Ask Betty!

Do you have any cooking questions
or need a cooking tip?
Send a question and I will try to answer.

Ask Betty

Well-Done Steak

My husband will not eat any meat unless it is well, well, well, done. It is very difficult to cook a good steak this way that doesn't taste like leather. Any suggestions? --Robin
Hi Robin. Oh my, I see your problem. It’s quite easy to cook a steak to well-done leathery-ness. But I think you might be able to make it better: Start with a fatty, well-marbled cut, like rib-eye or T-bone. And I think you want to cook it easy and slow, to try and preserve some of the juices. So sear the steak on both sides in hot pan (that is ovenproof), then transfer to a 300F or so oven to finish cooking. If you like yours medium or medium-rare you can take it out of the oven earlier, and let your husband’s steak cook until it’s well-done (about 165F on an instant-read thermometer inserted in the thickest part). Or you might want to try making Chicken-Fried Steak; its crunchy coating and creamy gravy go a long way towards making well-done steak tasty.

  • Question

    Dear Grandma Betty: I enjoy receiving your e-mail recipes very much! However, these days, people such as myself are interested in the calorie and nutrition counts of foods, including sugars, fats (especially trans-fats), and sodium levels. I only eat what I need nowadays, to my displeasure. Nevertheless, your Sunday Waffles recipe sounds delicious! Could you not introduce a good tasting recipe with less sodium and saturated fat (butter)? I leave substitute suggestions to you since you are our chef. THANK YOU! Sincerely,

    —Bill

    May 2012
  • Question
    How do you fix Mexican rice? --Beth
    March 2012
  • Question

    Do you have a recipe for beef barley soup or stew?
    –Penny

    May 2012
  • Question
    Could you add a recipe for kielbasa? --Ann
    March 2012
  • Question

    Years ago I had your recipe for potato soup; it was great. Well I lost it. Could you add potato soup to your list? Thanks!

    —Ingrid

    April 2012
  • Question
    Do you have a recipe for light and fluffy yeast doughnuts? --Delores
    March 2012
  • Question
    I'm looking for a green tomato pasta sauce for canning. I'm having trouble finding a good one. I don't want the meat in it or the cheese that goes on top. I just want the sauce to can in a jar. Thank you. --Judy
    March 2012
  • Question

    I would love to see a recipe for some gingersnap cookies, please.
    --Kathy

    April 2012
  • Question
    Do you have a baked ham recipe? --Cristi
    March 2012
  • Question
    Is it unusual for a cookie recipe to call for a half tsp baking soda AND a half tsp of cream of tarter? --Kelley
    March 2012
03/11/11
Pin It print
TAGS:
Join Grandma's new Oven-Lovin League

FREE Membership entitles you to
fresh-from-the-oven club privileges:

  • Thousands of Kitchen-Tested Recipes
  • Exclusive Cooking Tips from Grandma Betty
  • Member-Only Merchandise Discounts
Join Now! It's Free!