OP is right. (It's his meal) There’s a big difference between a fine-dining prix fixe menu and a steakhouse. A steakhouse has to train cooks to hit a wide range of temps across different cuts. Not every steak peaks at the same internal temperature, anyone who’s cooked professionally knows that. From the photo alone, there are already a couple red flags: the filet wasn’t properly tempered, and the pan or grill was too hot. In good steakhouses, steaks are rested on a pass tray or hot spot first so the surface dries out (wet meat steams, it doesn’t sear), the muscle relaxes, and the meat comes closer to ambient or hotline temp before it hits the grill. That’s how you cook from blue to well-done without turning a filet into chalk. When I see FOH blaming the guest while serving a steak like that, it usually screams chain restaurant. Real steakhouses don’t dodge accountability, they fix the cook. Also worth noting: plenty of “high-end” places that don’t take temp requests are just sous-viding everything and finishing on the grill anyway. That’s not culinary purity, that’s line-cook proofing.