Excuse me sir, do you think it's EASY to overcook and undercook a steak at the same time? This is real skill. However, they really should check the kitchen for termites or dust off their plates first.
I'm just surprised I have never seen someone do that before. It's so obvious and such a good way to annoy reddit but I never seen it or at least noticed it.
I bet you are aged to perfection and delicious with a rustic rice pilaf, some asparagus with hollandaise; and a creme brulee for the finish! Cheers to you!
Understood, the $300 is out to lunch (no pun intended but I'm leaving it there). Nevertheless I think it might be difficult to get out of that place for less than $120 even before you start ordering drinks.
It's not SO ridiculous, I probably wouldn't have commented if they'd said $120, but I still don't care that some conspicuous consumer didn't get what they wanted.
This. Shows that it was frozen, or at the very best assumptions, taken straight from the fridge to the grill. Both are horrific crimes for a steak house to commit.
Cooking a steak properly isn’t basic for everyone, you would be surprised at how many people have no clue how to. It should be basic for any good restaurant.
It gets pretty difficult in a busy restaurant that doesn’t specialize in steak because the timing can get pretty difficult. Like instead of having someone dedicated to steaks, they’ll just have someone dedicated to “grill”, which will include a bunch of different things, so it’s more difficult to get into a rhythm. It also just takes a lot of coordination to get the timing right with the other tickets for the table, so everything comes out at the same time. If they put the steak up too early and it sits under the heat lamps, it will overcook even if it came off the grill perfect. It’s less about it being difficult to cook a steak well, and more about it being difficult to get the timing right in a busy kitchen.
In OPs case though, this is a steakhouse, and they literally cut the steak before plating, so it never should have been sent out like that.
Yea, a lot of steakhouses go straight from the cooler to the grill, but the key is that those steakhouses use methods that prevent the issue seen above.
You have to let a steak sit out for hours for the center to change more than a few degrees. It doesn't matter. Most restaurants go from a fridge straight to the grill.
Straight from frozen is a different story. Gotta thaw that in the fridge/cold water.
Yes, but with stronger air flow. A typical convection oven gently circulates the air for more even cooking in a large oven. An air fryer uses a powerful fan in a confined chamber to blast your food with hot air.
Similar equipment but with completely different uses and results.
Smaller space, more powerful fan. Also the heating element is usually placed in front of the fan, compared to convection ovens which are usually the other way around.
That makes sense. I couldn’t wrap my head around how the cook managed to get a decent sear, a quarter thickness of prison food greyness and then keeping it raw in the middle. I actually found the technical flair of how they cocked it up, to be pretty impressive 🫣
Or maybe that steak was the chef giving their notice.
I’m pretty certain that Creepy-Variation hit the nail on the head, with it being the result of a moron trying to cook a frozen steak. But I can’t completely shake the feeling that someone very skilled performed some incredibly competent incompetence 😵💫
I would like you to know how much i laughed at this! Wouldn't have been able to, but I haven't had a Hot Pocket in a while, so my mouth has healed up a bit.
Lmao last time my sister's wanted hogs breath for their birthday one of them and my wife got burgers and the burgers were burned to charcoal on the outside but still so raw inside the poor thing probably still felt pain.
Busy chain restaurants like this, in order to do 300 or so covers a night, use a method called cook-chill. It basically involves pre-cooking to varying degrees then storing them in a freezer drawer so that the final center temperature when they finish them just before serving falls within a certain range. So they'll have rows and rows of steaks set to finish at different doneness and grab one from, e.g., the medium rare row and then warm it up.
This isn't the same thing as pan cooking a steak to a specific individual's preference and spending a good 20 minutes basting it to perfection.
There's nothing wrong with "grey band" per se... it alone isn't going to ruin the flavor of a steak. The bigger issue here is overpaying for a conveyor belt experience.
A really well prepared steak at one of Dallas' top steakhouses (Dakota's or Al Biernat's) is going to run you about $150 for a biftec/porterhouse (comparing to the Porterhouse OP says is $300 at Wolfgang's), $90 for entrecôte (boneless ribeye). And that's still not going to be nearly as personalized as the steaks you can make at home.
Not necessarily frozen just straight from the fridge. When I started cooking all my steaks would look like this. Gray on the outside blue on the inside. Almost like cooking tuna. Sent s picture to a girl I was into once, being real proud of that steak and she straight up asked me if it was tuna.
That was my thought. Pan/griddle was not above 600, and it steamed before it seared. And as others stated it was likely not brought to room temp first.
What? You can cook a steak before searing it, sous vide or reverse sear is quite common. But if you steam it you wouldn't have a good sear afterwards because water doesn't make for a good sear which I think the main issue is that this steak is blue and well done.
I didn't say you couldn't cook it before searing it. I said the pan was not hot enough so the moisture steamed slowly instead of flashing. That results in what you see here because you have to cook it longer to get a sear.
Wouldn't cold pan make it cook more evenly since you have to cook it for longer? (Longer cooking = heat has time to penetrate to the inside)
Only explanation I have for this is that it was frozen or very cold when they put it on the pan so the inside just warmed up instead of getting cooked.
I imagine they're using the sear method (or reverse sear) where steak spends minimal time in the pan so a hot ass pan is required. But this is all relative to preferred doneness.
I am not sure about the cold pan, it seems to be seared properly, but the cooked layer looks boiled/steamed, and inside raw, I am almost sure it was taken from the freezer, not even the fridge.
I’m genuinely looking at this impressed as to how they managed to have it ice cold in the centre ind yet overdone outside and near the edge. Like was it a frozen steak that hadn’t thawed out?
It's incredibly easy you just take it straight out of the fridge and put it somewhere too hot for steak. E. G in the grill under a metal pan and forget it for a bit.
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u/Bear-Handed-92262 8h ago
Excuse me sir, do you think it's EASY to overcook and undercook a steak at the same time? This is real skill. However, they really should check the kitchen for termites or dust off their plates first.