I would have killed to have this chart when I was a Server! It would have been printed and laminated, and shown it to any table who complained about their steak cooking temp without good reason! That might have affected my tips though…but then again…I spent the majority of my time serving in England, and tips are few and far between.
It’s also worth pointing out that no matter how long you stare at this chart, you won’t find a “medium-medium-rare” degree of doneness. That’s because it doesn’t exist. It doesn’t matter how many times I hear people ask for that, it still blows my mind. Probably because I’m English, and typically over there you get what you’re given in a restaurant…
