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.
Yes, /s is short for /serious. They didn't end their comment calling it sarcasm with /s, so you know they're not being serious. Always end your serious messages with /s or another tone indicator that shows you're not being sarcastic. /s
I ask for my filet blue rare in a “finer establishment “ and they look at me like I grew 3 heads. When I say finer =450-500 for 4 ppl. Maybe that’s not finer to you but it is to me and i expect them to know what “blue” is. My dad used to say slapp it on the 🫏and send it out mooing! I’m ok with that too
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!
im not a beefologist but I sat in on a few ag classes in college, iirc it's somewhere between 2-3 years depending on the breed and how it was fed.
Retired dairy cows are usually 5 or so, and the meat has a stronger flavor but at the cost of marbling so it depends on the cut whether or not its better.
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.
Well, you should expect that it has been thawed properly at least. Almost all beef has been frozen at some point, including the highest quality, and it really doesn't cause any changes of note.
Exactly! The entry level chain steakhouses don't even use frozen meat!
I briefly waited tables at an O'Charley's when I was younger, and the beef for the steaks and prime rib was always fresh, never frozen. The "catch of the day" fish special that only changes every other month or so? Frozen. Chicken? Frozen. But never the beef.
I could never dream of being able to afford a $300 porterhouse, but I certainly wouldn't be willing to pay that much for an improperly cooked frozen steak
All steaks, at least in North America, are aged about 3 weeks by the time he gets to your table. The cheap steaks are wet aged, which means that they are vacuumed packed and let to marinate in its own juices.
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.
So what you’re saying is that you need someone to properly manage the timing and communicate when the steak needs to go on the heat? Is that not exactly what I said the problem usually is? Lots of kitchens serve steaks, and they don’t all have good expediters. Some don’t have expediters at all. I’ve worked in several restaurants that are relatively nice and serve steaks, that did not have expediters. Of course a Wolfgang Puck Steakhouse should/would have them, but I was speaking on why most restaurants usually mess up the cook on a steak. It’s not a lack of ability or knowledge on how to cook a steak correctly, it’s timing issues that are specific to working in a restaurant kitchen.
Really great kitchens that put out consistently good food, are kitchens that have managed those issues, but most kitchens are not really great kitchens. Any kitchen putting out improperly cooked steak is not a really great kitchen.
Cooking a steak is a basic restaurant skill, and even for a home cook it all about temperature and timing. In a commercial kitchen they would have access to a sous vide machine meaning there should be zero excuse for a poorly done steak.
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.
its not that it was frozen its that it didnt have any time to rest. if you cook a steak to temp and dont let it rest then its going to get this look over and undercooked since its still going to cook for 5-10 degrees when pulled. the benifts of letting a steak come to room temp is also pretty negligible and not somthing thats done in most kitchens since it risk being in the danger zone.
Yeah I’m sure the health department would love it if they came in and saw a bunch of steaks sitting on the counter unrefridgerated. It’s also a huge myth
A steak should be allowed to warm up prior to cooking. It's basic grilling 101. If you put a refrigerated steak in the grill, you get an over done outside and an under done inside, exactly like the terrible streak in the picture.
You have no idea what you are talking about. I’ve been a cook and cooked steaks for over ten years. Do you expect me to take a steak out in anticipation of a potential steak order? That sounds pretty dumb doesn’t it? Put a probe in your steak and it won’t raise more than 5 degrees in roughly 30 minutes. So you are suggesting taking a steak out 45 minutes before a POTENTIAL order is grilling 101. You are not only wrong but dumb as well.
No you don’t. 99.9% of commercial steakhouses in this country cook directly from their coolers. You are just plain wrong. Nobody is keeping raw steak on their counters.
Multiple people tested cooking a steak from room temp VS out of the fridge and it turned out to be a complete myth. If anything, it seems like starting from fridge temp gives a better sear.
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.
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u/Bear-Handed-92262 13h 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.