Rant: a customer asked me to cut her ribeyes thinner and she was right

A regular came in last week and asked for her ribeyes cut at 3/4 inch instead of my usual inch plus. I pushed back at first because that is how I have always done it, but she said she cooks them hot and fast on a cast iron and the thick cut was coming out gray inside. I tried one that way myself on Tuesday and she was right, the thinner cut got a better crust and still hit medium rare. Now I keep a few 3/4 inch ones in the case next to the thick ones. Anyone else change their standard cut because a customer pushed back?

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casey_harris25d ago

The part about the thicker cut coming out gray inside hits home. Had the same thing happen with a guy who wanted his pork chops cut thinner than I usually do, and when I finally tried it his way the sear was way better and the meat stayed juicy. Customers who cook a lot know what they are talking about more than we give them credit for.

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