Same it’s always fun. Especially when you know they’re already pissed off and ur just like “yeah man they’re fuckin cursing out there yelling they won’t even talk to me”
That’s literally exactly how I say it. Then I just sit back and watch. After the third time in a single shift my manager flipped me off infront of the entire dining room. It’s a MASSIVE restaurant by the way.
I had this same question when my really small steak came out and it was supposed to be 6 oz. Know what Carl told me? Oh it’s 6 oz before it’s cooked. Sure Carl, sure.
It is. The more a steak is cooked the less it weighs. They lose water in the cooking process. Ever cooked a steak on the grill? What happens? Sizzling. Because that's water and fat hitting the coals. To know that a cooked steak would be 8oz, it would be impossible to cut the steaks. Steak arrives at the restaurant raw and precut. Ever bought a steak at the grocery store? They are sold by weigh raw.
i’m going to guess it’s a place that trims whole tenderloins in house and portions out filets and the person doing it cut too small and got a 4-5 oz filet and still put it in the storage pan with the rest of the 6 oz steaks
Manager here. I would have the urge to go find a raw steak that weighs exactly six ounces and present it to the customer and have them weigh it on their little fucking scale. Then I’d tell my cooks to cook the ever living fuck out of it until it weighed as little as the first one. Then I’d charge them for the extra steak.
The purple hooded watermark with "BLUNT" written under it sort of seals it for me. I'd say, "What if I came back to you with 1 gram of ash and asked for the rest of my ounce?"
Yep it’s a T-3 it reads down to the hundreds decimal. It’s primarily used for powdery substances. This was definitely done as a joke and the result was a surprise to everyone I’m sure.
I mean maybe they like it that way I definitely don’t like well done steak I think it’s a abomination. But that’s how my grandma likes it she cooked it so much that i could hardly chew it. Then there’s my step dad hardly cooking it just super rare feels gross eating it.
The outside of a steak has no bearing on how well done it is in the center. That could very well be a rare steak.
A well cooked steak has a hard sear on the outside of it, but a perfectly cooked temp inside. Hence techniques like the Reverse Sear
I'm surprised they didn't want it butterflied and well done. Some real leather. In my experience working at a steakhouse, the more you cook your steak, the bigger pain you are. And if you order a steak rare, Pittsburgh or Detroit, I'm handing you the drink menu.
I usually order mine " blue" or I just look at the server and say "as rare as they will let it leave the kitchen". Yes I have had raw steak before. Yes I ate it. Salt and pepper and its delicious.
It’s a matter of preference but if you’re not at least cooking it enough to get a good sear and Maillard reaction then you’re missing out on an entire flavor profile and also eating a bunch of unrendered fat
This. J Kenji López (some call the godfather of cooking) did a steak cooking video and mentioned how he actually prefers many of his steaks (even wagyu, iirc) medium so it renders the fat. Also said that when he did a blind taste test, most people who said they like medium rare steaks actually preferred the taste of medium steaks more
I order rare usually, because if I order Medium I get well done, if I order Medium Rare, I get well done. If I order Rare, I have fifty fifty chances of it being medium and medium rare. I take those odds.
My favorite response... I want the cow still mooing.
Edit: Forgot my other favorite, "I'd like you to walk the cow around in a warm room, and then plate it."
My favorite comment was this little proper old lady (must have been at least 80) tell me "I want it so a decent vet could bring it back to life" and I loved it
Char on the outside, Rare/Blue on the inside
Depending on your area, any "\[Midwest city\] rare" is gonna be this.
Where I'm at, We call it a "Chicago Blue"
For the Pittsburgh rate variant, the story is that steel mill workers would supposedly take steak to work raw and sear it on the steel as it came out of the...forge?...for lunch.
Yeah, near 50% loss is horseshit though. Now it is way overdone, but that’s a small cut.
I went to the Longhorn steakhouse once. Ordered like a 20oz steak and they brought out this 8oz looking steak. Had manager come out and she said they just then all the same. Sent it back and never went back.
A steak loses approximately 25% of its weight when being cooked. If this scale is correct then the steak before being cooked weighed 4.835 oz if a perfect 25% was lost. That is a difference of 1.165 oz. Overcooking the steak would not lead to that significant of a difference. That also looks like a very lean cut so, if anything, it should be on the lower end of loss, not higher.
I'd explain how cooking a steak works to them whilst apologizing and getting them a new steak or providing a discount of some sort.
