From superior fast-food chains to the merits of margarine, there's plenty to debate about in the wide world of food—but perhaps nothing is as rousing as the doneness of a steak.
Aside from the sheer science of whether certain cuts of steak are healthier than others (or…not), the doneness scale is a matter of personal preference that diners tend to adhere to—and rigorously defend against naysayers. While customers are technically always right, and opinions relating to steak doneness are a personal matter, there are still some hard facts that shouldn't be ignored.
From rare to well-done, there's a wide scale of cooking options for steaks of all cuts, and each temperature preference comes with its own pros and cons. The fact of the matter is that even if you're dining at one of the best steakhouses in the country, doneness makes a huge difference in the final product.
Simply put, the more cooking that is done to a steak, even if it's a top-tier cut of meat from a high-quality steakhouse chain, the more the integrity of the product is going to be hindered or masked. Spoiler alert: well-done steak is something you should never order at a steakhouse.
At Rare Steakhouse at Encore Boston Harbor, this is a tenet to live by. The swanky steakhouse, which takes its meat quality so seriously that doneness is literally cooked into its "rare" name, is all about "redefined creative classics and exceptional cuts." READ MORE...
