Originally Posted by ScottC
100% totally and uttterly well done. Not a spot of red inside. Amazing that some of the high-class steak joints don't seem to be able to perfom that simple task.
That may be caused by the chef in such restaurants not being able to get their heads around what they think is destroying fine steaks by so much cooking. Once you're going to cook a steak well-done, the quality of what you started with declines to almost no importance.
As may be guessed by the above, I like my steak with the center still cool and the quality of what they start with is crucial.