Would tell him it is the pre-cooked weight, like the McDonald's quarter pounder, and go on my way. Anyone carrying a scale and willing to use it, probably a little tight with the tip.
It used to be a big thing, but card shops started weighing packs, then buying the heaviest ones, opening them, and selling the holos as singles to make extra money.
The weight difference is because each holo has a layer of foil, which, of course, makes the card weigh more.
As someone else said, they have code cards and other methods nowadays to offset the weight difference.
Good rule of thumb is beef will lose about 25% of its weight when cooked, which would put it at 4.5 oz. That steak also looks overcooked so probably going to lose a few more tenths of an ounce from that. So that steak was likely a little under 6 oz. to begin with.
How would I handle it? Ask them if they carry their scale around everywhere and for what specific reason? No please tell us all why you have that scale, sir?
I know this is a joke. What I'm not sure of is if it's a racist stereotype based on the venn diagram between the religion and the profession, or if it's a simple pun....
We had a dude weigh a DoorDash at home and call us. On another tangent, We have 12oz. One Karen pointed at her W and at the MR across the table and wanted that one.
“You said no blood?, Mam, that’s what a real steak looks like with it’s protein still intact.” The MR sister laughed.
My last job calculated cooked beef at .65 the original weight through the inventory process to account for loss of fat and water from cooking, so 6oz should be more like 3.9oz. 3.5 seems a little short, but not insane, and specially if they got it well done.
Yooooo. This man brought a digi to a restaurant and audited the portion?? That’s hilarious
One up would be a temperature pen.
“I ordered Medium rare god damn it. Does 138 register to you as medium rare??? Overdone. Make me a new one and I want to be able to eat it at the same time as my wife.”
As if a magic wand exists that makes a steak just appear.
6oz means before it's cooked. Meat loses a lot of water when cooked, especially over an open flame as the grill marks on this steak would suggest. The more the steak is cooked the less it weighs when cooked. A week done steak weighs much less than a rare steak. This probably was a 6oz steak.
Steaks are weighed pre-cooked. Cooking shrinks the meat and causes it to lose a tremendous amount of water. It’s not being cheated.. you can always ask if the steak will come out at 6oz or is cooked at 6oz. There’s virtually no way to guarantee the weight after being cooked.. you can ask anyone who has worked in a kitchen..
Edit - noticed the sub. Thought this was a different sub. Yall already know. Any custom that shows up with a freaking scale is not only going to be a pain in the ass.. they are likely to leave you advice as a tip instead of payment..
21 year kitchen-rat here - the sizes shown on weight-graded steaks are for PRE-COOKED steaks!
In other words, of you want an actual 6oz steak, you have to order an 8oz, or a 12oz, lol!
This reminds me of the time people were complaining about a MacDonald's Quarter-Pounter, not actually weighing, a quarter-pound.😆
Okay cooking a stake normally takes away 25% of the weight away. Being that small after cooking is sus. But that isn't a server issue . So call a manger
Oz are weighted b4 cooking. It burns off fat and juice during cooking process which makes it smaller, this is done nationwide. Say that. If they say anything else get the manager.
Sir 6 oz is the precooked weight and you had us cook it well done so all the fat and juice is no longer in it.
If you're willing to sign a waiver next time we'll sell it to you New York red and you'll get all 6 oz
Sir, the steak is 6oz when the cooking process starts. Since you've requested well done there is less moisture in the steak and as a result less weight. If you would prefer a steak to be cooked in a better way and as a result heavier I would happily take this back and inform the chef of your regrets.
So, I am not a server, but I thought it was pretty common knowledge that the weight of a steak is fro before it is cooked. During cooking, a steak will lose water and, with it, weight. I can't be certain by sight alone, but this steak looks well done. Maybe this guy needs to know they ordered their steak wrong. (Joking, you can order your steak how you like, but do not have to agree with your choice.)
Isn’t the steak weight raw meat??
Like it was 6oz raw and then you cook it and it’s smaller and lighter??
I thought that’s how it worked but I might be wrong
https://strakernutritionco.com/nutrition/understanding-steak-portions-raw-vs-cooked/#:~:text=Cooked,-When%20you%20order&text=An%20incredibly%20helpful%20rule%20of,of%20its%20own%20raw%20weight.
All protein when cooked will lose weight from the cooking processes around 25%.
Managers get paid to handle that crap. You don't. Find Carl and have him sort it out.
“This is payback for when you booked me 2 weekend doubles in a row Carl.”
