>>5174891Pan fried a steak well done today, but I poked holes on one side with a fork and let butter melt inside. Once a little blood started to ooze out, I flipped it over with the holes then facing the bottom, and fried it more until the outside was to my liking (charred a bit), then added water and covered until I felt it was ready.
I've never had a well-done steak this tender before. Usually I prefer med-rare but I think I'll have it like this from now on.
