Well done steak.

[Darko]

Ok, before you all come after me with pitchforks, let me explain.

My son's gut doesn't agree with steak when it pink or red.  Normally if I'm making steak I usually cook strip loin. Alas those turn to shoe leather when cooked well done.  I'm hoping some of the wonderful folks here would have any input on steak cuts that would still be tender if cooked to well done.
I'm thinking rib steaks or ribeyes would work, but would love other ideas.

[JEBIV]

@Darko  A well marbled ribeye will survive well done if brought up to temp slower so it doesn't dry out, should still be tender and still have flavor, I have had to do this a few times for guests. I can't think of any other cuts  other than the ribeye that may work but I'm sure there is.

[HoosierKettle]

How well done?  I’m thinking most cuts would still be juicy if you take the internal to 145 before rest and have little to no pink


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[G-MO]

Have you considered a real nice pork chop?

[Big Dawg]

Agree that ribeyes would be your best bet.  I've taken filets pretty far, too.  One of my sisters sounds a lot like your son, except it's my sister's head, not her gut!  But I had bought a whole tenderloin and cut it down for an Anniversary Dinner for my parents.  I wouldn't go out and buy one just to overcook it.





BD

[EricD]

What about Sous Vide to desired temp?   The sous vide would keep any cut juicy and tender.

[Travis]

Dammit Darko... just buy a chicken. [emoji1787][emoji1787]


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[HoosierKettle]

I did some research tonight [emoji3].  Tri tip would be a good one. Well done on the tips. You might want to cook yours a little longer but there would be both well done and medium pieces on the same cut. I did 2 to make sure.






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[jdorn]

I second the tritip suggestion. The wife likes med-med well, which I can get at the ends, while having what I want in the middle of the roast. Wonderful, underrated cut of meat.

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[michaelmilitello]

I’m with the pork chop or chicken suggestions.  Lol.

I’ve just gotten my kids (14 and 12) to eat medium cooked beef.  My son has developed an aversion to fat, so he likes sirloin.   


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[SMOKE FREAK]

Tri tip is the first thing that came to my mind...It can be "overcooked" and still be tender...The same with tenderloin...Over cooking filets is sad but they are still edible...

[hawgheaven]

Tri tip is the first thing that came to my mind...It can be "overcooked" and still be tender...The same with tenderloin...Over cooking filets is sad but they are still edible...

X2. I cannot tolerate overcooked beef, butt I understand, ya' gotta' do what ya' gotta' do when ya' gotta do it.

[Darko]

Thanks for the input everyone. I'll keep you updated.

[avega2792]

Skirt steak

[Foster Dahlet]

You might try a flat iron....slice it thin and it will still be enjoyable.

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