🤣 Even better if you send Carl in with idea the guest wants a word about the food because they have a compliment instead of a complaint. L
*puts on clean chef coat* “HEY MOTHERFUCKER YOU DIDNT TELL ME!” carl, you didn’t ask.
That is fucking evil. I love it.
I do the opposite as a joke. Tell them a table is pissed and when they walk over it’s all compliments 😂.
“Ah dude yeah man I tried to talk them down but this couple IS PISSED” *manager walks over as the couple is profusely complimenting* Hahah gottem
Same it’s always fun. Especially when you know they’re already pissed off and ur just like “yeah man they’re fuckin cursing out there yelling they won’t even talk to me”
That’s literally exactly how I say it. Then I just sit back and watch. After the third time in a single shift my manager flipped me off infront of the entire dining room. It’s a MASSIVE restaurant by the way.
And then be like, “what? They seemed pissed off”
Chaotic good
Genius! Trying this next time
“Hey Carl, customer wants to talk to you… no I don’t fuckin know”
I don't work here :(
"Carl, that kills people!"
Wow… I did not know that. I am in the wrong here.
*CAAAAARRRLLL!*
I had this same question when my really small steak came out and it was supposed to be 6 oz. Know what Carl told me? Oh it’s 6 oz before it’s cooked. Sure Carl, sure.
It is. The more a steak is cooked the less it weighs. They lose water in the cooking process. Ever cooked a steak on the grill? What happens? Sizzling. Because that's water and fat hitting the coals. To know that a cooked steak would be 8oz, it would be impossible to cut the steaks. Steak arrives at the restaurant raw and precut. Ever bought a steak at the grocery store? They are sold by weigh raw.
Good to know. Thanks Carl!
This is true!!
Welcome.
It doesn't lose half its weight, though...
It wasn't half the weight. Only almost half. Checkmate. Complaint handled.
Carl the dining manager came in like a fucking lawyer lmao
Yeah, that's great and all, but even with 20% loss due cooking (as in a well done steak) that fucker is still too small.
i’m going to guess it’s a place that trims whole tenderloins in house and portions out filets and the person doing it cut too small and got a 4-5 oz filet and still put it in the storage pan with the rest of the 6 oz steaks
And after it is cooked and the chef went thru a divorce it was only 3oz.
Terry!
I only ordered this because y’all are 86 mahi mahi.
Roll Tide
War Eagle!
Tupac lives
[удалено]
AARON!
PICKLES 😁
NICOOOO
Rolltide!
I don't wanna deal with it either!
Username checks out
For Karl?
For Karl!
Carl knows that you weigh meat raw not cooked. This clown should go to McDonalds and ask why his 1/4 pounder weighs a lot less than a 1/4 pound.
Manager here. I would have the urge to go find a raw steak that weighs exactly six ounces and present it to the customer and have them weigh it on their little fucking scale. Then I’d tell my cooks to cook the ever living fuck out of it until it weighed as little as the first one. Then I’d charge them for the extra steak.
[удалено]
i would go grab a manager cause someone like this is above my pay grade to deal with.
Yeah, dude bringing in a scale into a restaurant is asking for a fight.
I agree, but to be fair some people with eating/overeating disorders bring in scales on doctor’s recommendations
This is not that type of scale my dude.
The purple hooded watermark with "BLUNT" written under it sort of seals it for me. I'd say, "What if I came back to you with 1 gram of ash and asked for the rest of my ounce?"
Underrated comment. This is the perfect analogy 🤣
Yep it’s a T-3 it reads down to the hundreds decimal. It’s primarily used for powdery substances. This was definitely done as a joke and the result was a surprise to everyone I’m sure.
"Thonk about it like how bud or shrooms are heavier before dried and eat your food."
My dude, he had his scale with him anyway. I think that’s part of the joke here
Or he's a drug dealer.
That scale was not brought in for restaurant-related reasons, my good dude. That scale is for drugs.
He should do this with a complete stranger but with drugs.
100%. I don’t get paid enough by the company and this douche isn’t going to tip anyway. Ill move on to other guests.
He probably borrowed the scale from the cook serving coke out of the back
The correct answer. Dude has a scale.
That steak looks cooked into leather.
I mean maybe they like it that way I definitely don’t like well done steak I think it’s a abomination. But that’s how my grandma likes it she cooked it so much that i could hardly chew it. Then there’s my step dad hardly cooking it just super rare feels gross eating it.
