R.A.R.E. S.T.E.A.K.

Having just left the idea linked below, I see a niche market for the most discerning of steak aficionados.

In this dining establishment, your steak of choice is pre-loaded before cooking with wireless thermocouples and internal video cameras at precisely defined layers and locations.

Prices reflect not only the cut and weight of the steak but also the amount of thermocouples and cameras required to be able to appropriately monitor the meat.

Your server offers you a range of cooking profiles that define both the sear factor of the outer layer and the pink factor of the inner. The allowable tolerance deviations are noted in bold print on the menu - unrealistic expectations of process capability are anticipated and discouraged.

Your cooking profile is communicated to the chef, and the thermocouple profiles and camera-communicated color are monitored throughout the cooking process.

For an additional fee, the readouts and video while the food is cooking is available on a laptop at your table.

When your food is ready the readouts of the monitoring devices are printed out alongside the numbers comprising the nominal profile request and delivered with your meal.

Any deviation outside of the posted allowed tolerance zone is noted, and you have the option of having your bill discounted or free drinks.

Of course, you waive all rights to sue in the case of a thermocouple or camera accidentally being left in your meal.