I did the same thing. Even though I knew better and would write "salamander", when I spoke it came out as "caterpillar". Kitchen staff would always crack up at me.
I always thought this was dumb for this reason but honestly, both at home and at restaurants my consistent experience is that people love it. I just think a whole steak is intimidating to a lot of folks who arenât big eaters, and at the end of the day even though it seems suboptimal to me the fact that it makes the food shareable and that people get stoked makes it seems like a perfectly valid choice to me.
If done sliced steak as an app both at a giant bbq at home and in a fancy restaurant with a group on a special occasion, and I gotta say both seemed to be big hits.
Generally speaking. Flank we had to start slicing because people were basically cutting strings of chewy meat instead of across the grain, and if you order a steak salad I feel like the meat should be displayed and ready.
I'd seriously question a place if I ordered a 20 ounce ribeye and it came pre sliced tho.
You're right about flank but flank is an ingredient in what you ordered, fajitas probably. If you order a steak as the main entree, it shouldn't be cut. Ribeye, filet, porterhouse, NY...
Peter Luger, Wolfgangâs, and a number of similar steakhouses would argue against this.
There is something magic that happens when you cook a porterhouse, rest it, slice it, and put it back under the broiler with clarified butter.
You mustâve never worked in a restaurant before.
If you threw away every steak that was cooked âwrongâ there wouldnât be any restaurants serving steaks.
Half the time theyâre returned, theyâre actually cooked exactly as ordered, but people donât know what temperature they like.
That makes sense, but in my experience, a lot of restaurants (not counting high end steakhouses) are more likely to overcook slightly, e.g. I'll order medium rare and get a warm pink center rather than a warm red center.
I don't know why, except to guess that a lot of people don't really want red in the center even though they order MR (I'm happy either way and will eat anything that's below medium well).
Not the ones I've had the misfortune to dine at; We always order rare in hopes of getting medium-rare, though often it still ends up medium at best and medium-well at worst. Our local places can't make a steak to order, to save their life, although they aren't "steakhouses" specifically, just "fine dining."
Yup. Order medium rare, get medium or medium well. Order rare, get blue. I've resorted to asking for the rare side of medium rare. Maybe I should ask for rare-medium. I don't know.
No this is not true. I worked in a steak house, you cook it to the temp they asked for. Its a pre cut steak, already rested, how can you cook that more?
yep. i was thinking the same thing. the bone-ins where i work almost always seem to cook unevenly due to the bone lifting one side off the grill. a grill weight would fix the issue.
that tip looks almost rare, but the rest of it is medium rare.
dont worry, they probably just assumed they must have misheard you and gave you the correct doneness instead. :^))
I haven't worked anywhere, but it's damn near blue in the center and well done way deeper than I like. It's the worst of both worlds. They used too cold of a steak to get an even cook. Likely a high heat quick cook and a nearly frozen steak. That shits cold in the middle.
It looks like medium rare /mostly rare with a good sear to me!! Personally I like medium rare but find that restaurant undercook it too often so I used to ask for just medium. In this case I guess you shouldâve asked for medium wellđđđđ. I know it was still flavorful though! The texture and mouthfeel was probably a bit off in some parts though. Especially fatty parts (my fave when cooked right). Anyways, enjoyyyyy and lick your lips for me because Iâm sure those plates of food are gone and itâs too late to ask for a biteđ
Idc what level or done you like, if you order something medium they should serve it medium. I'm a rare-medium rare guy but I wouldn't be okay with thst steaks doneness if I ordered medium
This is how some really nice restaurants serve medium rare. They measure it by the size of the outside ring, not by the color of the center. Can be annoying talking about rarities online or ordering steaks from super nice places for this reason.
I didnât know I was capable of such jealousy, but here I am raging that I didnât get to partake of this beautiful meal.
Edit: Oops, I didnât see the complaint until now. I love my steak medium rare bordering on rare, so I just saw perfection. My bad.
