Copy of bone in ribeye for two nbdpfr

John Howie Restaurants serves custom-aged USDA Prime Beef daily.

Imagine you order your ribeye well done. When it comes out looking like a piece of leather rather than an $85 hunk of beef, you ask for a ramekin full of ketchup on the side and drown your steak in that ketchup bite after bite.

If you're just any citizen, this might induce a regretful sigh from the kitchen staff in the back, but nothing else because, after all, the customer is always right. However, if you’re the leader of the free world and do this, it just might spark a national uproar.

There are certainly health arguments for eradicating pink from your steak, but in culinary circles, cooking a steak well-done robs this expensive meat of its inherent charms. In this political climate one might even draw some conclusions about the President's character based on what he eats for dinner. But does Seattle even have grounds to look down upon the President’s steak-eating habits? We asked some of the city’s best steak houses how many locals share Trump's taste in beef.

Chef John Howie of John Howie Steaks guesstimates fewer than 5 percent of steaks ordered in his restaurant are outside of the “more than well, less than medium” window, which chefs consider perfect-temp range. Chef Jason Wilson of Miller’s Guild is proud to say that it’s a very rare (pun intended) occasion you get a steak ordered well done. 

And ketchup? Neither Howie nor Wilson have ever been asked for ketchup. 

However, Taylor Thornhill, chef de cuisine at Renee Erickson’s steak-focused Bateau (Seattle Met’s 2016 restaurant of the year), makes a valid point. “We all have dirty little secrets about what we like to eat.” Or, as Frank Bruni put it in the New York Times, "Let he who is without a bag of microwave popcorn in his cupboard cast the first stone."

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