Steaks warmed to room temperature before cooking are better(broiled or grilled not fried and flipped 60 times pressed on with a spatula until no juices are left in the well done hockey puck.) I have yelled at a cook flipping my steak , to order on a charcoal grill , over and over again and pressing on it with a spatula on an APL ship. I call the cooks SIU steak pressers. They squeeze all flavor out of an extra well done steak usually cooked at coffee time (1515). One Waterman ship I was on the top four deck/ engine manned the grill Thursday and Sunday to stop this travesty. I manned the grill and had med rare to well done for a mix and shrimp and chicken too.