Let's Talk Steaks
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I know a good deal of still active cooks.goddessofawesome wrote: »I am leery of sending stuff back at restaurants -- even nice ones.
Why would you be leery? Or I guess a better question is, why would you eat at a place where you would be leery?
If I'm going to sit down and pay $50, $75, or more for a piece of meat, and I order it wrong. It's on me. If I order it a particular way, am told that it's not a problem, and then don't receive what I requested, I'm not going to be so daft or wasteful of my own resources to keep it, and have a less than optimal dining experience.
difference between a 20 $ steak and a 75$ steak- odds are the 75$ steak is going to come out closer to on point than a 20$ steak. If my 75$ steak comes out over cooked- I'm probably going to point it out.
If my 20$ steak comes out a little more over cooked- I'm not sending it back- I have zero expectations for a great meal.
Eh, even at $20 I'd send it back. Then again, I make sure I'm pretty chill about it, point it out, I say my please and thank yous. It's not the server's fault, etc.
I wouldn't send it back if it's the $8 steak and egg special at circus circus though.
There's times I wish I'd me more like my grandpa, but I remember this one time. We got kicked out of a restaurant because after two refires, they still didn't get his meal right, so he went into the kitchen and started yelling at the manager, expediter, and several cooks because they were taking good food and effing it up like a bunch of morons.
Was hilarious to watch. Little old man getting angry and scaring people with righteous fury. We went there a few more times before he kicked off, and they always made sure his order was perfect, so he'd tip well.0 -
rhenry2424 wrote: »goddessofawesome wrote: »I ain't fraid of no ghost, or sending it back if not precisely as ordered.
I am leery of sending stuff back at restaurants -- even nice ones. The ONLY time I will do that is if the server can clearly see that what I ordered isn't right and then they're the ones sending it back, not me. There have been plenty of times where the server looks, says "That's not how you ordered it." and proceeds to take it back for me.
I was told by my neighbor who worked at a steakhouse, that they would purposely undercook steaks and want you to send it back to have it cooked longer. That way, they are not wasting meat by overcooking.
They would rather have an unsatisfied guest every time than have food cost go up? That is not a smart way to run a restaurant..0 -
I'd call it a mediocre steak house.apparations wrote: »rhenry2424 wrote: »goddessofawesome wrote: »I ain't fraid of no ghost, or sending it back if not precisely as ordered.
I am leery of sending stuff back at restaurants -- even nice ones. The ONLY time I will do that is if the server can clearly see that what I ordered isn't right and then they're the ones sending it back, not me. There have been plenty of times where the server looks, says "That's not how you ordered it." and proceeds to take it back for me.
I was told by my neighbor who worked at a steakhouse, that they would purposely undercook steaks and want you to send it back to have it cooked longer. That way, they are not wasting meat by overcooking.
They would rather have an unsatisfied guest every time than have food cost go up? That is not a smart way to run a restaurant..
When I worked in that niche, every plate was perfect, or it was your hind end.
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I know a good deal of still active cooks.goddessofawesome wrote: »I am leery of sending stuff back at restaurants -- even nice ones.
Why would you be leery? Or I guess a better question is, why would you eat at a place where you would be leery?
If I'm going to sit down and pay $50, $75, or more for a piece of meat, and I order it wrong. It's on me. If I order it a particular way, am told that it's not a problem, and then don't receive what I requested, I'm not going to be so daft or wasteful of my own resources to keep it, and have a less than optimal dining experience.
Because regardless of how nice the restaurant is there is always the chance of someone spitting in your food?
And I'm not being 'daft' or wasteful of resources. As I stated in many instances it is the server who has seen that the food is done improperly -- as they either saw it as we cut into it or we called them over to see it -- and they are the ones who say that they will take it back and they will tell the chef. I trust the servers at the restaurants I frequent to know that they're not going to screw with my food. Other places I'm not so trusting. Also I make it a point of letting new people know that I am not one to send back food for obvious reasons.
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Gosh I love a black and blue steak, havent had one in years!0
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I love steak but hardly ever eat it, too expensive. Still, I'll buy one as a splurge or in restaurants.
Discussing cuts is tricky, each country has different names and cuts. I tend to prefer less fatty meat. Tenderloin is generally a safe choice, but I've had delicious steaks of every cut except t-bone.What cut(s) is(are) your preference?
Rare or medium rare, blood is welcome but no blueness. I prefer grilled but prepare it in a skillet because no grill...How do you prepare it usually?
For tender cuts, I like to almost burn one side then flip it and cook the other side slowly on a small fire. That way I get some crispness on one side, plenty of blood but still cooked.
ETA : Montreal steak spice is da bomb, or just salt and pepper. Oregano can be nice. Not a big fan of olive oil (in general) to be honest.
Been meaning to try, heard it's a good way to use cheap cuts, but no.Do you marinate?
For though cuts I cut in thin strips and stir fry. Semi-tough I wrap in bacon.I'm particularly interested in the more affordable cuts that can be taken to new heights in recipes such as bœuf bourguignon!
