What is a characteristic feature of a well-cooked steak?

A well-cooked steak is characterized by a seared exterior and a juicy interior. This method of cooking allows for the Maillard reaction to occur, which provides a desirable crust and rich flavor on the outside while sealing in moisture inside. This contrast in textures enhances the overall eating experience, making the steak more enjoyable and flavorful.

Juiciness is a vital quality because it indicates that the meat has been cooked to a temperature that allows the fats and juices within the muscle fibers to remain intact, rather than being rendered out, leading to a dry product. Achieving this balance is often a sign of proper cooking techniques, such as controlling the cooking temperature and time appropriately for the cut of meat being used.

In contrast, conditions such as a chewy and dry texture would indicate overcooked meat, and while some may prefer a well-done steak, it is not universally accepted as a hallmark of a well-cooked steak. Heavy seasoning, while it can enhance flavor, is not essential to defining the quality of the steak itself—it should complement rather than overshadow the natural flavors of the meat.