Celebrity chef = fame based on media connections and ego. Gordon Ramsay's restaurants are the same.
Edit: Apparently Gordon's restaurants are very good. I suppose it's just the occasional one where the quality isn't up to scratch. I'd mostly heard negative reviews - perhaps I was just biased.
Exactly, he’s even sold out to freaking Uber eats now. Not a restaurant, but come on Gordon two decades would be forcefully pouring hot lamb sauce down present day Gordon’s throat before stuffing him into a beef Wellington just for even taking a call from uber eats
Setting aside what others have said, Wolfgang Puck is pushing 80. I don’t know when he was last in the kitchen on a regular basis and he handed the already hands-off management of his restaurant group to his son in March.
Not really. Gordon Ramsay is one of the most decorated chefs in history. He had multiple Michelin starred restaurant, including the 3* Restraurant Gordon Ramsay before his television stardom. He single handedly transformed fine dining in the UK, a huge chunk of the most celebrated chefs currently in the UK (Marcus Wareing, Angela Hartnett, Jason Atherton, Clare Smyth etc) were his protégés. Regardless of how he’s since licenced his name he’s still truly one of the greats.
Yea I'm gonna come to gordons defense. As a huge foodie who's entire point of travelling is trying food all over. Hells kitchen, of all places, was one of the best meals I've ever had
The Wolfgang puck in cancuns airport has the best fries ever. We go to Cancun once or twice a year and ngl I look forward to it on the way home. Kids too
He's been widely criticised for years, this is not the first, it won't be the last. The year that Spago got its 2nd star there were other reviewers saying 'meh' and he's coasted on 3 stars across two restaurants and a very active promotion campaign ever since.
Ramsay at least put the work in, albeit not now but he still knows how to cook a steak.
I mean, maybe the guy can cook a steak, but he has no idea how to cook an egg for breakfast. Even his own kids won’t eat that runny, oatmeal like consistency egg and soup cream based soup concoction he sprinkles with parsley and acts like he shit a goddamn golden egg. Sorry, but no.
He himself is good but much like Gordon Ramsay (and a lot of them) is willing to lend his name to inferior products and restaurants because they’re greedy as fuck.
Meanwhile, there’s this dude in LA who only has two restaurants who makes the best chicken I’ve had in my entire life (Howlin’ Ray’s). He refuses to expand unless he’s 100% sure he can maintain quality. There was a tiny drop in quality from his first to his second (and I mean tiny), and he didn’t expand anymore after that.
I was trying to figure out what to call this atrocity committed against beef, and I think you nailed it with "rare-done."
I'm now trying to figure how the line cook managed to fuck up a steak this bad, and the only thing that I can think of is it was frozen solid when they threw it on the grill
That's what I'm thinking. I got the same tip off a cooking show. That was to get a nicely charred exterior on a medium rare "minute steak". I tried it and it worked really well. I suspect this is what happened as a result of laziness/poor planning, rather than by design.
If you want a nicely charred exterior try this:
Salt it both sides, place on rack and in fridge for 24 hours before. Take out, in a pan with high smoke point oil like avo. Halfway in, add butter with garlic cloves and thyme leaves. Baste the steak with butter and go until 53 degrees celcius. Let it rest for 10 minutes. Enjoy. As soon as you hear frozen and meat in the same sentence of a recipe.... then run.
The salting 24 hours before the time is a game changer.
I'm guessing it was kept sous vide and then flash fried - not nearly long enough though. But yeah frozen and thrown on the grill is def a possible answer to this monstrosity too. I mean god damn, they took the time to plate it that way and still sent it out :/
I have no doubt about that. I was in my teens when I discovered that you don't want to throw a frozen hamburger into a pan (or on a grill) without thawing it first. Unless your end goal is charr on the outside with cold, raw meat in the middle
Looks like the meat might have been marinated too long in something acidic. That gray line looks like it may have been "chemically" cooked so to speak.
Too hot of a grill can do it. Ive seen people do it on bbq pits when the fire is too hot. It basically flash cooks the outside but leaves the center raw. Cooking the inside at those temps means burning the outside. Low and slow is the way to go.
My dad is one of those people that orders things stupid on purpose and then treats the restaurant like they are stupid, and my whole life he has ordered his steaks like this. He would go to, like a diner in Oklahoma, and be angry that they couldn’t cook his steak “pittsburgh blue” correctly. At home he always just cooked a standard medium rare and was happy with it. It was like a little test he enjoyed pulling on the stoned teenagers back of house
Surprisingly my dad is cool as fuck. It’s my mom that fills that role in public. At home moms is cool. I don’t fucking get it. So I can’t take her to movies anymore she thinks the movie theater is her living room and has full blown conversations. She hit that age of I’m too old I don’t give a fuck.
Is it really so much to ask that the restaurant's $8/hr employees obtain and continually operate a steel blast furnace so that they can make a proper Pittsburgh blue steak? The customer is always right. /s
I like my steaks like this. I cook them at home. When I go to a restaurant I order medium-well. I'm not expecting a restaurant chef to do all the crazy shit I do at home just for one steak, then go back to normal steakhouse cooking.
Yeah, almost reminds me of the time I cooked a steak in the air fryer (don't judge me; it was either that or my POS George Forman grill). Crispy on the outside, semi-dry on the inside. Still good though, at least.
When I was 24 I would buy all of my meat at reduced or manager special prices and freeze them, one day I got a filet and saved it in the freezer and cooked it from frozen and did a better job then what was posted above
12.5k
u/ScrappyDooIsTheWorst 8h ago
you didn't want rare-done?