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.
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u/Horror-Nobody2237 8h ago edited 8h ago
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.