How to Cook Well Done Steak That Is Still Juicy
Lola wants it cooked through, and so do the kids. Well done is a fair request, and the cut you pick decides whether it comes out juicy or chewy.
- Published
- Reading time
- 4 min
- Steps
- 7
- Total time
- 20 min
How to cook well done steak and keep it juicy: sear it hard for the crust, drop the heat to medium, flip it every 30 seconds until the centre reads 66°C, then rest it 5 minutes so carryover heat takes it to 68°C. Pick a marbled cut, because fat is what keeps a cooked-through steak moist. Our Prime Meltique Ribeye at ₱1,499 and the Saikoro wagyu cubes from ₱689 handle it best. Prices verified October 2026.
How to Cook Well Done Steak Without Drying It Out
Well done steak stays juicy when you control the heat after the sear instead of leaving the flame on full the whole way. Full heat burns the outside long before the centre gets there. Sear hot for colour, then cook on medium and flip often, so the centre climbs to 66°C evenly while the crust holds.
On a half-inch slice, that means 90 seconds a side on high, then medium heat for another 3 to 4 minutes, turning it every 30 seconds. About 6 to 7 minutes in total. Frequent flipping matters more at well done than at any other doneness: neither face sits against the pan long enough to dry out while the middle catches up.
A thick cut, an inch or more, should not go through on the stove at all. Start it in a 135°C oven until the centre reads about 60°C, then sear it a minute a side in a hot pan to finish.
Either way, rest it 5 minutes on a warm plate, then slice it thin across the grain. Thin slices read as tender even when the beef is cooked through.
What Is the Best Cut for Well Done Steak?
The best cut for well done steak is the most marbled one you can buy, because the fat inside the muscle melts as it cooks through and keeps each bite moist. A lean steak has nothing left to fall back on once its own juices are gone. In our range that means Meltique or wagyu cubes ahead of Angus.
| Pack | Price | How it eats well done |
|---|---|---|
| Prime Meltique Ribeye, 4 half-inch cuts | ₱1,499 | The best of the slices. Tallow runs through the muscle, so it stays moist. |
| Foodlabo Saikoro Steak 500g, 30–35 cubes | ₱689 | The easiest. Cubes cook through fast and stay tender. |
| NK Foods Beef Saikoro 500g, 40–45 cubes | ₱769 | Same as Foodlabo, with smaller, more marbled cubes. |
| Classic Gold Ribeye, 1 kg, 4 half-inch cuts | ₱1,599 | Works, but it is the leanest here. Pull on time and slice thin. |
The honest trade-off: Meltique eats best at medium. Cook it well done and more of the tallow renders into the pan, so expect a firmer, slightly smaller slice. It is still juicier than a lean cut taken to the same temperature, and the pan fat is worth spooning back over it.
Can You Cook Wagyu Well Done?
Wagyu can be cooked well done, and Saikoro cubes are the most forgiving way to do it. Each cube is small and heavily marbled, so it cooks through in 2 to 3 minutes on a hot pan without the dry grey band a thick steak gets. You give up some of the melt, but not the tenderness.
This is what makes the cubes the peacemaker at a mixed table. Cook the first batch to medium rare for whoever wants it pink, then leave the next batch in the pan a minute longer for lola and the kids. Same pack, two doneness levels, nobody waiting on a carved steak.
What Temperature Is Well Done Steak in Celsius?
Well done steak in Celsius is 68°C and above at the centre, with no pink left. Pull it off the heat at about 66°C, because carryover adds two or three degrees while it rests. That clears the 63°C the USDA recommends for whole cuts of beef, which is the line to follow for young children, older relatives and anyone pregnant.
Going much past 70°C buys no extra safety on a whole cut, only a drier steak. The full chart from rare to well done is in is medium rare steak safe. If a well done steak still comes out chewy after all this, slicing with the grain or skipping the rest are the usual causes of tough steak.
We deliver these cold to Lipa, Tanauan, Malvar and Santo Tomas, with no minimum order, so steak delivery in Lipa can be a single Meltique pack for the family.
Availability, October 2026: the Classic Porterhouse, Classic T-Bone, Gold Artisan Ribeye and Prime Meltique Giant Ribeye are sold out. Every pack in the table above is in stock, so build your basket on the order page and cook it the way your family likes it.