Should all steaks be cooked to the same doneness? Never thought about this before and always do medium rare but had a mild flare up on a couple of ribeyes last night that pushed them to medium well. I was expecting them to not be the best but actually liked them better than normal. So what say the beeb? Are some cuts better when they are cooked a little more? My normal is medium rare NY Strips sliced thin which don't get any better when cooked more IMO.