system
Given the following post, respond as if you're commenting on Reddit:
human
There is nothing wrong with Well Done steak. CMV

I'm somebody who normally orders Steaks done Medium, and even then I'll often have people telling me how wrong I am. Probably best that I don't tell them that I also like well done steak (if it's cooked right). And have you ever seen somebody on Reddit mention that they like Well-done Steak? Every time they will get torn to pieces by the "Rare Master-Race", without fail.

It just seems that people get way too wound up about steak more than almost any other foodstuff. Whatever happened to letting people eat their food the way they like it done? You don't have to approve of it, but it's not doing you any harm!

**Quick Edit:** I've also heard the argument that it's a waste of a good steak, and it's only okay to do it to poorer quality steaks. Well, to that I say people are entitled to eat the steak that *they pay for* any way they want, regardless of the quality. Also, beef is a renewable resource last time I checked. 

**Not-so quick edit:** Some very good answers so far. Also some people I think might be members of the Rare Master-Race, but whatever. Just to clarify one thing; I do actually want my view changed. I'd like to be shown why Well Done steak is inherently worse than any other kind. That said, I'm still gonna eat Well-done steak because I like it.

**Progress edit:** Okay, now we're getting places. So far, the two most compelling reasons I've been given as to why Well done steak is inherently worse than other types of Steak is because it is (a) Nutritionally inferior, and (b) has potential negative health effects. As you can see, these kind of answers completely avoid personal preference. 

**Additional progress edit:** The points about the economical downsides of having your high quality steak well done are also quite good. Not as strong as the two aforementioned ones, but they've still given me something to think about.
gpt
A practical reason for not ordering well done steak in a restaurant (according to Anthony Bourdain in his exposé of the restaurant business *Kitchen Confidential*) is that the quality differences in steaks are far less apparent to the customer and as a consequence the chef will save the least appealing cuts for those who order steaks well done. The restaurant owner gets the same price for a steak of lower quality, one that is unlikely to be sent back. 

It's a bit of stereotyping, sure, but steakhouses are businesses--if you can give a customer a product of lower quality, get them to pay the same for it, and have them just as happy as a customer ordering a top-flight, aged steak cooked medium rare, then why not?