as they flare up from dripping fat. Depending on the thickness of your steaks and the heat of your grill / broiler, and extrapolating from your sense of when they’d be medium rare, at the medium-rare point start DECREASING the time actively cooking, all the while pulilng them off/out to coast. If you use a marinade of any sort, this little dance routine integrates well with painting on another dose of marinade. (I don’t use it, myself, but some prefer to). ---
**Author:** ![Max\_Torque](https://avatars.discourse-cdn.com/v4/letter/m/e9bcb4/32.png) [@Max\_Torque](https://boards.straightdope.com/u/Max_Torque)\ **Post date:** [June 28, 2016, 2:54pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/27 "2016-06-28T14:54:27Z")
Amazingly, one thing no one seems to have said this: leave the steak out for a bit so it gets up to room temperature before you sear/grill it. It doesn’t take as long for a warm steak to get done in the middle, so you won’t have to turn the outside to toast. ---
**Author:** ![kiffa](https://avatars.discourse-cdn.com/v4/letter/k/d78d45/32.png) [@kiffa](https://boards.straightdope.com/u/kiffa)\ **Post date:** [June 28, 2016, 3:06pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/28 "2016-06-28T15:06:44Z")
Marinades are like people, Italian tomato sauce, and wine: they vary a lot. So will won’t share thoughts on that. the best way to cook steak/ beef is to use a well seasoned cast-iron skillet (the older the better), use small amount of fat (I prefer butter, but PAM equivalent is ok), medium high heat, cook both sides two to three minutes on each side. Put into preheated oven 350 for as long as needed to cook to the level of doneness you prefer. Let rest up to ten minutes which allows juices to be reabsorbed and make your steak moist and tender. Cut too soon and steak is dryer. I pepper and salt with a bit of butter. Voila. Don’t forget veggies and salad (you can sneak in fruits and nuts into salad adding texture and taste. Bon Appetit ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [June 28, 2016, 4:12pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/29 "2016-06-28T16:12:30Z")
> [@Max\_Torque](#): > > Amazingly, one thing no one seems to have said this: leave the steak out for a bit so it gets up to room temperature before you sear/grill it. It doesn’t take as long for a warm steak to get done in the middle, so you won’t have to turn the outside to toast. [That’s because Cook’s Illustrated demonstrated that this little nugget of “common” wisdom isn’t true.](http://boards.straightdope.com/sdmb/showpost.php?p=16582863&postcount=10) If not using a reverse sear method, another method for getting a good crust before overcooking the interior (especially if not going for the medium-well/well-done range) is to freeze the steak for 15 minutes before cooking, allowing it to stay over the heat even longer. There are cooking methods for going straight from frozen to pan, for the exact same reason. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [June 28, 2016, 5:10pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/30 "2016-06-28T17:10:37Z")
> [@Fenris](#): > > I do have one and can attest to it. I prefer my steak just past “mooing”, but tested it and the texture is similar to rare but no red at all. > > This is the brand I have [http://anovaculinary.com/](http://anovaculinary.com/) I have the same model (wifi/bluetooth), but haven’t used it yet. For a rare steak do you _have_ to sear it? I worry about taking it to medium rare if I sear. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [June 28, 2016, 5:21pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/31 "2016-06-28T17:21:04Z")
> [@kayaker](#): > > I have the same model (wifi/bluetooth), but haven’t used it yet. > > For a rare steak do you _have_ to sear it? I worry about taking it to medium rare if I sear. Technically, no, you do not have to sear. But so much flavor is in a brown crust that you will probably want to. With the proper searing vessel, you should be able to remain at rare with a very small band of cooked meat. Cooking directly on a charcoal chimney starter, or in a cast iron pan that has been heated for at least 10 minutes should do the trick. Try 30 seconds per side until you get the color you want. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [June 28, 2016, 5:25pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/32 "2016-06-28T17:25:06Z")
> [@D\_Odds](#): > > Technically, no, you do not have to sear. But so much flavor is in a brown crust that you will probably want to. With the proper searing vessel, you should be able to remain at rare with a very small band of cooked meat. Cooking directly on a charcoal chimney starter, or in a cast iron pan that has been heated for at least 10 minutes should do the trick. Try 30 seconds per side until you get the color you want. I’ll try the cast iron pan, thanks! ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [June 28, 2016, 6:03pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/33 "2016-06-28T18:03:08Z")
> [@kayaker](#): > > I’ll try the cast iron pan, thanks! Be sure your windows are open! Set the temp on the sous-vide about 5°-8° below where you want the final temp to be. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [June 28, 2016, 6:37pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/34 "2016-06-28T18:37:29Z")
