Now I remember...

[fma_fanatic]

Wow. I just got off the phone with their corporate office. Seems that since I didn't want a gift card (because the meal was comped) the attitude I got was something like "Why are you bothering us?"

They've really gone downhill.

[Geek King]

The server was an idiot who tried to tell me that steak sauce would fix it.

Steak sauce exists to cover for people who don't know how to cook steak. Real steak sauce is added either before cooking, or during cooking, and is known as marinade or basting (dry rubs also allowed). Proper steak should stand on it's own.

Yes, I may be a bit of a grilling snob. Blame my Dad for teaching me to cook meat correctly.

[Blade_Raver]

Thank you for the suggestions DaDairyDruid and FMAFanatic

Wow. I just got off the phone with their corporate office. Seems that since I didn't want a gift card (because the meal was comped) the attitude I got was something like "Why are you bothering us?"

They've really gone downhill.

It almost sounds like they'd rather just do nothing about it and pacify the complainers with gift cards.

[Seshat]

Steak sauce exists to cover for people who don't know how to cook steak. Real steak sauce is added either before cooking, or during cooking, and is known as marinade or basting (dry rubs also allowed). Proper steak should stand on it's own.

I prefer dry rubs to marinades, generally - if the steak needs the acid of a marinade, my attitude is that it's a tougher piece that would benefit from slow cooking.

As for e coli etc: ground meat should always be cooked through (no pink at all) because all of the surfaces have been exposed. Cut but not ground meat (steaks, chops, roasts) can afford to have pink centres because the centre has not been exposed to the open air.

[Geek King]

I prefer dry rubs to marinades, generally - if the steak needs the acid of a marinade, my attitude is that it's a tougher piece that would benefit from slow cooking.

A perfectly fine choice. I like to cook steak by itself, maybe with some sauteed mushrooms and onions, and maybe some cheese. I tend to marinate for variety, not because the meat needs some help.

[Andara Bledin]

Medium has some pink, but is supposed to be more brown than pink; mostly pink is medium rare. But most places tend to cook about a 1/4 to 1/2 step darker for safety reasons, so order less than what you really want unless you know how the place does it or they have a visual chart like this. I actually like my meat smack dab in the middle of medium, so that's the cooking range I know best.

My sister, her hubby, one of their kids and I got food poisoning when we went to Olive Garden for my birthday this year.

It could have been food poisoning, or it's possible that your clan picked up some bug that another diner had.

A number of cases of reported food poisoning actually aren't, though that doesn't mean a whole lot while you're suffering.

^-.-^

[dragon_wings]

It could have been food poisoning, or it's possible that your clan picked up some bug that another diner had.

A number of cases of reported food poisoning actually aren't, though that doesn't mean a whole lot while you're suffering.

We think it's food poisoning cause my nephew who was also with us did not get sick, but then he didn't eat much (a few bites here and here).

[wolfie]

When our meals finally come out, I cut into My steak to see if its prepared correctly. I ordered Medium which should mean bright pink throughout, but it was past medium well to nearly well done as there was almost no pink at all in my steak. I let her know right away, and they said they would make a new one, and it wouldn't be a problem as she saw how it was prepared. While I waited I ate the sides that came with the steak. When the second steak meal arrived, the manager brought it out. Once more they asked me to cut into the steak, and once more it was overdone. It was done about the same as the first steak, almost no pink, and the manager quickly said "Ya that's Medium well at least."

The kitchen should have erred on the rare side, especially when they had to do a re-make of an overdone steak. If a steak is underdone, they can put it back on the grill for a bit longer. If it's overdone, they need to do a new one, wasting food. Ruby Tuesday's should send their cooks to TA for re-training - when I order my steak well-done, it comes out pink in the middle and I need to send it back for more cooking.