Fire your cook
Edited per your request, added a star because you seem to at least honestly care. You are a steakhouse. Steaks are expensive and not everybody can just go out for a steak super often. My classmates and I were driving home from training in Nebraska for two days straight in swampy, ninety degree weather. This is not your fault, but I'm trying to get you to understand that all we wanted was a nice steak at the end of a rough weekend, and they were overcooked. Mine was supposed to be rare but was served medium well. I ate it anyway. My friend's was brown inside. He didn't want to be a bother but he had paid good money for a medium well steak and was served a well done steak, so we sent it back and got a bloody rare steak instead of a medium well steak. Again, we didn't want to be a bother, but this expensive steak was important to him and so he asked them to cook it a little longer. Tons of time passed. We were just kind of sitting there waiting for the steak to come back out. I ordered a desert thinking that your cook could get ice cream and a brownie together before my friend got his steak back. It didn't come out until way, way later than that. To be fair, the third time it came out it was perfectly cooked. It just took forever. My green beans also didn't come out with the rest of my meal and were cold with a cold dollop of butter on them. That, combined with the steak mistakes and the length of time it took everything to come out, felt like a little bit of a slap in the face all together. It felt careless and felt like for the money we paid it was not really important to you. However I see that you have consistently asked people to explain why the food is bad, so I think you do care, but that your cook's work doesn't reflect this. If you want solid advice, tell them to check the steaks before sending them out. They should know how to do this because you are a steakhouse, an expensive one at that. But in case they don't know, you can tell a steak is rare if you poke it and the indent stays. A steak is medium if it's a little firm when you poke it, and the indent slowly goes back up. A steak is well done if it's firm and springy when you poke it. If your cook doesn't want to poke it, they can also use a meat thermometer to test the internal temperature of the steak. After practicing, they'll be able to eventually intuit how done a steak is. Maybe don't fire them, that was harsh, but ask them to time food better so it doesn't come out late and cold. Tell them that people can't just buy expensive steak all the time and that it comes across as careless when they serve a steak that was ordered medium rare as well done after a long wait, then as bloody rare after another long wait. This might be okay if you were an outback steakhouse charging outback steakhouse prices. But you are a nice steakhouse with nice steak prices, serving outback steakhouse steaks. The quality of the meat is good and after the third try it was perfect, but for the price and cool atmosphere it wasn't properly cooked steak. I'm not a restaurant owner but if you want feedback, that's my honest experience. I don't know if your kitchen is understaffed, if your cooks are underpaid or inexperienced, but I...
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