8. Well-Done Steaks
Ordering a premium cut of beef well-done is a culinary and financial mistake. Cooking a steak past medium-rare drains the meat of its natural juices, rendering a fifty-dollar ribeye indistinguishable from a cheap sirloin. Furthermore, chefs openly admit that they reserve the finest, most perfectly marbled cuts for rare and medium-rare orders. If a steak has a slight imperfection or is nearing the end of its shelf life, the kitchen will often designate it for a well-done order, knowing the extended cooking time will mask any flaws. If you prefer well-done meat, save your money and order a braised dish that is designed to be cooked thoroughly.
