Her advice has some people rethinking the way they order their steak. And others lamenting the food crime that is cooking a fine piece of meat medium well or well done.
Briana (@brianamb1511) isn't here to judge your ordering preferences, however.
"My mom, along with many other of my family members, eat their steaks well done," she qualifies her advice.
Briana begins a TikTok letting people know that when servers ask if you want your steak butterflied "they're not trying to upsell you."
She then proceeds to explain why it's a good idea to say yes if you're ordering a medium well or well done steak.
"They're trying the best they can to maintain the integrity of the steak that you're insisting on burning," she says.
Briana notes that her restaurant says they can't guarantee the integrity of anything over medium -- or a warm pink center.
She says their broiler is 1,800 degrees. To get a thick piece like a filet mignon to medium well or well done, you basically have to char the outside.
"To get that inside of that really thick cut of steak to anything over medium is going to absolutely demolish the outside," Briana explains.
Briana acknowledges that seasoned restaurant goers probably already know what butterflying is. Many less experienced diners, however, have never heard of it.
"You'd be surprised how many people look at me crazy when I ask if they want to butterfly their steak," she notes in the caption.
Butterflying a steak is a simple process in which a chef makes an incision along one side of the steak. Then they flatten or open it up, similar to butterfly wings.
"It makes it thinner so that it can cook more evenly, so you can get that medium well without burning the outside," Briana says.
This technique is really only used on thicker cuts of steak and when it's ordered medium well or well done.
Fans of dry -- ahem, well done -- steak vowed to order theirs butterflied.
"Butterflied steak sounds like something I'm gonna start doing," said one.
It's not without controversy, however, as the comments illustrate.
There are five ways to order steak: rare, medium rare, medium, medium well, and well done. Foodies (meaties?) widely believe the only acceptable ways to order steak are rare and medium rare.
This is because the juices, i.e. blood and fat, are still in liquid form. When you cook it beyond medium, those juices dissipate, leaving the cut dryer and tougher.
The most-liked comment is from someone of this mindset.
"I hate serving a well done filet. Like you're paying $50 for a hockey puck," it states.
Another celebrated their tastes evolving beyond well done. "Steak must be respected," they added.
One commenter revealed a closely held chef secret: "save for well done." This means one of two things, sometimes both. Either the cut is inferior in some way, perhaps thinner or with subpar fat content and/or distribution. Or it's a bit past its freshest point, still safe to eat, but not ideal.
Steak has one of the thinnest profit margins of most items on many menus, so in many kitchens, they'll keep inferior and/or less fresh cuts for people who order it well done. Hence "save for well done."
The thinking, as the commenter pointed out, is "the customer is ruining it anyway."
Like many servers, Briana is more of the "to each their own" mindset.
"As long as you like it that way all is well in the world," she wrote.
Briana didn't immediately respond to BroBible's inquiry sent via TikTok direct message.