Well-done Beef Steak

I know that most people eat medium-rare to medium-well beef steak, but I like to eat well-done or at least medium-well one. It is not easy to find a well done recipe. I found 4 possible ones. The first one starts with higher temp (400 oF (204 oC)) for 20 min, then lower temp (325 oF (163 oC)) for >= 1 hour. The second one suggests to gradually increase temp to 300 oF (149 oC) for total 90-110 min. The third one suggests 250 oF (121 oC) for 3-3.5 hours. The fourth one suggest 370 oF (188 oC) for 2 hours.

Dec 27, 2010: We are trying the first one, but only cure beef meat in our ingredients for 2 hours before oven baked. The ingredients we used are soy sauce + wine + mixed herbs + honey + black pepper. We put the beef meat in aluminum foil, add 5-6 TBSP ingredient mixture, wrapped it, then 400 oF (204 oC) 20 min and 325 oF (162 oC) 1 hour. Yes, it is well done. We think it tastes good and juicy, but it is still a little bit dry for the part without any fat.

Rare 一兩成熟
Medium Rare 三四成熟
Medium 五成熟
Medium Well 七八成熟
Well done全熟

1. 台塑牛排 (2007/02/14 15:26)

材料：買長條肋排，加紅酒、醬油與蕃茄醬醃兩天。
作法：用錫箔紙全部包裹密實，置入烤箱中，400度烤20分鐘，再開325度烤一小時以上。
小叮嚀：醃肉功夫要足，否則不入味，喜歡吃原味者可不加番茄醬，烤肉盤底可放切塊的柳丁、橘子，讓底層肉有烤的空間，並增加風味。

2. 正宗台塑牛排做法大公開 全熟牛排汁多肉嫩

楊國初說，要製作出正統的台塑牛排，從挑選牛的品種，到最後烘烤都馬虎不得，在牛隻的選擇上，基本上他都採用美國黑牛，在製作上，一開始須要將多餘的油脂削除，再浸泡在由大蒜、胡椒、醬油與獨家醬料所的醬汁中冷藏48小時，接著送入烤箱進行烘烤，並在烘烤時定時淋上醬汁，避免牛肉過老肉質過硬。
在烤箱的溫度控制上，也需依照傳統循序漸進加溫，最後將溫度加溫至近300度，將肉汁封鎖在肉中，至於在烘烤的時間上，也要依照肉的品種而有不同，以美國帶骨牛小來來說，需烘烤1小時30分，而美國無骨牛小排則需70分鐘，另外若是紐西蘭帶骨牛小排就要花上1小時50分來烘烤，才會熟透但不老。
在肉質上，無骨美國牛小排不帶骨、不帶筋，有油花，肉質Q嫩可口，品質維持佳，每一塊牛排之品質都一樣，而紐西蘭牛小排則帶骨，纖維較同等級的美國牛粗，帶筋有咬勁，低脂且口感多變。

3. 我的台塑牛排初嘗試
材料: 牛仔骨(需向中國超市預先order,請肉販不要橫切,順骨切,厚度約10cm)
醃料:
(1). 紅酒(Dry,一瓶10 元以下即可)
(2). 醬油(用台灣產的,介於老抽與生抽之間,顏色會比較漂亮)
(3). 大蒜(若要蒜味重些,可剁碎,很重要可多加些)
(4). 黑胡椒粉(很重要可多加些)
(5). 吃辣者可加花椒及辣椒
(6). 糖
以上所列之醃料均未標示數量,請自行衡量,但需注意紅酒與醬油比例為1:1

做法: 1. 將牛仔骨浸泡於醃料中約5 分鐘即可放於烤盤,並把醃料倒在牛仔骨上
2. 烤箱預熱250℉,約烤3~3.5 小時(每隔半小時要翻面淋汁)即可

左看看、又看看，總覺得這樣的配方單調了點，似乎少了點什麼，所以我加了點大蒜粉、洋蔥粉、五香粉、白胡椒粉，花椒也磨了一些，糖的部分，我用冰糖與麥芽糖取代，醬油與紅酒各一杯，先將醬油與冰糖、麥芽糖先小火煮至冰糖融化，加入粉類調味料及現磨花椒，熄火待涼後，加入紅酒，進行牛小排的醃製，食譜說是五分鐘，可是我看電視看過頭，醃了將近30分鐘....

食後感想：好像有點小鹹，我醬油跟生抽的比例需要調整一下，另外我覺得下次加一點甘草跟味霖，讓醬油＋味霖跟紅酒比例呈現1:1 應該會不錯，

4. Oven baked steak is very tasty and easy to prepare. You need only oven, fresh steak and spices. Oven baked steak will delight all of your guests.
So, You will need these ingredients:
3 fresh steak
3 cloves minced garlic
1 red pepper
3 tablespoons vegetable oil
1 tablespoon butter
2-3 cups of pure water
olives
onion
parsley
salt and pepper
Preheat oven to 370 degrees. Add butter and stir until melted. Add all ingredients in a pan and cover with a lid. Steak Bake in oven at 370 degrees Fahrenheit for about 2 hours, until steaks are tender.

5. Nice juicy steak recipes please
I don't often eat steak, and will only eat it if I cook it...I am so fussy with cooking steak, I don't like it burnt, it must be well done, juicy/tender with lots of flavour...don't ask much hey? LOL

My method isn't the everyday, usual way to cook it, but I love it & it tastes good to me LOL

I get a large peice of alfoil, large enough now to wrap the steak in like a pocket.

The fillings etc are to your taste likings, experiment a little :)

I spread some garlic herb butter on both sides of the steak & put in centre of alfoil.

Then I top it up with thin sliced, zucchini, onion, tomato etc...add some salt, pepper, chilli etc whatever you fancy :)

Then fold the alfoil up over steak & toppings leave a little room & fold down etc so it is in a loose pocket of alfoil. It's usually a good idea to make it all on the baking tray :)

I put mine in the oven for about 40 or so mins (thickness depending of steak), it cooks in the flavours of the toppings, herbs etc & its own steak juices...so mouth watering & tender unless you over cook it. This is for well done and a steak thickness about 1-1.5cm, in an oven on 180C (non fan).