Chefs: Sick of Customers Ordering Well-Done Steak?

[tommy]

Ruth's Chris is a soul-less chain. Support independants!

i do. and i also support anyone who offers something to my liking, or something that fills a void, regardless of who's making money off of it.

[ronnie_suburban]

Ruth's Chris is a soul-less chain.  Support independants!

The people who cook, serve, host and clean at the Ruth's Chris nearest my house are all local people--at least to me anyway.

=R=

[Mark Sommelier]

i had a steak overcooked at ruths chris in the very recent past....

and as much as i enjoyed my hangar steak at ray's, it was undercooked.

and don't get me started on my cashion's experience.

but then again, sometimes the grill guy/woman gets hit hard...and all hell breaks loose, and a steak or burger or something will get overcooked/undercooked. these people are human and make mistakes like the rest of us.

mr. sommelier...if the steaks produce a perfect mid-rare....what do you do if you want a medium?

Mr. Pastrami,

If you ask for it medium, it works that way, too. Pink all the way through.

the real question i had, mark, was how much longer in a 205 degree oven does it take to get a steak medium, as opposed to medium-rare?

I'm not sure, but I think it depends on the size and thickness of the steak.