You order a steak. It's not cooked they way you ordered (1 Viewer)

[Christo]

Who goes out to eat steak, I can make it better at home on the grill then any cook

you may grill it well but what goes into the prep work of a fine cut of meat at a steakhouse you're not doing at home. That's what I'm paying for when I go get steak.

What kind of prep work?

They talk gently to the cow before butchering it.

 

[MC Gas Money]

Who goes out to eat steak, I can make it better at home on the grill then any cook

you may grill it well but what goes into the prep work of a fine cut of meat at a steakhouse you're not doing at home. That's what I'm paying for when I go get steak.

What kind of prep work?

They talk gently to the cow before butchering it.

Shouldnt they shout at it? Doesnt fear give it that rich flavor?Make it listen to some Stitches tracks perhaps?

 

[bentley]

I have one rule that I always follow when I go out to eat...

NEVER EVER UNDER NO CIRCUMSTANCES DO YOU SEND FOOD BACK BECAUSE IT WAS NOT COOKED TO YOUR LIKING

Fine restaurant or not, you DO NOT know that chef and what kind of day he is having. Eat what you were given and hope and pray its only butter on top of your steak.

yeah i pretty much stick to this unless it is completely unacceptably off

In an expensive steakhouse, if you cut it open and it is well and you ordered medium rare there is no reason to not ask for a new one... Never, not a single time has there been a situation where they weren't apologetic and sent me a new one cooked to my liking.

Seriously. The reason they stand there and ask you to cut it and then ask if it's to your liking is because they want to know if it's to your liking. Surprised that this would be a controversial opinion.

 

[MAC_32]

Who goes out to eat steak, I can make it better at home on the grill then any cook

you may grill it well but what goes into the prep work of a fine cut of meat at a steakhouse you're not doing at home. That's what I'm paying for when I go get steak.

What kind of prep work?

if you're real curious try to age your own steak. If you're successful let me know what you did. Every time I've tried it the steak has gone bad. Even if you get that you won't be able to compete with their high heat though.

 

[Henry Ford]

Entirely depends on flavor and how off it is. I eaty steak rare. If it comes out well, I'll send it back. Mid rare or even medium, probably not. I only eat a steak at a restaurant about once a year, though, so if it's well I'm not just going to suck it up.

That said, I'm not going to be pissed or anything. It happens.

 

[MC Gas Money]

Who goes out to eat steak, I can make it better at home on the grill then any cook

you may grill it well but what goes into the prep work of a fine cut of meat at a steakhouse you're not doing at home. That's what I'm paying for when I go get steak.

What kind of prep work?

if you're real curious try to age your own steak. If you're successful let me know what you did. Every time I've tried it the steak has gone bad. Even if you get that you won't be able to compete with their high heat though.

Wouldnt that require climate control that you cant get with a fridge?

 

[MAC_32]

Who goes out to eat steak, I can make it better at home on the grill then any cook

you may grill it well but what goes into the prep work of a fine cut of meat at a steakhouse you're not doing at home. That's what I'm paying for when I go get steak.

What kind of prep work?

if you're real curious try to age your own steak. If you're successful let me know what you did. Every time I've tried it the steak has gone bad. Even if you get that you won't be able to compete with their high heat though.

Wouldnt that require climate control that you cant get with a fridge?

correct

 

[bentley]

I'm not saying you guys are wrong or that some places don't cut it of ask you to cut it. That just has not been my experience at any steak place ever.

Happens all the time at nice steak houses.

I've been to plenty, hasn't happened.Eta: is if a NYC thing?

I don't believe so. Pretty sure this has happened in nice steak places to me outside of NY.

Agree. I can only speak for Austin, Dallas and Las Vegas, but I'm pretty sure that every real steak place that I've been to has done this.

 

[MC Gas Money]

Who goes out to eat steak, I can make it better at home on the grill then any cook

you may grill it well but what goes into the prep work of a fine cut of meat at a steakhouse you're not doing at home. That's what I'm paying for when I go get steak.

What kind of prep work?

if you're real curious try to age your own steak. If you're successful let me know what you did. Every time I've tried it the steak has gone bad. Even if you get that you won't be able to compete with their high heat though.

Wouldnt that require climate control that you cant get with a fridge?

correct

Have you given up trying?

 

[MAC_32]

Who goes out to eat steak, I can make it better at home on the grill then any cook

you may grill it well but what goes into the prep work of a fine cut of meat at a steakhouse you're not doing at home. That's what I'm paying for when I go get steak.

What kind of prep work?

if you're real curious try to age your own steak. If you're successful let me know what you did. Every time I've tried it the steak has gone bad. Even if you get that you won't be able to compete with their high heat though.

