The problem is that it’s impossible to cook a well done steak that will hold up to the standards of just about any chef. We know that a well done steak will lose a lot of moisture and flavor. We only want to send food out that meets our standards, and that’s not really possible if the steak is being cooked well done.
Doesn’t matter to you, right? But we don’t know that. We know we’re sending out an inferior piece of meat, and our job is to impress the customer. What if they don’t like it, and then blame us?
You say that you like your steak tough and dry, but I think you know that it’s not the optimal way to cook a steak. It’s your preference and I have no problem with it, but you have to understand that it would be like burning cookies or turning vegetables to mush.
Some people like that, but really, it’s not the best way. And because of that, we hate having to cook that way because we know that if we send out a well done steak that we are eliminating what made that steak good.
Think about it like this. The restaurant has some amazing 30 year old scotch. You ask for it mixed with coke. Can you see why the bartender might not want to do that? You’re taking away everything that makes it worth its price.
