Hi, there. I’ve worked in Steakhouses either as cook or waiter for a few years now, but never in any sort of super high end restaurant. The most expensive place sells a N.Y. Strips for about $26 or so. A common theme between these restaurants has always a collective eye-rolling about customers who insist on exactly how their steak should be, whether they confidently declare “medium rare plus” or “medium well, on the medium side.” Waiters assure them that “not a problem”, then ring it up for medium rare, medium, etc, just like everyone else. Computers where we turn in the order don’t have a button for “medium rare plus.” Telling the grill cook about how they want it “pink, not bloody, with some char on the outside, and a teensy bit red” is generally considered a waste of his or her time.
So, in nicer restaurants, do they actually pay attention to things like this? The way these people order, it would be a difference of maybe two or three degrees, and you simply aren’t going to get that kind of accuracy from most cooks without puncturing the meat with a temperature probe.