PERSPECTIVE FROM THE 19^TH HOLE: This is the title I chose for my personal blog, which is meant to give me an outlet for one of my favorite crafts – writing – plus use an image from my favorite sport, golf. Out of college, my first job was as a reporter for the Daily Astorian in Astoria, Oregon, and I went on from there to practice writing in all of my professional positions, including as a Congressional press secretary in Washington, D.C., an Oregon state government manager in Salem and Portland, press secretary for Oregon’s last Republican governor (Vic Atiyeh), and a private sector lobbyist. This blog also allows me to link another favorite pastime – politics and the art of developing public policy – to what I write.

I, unlike many of my friends, like my steak well-done.

Call me weird, if you will, but, still, I think fully-cooked meat – make it brown or black – is far better than red.

Better for you, too.

Here is the way a story in the Wall Street Journal – yes, the Journal, usually pre-occupied with major affairs of state and the economy — got around to a story with this headline:

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Well-Done Steak Without Shame

Diners who prefer well-done meat know what

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The writer went on:

“On a recent visit to a steakhouse in Omaha, Neb., Caroline Zaayer Kaufman went through a song and dance that may be familiar to anyone who always orders their steak well-done.

“The server, incredulous, asked if she was sure. (She was.) ‘So that means it’ll be cooked all the way through.’ (Yes.) ‘No pink in the middle?’ (Correct.) ‘The chef will probably need to butterfly it.’ (That’s fine.) ‘Your entrees will take longer to come out.’ (That’s OK.) ‘You know, you could just eat a hockey puck covered in blue cheese instead of wasting a steak.’”

For me, it was a bit disquieting to learn that President Donald Trump orders his steak well-done, but that apparent reality has drawn attention to the long-suffering portion of the population – including me — who like their meat bloodless.

The Wall Street Journal reports that about 19 per cent of diners prefer their meat well-done or very well-done, according to a 2014 study by the Cattlemen’s Beef Board. The Journal goes on:

“Many in the well-done camp have grown accustomed to deep resistance—even condemnation—from restaurant staff. They also expect a second helping of scorn from tablemates.

“’There is definitely a feeling of shame that comes with ordering your steak well-done,’ says New Yorker Tom Gesimondo, owner of business brokerage firm Transworld Business Advisors of Brooklyn West.

“I am so tired of apologetically ordering my filet mignon and offering ‘the chef can butterfly it if he wants’, and having the wait staff accept my offer like they’re embarrassed for me,’ he says.

“Butterflying—slicing a thick cut of meat into two thinner cuts attached at the center—allows a steak to cook through faster. But it also lets out more natural juices and can lead to a drier end result.

“For that and myriad other reasons, most chefs resent it when customers ask for well-done.”

Well-doners like me have various reasons for the choice. Some say they’re concerned about possible bacteria in what they see as undercooked meat. Others say red beef juice makes them squeamish. Still others say they prefer a firm texture or the flavor of char.

But, for me, it’s just the way I like it – which is and should be enough! So, if you’re with me at a steak restaurant, prepare for the phrase, “very well-done please.”