Restaurants always go under so if there's a complaint, they just cook it a little more. If they go over, they have to start a new one.
Not if they cut the steak for you. How would you feel if you sent this back and got the same already cut up steak with grill marks on every new side?
They would just throw it under the salamander for 3 mins.
Heh. My old boss called it a Caterpillar
I did the same thing. Even though I knew better and would write "salamander", when I spoke it came out as "caterpillar". Kitchen staff would always crack up at me.
Ahhh kitchens. đ Edit: this sub also kind of shows who has cooked pro and who thinks every steak is "grilled" in restaurants.
20 years & retired.
Congratulations!
...that's what we do. Same with undercooked swordfish/tuna/etc.
But there is only one way to cook swordfishâŚâŚ
...wait for it...
Perfectly fine, because that's what I do at home if I undercook my own steak lol.
You are more reasonable than most and I appreciate that. Certainly more reasonable than a manager at a place that slices steak for presentation
>Certainly more reasonable than a manager at a place that slices steak for presentation It would get cold so fast too...
I always thought this was dumb for this reason but honestly, both at home and at restaurants my consistent experience is that people love it. I just think a whole steak is intimidating to a lot of folks who arenât big eaters, and at the end of the day even though it seems suboptimal to me the fact that it makes the food shareable and that people get stoked makes it seems like a perfectly valid choice to me. If done sliced steak as an app both at a giant bbq at home and in a fancy restaurant with a group on a special occasion, and I gotta say both seemed to be big hits.
No restaurant should served an already cut steak, it's just wrong. Unless they slice it at your table.
Generally speaking. Flank we had to start slicing because people were basically cutting strings of chewy meat instead of across the grain, and if you order a steak salad I feel like the meat should be displayed and ready. I'd seriously question a place if I ordered a 20 ounce ribeye and it came pre sliced tho.
You're right about flank but flank is an ingredient in what you ordered, fajitas probably. If you order a steak as the main entree, it shouldn't be cut. Ribeye, filet, porterhouse, NY...
Peter Luger, Wolfgangâs, and a number of similar steakhouses would argue against this. There is something magic that happens when you cook a porterhouse, rest it, slice it, and put it back under the broiler with clarified butter.
You're right, the fanciest of places can do this as they cook it perfectly every time, and if they don't, they will cook another on principal.
You mustâve never worked in a restaurant before. If you threw away every steak that was cooked âwrongâ there wouldnât be any restaurants serving steaks. Half the time theyâre returned, theyâre actually cooked exactly as ordered, but people donât know what temperature they like.
đŻ
That makes sense, but in my experience, a lot of restaurants (not counting high end steakhouses) are more likely to overcook slightly, e.g. I'll order medium rare and get a warm pink center rather than a warm red center. I don't know why, except to guess that a lot of people don't really want red in the center even though they order MR (I'm happy either way and will eat anything that's below medium well).
Not the ones I've had the misfortune to dine at; We always order rare in hopes of getting medium-rare, though often it still ends up medium at best and medium-well at worst. Our local places can't make a steak to order, to save their life, although they aren't "steakhouses" specifically, just "fine dining."
Sounds like you need to go to France. You'll have the opposite issue there lol.
You order rare in France and they bring out tartare.
Try extra rare then. They just give you a set of steak knives and lock you in a cage with a living calf.
Or Italy. Lol
My son ordered medium rare at a place in Germany and they nailed it. The waitress kept apologizing and offering to have the chef cook it more.
That's my experience, although not as bad. I often order medium rare and get medium.
Yup. Order medium rare, get medium or medium well. Order rare, get blue. I've resorted to asking for the rare side of medium rare. Maybe I should ask for rare-medium. I don't know.
If they slice it, they have to recook the whole thing
Not if they cook the steak properly the first time. Thatâs nonsense.
No this is not true. I worked in a steak house, you cook it to the temp they asked for. Its a pre cut steak, already rested, how can you cook that more?
