How would you like that prepared?

I can't think of, what usually turns out to be, a more useless phrase uttered by a server than "how would you like that prepared". It's usually asked with regard to burgers or steaks although some restaurants have been inquiring about temperature preference for pork too.

My question is why do they bother to ask? My experience, for the most part, is that the temperature you request, rare, medium, etc., bears little resemblance to what is actually served. Not everywhere of course but in most places, sadly.

More like this please...

My favorite is the fake choice between medium-well and well done. You mean the choice between dry and even drier and inedible? Why are you even asking for a preference at that point?

There are some places where I have no expectation of getting a burger or other item cooked the way I prefer; fast food places, lots of chain restaurants. Knowing this going in I can set my expectations accordingly.

That said, I won't excuse any place that prides itself on its burgers and steaks and charges me a premium to enjoy them. When I'm ordering a steak in a high end steakhouse I expect to get exactly what I ask for. To me, there is almost nothing more disappointing food wise, than being served an overcooked steak or burger.

The Dining Companion and I went out this past weekend to a highly regarded local steakhouse. I was looking forward to dining there after hearing a lot of good things about it. It's the kind of place where you make a reservation weeks in advance.

STEAK TEMPERATURES  Blue                                        Very Red, Cold Center
Rare                                       Red, Cool Center
Medium Rare                       Red, Warm Center
Medium                                 Pink, Hot Center
Medium Well                        Dull Pink Center
Well Done                             Not Recommended - See more at: http://www.kevinrathbunsteak.com/menu.html#sthash.m3b25yWT.dpuf

STEAK TEMPERATURES  Blue                                        Very Red, Cold Center
Rare                                       Red, Cool Center
Medium Rare                       Red, Warm Center
Medium                                 Pink, Hot Center
Medium Well                        Dull Pink Center
Well Done                             Not Recommended - See more at: http://www.kevinrathbunsteak.com/menu.html#sthash.m3b25yWT.dpuf

You know where this is going. In this fancy steakhouse, in the lovely dining room with the attentive servers, I was served an overcooked steak. It was replaced quickly and the second steak was near perfect. But, really? I was disappointed. In a restaurant that has steak in its name they should do better. 

I'll confess, my steak preference is picky. I like my filet served with a cold, red (read raw) center. I get that it's probably not easy to achieve. I don't expect it to be done correctly UNLESS that option is clearly stated on the menu, as it was at the place we visited.

STEAK TEMPERATURES 

Blue                                      Very Red, Cold Center
Rare                                       Red, Cool Center
Medium Rare                        Red, Warm Center
Medium                                 Pink, Hot Center
Medium Well                        Dull Pink Center
Well Done                             Not Recommended 

STEAK TEMPERATURES  Blue                                        Very Red, Cold Center
Rare                                       Red, Cool Center
Medium Rare                       Red, Warm Center
Medium                                 Pink, Hot Center
Medium Well                        Dull Pink Center
Well Done                             Not Recommended - See more at: http://www.kevinrathbunsteak.com/menu.html#sthash.m3b25yWT.dpuf

I don't think it was too much to expect that the kitchen could pull this off. To be honest I would bet that the first steak came off the grill prefect. Then it was put on a hot plate(!) and maybe sat for a minute in the pass. Combine that with the time to deliver it to the table and poof, overcooked.

Like I said, the second steak was near perfect in that it was off the grill and onto the table pronto. But again, on a hot plate which guaranteed it would be perfect for at least the first few bites.

The good news is that the company was lovely, my old fashioned and the Dining Companion's caipirinha were good, and our server was attentive but not intrusive.

I'm not ready to throw in the towel on the perfect steak just yet. There is a steakhouse in San Antonio that gets it absolutely perfect. Bohanan's hasn't disappointed. The service, from the hostess, to the sommelier and the servers is spot on. They take customer service to the next level. I can't wait to have a reason to get back there.

The next time I'm asked how I want that burger or steak or whatever prepared I'll answer and then prepare to be surprised, for good or bad, when the food hits the table.

Happy dining!