By Leila Molitor

What’s worse than overcooked pasta? Overcooked meat. There’s a special kind of cruelty happening on grills across Midtown, Williamsburg, and beyond. The sizzle shouldn’t sound like a scream; the aroma shouldn’t hint at despair. The cow already died once, why are we putting it through cremation again?

It’s one thing to have a slightly charred edge, it’s another to face a steak so tough you need a power saw to slice it. And don’t get me started on those sad, flavorless restaurant chains pretending they know what “aged beef” means.

If your steak slices like drywall, that’s not personal preference, it’s negligence. Tender, properly cooked meat is available year-round in this city, thanks to world-class butchers and chefs who actually know what they’re doing. You just have to know where to look.