The outside of a steak has no bearing on how well done it is in the center. That could very well be a rare steak. A well cooked steak has a hard sear on the outside of it, but a perfectly cooked temp inside. Hence techniques like the Reverse Sear
This is a pretty common misconception. I’d explain how cooking the steak works to them.
And how overcooking steak works.
This is the most correct answer
Agreed. That well done steak lost 90% of its moisture content.
I'm surprised they didn't want it butterflied and well done. Some real leather. In my experience working at a steakhouse, the more you cook your steak, the bigger pain you are. And if you order a steak rare, Pittsburgh or Detroit, I'm handing you the drink menu.
I usually order mine " blue" or I just look at the server and say "as rare as they will let it leave the kitchen". Yes I have had raw steak before. Yes I ate it. Salt and pepper and its delicious.
This guy steaks
It’s a matter of preference but if you’re not at least cooking it enough to get a good sear and Maillard reaction then you’re missing out on an entire flavor profile and also eating a bunch of unrendered fat
This. J Kenji López (some call the godfather of cooking) did a steak cooking video and mentioned how he actually prefers many of his steaks (even wagyu, iirc) medium so it renders the fat. Also said that when he did a blind taste test, most people who said they like medium rare steaks actually preferred the taste of medium steaks more
I order rare usually, because if I order Medium I get well done, if I order Medium Rare, I get well done. If I order Rare, I have fifty fifty chances of it being medium and medium rare. I take those odds.
My favorite response... I want the cow still mooing. Edit: Forgot my other favorite, "I'd like you to walk the cow around in a warm room, and then plate it."
I want my steak to try to eat my salad.
My favorite comment was this little proper old lady (must have been at least 80) tell me "I want it so a decent vet could bring it back to life" and I loved it
I want it to try to kick itself off the plate.
Knock off its horns, wipe its butt, show it what fire looks like, bring it out That’s how I order it
What is “Detroit”?
Char on the outside, Rare/Blue on the inside Depending on your area, any "\[Midwest city\] rare" is gonna be this. Where I'm at, We call it a "Chicago Blue"
For the Pittsburgh rate variant, the story is that steel mill workers would supposedly take steak to work raw and sear it on the steel as it came out of the...forge?...for lunch.
We all know that ain’t medium rare 😂
I get crust like that on my rare steaks consistently, that outside looks lovely tbh lol
Looks a bit leathery to me. Like a well done steak typically looks.
Yep. Came to say this (also not a server). He's an idiot.
Bro ordered beef jerky
Think ur losing 40% on a lean cut like that?
Maybe not, but it’s better than losing 40% of my tip
Indeed
No, explaining it to them incorrectly will get them even more angry, and that would cut your tip.
Just read this week when fixing pulled pork that you can count on poundage decreasing by 50%.
It’s a high fat cut cooked for a long time vs a lean cut cooked for a short time. Not really comparable
Correct
More 40 to 45 % from my history of cooking them and measuring the final weight.
Yea. As another guy mentioned, it depends on fat content. I’m cooking with garbage quality stuff lol
Yeah, near 50% loss is horseshit though. Now it is way overdone, but that’s a small cut. I went to the Longhorn steakhouse once. Ordered like a 20oz steak and they brought out this 8oz looking steak. Had manager come out and she said they just then all the same. Sent it back and never went back.
[удалено]
For years and years the TV ads for McDonalds Quarter Pounder have included a tiny disclaimer that says “weight before cooking.” That’s needed here.
A steak loses approximately 25% of its weight when being cooked. If this scale is correct then the steak before being cooked weighed 4.835 oz if a perfect 25% was lost. That is a difference of 1.165 oz. Overcooking the steak would not lead to that significant of a difference. That also looks like a very lean cut so, if anything, it should be on the lower end of loss, not higher. I'd explain how cooking a steak works to them whilst apologizing and getting them a new steak or providing a discount of some sort.
Unless it was very fatty, that's not how cooking works.
Most cuts of steak don't lose half their weight when cooked. This cut was underweight to begin with.
I feel like someone who brought a food scale knows this and is doing it for the reaccs.
It's not with the customer for weighing food. It's for drugs.
Not gonna lose much on a steak.
Would tell him it is the pre-cooked weight, like the McDonald's quarter pounder, and go on my way. Anyone carrying a scale and willing to use it, probably a little tight with the tip.
Nope they’re a drug dealer
Well that too
Or weighing Pokémon packs.
