great post
 

My last Prime aged chopped sirloin ordered medium rare would have been great even if rare
But medium raw wasn't what I had in mind. :(
I took it to go rather then send it back as the dining room was so busy and cooked it at home for at least 10-15 minutes under a broiler on both sides.
It was a big monster and the bun was ruined
I agree with your post though yes IMO frequently
it is a safety net for establishments that have poor execution to hide behind
The next problem then becomes when they get it right :rolleyes:
I have to go to places that simply know how to cook accurately
Its a challenge

The responses seem to be all over the board, which is somewhat surprising. I have attributed my frequently undercooked experiences to the kitchen deciding that "it's easier to put the steak back on the grill for a few minutes if it's not done enough," rather that having to trash the pricy piece of meat if it's overdone. But an undercooked steak after it's come to the table, been cut into, sent back, and returned after "a few more minutes" is no better than if it were overcooked.

Agree the juices run out and the beef gets tougher
Fish sometimes can be easily salvaged but like anything it's a fine delicate art of recovery.My hat is off to those true champs with iron clad execution skills.
It is like winning the lottery whn you get the talent who get it right the first time.
I spend many thousands at establishments who have the skills to get it right the first time.Especially with clients when I never like to send anything back ever.I would rather not frequent the establishment knowing the medium rare will be well done or raw.