Originally Posted by Tam

Oh boy, I can't even think of doing that - I have tried it but I can't get thru it.

Ribeye is the ONLY steak I've ever seen that is still tender when well done - the rest are tough, bordering jerky. But when I go out to eat and have steak, my order is "Well done, burn it if you have to". I've gotten a TAD bit better and can take a light light shade of pink, but well done is the only way I can enjoy it.

Do that with another cut though and it's ruined- which is why I don't eat those cuts. lol