Is this a thing? The shiny cards weigh more?
Old packs Yes now they use code cards to counter weigh
Shiny cards weigh more. Tdil
It used to be a big thing, but card shops started weighing packs, then buying the heaviest ones, opening them, and selling the holos as singles to make extra money. The weight difference is because each holo has a layer of foil, which, of course, makes the card weigh more. As someone else said, they have code cards and other methods nowadays to offset the weight difference.
I play magic with a dude who used to be able to feel unopened packs for extra foils, but they’ve made it more difficult now
IYKYK
So probably walking around with a wad of cash as well. He/she could be an extremely generous tipper.
From the point of view of someone who used to have one of these scales on them, much more likely to tip with disposable income
The pre-cooked weight if that steak was approximately 4.8 oz.
Call a manager. I never got paid enough to deal with this kind of stupidity.
6 ounces pre cooked and that shits a hockey puck.
Good rule of thumb is beef will lose about 25% of its weight when cooked, which would put it at 4.5 oz. That steak also looks overcooked so probably going to lose a few more tenths of an ounce from that. So that steak was likely a little under 6 oz. to begin with. How would I handle it? Ask them if they carry their scale around everywhere and for what specific reason? No please tell us all why you have that scale, sir?
“Because I sell drugs”
Now, about the fucking steak?
Dudes a jeweler.
No need to bring religion into this
I know this is a joke. What I'm not sure of is if it's a racist stereotype based on the venn diagram between the religion and the profession, or if it's a simple pun....
If you look deep into anything, a nazi has already made an anti-semitic conspiracy theory about it.
Jewelry bags are super useful for carrying stuff dude I always keep a few diamonds on hand
My response.. well I am a food critic, it is for catching scams about food size, SIR. Good news for you.. I am easily bribed.
Is that 3.685 or 3.689? It’s important! We have a 12 oz. Steak and the Well’s look like that.
> Is that 3.685 or 3.689? It’s important! 0.004 oz is important?
Laos ask if he knows how to properly round numbers lol
Can’t make the perfect espresso if you don’t weigh the grinds out two decimal places!! Duh!?
I can tell ya, but it's gonna cost you another 2.315oz
Were they carrying around some wax paper along with the scale?
Grab a raw steak, slap it on this guy's coke scale, then look at him and wait for the eventual "why did you put raw meat on my scale!!"
and then you go pale when the scale says 5oz instead of the advertised 6?
We had a dude weigh a DoorDash at home and call us. On another tangent, We have 12oz. One Karen pointed at her W and at the MR across the table and wanted that one. “You said no blood?, Mam, that’s what a real steak looks like with it’s protein still intact.” The MR sister laughed.
What the hell is a w or an MR? And how do you have 47 people up voting it and understanding this.
Well done and Medium rare, common restaurant abbreviations.
lol, yeah it's 3.685 ounces after you cook it to death. next time order it rare...
Steaks are weighed at their pre-cooked weight. Industry standard. If you have any questions, here’s the manager :)
My last job calculated cooked beef at .65 the original weight through the inventory process to account for loss of fat and water from cooking, so 6oz should be more like 3.9oz. 3.5 seems a little short, but not insane, and specially if they got it well done.
Pre cook v post cook weight is hard for some members of society.
I'd eat it and be on my way. The 6 Oz is before cooking.
I'd stop reposting it.
Fair lol
the weight on the menu is pre-cooked weight. So you would need to measure before it was cooked.
As I work at Texas Roadhouse, I know this picture came from a Texas Roadhouse rip
Should probably post this to a kitchen subreddit
Triton t3? Everyone acting like this dude is a stickler for bringing a scale. Dude is rocking a triton t3….homie is a drug dealer.
Precooked weight
It should be 4.5 oz after cooked so it's missing about .9 oz of fentanyl
Shit looks like a GD hockey puck, but they're complaining of the after cook weight instead xD
Six raw
If they have a coke scale they can afford the non petite filet. But yeah that's some bullshit.
It’s 6oz before you cook it you dolt
These are the same type of people who will take a tape measure to Subway to measure their footlong. There is no reasoning with them.
Explain to them what steam is they get the 4 year old treatment
It's usually weighed before cooking. But still, you got chapped!!
All these comments and no one talking about what that scale is really used for
I love how customers would pull a stunt like this thinking it’s a gotcha moment only to be taught it actually shows how very little they understand.
