Browned on the outside and red throughout, with a cool center
More brown at the edges, still red throughout, but warm from edge to edge
Browned on the outside, but still pink throughout
Browned from edge to edge, at the mercy of the kitchen
*And someone needs to say it: If you are ordering any good piece of red meat well-done, you might want to consider just going with the chicken.
We love steak, any way you slice it. In Indianapolis, there’s a steakhouse to cater to every occasion and level of sophistication, and after months of dining like wealthy cavemen, we present them to you here, in juicy detail. A la cartes include a primer on the king cuts (for those who don’t know a porterhouse from a portobello), tips on the best cheap chops in town, a cattle call of beefy terms, and a stab at defining that common condition among steak-lovers—the meat sweats. You want a piece of this? Dig in.