How can I cook the steak well done?

Cooking 8 to 10 minutes will yield a well done steak.

6 to 8 minutes for medium

4 to 6 minutes for rare

I brown the steak on both sides on top of the stove, then put it in the oven to finish cooking at 375F. Check on it after 8 minutes in the oven. If it is firm, then it is done, if you push on it and your finger leaves a slight impression, it needs to cook longer. If your steak is really thick, you might slice it in half horizontally and cook as 2 separate steaks so that it cooks faster. The thicker the steak, the longer it will take to cook.

One more thing, when cooking quality meat like Filet mignon do not cook it at low temperature, all of the moisture is sucked right out of the steak. I recommend a high temperature 375 to 400F.

Don't bother. What you should do is sear it in a frying pan and then cook it no more than medium well, then make a pan sauce with some wine and shallots.

Here's why -- well done means well done. You will destroy the meat doing that -- a mildly flavored, not-very-marbled steak like tenderloin doesn't lend itself to well-done cooking. It roasts fine, but when you do that, you really want to work with a bigger chunk, like a chateaubriand (from the middle of the tenderloin), rather than a tiny little filet (from the end). Getting well-done meat done just right takes some tricky work -- Cooks Country, I think it was, published an article not long ago on how to do an edible well-done hamburger (soaked bread was involved, like a meatloaf), and barbecued beef is well-done by definition -- and filet doesn't stand up well to that treatment. You're better off trying to develop a taste for meat with a little bit of pink in it and/or dressing it up with a pan sauce or some herb butter.

I admit, probably not the answer you want, but the power of meat compels me.

We cook rib-eye or tenderloin once a month. In the summer we usually have it twice a month. We have a back deck off the kitchen. It's where we have the BBQ. In the winter I simply turn it to face the door. That way all I need to do is open the door, lift the lid and bbq. We eat a lot of BBQ all year round. I'm more of a poultry, fish and veggie person. I make steak because my husband loves it so much. My kids love steak.

Filet does not have a lot of fat in it, so it would be naturally dry when cooked to well done. Or maybe just cook a Porterhouse or Tbone to well. The filet is the "heart" of those steaks and the fat around the steak will help make it juicier.

You could roast a tenderloin roast, which is where filets come from. Still not a very fatty piece of meat...not designed to be eaten well done.

Try a prime rib roast, um, roasted, to well done instead. At least then you get a juicier bite of meat.

Try cooking it in a frying pan on super low heat for about 15-20 minutes until it is about halfway cooked, then putting it in the oven at about 250-300 until the middle is cooked. That should keep it from drying out and it'll be done in the middle. I like well done too.

Try cooking real hot on both sides and then put about a cup of beef broth and turn heat low about 20 minutes and let simmer but the way you like it cooked I would get a cheaper cut of meat and do they same it would be simaler flavor and alot cheaper

When I cook a steak I make sure the gridle is at maximum heat which burns the outside of the steak but keeps the juices inside the beef. Don't keep it on there for to long. I find 5 mins each side at max heat for a 2 inch thick fillet does well. Your kitchen might get a bit smokey though:)

You are overcooking it.

What you need to do it is to cook it in medium high for a little longer each side. I would suggest about five minutes.

Try cutting it in half so that it is a thinner cut and will cook more quickly.

You could also try searing it in a bot pan on all sides before you place it in the oven and cover it with foil.

Uhhh that's what happens when you over cook meat. Try not cooking quit as long and then letting it rest and finish going to well done with carry over heat.