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Best Steak for Well Done?
tdub4
Posts: 124
First, I know that cooking a steak well done is not a preferred method, but I have some in my family that just like theirs WD (I like mine MR-M). That being said, looking to cook some steak tonight and curious what others think about the best cut for WD? Thanks in advance!
Comments
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Just inexpensiveSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now).
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I was working with some German guys a few years ago, one of whom wanted his steak well done at a Ruth's Chris when we were on the road. The waiter said that they couldn't guarantee the steak if it was ordered well done, so he responded, "Then cook it as much as you can and still guarantee it."
I end up trying to be an evangelist on this issue, and will cook someone a medium steak, and see if they'll eat it.
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Someone else's...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Well, I thought I would at least ask. I would assume some cuts (or cut) does better than others when cooked longer. I have tried to be the evangelist, but after so long it isn't worth the fight...if you wanna eat it like that that is your choice.
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Do a round steak, something not to expensive. PS I have never cooked a round steak in my life but you might as well use the cheapest piece of meat you can fine.
Charlotte, Michigan XL BGE -
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I would just shop for yours and then grab whatever is on sale for theirs. Just make them a hamburger steakColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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The more you cook proteins the tighter they get. Doesn't matter much. I would go with fillet. What a shame. It should be the least ruined by the overcooking. Might still be edible.
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Something marinated like steak tips... Aka sirloin flap
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Good fatty beef is still good if overcooked. Make a jus, cook a rib medium rare low and slow and put it in jus till no longer pink. Doing that tonight.
Steve
Caledon, ON
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Well Done !? Go w. rib eye, because the fat gets all crisp. Put lots of salt on it too.
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gdenby said:Well Done !? Go w. rib eye, because the fat gets all crisp. Put lots of salt on it too.___________
Curry smells a hell of a lot better than a Big Mac, just sayin'
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In No Reservations Bourdain talks about the tradition in restaurant kitchens to 'save for well done' - the worst looking ends of steak get saved for people who ask for a well done steak
LBGE
Pikesville, MD
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Just make them a hamburger.
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
Depending on the friends, a strip loin (NY strip) works really well if you cook it slowly. SWMBO is a well done kinda gal. I would throw her steak on to a stable indirect egg, 250ºF, about 10-15 minutes before mine. When mine reached 115ºIT, I pull the steaks to rest on a rack, foiled, remove the setter and open the vents to set for a reverse sear. Dry the surfaces and sear when ready. When my steak was close to 125ºF, I pull them all and serve immediately. Her steak would be well done, still juicy, and the sear took the same for everything.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Thanks to all for the feedback. @Skiddymarker I appreciate the detail and will give that a try. Will also try a ribeye to see how that goes as well.
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Yeah they don't deserve a steak. But if you must I agree with ribeyes. Lost of fat to help salvage it.Slumming it in Aiken, SC.
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My wife will only eat well done steaks, so I cook her a fillet butterflied and it turns out decent. Not as good as my med-rare ribeye but it's ok. She likes it.
Cleveland, TN.
LG BGE, PSWOO2, Stoker WIFI.
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Had the same situation a while back. The way I solved it was to get some good ground sirloin, formed it like a steak. Grilled it direct @ 500 to get good grill marks (turning 1/4 turn after a few minutes to get a hatch effect) and then offered them (a) A-1 steak sauce or (b) mushroom gravy...
They loved it.
San Diego, CA - Where I've mastered Curmudgeon..working on Recluse. -
tdub4 said:Thanks to all for the feedback. @Skiddymarker I appreciate the detail and will give that a try. Will also try a ribeye to see how that goes as well.
That's why I've found the NY strip works well, it is fairly lean, not too expensive and most of the flavour, for one that is well done, will come from the seasoning - specially a board sauce.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Chicken Don't waste the beef.
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Skiddymarker said:tdub4 said:Thanks to all for the feedback. @Skiddymarker I appreciate the detail and will give that a try. Will also try a ribeye to see how that goes as well.
That's why I've found the NY strip works well, it is fairly lean, not too expensive and most of the flavour, for one that is well done, will come from the seasoning - specially a board sauce. -
Skirt and flank aren't bad cooked all the way through. I do that with carne Asada all the time and love it that way.Keepin' It Weird in The ATX FBTX
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Yes, those who like their steaks well-done are used to chewing on shoe leather. Just make it the most palatable of shoe leather as you can. i.e, smothered in sauteed mushrooms with gravy or smothered in A-1 or...
People like the burnt ends of brisket, can't get much more Well-done than that. So while they might not be able to enjoy the juicy tenderness of some nice pink or red meat, they do usually enjoy the caramelized goodness of nicely browned meat with other moisture providing products to help swallow that chewy hunk of over-cooked meat.
If you want to, give them a Salisbury steak made with home ground ribeye that has lots of marbling. Let them know this is the most premium grade of meat used for making a Salisbury steak.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Hadn't thought of that. I learned something today; I guess I was attributing what I like about steak to folks who may have different preferences.___________Curry smells a hell of a lot better than a Big Mac, just sayin'
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Cook a sirloin. Not too expensive but has enough fat that it should hold up to the overcooking and still be edible.
Little Rock, AR
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Prime grade ribeye or new york. I know because thats the way I eat my steak. Heres an example of some fine looking steaks. These steaks are perfect for cooking well done. Lots of marbling to keep them juicy.
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@Tinyfish man I really liked you too
It is possible to commit no mistakes and still lose. - Captain Jean-Luc Packard
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