Does pink steak have more protein then well done steak?

Here's why:

* Protein is a molecule: It's not broken down or destroyed by heat in the way that fats and carbohydrates might be.

* Cooking affects texture and flavor: The main changes that occur when you cook a steak are the breakdown of muscle fibers (making it tender), changes in moisture content, and the development of flavor compounds.

Therefore, a pink steak and a well-done steak will have roughly the same amount of protein.

However, there are some other things to consider:

* Fat content: Some fat may be rendered during cooking, especially if the steak is cooked to well-done. This means a well-done steak might have slightly less fat than a pink steak.

* Nutrient loss: Some vitamins and minerals may be lost during cooking, regardless of the doneness.

Ultimately, the level of protein in a steak depends on its cut and size, not how it's cooked.