Somethings amiss...

This weekend, my better half and I went to a fancy schmancy restaurant for a little celebratory anniversary. I had been wanting to give this place a try for some time but wanted to wait for the special occasion.
We got there and were seated promptly. The better half ordered a glass of wine. I ordered a brew. The waitress was prompt and offered the specials of the evening as we perused our menus. We quickly decided that we were both in the mood for...Beef, it's what's for dinner.
We both ordered basically the same dinner. A six ounce filet that our waitress said was "aged 21 days." Whatever that means. We both like our steaks cooked MEDIUM. Soooooo, we placed our order and within 20 minutes we had our entree.
The beautiful one took the first bite and she made a little noise that I took to mean succulent. And she said it was.
I couldn't wait. I cut into mine and looked down. No pink. No red. Nothing but brown charred meat. The look on my face said everything. The waitress noticed and stepped forward.
"How is it?" she asked. "Well, it's ok," I replied, "but it definitely doesn't look like my wifes medium."
"Here, let us take care of that," she said as she picked up my plate.
I explained that I really have never done this before and I have heard the horror stories about what happens to the customers food if they were to send it back to the kitchen. Hey, I've read Anthony Bourdain.
"I've worked at other restaurants where I wouldn't recommend returning your food and it isn't like that here," she said, "Our chef runs a small kitchen and prides himself on getting it right."
Obviously, my next question was to ask her where she used to work.
"Outback Steakhouse."
Duly noted.
Aaaannnyway, ten minutes later and my new steak arrived. I cut into it and looked inside.
This time it had the look of uncooked sashimi at the sushi bar.
By this time, the manager had come over to check on us and offer us a free dessert for the problem.
I couldn't take it. There was no way that I was going to be able to even take one bite of this slab of meat.
"Well, it doesn't look like my wife's medium steak."
"I'm sorry, it doesn't," the manager said.
"Look, i have never sent food back to the kitchen. I'm not that guy that complains. But honestly, this is so rare that I won't be able to eat it."
Graciously, the manager took it back. We thought he would just put it on the grill for a few minutes. fifteen minutes passed and here he comes with a completely new steak.
This time, it was just right. Succulent.
And the free dessert was just as good.
Even though I had to order three steaks in one night, we will gladly go back.
And we will never complain at Outback.