Screwing up your steak

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February 13th, 2019 at 12:24:10 PM permalink
odiousgambit
Member since: Oct 28, 2012
Threads: 97
Posts: 2431
Gamerfreak complains about getting his $50 entree miscooked in his Borgata trip report, link at bottom. In similar situations do you complain to the restaurant? You can vote on that.

What is it with restaurants not getting the steaks done right? It really is a constant problem, and for me I find it usually is that I want it medium rare and they don't cook it enough. I usually in fact ask for medium in the hope that they won't bring it still mooing. I actually have a theory about that when it is a chain: the restaurants in a chain, say Outback, don't use fancy chefs so I figure they just set it up as simply as they can and maybe even automate the time cooked for steaks. But the steak is not supposed to come straight out of the refrigerator, it is supposed to be closer to room temperature, I'm guessing. That step gets skipped and naturally the steak doesn't cook enough.

https://wizardofvegas.com/forum/gambling-outside-vegas/atlantic-city/32474-borgata-weekend-trip-report/#post699715
Mustard:You like Kipling, Miss Scarlet? Sure, I'll eat anything [from movie]
February 13th, 2019 at 12:41:35 PM permalink
AZDuffman
Member since: Oct 24, 2012
Threads: 116
Posts: 9287
I always had the opposite problem, they cook it more than I asked. But I would have to agree it is a matter of low trained line cooks not getting it right. Maybe it depends on what the rest of the table ordered?
The man who damns money has obtained it dishonorably; the man who respects it has earned it
February 13th, 2019 at 12:41:37 PM permalink
petroglyph
Member since: Aug 3, 2014
Threads: 21
Posts: 3625
Quote: odiousgambit
Gamerfreak complains about getting his $50 entree miscooked in his Borgata trip report, link at bottom. In similar situations do you complain to the restaurant? You can vote on that.

What is it with restaurants not getting the steaks done right? It really is a constant problem, and for me I find it usually is that I want it medium rare and they don't cook it enough. I usually in fact ask for medium in the hope that they won't bring it still mooing. I actually have a theory about that when it is a chain: the restaurants in a chain, say Outback, don't use fancy chefs so I figure they just set it up as simply as they can and maybe even automate the time cooked for steaks. But the steak is not supposed to come straight out of the refrigerator, it is supposed to be closer to room temperature, I'm guessing. That step gets skipped and naturally the steak doesn't cook enough.

https://wizardofvegas.com/forum/gambling-outside-vegas/atlantic-city/32474-borgata-weekend-trip-report/#post699715


"Gamerfreak complains about getting his $50 entree miscooked in his Borgata trip report, link at bottom. In similar situations do you complain to the restaurant? You can vote on that. "
The problem lies in the terminology and the customers experience with meat. I've noticed most lower cost restaurants consider "medium rare" as a little pink, all the way to crispy. Whereas a finer restaurant knows "a little pink" is actually medium to medium well done.
If it continues to be a problem, describe the finished product in different terms, bypassing the rare, medium, burnt to a crisp mantra. Tell the waiter how much pink you want in the middle of the cut. my .02
Everyone gets thrown from the plane to maintain altitude
February 13th, 2019 at 12:43:25 PM permalink
AZDuffman
Member since: Oct 24, 2012
Threads: 116
Posts: 9287
Quote: petroglyph
"Gamerfreak complains about getting his $50 entree miscooked in his Borgata trip report, link at bottom. In similar situations do you complain to the restaurant? You can vote on that. "
The problem lies in the terminology and the customers experience with meat. I've noticed most lower cost restaurants consider "medium rare" as a little pink, all the way to crispy. Whereas a finer restaurant knows "a little pink" is actually medium to medium well done.
If it continues to be a problem, describe the finished product in different terms, bypassing the rare, medium, burnt to a crisp mantra. Tell the waiter how much pink you want in the middle of the cut. my .02


Better places I have been put it on the menu. From "Pittsburgh"--charred outside, raw inside to "well"--inedible. Why can't they all do that?
The man who damns money has obtained it dishonorably; the man who respects it has earned it
February 13th, 2019 at 12:52:11 PM permalink
rxwine
Member since: Oct 24, 2012
Threads: 133
Posts: 6904
Carry a picture card.

Nobody learned anything from the global financial crisis.
February 13th, 2019 at 12:55:49 PM permalink
terapined
Member since: Aug 6, 2014
Threads: 44
Posts: 4433
Quote: odiousgambit
Gamerfreak complains about getting his $50 entree miscooked in his Borgata trip report, link at bottom. In similar situations do you complain to the restaurant? You can vote on that.

What is it with restaurants not getting the steaks done right? It really is a constant problem, and for me I find it usually is that I want it medium rare and they don't cook it enough. I usually in fact ask for medium in the hope that they won't bring it still mooing. I actually have a theory about that when it is a chain: the restaurants in a chain, say Outback, don't use fancy chefs so I figure they just set it up as simply as they can and maybe even automate the time cooked for steaks. But the steak is not supposed to come straight out of the refrigerator, it is supposed to be closer to room temperature, I'm guessing. That step gets skipped and naturally the steak doesn't cook enough.

https://wizardofvegas.com/forum/gambling-outside-vegas/atlantic-city/32474-borgata-weekend-trip-report/#post699715



Until I cut into the middle of a steak, I cant tell if its cooked perfectly. I do that sometimes while cooking. I cut right into it to see how red the middle is
Sometimes we live no particular way but our own - Grateful Dead "Eyes of the World"
February 13th, 2019 at 6:22:47 PM permalink
gamerfreak
Member since: Feb 19, 2018
Threads: 1
Posts: 75
Quote: terapined
Until I cut into the middle of a steak, I cant tell if its cooked perfectly. I do that sometimes while cooking. I cut right into it to see how red the middle is

AHHHHHHHHHH NO. GOD NO.

You are destroying your meat. This is literally the worst thing you can do to a steak. The only time itís appropriate to cut a steak is 10 minutes after itís been removed from heat. Any time before that and you are just squeezing all the flavor out. Invest in a $20 temperature probe from amazon, or learn to judge the doneness by how firm the steak is to the touch.

To answer OPís question, I never send food back in a restaurant unless itís literally inedible. The only recent example I can think of was some pulled pork I got that was stone cold.

What is everyoneís go to cut at a nice steak restaurant (or at home)?
February 13th, 2019 at 6:29:07 PM permalink
Evenbob
Member since: Oct 24, 2012
Threads: 126
Posts: 16785
Quote: gamerfreak


What is everyoneís go to cut at a nice steak restaurant (or at home)?


Only steak worth cooking at home is ribeye.
Sear it in a hot cast iron pan and keep turning
it every minute until it has an internal
temperature of 140. That's medium rare.

Never cut it, never poke holes in it. If you
do that all the juices will run out and you'll
end up with a dry steak. Let it sit for at least
five minutes after you take it out of pan. I
also like to cook it in butter, and baste it
with butter every time I turn it over.
If you take a risk, you may lose. If you never take a risk, you will always lose.
February 14th, 2019 at 1:31:09 AM permalink
odiousgambit
Member since: Oct 28, 2012
Threads: 97
Posts: 2431
I agree a meat thermometer is the best method, however, you need a thick steak [an argument can be made thick is also a requirement]

a rest is also desirable

so are heated plates this time of year

I could go on
Mustard:You like Kipling, Miss Scarlet? Sure, I'll eat anything [from movie]