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I don't think it depends on the cut of beef. The only steaks I'm eating for the tender ones at a restaurant (and at home really): filets, strips, ribeyes. And even top sirloin is pretty tender and can stand the steak treatment (sear hot, broil). Tougher cuts will remain tough.
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It definitely depends, next time buy 2 cheapo cuts at the grocery store and make one rare and the other well done. The well done piece will be nice and tender, while the rare one will be chewy.
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if this is the case then
