Originally Posted by
wrp96
I figured out long ago that most people that like their steaks well done don't actually like steak. They are just using it as a sauce delivery method. Like one of my relatives that pours at least 1/2 a bottle of A-1 over her well done steak - and doesn't see the point in ordering anything but the cheapest cut of meat.
At church if we have a cookout, I look to see who is grilling. If it's one particular person, he doesn't think a burger is done until it is brown all the way through with absolutely no juices left in it.
While it's a common assertion, in my experience one can have a well-done steak or burger which is still juicy and tastes good; many cooks who prefer rarer haven't bothered to learn to do it (or select cuts for it) but it is absolutely possible.
Neither one should be dry (or, to my taste, "tough" although that is much more subjective than dry and some peoples "tender" is other people's "mushy".)
That said, my mother was NOT one of those people who could cook meat over direct heat and produce good results -- her pot roast and similar things were excellent, but her steaks and pork chops were on a good day merely bad and on a bad days downright cremated. And at that, she tended to pick thinner cuts that ought to be easier to do well done properly.