Quote:
Originally posted by dc914guy
A good steak should be a dark, cool red on the inside, when you overcook meat (esp. Beef) it gets tough and looses all of it's flavor! 
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Well-done well-done meat (as in meat that is prepared skillfully to non-redness) need not be tough. And you can retain a lot of juiciness and all the flavor in a pink-free slab of beef - Dad does it all the time on the grill, and he has thus far retained his amateur chef status. Some decent restaurants can do well-done without hitting tough or try. I am still learning how.
