All metaphors break at some point.

However, your example actually proves the point.

How many people who want a good steak know how to identify a high quality cut? Do they even know where to buy a high quality cut? What the different cuts are and whether they want rump, sirloin or fillet? How many kitchens have a meat thermometer? How many home cooks know how to use it and what the right temperature should be? How many home cooks know about reverse searing? Or timing? Or resting? Or seasoning?

Is it all learnable? Sure. But even something as simple as steak has nuance that needs to be learned, equipment deployed to go from "pretty good" to "great", experimentation and trial and error.

Steak is the simplest thing to choose to get started. It's also the hardest to get right.

Building an app is the simplest thing to choose to get started. It's also the hardest to get right.

So, honestly, the whole metaphor stands up pretty well for me, specifically because of your response.

My point is that steak is very, very, very far from the hardest to get right. I'm not going to contest your argument about how hard it is to get right, I'm going to argue that innumerable other dishes are vastly harder. Because the quality ingredients are harder to find, because they involve far more steps, each of which is harder to judge, because often good recipes or instructions simply don't exist, etc. etc. etc. Every single difficulty that you imagine exists to make a truly great steak exists 100 fold for other dishes.

In my opinion, steak has gotten the reputation that it has because it's so easy to get top tier restaurant quality at home (relative to cooking more generally). It is easy enough that, with a little care, almost any one can master it if they decide to, and therefore lots of people try and end up caring, and discussing, and sharing tips, etc.

There are a whole host of dishes where true mastery, to restaurant level, is borderline impossible for a home chef, and so most people never even try.

I don't disagree that reliably getting the last 5% of quality out of a steak is non-trivial, but the idea that, relative to the entire world of cooking, it's particularly difficult is laughably incorrect.

Go to costco, buy prime filet. Put it in a ziplock in a sous vide at 130 for an hour. Drop it in corn oil at 425 for 30 seconds. Add some butter and salt.

That simple process, suggested by Nathan Myhrvold (former MSFT cto) in the modernist cuisine, produces a filet better than most restaurants.