True, according to the New York Post and its "anecdotal evidence."
Undercooked steaks can always be cooked more, whereas overcooked steaks have to be tossed.
So, successful high-end restaurants ERR ON THE RARE, even though it might cost the chef a few more minutes.
Experts offer one tip if you want your steak to come out perfect: order it, for instance, "medium-rare-plus," as sort of a secret signal to the kitchen.