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There's plenty to argue about in the food world, from fast-food restaurants to margarine, but steak doneness is possibly the most contentious.

The doneness scale is a question of personal preference that diners adhere to and defend against detractors.

Although customers are always right and steak doneness is a personal preference, there are some realities that can't be ignored.

From rare to well-done, steaks of all cuts have many cooking options, each with merits and downsides. Even at the top steakhouses in the country, doneness matters.

The more a steak is cooked, even if it's from a high-quality steakhouse establishment, the more its integrity is compromised. Well-done steak is a steakhouse no-no.

This is a motto at Rare Steakhouse at Encore Boston Harbor. The swanky steakhouse serves "redefined innovative classics and exquisite cuts"

Rare Steakhouse features one of the most extensive and well sourced steak options in Boston, including Japanese cuts from Kagoshima and Idaho's Snake River Farms.

When a restaurant goes to such measures to ensure quality, it doesn't make sense to leather the meat.

"Well-done loses flavour, fat, juice, and moisture when cooked past 140 degrees," he said.

Overcooking steak can lead to dry, chewy meat, while undercooking might produce more appetising results. It's tasty and texturally appealing. Steak fat melts well.

Chef proposes ordering two 24-ounce cowboy rib-eye steaks and comparing them side-by-side for taste and texture. Chef: "The benefits of a less-cooked steak are enormous."

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