Been meaning to try marinading and stewing as well.0 -
Then you aren't going to nice places.goddessofawesome wrote: »Because regardless of how nice the restaurant is there is always the chance of someone spitting in your food?
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Ate the new york, wasn't able to get a picture. The browned butter didn't do much, I did cook it "ducasse" style. I don't like that method being attributed to him, but whatever.0
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Then you aren't going to nice places.goddessofawesome wrote: »Because regardless of how nice the restaurant is there is always the chance of someone spitting in your food?
Um, okay.
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I give in guys, steak for dinner
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we are doing skirt steak on Thursday I think. BF works NYE in the city- so all be partying by myself with chicken soup.0
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Just sent all my company off for a few hours - so I can put a nice big beef rib eye roast in the oven for dinner. I have a cast iron Dutch oven from my grandmother that just makes a roast taste the best. I will post pictures when it's done. Lately been cooking lots of Buffalo, roasts, steaks etc. from a local meat market it has been really good, so I am a bit spoiled, hope this beef one turns out. 0
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Gonna definitely have some rib-eye for dinner tonight.0
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That's the fat side, 19# of boneless ribeye.0 -
That's the fat side, 19# of boneless ribeye.
Sooooooooo- Imma break down and confess something.....
- every time this thread comes up... this is what I hear in my head....
https://www.youtube.com/watch?v=ydrtF45-y-g
and this post just confirmed it.0 -
lol.
I'm working on a menu right now, thinking of doing a standing rib roast, but hitting it with a propane torch before roasting at 275. Then from there, once it's 132 internal, pull it, rest it. While resting it, make up a sauce of unknown description. Currently thinking a horseradish hollandaise.
Maybe serving it up with a potato pave.0 -
I just posted this on the recipe thread. I let it sit for about 3 hours bringing it to room temp before placing it in the oven which I had not done before - best I have had in a long time. This and a salad -
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Oh ... and yes I would agree this was better oh yeah
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I bought steaks last week that were pre packaged and on sale at the store. I had to laugh at the size differential... I asked the butcher and he said it was his and hers steaks. I went ahead and ate them both....
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Appetizer and meal sized.
BTW, my first sous vide experiment tonight.
https://www.youtube.com/watch?v=VR1rIkU1jJ8
I'm going to pick up some short ribs tomorrow to cook them for 48 hours, head to ace and get a propane torch to sear it up. Or I'll say eff it and just get a delmonico.0 -
Ribeye is the way to go, cost isn't bad and always turns out good.
Has to be grilled, and cooked medium rare.. I like a lot of red in the middle.
Steak has to be, like, the most satisfying food possible. It's always the *kitten*.0 -
medium rare makes me cry.0
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I made this the other night because this thread made me seriously crave steak!
T-bone with cheddar bourbon sauce, garlic shrimps, roasted portobello and asparagus, baked potato:)0 -
Went to outback last night- something different for us- should have just gone to all you can eat- costs the same and it's better food.
- But
- regardless- outback is closer and turns out an edible steak.
So I did something novel and I said I want it blue. and he goes- oh really- but knew what I meant (WINNING)
then I said you know what- I want it black and blue- okay he says- "little char and still moo-ing."
Got it.
- I got teh 12 oz sirloin- interesting- usually they come as a flat steak- unquestionably this one was a high thick- smaller cut- like 3-4" tall- and only 2-3 diameter- had never seen a steak out somewhere like outback come like that- figured it was because of the black/blue request.
I was suprised- it wasn't bad- flavor was lacking (I mean it is only a sirloin) but it tasted good- I just sopped some of my steak on BF's blackened seasoning and it was great. I'll order it next time blue with the blackened season if they can- was a good route for 20$ steak.
I'd also say it was still over cooked, least for a true 'blue' but it was good- I was happy.
Had a hot toddy with cheap whiskey and seared asparagus- for a sicky- I was quiet content- no cooking- no over done steak- and some whiskey. what more could I ask for???
well- I got the 'more' later after I got home- so good night all in all. real good night. 0 -
Appetizer and meal sized.
BTW, my first sous vide experiment tonight.https://www.youtube.com/watch?v=VR1rIkU1jJ8
I'm going to pick up some short ribs tomorrow to cook them for 48 hours, head to ace and get a propane torch to sear it up. Or I'll say eff it and just get a delmonico.
http://www.chefsteps.com/activities/the-egg-calculator
For poached eggs I'll do 60C for 30 min, crack them into a ramekin and toss them in boiling water for about 10sec to firm up the whites. Also can throw them in an ice bath and keep them on hand whenever you need soft boiled or poached eggs
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apparations wrote: »
I made this the other night because this thread made me seriously crave steak!
T-bone with cheddar bourbon sauce, garlic shrimps, roasted portobello and asparagus, baked potato:)
Ohhhh.... does that look wonderful... nice
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ribeye!0
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