Steaks will become instantly juicier even when well done with 1 added ingredient

Cooking steak well done is somewhat of a controversial opinion with some arguing that it will turn the meat tough and cause it to lose flavour. The great steak debate splits opinion, with some pointing out that steaks contain a significant amount of water and as the steak cooks this moisture begins to evaporate.

The longer a steak cooks, the more moisture it loses, which can lead to a drier, tougher piece of meat. Those who prefer biting into their steak without seeing any redness but still want a tender, juicy piece of steak should add one common ingredient. By including one ingredient that nearly every household will have, a few minutes before the steak is done cooking will make your steak instantly juicier, even for steaks that are well done.

Christine Pittman, who says she has spent a lifetime in the kitchen, says those wishing to make the best ever steak, should season their meat well and consider doing a dry brine on the steak for an hour, even eight hours if you have the time.

She recommends leaving the steaks to room temperature before cooking them.

Christine says: "For cooking the steak, you'll sear the steak in a hot skillet on both sides, and then move the skillet to a low-temperature oven.

"Use a probe meat thermometer so that you can read the internal temperature of the meat from outside of the oven.

As soon as that steak hits 145°F for medium-well or 155°F for well-done, you want it out of the skillet and onto a plate."

After leaving the steak to rest for at least five minutes the experts recommend adding one ingredient to elevate your steak to the best ever.

She says: "While the steaks rest, put some butter on them. Take about a tablespoon of butter and slice it thinly.

"Dot it on the steak so that it melts down into it. That replaces some of those juices that evaporated out."

Finally, consider serving the steak with a sauce. That will help with any dryness.