How to cook a juicy well-done steak?
The contents of this article are fact-based except otherwise stated within the article.
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer ‘how to cook a juicy well-done steak?’ Also, we will look into a few tips and tricks to get maximum flavor and juicier end product.
How to cook a juicy well-done steak?
To cook a juicy well-done steak, cook for 2-4 minutes on each side, then turn the heat down and cook for another 4-6 minutes with a few tablespoons of compound butter. This will add flavor, deep richness and a juicy steak.
To test for doneness, use the tip of your clean index finger (or tongs) to gently prod the steak. If the steak is soft and squishy, it’s rare. If it’s soft but a bit springy, that’s medium-rare.
Why does an order of well-done steak seem like a crime?
If you order a well-done steak people look at you like you’re an alien or committing the worst possible crime. Such people need to chill as everyone has their own preference.
Some say that well-done steaks are tough, dry and flavorless. This is due to the well-done steaks having an overall uniform gray interior. But if properly cooked even a well-done steak can be a lot more flavourful, juicy and rich than a rare or medium-rare steak.
How to get a tender well-done steak?
To get a tender well-done steak it is suggested to sear the steak on both sides with a very high heat first to seal juices in and to give the steak some color on both sides for a few mins.
You can also use a tenderizing hammer. Simply before seasoning pound your steak with the tenderizing hammer and then season your steak and sear. This gives a more tender and juicy steak as the pounding breaks the connective tissues which make it easier to cook and give a juicier steak.
Best cut option for a juicy steak
Good quality steak cuts with a good fat to meat ratio works best to make the juiciest steak at home. For this boneless Ribeye, New York Strip and Eye filet are the best choices, followed by Sirloin or filet from the rump.
Which oil is best to cook your steak?
Any oil that is able to stand high cooking temperatures without burning and is generally flavorless is ideal for cooking steaks. Such oil can be any neutral vegetable oil canola oil.
How to cook a juicy steak filet in the pan?
- Start with close to room temperature steaks and pat the steak dry with a paper towel.
- Preheat your pan until smoking. Cast iron skillet is preferable or a heavy-duty, thick-based frying pan.
- Drizzle oil into your pan.
- Season steaks with salt and pepper just before they go into your pan.
- Sear both sides for 2 to 4 minutes.
- Add butter near the end of cook time to prevent the butter from burning. Slightly browned butter is perfect, adding richness and a nutty sauce to serve with your steak.
- Fry garlic cloves and herbs in the butter for a minute or just enough time to release flavors.
- Baste your steaks with a large spoon
- Using tongs, rub steaks with the garlic for added flavor.
- Enjoy your juicy filet.
How do you know when steak is cooked?
- Rare steaks – soft textured steaks that maintain an indent when pressed
- Medium-rare steaks – steaks with a soft and springy feel
- Medium steaks – steaks with a slightly tighter springy feel and bouncy feel
- Medium well – slightly firm
- Well done steaks – firm or hard
You can also use a meat thermometer to check the internal temperature:
- 120-125°F (50°C) internal temperature for rare
- 130-135°F (55°C) internal temperature for medium-rare
- 140-145°F (60°C) internal temperature for medium
- 150-155°F (65°C) internal temperature for medium-well
- 160°F and above (70°C+) internal temperature for well done
Which is better: well done or rare steak?
When it comes to nutrients – protein, iron, zinc etc. – there is no significant difference between a steak that is cooked medium rare or well done.
The main concern is that meat that is cooked until it’s well done contains more potential carcinogens called heterocyclic amines (HCAs) than meat cooked for a shorter time.
If you want to learn about meat grades issued by USDA, please refer here.
Other FAQs about Steak that you may be interested in.
Can you eat medium steak when pregnant?
Conclusion
In this brief guide, we answered ‘how to cook a juicy well-done steak?’ Also, we will look into a few tips and tricks to get maximum flavor and juicier end product.
Hopefully, you found this helpful and informative. If you have any other queries or comments, please do let us know.
