Originally Posted by
PresRDC
I've always assumed that the caterers sear it off, so that the inside is rare at most. If so, it should be possible to finish it to a desired temperature.
That's been my impression also. I've sat next to a guy who liked his beef cooked well done, so he asked the FA if she could leave it in the oven a little longer. She did caution him that the veggies may get a little overcooked, but he said he didn't mind.