Well done?

[cobright]

A chef is much more inclined to err on the side of not-done-enough. You can't unscramble an egg, unring a bell, uncook a steak. Simply put, there is more to lose in sending a steak out that's too done. And I suspect it is more common that people order a steak well when they actually want something closer to medium-well. That's part of it.

The kitchen in BOG is an assembly line, I think more so than any other table service. Just consider the capacity of that place and the turnout expected from that kitchen. It's not an excuse but when the person pulling your food off the grill is far removed from the one who put it on, there is a larger margin of error. That's another part.

Lastly, non signature restaurants offer short loin or sirloin steaks? Like a New York Strip? Every chef in the world is taught to fear overcooking a sirloin steak. I love steak, but I don't even bother at most table-service meals and I save it for the signatures we book. At a signature I would expect much better attention to the ordered doneness and a more forgiving cut of steak as well.

*Unrelated side-note... Someone start a petition to bring back the hanger steak at yachtsman please.

 

[TDluvsDaisy]

I eat well done steaks as well. I ask for my steaks to be butterflied and 90% of the time it comes out flavorful and tasty.