"How do you like your steak cooked?" It's the question servers ask countless times daily, shaping your dining experience. Many steak enthusiasts order medium or well-done, yet their meat often arrives pinker than expected. This isn't forgetfulness, says Mark Pastore, president of renowned U.S. meat supplier Pat LaFrieda. In a New York Post interview, he reveals it's a deliberate economic strategy to minimize waste.
Overcooked steaks hit the trash, but undercooked ones can simply go back on the grill. "The norm now is that 'medium' means what used to be 'medium-plus,' because customers find it arrives too rare," Pastore explains. While 'medium-plus' or 'à point plus' might not be common in France yet, don't be surprised if servers seek clarification. High-end cuts are pricey, so kitchens prioritize avoiding losses. Next time your entrecôte looks too pink, it's likely intentional—not a memory lapse.
