Another sad night

I’m probably gonna get flamed here, but let me preface this with saying medium rare is my preference.

But there are some valid reasons for wanting a well done steak, being immunocompromised comes to mind as one of them.

And, it absolutely is possible to cook that steak to well without totally turning it to shoe leather. If a chef doesn’t know how to do it (butter basting, reverse sear, sous vide, etc,) I wouldn’t really trust them to understand log-7 reductions and the relatively complicated time tables associated with that.

(To be clear, it is going to be less juicy and more tough. But it doesn’t have to be shoe leather.)

And again, the ketchup is basically tomato-flavored sugar.