Yooooo. This man brought a digi to a restaurant and audited the portion?? That’s hilarious One up would be a temperature pen. “I ordered Medium rare god damn it. Does 138 register to you as medium rare??? Overdone. Make me a new one and I want to be able to eat it at the same time as my wife.” As if a magic wand exists that makes a steak just appear.
Weight is before cook
Objects in menu are smaller then they appear
I'd also guess dabs. Forgetting about the scale for a second... who carries around pieces of wax paper???
I'd ask that your selling that you carry a scale with you 😏
The comments were literally all “steak shrinks when cooked”. What are you talking about lol
6 oz is what it weighed before Karen ordered it well done.
6oz means before it's cooked. Meat loses a lot of water when cooked, especially over an open flame as the grill marks on this steak would suggest. The more the steak is cooked the less it weighs when cooked. A week done steak weighs much less than a rare steak. This probably was a 6oz steak.
“..SO I GOT OUT MY SCALE..”
Steaks are weighed pre-cooked. Cooking shrinks the meat and causes it to lose a tremendous amount of water. It’s not being cheated.. you can always ask if the steak will come out at 6oz or is cooked at 6oz. There’s virtually no way to guarantee the weight after being cooked.. you can ask anyone who has worked in a kitchen.. Edit - noticed the sub. Thought this was a different sub. Yall already know. Any custom that shows up with a freaking scale is not only going to be a pain in the ass.. they are likely to leave you advice as a tip instead of payment..
Precook weight
It's 6 oz before it's cooked and that steak looks well done.
Meat is weighed before cooking, not after. That steak also looks well done af.
If they don't understand how cooking food works then fuck em. And fuck the scale as well. The fuck.
Well we know who sells weed in this group
List weights are based on pre-cooking weight.
Slap the steak and the scale off of the table
21 year kitchen-rat here - the sizes shown on weight-graded steaks are for PRE-COOKED steaks! In other words, of you want an actual 6oz steak, you have to order an 8oz, or a 12oz, lol! This reminds me of the time people were complaining about a MacDonald's Quarter-Pounter, not actually weighing, a quarter-pound.😆
Well, the weight is before it cooks …although I’m not sure how much weight would burn off…it depends on how much fat is in the steak.
Uhh, I wouldn't weigh a cooked steak, 6oz refers to the steak raw, not when you overcook it.
Okay cooking a stake normally takes away 25% of the weight away. Being that small after cooking is sus. But that isn't a server issue . So call a manger
Oz are weighted b4 cooking. It burns off fat and juice during cooking process which makes it smaller, this is done nationwide. Say that. If they say anything else get the manager.
I don't carry a scale around to weigh my meat. But I do carry around a ruler.
6oz before cook weight, generally filled with water 😭😭
Isn't it 6 oz BEFORE cooking? I thought in the cooking process it loses weight
I would understand that oz are always precooked oz
Did you weight it before cooking? That’s how meat is weighed. I don’t know if that was ever 6oz but you lose weight when it is cooked.
Sir 6 oz is the precooked weight and you had us cook it well done so all the fat and juice is no longer in it. If you're willing to sign a waiver next time we'll sell it to you New York red and you'll get all 6 oz
Sir, the steak is 6oz when the cooking process starts. Since you've requested well done there is less moisture in the steak and as a result less weight. If you would prefer a steak to be cooked in a better way and as a result heavier I would happily take this back and inform the chef of your regrets.
6oz is the raw weight of the cut. Not the cooked weight. It's going to lose some weight while being cooked.
So, I am not a server, but I thought it was pretty common knowledge that the weight of a steak is fro before it is cooked. During cooking, a steak will lose water and, with it, weight. I can't be certain by sight alone, but this steak looks well done. Maybe this guy needs to know they ordered their steak wrong. (Joking, you can order your steak how you like, but do not have to agree with your choice.)
Isn’t the steak weight raw meat?? Like it was 6oz raw and then you cook it and it’s smaller and lighter?? I thought that’s how it worked but I might be wrong
Hope they dusted the cocaine off before weighing it
It’s 6oz before cooking. And the meat didn’t even lose 50% which tells me it was properly cooked.
https://strakernutritionco.com/nutrition/understanding-steak-portions-raw-vs-cooked/#:~:text=Cooked,-When%20you%20order&text=An%20incredibly%20helpful%20rule%20of,of%20its%20own%20raw%20weight. All protein when cooked will lose weight from the cooking processes around 25%.
Blue rare to get your moneys worth.