Today when I cooked a ribeye steak that was ordered as medium well, I cooked it to 68°C on a gas grill and it came back as undercooked because it still contained some pink, I then put it back on the grill until 74°C figuring the customers must have wanted it well done (Greek customers so usually safer to overcook proteins to avoid complaints) and after sending it back out, it came back again hacked into pieces and was still slightly pink in the centre.
The customer didn't eat a single bite and left after this, I'm trying to work out what I could have done wrong here, my thermometer is well maintained and regularly calibrated and I haven't had an issue like this in a long time so this situation is sitting heavy on me, does anyone have any advice or knowledge on what I could have done wrong here as I keep replaying it in my head and can't work it out for the life of me.
Any advice would be highly appreciated as I pride myself on my consistency and today I feel I fell short during service.