4 Reasons Well-Done Steak Should Be Avoided at All Cost


4 Reasons Well-Done Steak Should Be Avoided at All Cost

Well-done steak is something that most guests don’t really think about. When it comes to ordering the idea of a perfect steak at a downtown Dallas steakhouse, there are five options for doneness that usually come before browned beef:

  • Blue Rare
  • Rare
  • Medium Rare
  • Medium
  • Medium Well

Although the way you prefer your steak is completely your prerogative, most Texans would turn their nose up at a well-done steak that’s been grilled brown, through and through. If you’re part of the well-done camp, more power to you, but we’d like to give you a peek at what you’re missing out on. Here are four reasons why we think ordering well-done steak should be avoided on a night out at Y.O. Ranch Steakhouse.

It’s Perfectly Healthy to Eat an Undercooked Steak

Don’t let the “bloodied” look fool you, it’s completely safe to eat a steak that is juicy with myoglobin and water. The blood of the meat is actually removed from the cut when it’s butchered. 

Even simply cooking the steak rare is enough to kill off any bacteria that could have been present in the beef. Ditch the worries and dig into the science of cooking a perfect steak. We guarantee once you’ve experienced a successfully rare steak, there is no going back to your old ways!.

Diminished Flavor

When you order a steak well-done you’re essentially giving the grill all of the flavor that you’d expect out of a great steak dinner. The flavor of your steak comes from fat marbling that remains after a steak has been prepared to doneness. When you cook up all of the protein in the muscle of your steak, all that’s left is a chewy, flavorless slab of meat that can barely be saved with seasoning. 

You Don’t Get Your Money’s Worth

This point ties into the flavoring and tenderness factor of how you order a steak. A good cut of meat usually isn’t a cheap option. When you order a prime option on our menu and have it cooked well-done, losing the meat’s beefy flavor, you’ll still be paying the same price as a guest who opted for the rarer, more memorable meal.

You Run the Risk of Lower Quality Meat

While this isn’t a practice of our downtown steakhouse, many high-end restaurants won’t want to expend their higher quality cuts on a well-done order. You may not have realized this before, but prime cuts are best for rare to medium rare orders because when cooked at these levels their natural makeup creates a delightfully delicious dish. While a well-done steak could be good for someone’s tastes, the natural texture is cooked away into oblivion so the quality of the cut isn’t necessarily as important.

Taste Steak Grilled to Perfection at Y.O. Ranch Steakhouse

At Y.O. Ranch Steakhouse, we won’t judge you for the way you like your steak and will cook your meal as requested. However, if you want a true taste of Texas tenderness, we recommend reserving a table this fall and sampling our finest cuts at doneness that would make most mouths water.