By BOBBY HUEN
Well-Done Steak Eaters Receive The Restaurant's Worst Cuts, According To Anthony Bourdain
As late chef Anthony Bourdain noted on "The Oprah Winfrey Show" and his book "Kitchen Confidential," your favored doneness affects the quality of the steak you get at an eatery.
Ordering well-done steaks results in inferior cuts. Since the fats keeping the meat tender leave the steak, using a less marbled cut goes unnoticed and reduces food costs.
There’s another con to ordering your steak well done. If your dining pals order their meat medium, your well-done steak will take twice the time to cook, delaying the entire table.
To get well-done meat without forgoing quality, ask a server what's best when ordered well. For example, ordering braised short ribs serves you well-cooked, fall-off-the-bone meat.