I finally snapped at a customer over a steak temperature request

Some guy at the pass last Saturday told me medium rare means 'a little pink but no blood' - I asked him what he thinks blood looks like in a ribeye. Anyone else just give up explaining carryover cooking to people who won't listen?

2 comments

2 Comments

ryan_stone3d ago

Medium rare means 'a little pink but no blood'" - I had to laugh at that one, because I've had the exact same conversation more times than I care to count. I once had a customer send back a beautiful medium rare steak claiming it was "bleeding," so I walked over and politely explained that what they were seeing is myoglobin, not blood. You could see the gears turning in his head, but he still wasn't convinced. I finally just gave up and told him I'd cook it well done, which felt like a crime against that poor cow. Honestly, I've started keeping a little card in my pocket that explains carryover cooking in simple terms, because my patience for that debate ran out about five years ago. At this point I just nod, cook it however they want, and remind myself that some battles aren't worth winning.

grace5652d ago

Wait, isn't carryover cooking a bit different for every steak depending on thickness and oven temp? I always thought resting time was more of a guideline than a hard rule.