I was at a Japanese steakhouse the other night and the lady next to me ordered a filet with her meal. I’d heard of a stereotype where some people would order all their steaks well done. I was hoping this would not be the case, but it was. A perfect looking, really thick filet ordered well done.
Why? There has to be an underlying reason. I think it’s something other than aversion to “blood” (myoglobin usually), and may be either traditional or cultural.
Before the “everyone likes their steak differently” people chime in, why a filet? Any cut of meat tastes the same when cooked that much, and to me that implies the taster doesn’t know the correct steak to order.
I searched and only came across threads about other topics.