I've probably executed no more than five send-backs in my life, but if you're tactful and the server is a professional then I've never found that it has to be an awkward situation. I'm always fearful that it will be, and then every server I've done it with has been really cool about it.

The things I've seen done to "sendbacks" by cooks...... I'm never sending anything back. I'll take the L and never return. It's one thing if the order's wrong, but if it's a temp thing, oh well. In the back of the house it always ends up being an argument between the cook that made it and the kitchen manager, especially if it's an overcooked prime steak that they have to "throw out". Often I would see cooks just "sandbag" the re-cook and wait 10-15 minutes to see if someone else orders a med-well or well done, then bam... Your re-cook goes to their plate and the cook doesn't get their rhythm messed up.

If I had to pay for that meal, ~$175ish with 3 drinks, I would have absolutely demanded what I ordered.

I’m definitely under 10 sendbacks in my life. The only times I’ve done it is when I specifically go out of my way to explain how I want something or if it’s someplace very expensive and I’m not happy.

My GF doesn’t like nori so when we get sushi rolls I explain in great detail that I (pro move, make yourself look like the picky one) do not
Like nori and everything needs to be made with soy paper. I literally will bring it up 3 times and it still comes out with nori. It’s infuriating.

I very rarely send back — probably five times lifetime. I do it only when I’ve ordered something a specific way and it has been butchered, or when a restaurant doesn’t take account of an allergy I sometimes mention. I tend to like fatty steaks medium or medium-plus, so if I order a ribeye that way and it comes out rare, I’ll consider sending it back. But sendbacks also really screw up family or social dinners.

Yeah I'm not sure if I've ever sent a steak back--even when it's been horribly done. I just won't ever order steak from that restaurant again. There have been few times in my life I've returned my order though--unless it's completely wrong or they included something I just won't eat. Another thing I find annoying is when someone modifies the order off the menu a ton--I don't do that much either.

I have sent food back twice in my life. Once was a bacon carbonara that somehow had sand and the other time was foie gras au torchon that was literally rancid

I think putting down filets is the popular thing for steak people but it is exaggerated. I prefer ribeyes as well but saying filets don't taste good is ridiculous IMO. My girlfriend orders filets a lot at restaurants and they are still very delicious but just in a different way.

The texture of a good filet is so sexy. I very rarely eat it but I like the mineral quality of it and it pairs great with a sauce.

Like Diablo said they’re awesome when velvety rare. For that reason they’re less forgiving I think.

i like fat, thats why filets are weak.

very rarely send back because you like it medium. well done!

Haven’t sent food back very often. Last time I complained it was for getting the wrong sauce at Hooters (I was really hungry for some 3 Mile Island). They wound up just bringing me more wings.

Another bourbon-aged monster I’ll be salting overnight. I’m considering going straight Pan with this one.

i like fat too. that's why a good marbled filet with a pile of blue cheese garlic butter is A++++.

Really no point in posting this since every steak itt is at least 8/10, but I never just pan cook steaks and got tasked with making these tiny thin ribeyes

that has to be the best thin steak in this thread... was 130.8 the final resting temperature? that looks exactly perfect for a ribeye

Just had to google 3 mile island sauce, need to work on my hooters wing game.

Yea, I took that temp right before I cut into it.

I was about to make some thinner ribeyes as well. Going for the oven to sear, what would you recommend I pull it out at and the temperature for a thinner steak?

Probably 110ish? Then pull off pan around 125

Wow Malice, 10/10 for me

Malice,


Yep, no question about those being best thin steaks itt.

10/10 Malice.

I’m nevertheless tilted when I see steaks cut that thin at the store. 1 lb is about the minimum for me.

Im going to go 9/10 only because ive become accustomed to some sort of wine or beer porn associated with a malice steak.

Dude I just tried to eat my monitor, those look amazing.

Agree also even if a thin steak is cooked perfect which requires some good technique, can’t put it as a 10. Especially if it’s Malice without wine or titty porn.