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Why Do Chefs Hate Cooking Well-Done Steaks

well done steaks

The problem is that it’s impossible to cook a well done steak that will hold up to the standards of just about any chef. We know that a well done steak will lose a lot of moisture and flavor. We only want to send food out that meets our standards, and that’s not really possible if the steak is being cooked well done.

Doesn’t matter to you, right? But we don’t know that. We know we’re sending out an inferior piece of meat, and our job is to impress the customer. What if they don’t like it, and then blame us?

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10 People Who Like Their Steaks Well-Done Explain WHY

well done steaks

1. First of all, by well done, I mean brown all the way through, which is not the same as completely burned so that the steak resembles a hockey puck in appearance and flavor.

I have had some phenomenal steaks cooked well done at moderate-to-upscale steakhouses, and the outside was barely charred at all.

After trying steaks cooked to a variety of temperatures, I feel that well done is the best according to my tastes. I don’t feel that the flavor is substantially lost by cooking the steak for longer.

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