mformby

A lot of high-class steak houses go to a lot of trouble (and expense) to purchase quality meat. A lot of them also process it to make it aged for even more flavor and better texture. Over cooking a steak to the well done setting cooks out all the juices which reduces the flavor and tenderness a lot. I have always eaten beef medium rare. My wife grew up eating hers well done because that's how her Dad liked them. Through the years I converted her from well done to medium well to medium to medium rare. She admits she was really missing out on the flavor at well done. Maybe you can try that process. You just might be pleased on the outcome.