Ranée at Arabian Knits wrote:
> In article >,
> Goomba > wrote:
>
>> I never considered "medium well" to have much if any pink left in it.
>> It's certainly not how steak houses want you to order good steaks.
>> There is a practice in restaurants of keeping the lesser quality pieces
>> for folks that order well done (perhaps medium-well too, I dunno?) since
>> I guess the assumption is that they don't *really* care about the best
>> way to taste steaks.
>
> We've noticed that you often get a bigger steak, too, when you order
> rare or medium rare in a group of people. They seem to put them all on
> to cook at the same time for the table, so they use bigger steaks to
> take off the heat at the same time as the smaller steaks for those who
> want them more cooked.
>
> Regards,
> Ranee @ Arabian Knits

Yeah, I've had that experience. A few years during a conference all the
reps were taking us out to dinner almost nightly to Ruth's Chris (boy
can that get old quick, LOL!). One night a table of 10 with 9 of us
ordering the filet rare to medium rare, and one ordered it well done.
The 9 of us received tall, moist, DELICIOUS steaks and that last dufus
received a little black hockey puck of meat. Half the size, and somewhat
dried out looking. Yet they all were served together so obviously that's
how they do it. What a *waste* of good meat.