The Well Done Steak: A Crime Egyptians Are Guilty Of

I’m usually bewildered when I walk into a restaurant to order a steak, and find a waiter asking me, “well done?” It sadly doesn’t end at that. The waiter then double checks with me, with that uncertain look in their eyes, when I tell him I want it medium rare. I don’t blame them much, since most of the customers they serve wouldn’t accept anything less than that.

But I’d like to think that there’s an alternate Egyptian universe where there are waiters in restaurants who are well informed about steaks and all its forms. Waiters that would offer a helping hand to those who don’t know what they’re missing out on.

The doneness of a steak is what makes or breaks it. Any chef that knows his meat well will be simply offended to serve you a good quality cut well done. Why, you say? Because you won’t be able to distinguish it from any other cut of lower quality if you have it that way. That chef will probably save that “A Class” piece to the next customer ordering it medium or below. He’s not fooling you really, but he will save it to someone that truly appreciates it since there’s literally no way for you to tell the difference.

Here’s how this works, any fine meat is best served cooked medium or less. Because the flavors in a good steak all depend on the tenderness, fat combination with the juices retained. It is best savored with nothing more than salt and pepper, and very little sauce, if any. The entire tang is in the beef itself. Anything above medium burns out all the flavors.

WE SAID THIS: If you’ve never experienced what I’m talking about, kindly rethink your life decisions.