"ill have your 60 day dry-aged ribeye, with your finest tomato reduction sauce, well done please"
I have been a cook at a fine dining restaurant for 7 years now, and have had the "pleasure" of cooking $120 dry aged ribeyes well done.....took everything i had to not throw it in the deep fryer or oven and forget about it.....your also looking at a 30 minute cook time AT LEAST....then they complain when it takes too long...