> [@D\_Odds](#): > > Other notes (some IMO) : > > (a) Marinades suck. Flavors don’t penetrate deep and the moisture hinders getting a good crust. Instead, salt the meat well in advance of cooking. A dry brine will help the meat retain moisture. For flavor use a dry or oil -based rub. > (b)I was reading the same in regards to sous-vide. Chicken can be cooked to 145 as long as it is held at that temperature for sufficient time. If pathogens are the issue, you could cook the meat to 130 and hold it for a sufficient length of time, then quickly seat it (I suggest using a jet engine) for the crust. > (c) Brisket, chuck roast, and short ribs (English cut) can be smoked and are wonderful at higher temperatures. Comment on (a): depends. Flank steak works very well with a marinade. Other, thicker and less porous cuts need to be cross-hatched with a knife on both sides to allow the marinade to penetrate. I used to do a teriyaki with T-bones years ago and it worked fine. But it’s been a long time and I prefer my steak without it nowadays. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [June 28, 2016, 6:57pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/35 "2016-06-28T18:57:22Z")
> [@Chefguy](#): > > Comment on (a): depends. Flank steak works very well with a marinade. Other, thicker and less porous cuts need to be cross-hatched with a knife on both sides to allow the marinade to penetrate. I used to do a teriyaki with T-bones years ago and it worked fine. But it’s been a long time and I prefer my steak without it nowadays. I used to marinade steaks too. They can provide a flavor boost. But I find that marinades hinder browning because of the moisture, and because they don’t really penetrate (other than the salt), drying off a marinade takes away the flavor. A flank, skirt, or other thin steak will be cooked before the moisture has evaporated, leaving it an unappealing grey. For the same reason, I won’t wet brine anything that cooks quickly over high heat (and I never wet brine beef, no matter what). ---
**Author:** ![Damuri\_Ajashi](https://avatars.discourse-cdn.com/v4/letter/d/898d66/32.png) [@Damuri\_Ajashi](https://boards.straightdope.com/u/Damuri_Ajashi)\ **Post date:** [June 28, 2016, 8:49pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/36 "2016-06-28T20:49:41Z")
> [@Chefguy](#): > > You may be able to find a pre-marinated ‘Korean’ flank steak at your supermarket. It’s basically a teriyaki with added garlic and a bit of heat. Teriyaki marinade (wine, soy, garlic, mustard, etc.) in general does good things for a steak that’s going to be grilled, as the marinade sort of pre-cooks the meat. > > Another option would be to have a beef fondue. Chunks of good steak cooked in hot oil until done to your liking. You could also have small meatballs, shrimp and chunks of chicken to make it more interesting. Make some sauces for dipping, like peanut/soy or curried mayo and the like. Adds a bit of fun to things, particularly since you folks are going through tough times. If I wanted well done without the toughness I would cook “low and slow” until internal temperature was over the “well done” mark and then sear the outside with some butter on a really hot frying pan or griddle. If you haven’t had galbi (another form of Korean marinated beef), then you might want to try that. If you need well done but want it to be tender, I would grill it medium rare, let it cool and then bake it until it is well done. ---
**Author:** ![Rhythmdvl](https://avatars.discourse-cdn.com/v4/letter/r/85f322/32.png) [@Rhythmdvl](https://boards.straightdope.com/u/Rhythmdvl)\ **Post date:** [June 29, 2016, 12:01am UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/37 "2016-06-29T00:01:29Z")
> [@Balthisar](#): > > Sam’s Club intended for restaurants is good, Kroger “choice” or “select” not so good. We have to travel into the city for prime cuts — are you saying there’s a chance we could get them through our local Sam’s? We have a business membership if it makes a difference. > [@Rigamarole](#): > > Spelling ‘sacrilege’ that way is itself a bit of a sacrilege. 😛 I should have quite while I was ahead. ([meta-reference](http://boards.straightdope.com/sdmb/showthread.php?t=796940)) > [@Bill\_Door](#): > > Sous vide is the way to go. I’ve wanted one of those since [this thread](http://boards.straightdope.com/sdmb/showthread.php?t=559902) from 2011. Back then they were a few hundred dollars. A quick search shows some are available for [just over a hundred bucks](https://www.amazon.com/Gourmia-GSV-550-Temperature-Controls-Stainless/dp/B018CZD4O8/ref=sr_1_8?ie=UTF8&qid=1467156302&sr=8-8&keywords=sous+vide). Even the ones linked below are sub-$200. We already have a vacuum sealer, so that’s an unnecessary expense. Of course, this may not be the best time to invest in new kitchen gadgets, but hey, it’s a medical need, right? > [@kiffa](#): > > The best way to cook steak/ beef is to use a well seasoned cast-iron skillet (the older the better), use small amount of fat (I prefer butter, but PAM equivalent is ok), medium high heat, cook both sides two to three minutes on each side. Put into preheated oven 350 for as long as needed to cook to the level of doneness you prefer. Speaking of gadgets this [2011 thread](http://boards.straightdope.com/sdmb/showthread.php?t=604510)convinced me to get a couple [Olvida cast iron](http://www.olvidacookware.com/) pans. They live up to their marketing and then some. For steaks, I’ll put them in there, then go outside and hit them with a [roofing torch](https://www.amazon.com/Red-Dragon-VT-2-30-SVC/dp/B002LH46N2/ref=pd_lpo_86_bs_t_1?ie=UTF8&refRID=ENJN8NHWTEG0KVTAJYKB). I used to preheat a cast iron for about twenty to thirty minutes on high to get a great Maillard char, but the torch is much evener and thorough and since it’s done outside is much less smokier. But didn’t think to do that because: > [@D\_Odds](#): > > I used to marinade steaks too. They can provide a flavor boost. But I find that marinades hinder browning because of the moisture, and because they don’t really penetrate (other than the salt), drying off a marinade takes away the flavor. A flank, skirt, or other thin steak will be cooked before the moisture has evaporated, leaving it an unappealing grey. For the same reason, I won’t wet brine anything that cooks quickly over high heat (and I never wet brine beef, no matter what). I’ve always gone the marinade route when making a London broil, so Maillard doesn’t apply. Dry rubs don’t lend themselves to it either (traditional or not) because most components burn. But leaving Maillard aside, I’ll try the salt/spices route. > [@Damuri\_Ajashi](#): > > If I wanted well done without the toughness I would cook “low and slow” until internal temperature was over the “well done” mark and then sear the outside with some butter on a really hot frying pan or griddle. So barring sous vide, I could put a cut in, say, a slow cooker (never done anything dry in there), set it to low (will check that that’s at least 140), and leave it in there for a long time. Per **Bill Door’s** link, we’re pretty set if it stays at that temperature for a long enough time. We didn’t really push the question of well-done beef. There were a lot of dietary restrictions and we did ask a lot of questions, but mostly took it as edicts from on-high. I did go back to them a couple weeks later and ask about unpeeled fruits and vegetables. They said those were out, whether store-bought or home-grown (even under the best of circumstances there could be soil microbes that don’t get washed off. She even said Mrs. Devil should stop working with the composter). But it hit me to ask about blanching. Some things (tomatoes) are virtually identical except for skin removal. But cherries are back on the menu! Also made her a raspberry mouse with commercially pasteurized egg whites (probably wouldn’t work for a merengue, but great for an immediate treat). There are a ton of great suggestions in here — looks like we’ll be hitting up a Korean grocer pretty soon (and maybe asking Santa for a sous vide machine). ---
**Author:** ![Balthisar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/balthisar/32/2825_2.png) [@Balthisar](https://boards.straightdope.com/u/Balthisar)\ **Post date:** [June 29, 2016, 12:57am UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/38 "2016-06-29T00:57:01Z")
> [@Rhythmdvl](#): > > We have to travel into the city for prime cuts — are you saying there’s a chance we could get them through our local Sam’s? We have a business membership if it makes a difference. I don’t know that they’re labeled “prime”, and labelling is entirely optional for the beef industry. But you can certainly find cuts that exhibit the characteristics of prime, or close to it. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [June 29, 2016, 4:53pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/39 "2016-06-29T16:53:21Z")
Just saw this in my email today: [Why Marinading Your Grilled Meat is Completely Unnecessary](http://www.epicurious.com/expert-advice/marinating-grilled-meat-myths-bbq-marinades-article?mbid=nl_06292016_weekly_TT%20(1)&CNDID=10307057&spMailingID=9130453&spUserID=MTA4NjQ4NTc5OTAwS0&spJobID=942836928&spReportId=OTQyODM2OTI4S0) ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [June 29, 2016, 5:33pm UTC](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532/40 "2016-06-29T17:33:21Z")
Sometimes Kroger has a Strip steak (boneless) those cook really well in a electric grill. I have a Cuisinart griddler and my mom has a George Foreman. Preheat on Sear Setting. Add steak and sear for a minute. Then set temp on high. A thick strip steak takes 8 mins to get fully done. A boneless ribeye is thinner and takes 7 mins. That’s almost done with just a hint of pink. Add another 20 or 30 seconds for well done. We’ve started buying the jack daniels bag marinades. Open the bag, drop in a couple steaks, and zip it closed. Set it in the fridge a couple hours (flip it over a couple times) and then grill the steak. No muss. No fuss. [http://www.walmart.com/ip/15754584?wmlspartner=wlpa&adid=22222222227009068855&wl0=&wl1=g&wl2=c&wl3=40890023312&wl4=&wl5=pla&wl6=78819614552&veh=sem](http://www.walmart.com/ip/15754584?wmlspartner=wlpa&adid=22222222227009068855&wl0=&wl1=g&wl2=c&wl3=40890023312&wl4=&wl5=pla&wl6=78819614552&veh=sem) [Previous page](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532.md?page=1) [Next page](https://boards.straightdope.com/t/steak-sacralidge-how-to-best-prepare-well-done-meat/758532.md?page=3)