Groan. Just try it well done with lots of garlic. You’ll never go back!
I grew up in a well done southern household, and for all the delicious goodness of most things southern and food related, steaks just weren’t one of them.
There is an art to not absolutely ruining a decent cut by cooking well done, and it’s difficult to impossible with some cuts. That’s why restaurants will butterfly a filet if requested well done and even refuse to do so on other cuts, it just doesn’t work.
That said, I never did develop a taste for blood rare. How anyone even eats one that is cool in the middle is beyond me. I can deal with it if hot all the way through and at least some texture in the middle rather than slippery and mushy. I guess you’d have to grow up with that to eat it, lol.
I'm intrigued.
Do you coat it with garlic or just put it inside the boot?