joey is a teapot wrote:
I've had plenty of well done beef that wasn't burned, dry, tasteless, or tough. I can handle a slight blush of pink, as long as the juice is still clear. If the juice is red or it's fairly pink, no thank you.

I can take a great cut of steak and make it tough, dry and crunchy.   Thats what they make ketchup and steak sauce for.