Kill It
Kill it is kitchen slang that means to cook something extremely well done or overcooked, typically at a customer's request. Most commonly used for steaks but can apply to any protein including chicken, burgers, fish, and vegetables.
Kill it is kitchen slang that means to cook something extremely well done or overcooked, usually at a customer’s specific request. The term most commonly refers to steaks ordered well done or extra well done, but applies to any protein including chicken, burgers, fish, and even vegetables. When a server relays “kill it” to the line, they’re asking the cook to cook the item past the standard well-done temperature until it’s thoroughly cooked through.
How the Term Is Used
The phrase functions as efficient shorthand during busy service periods. A typical callout might be “I need a ribeye, kill it” or “Table 12 wants their burger killed.” The communication is direct and saves time compared to saying “cook this steak extra well done past the normal well-done temperature.” Some kitchens use “cremating” as an alternative term with the same meaning.
The term carries an implied judgment. Many professional chefs and cooks view well-done steaks as culinary blasphemy that destroys the quality, flavor, and texture of good meat. The word “kill” itself suggests that something is being destroyed or ruined. Despite this attitude, professionals still execute the order properly because customer satisfaction comes first.
Related Kitchen Temperature Slang
Kill it belongs to a family of temperature-specific kitchen terminology. “Flash it” means to quickly cook something that’s undercooked. “GBD” stands for golden brown delicious, the ideal color for many fried or sautéed items. This shorthand helps line cooks communicate precise cooking instructions without lengthy explanations during the chaos of dinner service.
Why Customers Request It
Some diners prefer meat cooked to extreme doneness for food safety concerns, personal taste preferences, or texture sensitivities. Others grew up eating meat cooked this way and prefer the familiar preparation. While chefs may cringe internally, professional kitchens accommodate these requests without complaint to the customer.
The Reality for Line Cooks
Cooking something “killed” requires careful attention. The item needs to stay on heat long enough to reach the desired doneness without burning the exterior. For steaks, this often means lower heat and longer cooking time compared to rare or medium preparations. The cook must balance the customer’s preference with preventing the meat from becoming inedibly charred or dried out.
Common Uses
Kill it is used during service as efficient communication shorthand between front-of-house staff and line cooks. Servers relay the term when taking orders that specify extreme doneness levels, typically saying "kill it" or "kill this steak" to the expo or directly to the line. The phrase appears most frequently during dinner rush when quick, clear communication prevents mistakes and keeps ticket times down.
The term is understood universally across professional kitchens in the United States, from casual diners to upscale steakhouses. New cooks learn this slang during their first weeks on the line as part of the kitchen's communication language. It's spoken aloud rather than written on tickets, making it part of the verbal culture that distinguishes experienced kitchen staff from newcomers.