there’s nothing worse than a well-done steak. If you ask us, medium-rare is the best way to order and cook a steak. It’s the perfect temperature that keeps the steak warm in the center while ...

as the steak goes from bright red when rare, through various stages of pink, until it becomes well done and has the pink cooked completely out of it. (RIP, ribeye.) It's difficult to gauge color ...

as the steak goes from bright red when rare, through various stages of pink, until it becomes well done and has the pink cooked completely out of it. (RIP, ribeye.) It's difficult to gauge color ...

and well-done steaks are cooked to 160 degrees. Extra rare is another temperature category and means a steak is only cooked to 115 degrees - which isn't as worrisome as eating raw beef ...

For well-done steak, increase the cooking time by around 1 minute per side. Transfer the steaks to two warmed plates. Carefully remove the crisper plate and pour any cooking juices over the steak ...

Do the same again but against your thumb - this is what a well-done steak will feel like. Once it's cooked, remove your steak from the pan and allow it to rest for between 5 to 10 minutes ...

As a result, you're left with a steamed, well-done steak (likely with a gray band) with no crust. In order to keep your steak extra dry and ready to sear, simply pat the outside dry and sprinkle ...