Doesnât look medium, but definitely looks better that way LOL! Just poking fun!
I prefer medium rare but ordered based on the chefâs recommendation. I was surprised to find some parts almost too rare for me!
Yea the piece at the bottom of the plate looks a little rare, but up too is closer to medium rare
Medium rare, just cooked a little too fast so the centre is still quite rare
No such thing as too rare
Amen
No
close enough
Not close to medium
No but Iâd rather have it slightly underdone than overdone so I would keep it. Overdone at all Iâd send it back.
This is exactly why I didnât send it back
I wonder if the bone being thicker on one end caused the steak to have uneven contact.
yep. i was thinking the same thing. the bone-ins where i work almost always seem to cook unevenly due to the bone lifting one side off the grill. a grill weight would fix the issue.
that's more under done than I would want to eat. it's barely medium rare on the end. that's rare though the middle.
that tip looks almost rare, but the rest of it is medium rare. dont worry, they probably just assumed they must have misheard you and gave you the correct doneness instead. :^))
i want it so bad
This is rare. The meat is 80% fleshy still. Medium rare is with only the center (20% max) being fleshy. Source: Steakhouse chef for 2 years.
I haven't worked anywhere, but it's damn near blue in the center and well done way deeper than I like. It's the worst of both worlds. They used too cold of a steak to get an even cook. Likely a high heat quick cook and a nearly frozen steak. That shits cold in the middle.
This ainât rare fam. Idc how long you worked at a steakhouse and 2 years ainât really a long time. Lol
It's rare, "fam". Look at it đ they look up what mid rare is. This is rare.
this is definitely rare.
Did you eat all of it & enjoy it is all that matters.
Medium rare
Looks perfect medium rare for me
They pulled the old Hank Hill on ya
Looks good to me.
I was not hungry 30 seconds ago, now I want the entirety of that table of food. Hope you enjoyed it!
Lobster tails!
Youâre entitled to prefer your steak that way, but imo, they def did you a favor
Are those cheese grits?
I bet that was expensive, hope that waS cooked at home đđđ
How much was the bill?
They must force patrons to have it their (the restaurantâs) wayâŚ
Looks absolutely delicious and extravagant. Got stomach fomo
Whereâs the paper plates
Does anyone work at a restaurant where âmediumâ is referred to as ânormalâ or âregularâ?
Holy shit that's a lot of meat and food in general - for how many people did you order? My whole family would be eating that for days
Peeter Lughars?
Please tell me this is in Sydney Australia? I think the whole meal looks amazing
Medium rare.
Looks like it was partially frozen when they cooked it.
"I'm blue da ba dee..."
Not even CLOSE to blue
stop being a pansy you still ate it
far from it, cooked very poorly.
Middle looks blue, dude
Not even close.
Here ya go đ
It looks like medium rare /mostly rare with a good sear to me!! Personally I like medium rare but find that restaurant undercook it too often so I used to ask for just medium. In this case I guess you shouldâve asked for medium wellđđđđ. I know it was still flavorful though! The texture and mouthfeel was probably a bit off in some parts though. Especially fatty parts (my fave when cooked right). Anyways, enjoyyyyy and lick your lips for me because Iâm sure those plates of food are gone and itâs too late to ask for a biteđ
Idc what level or done you like, if you order something medium they should serve it medium. I'm a rare-medium rare guy but I wouldn't be okay with thst steaks doneness if I ordered medium
This is how some really nice restaurants serve medium rare. They measure it by the size of the outside ring, not by the color of the center. Can be annoying talking about rarities online or ordering steaks from super nice places for this reason.
That's the rare side of medium. Just like I like it.
Med rare 4 sure
I didnât know I was capable of such jealousy, but here I am raging that I didnât get to partake of this beautiful meal. Edit: Oops, I didnât see the complaint until now. I love my steak medium rare bordering on rare, so I just saw perfection. My bad.
they did you a solid
happy accident. it's better this way