Technically? Yes.
Would we recommend it? Not exactly.
At Creamery Creek, we believe in letting great beef speak for itself—and when you’re working with dry-aged steak, a little pink goes a long way. A well-done steak (160°F+) has no red or pink left, and most of the natural juiciness is gone too.
But hey—we’re not here to judge. Just to guide.
Our Take: Medium-Well Is the Sweet Spot
If you’re someone who really doesn’t like pink, medium-well (150–155°F) might be your happy place. It’s still cooked through, but not dried out. With a careful reverse sear and a watchful eye on your thermometer, you can land in that golden zone of tenderness and doneness.
Quick Tips for Higher Doneness:
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Choose a well-marbled cut (like ribeye or sirloin)
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Use a meat thermometer—guessing leads to disappointment
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Let it rest 5–10 minutes to keep what juices are left where they belong
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Don’t skip the sear! It’s where the flavor lives
Final:
You paid for quality. Don’t be afraid of a little pink.
But if you’re committed to well-done? Do it well—with patience, heat control, and a great cut of beef.
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