UnrelatedPsuedo
I pity the poor fool who stinks like I do!
Were they bite size or high grade wagyu?
If there’s enough fat in it you can get away with well done, or smaller/thinner cuts, but from my experience working in a commercial kitchen it’s hard to cook a 1.5 inch thick piece of beef well done without taking all the moisture out of it on a grill. If you have time you can sous vide before giving it a sear, but it still won’t be as tender and flavourful as medium rare by the same method.
Honestly mate, as much as I’d like to support my previous statement, I was wonderfully sozzled. I just remember cutting it, seeing that ‘Grey’ that we’re all conditioned to run away from. But it was properly tasty. It was at Jervois Steakhouse in Auckland which is still the best place I’ve ever had steak (10-20 visits in 5 years). I suspect it was finished in the oven after searing. It had oodles of butter on it too.
I’m not advocating for anything north of medium-rare, but it was really good.
Link to Jervois - https://www.jervoissteakhouse.co.nz/