Wouldnt that require climate control that you cant get with a fridge?

correct

Have you given up trying?

havent tried it in years, buddy of mine in college sore he had it figured out, but, no. it's why when we go out it is usually for steak. My wife and I think we cook most things better than restaurants, but not steaks. Will still make our own sometimes but it isn't the same. Well seasoned and juicy, but...not as good.

 

[Sand]

Entirely depends on flavor and how off it is. I eaty steak rare. If it comes out well, I'll send it back. Mid rare or even medium, probably not. I only eat a steak at a restaurant about once a year, though, so if it's well I'm not just going to suck it up.

That said, I'm not going to be pissed or anything. It happens.

I order med. rare. If it comes out medium I'll eat it - medium is palatable. I have sent back super rare steaks before and had them put it on the fire for a bit longer. I don't regard this as a big deal. Luckily I can't recall ever ordering med rare and have it come out as torched leather.

 

[MC Gas Money]

Who goes out to eat steak, I can make it better at home on the grill then any cook

you may grill it well but what goes into the prep work of a fine cut of meat at a steakhouse you're not doing at home. That's what I'm paying for when I go get steak.

What kind of prep work?

if you're real curious try to age your own steak. If you're successful let me know what you did. Every time I've tried it the steak has gone bad. Even if you get that you won't be able to compete with their high heat though.

Wouldnt that require climate control that you cant get with a fridge?

correct

Have you given up trying?

havent tried it in years, buddy of mine in college sore he had it figured out, but, no. it's why when we go out it is usually for steak. My wife and I think we cook most things better than restaurants, but not steaks. Will still make our own sometimes but it isn't the same. Well seasoned and juicy, but...not as good.

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

 

[ILUVBEER99]

I would eat it but not be happy with anything over medium.

 

[MAC_32]

Bookmarked

 

[MC Gas Money]

Bookmarked

I hope it helps.

Im guessing the problem was you were trying individual steaks and not whole racks?

 

[MAC_32]

Bookmarked

I hope it helps.

Im guessing the problem was you were trying individual steaks and not whole racks?

ding ding ding

 

[MC Gas Money]

Bookmarked

I hope it helps.Im guessing the problem was you were trying individual steaks and not whole racks?

ding ding ding

Well this looks like a really good guide so give it another try.

Let me know when they are ready and ill stop by for dinner

 

[flapgreen]

Still haven't voted

 

[Ilov80s]

I'm not saying you guys are wrong or that some places don't cut it of ask you to cut it. That just has not been my experience at any steak place ever.

Happens all the time at nice steak houses.

I've been to plenty, hasn't happened.Eta: is if a NYC thing?

I don't believe so. Pretty sure this has happened in nice steak places to me outside of NY.

Agree. I can only speak for Austin, Dallas and Las Vegas, but I'm pretty sure that every real steak place that I've been to has done this.

Maybe the waiter is expecting me to cut it right away and I'm blowing him off, but Ive been to the top steak places in Detroit, Vegas, San Diego, and Chicago. The waiters always come around to ask how it is, but they have never asked me to cut to slice it right away. Maybe I'm at fault?

 

[ClownCausedChaos2]

A steak not to my liking just gets more ketchup.

 

[Daywalker]

Not saying it's not uncommon to do so. But seems a bit "showy" to ask everyone to cut into their steak when serving. Assume the temperature is right. It should be.

Would think a top-notch steakhouse will hit the mark 90-95% of the time. Best to wait a beat and let everyone take a bite then check up on the table.

Seems less intrusive and seamless.

 

[metoo]

I'm not saying you guys are wrong or that some places don't cut it of ask you to cut it. That just has not been my experience at any steak place ever.

Happens all the time at nice steak houses.

I've been to plenty, hasn't happened.Eta: is if a NYC thing?

I don't believe so. Pretty sure this has happened in nice steak places to me outside of NY.

Agree. I can only speak for Austin, Dallas and Las Vegas, but I'm pretty sure that every real steak place that I've been to has done this.

Maybe the waiter is expecting me to cut it right away and I'm blowing him off, but Ive been to the top steak places in Detroit, Vegas, San Diego, and Chicago. The waiters always come around to ask how it is, but they have never asked me to cut to slice it right away. Maybe I'm at fault?

Doesn't happen to me all the time but they usually just come out and say it.

 

[Henry Ford]

Not saying it's not uncommon to do so. But seems a bit "showy" to ask everyone to cut into their steak when serving. Assume the temperature is right. It should be.

Would think a top-notch steakhouse will hit the mark 90-95% of the time. Best to wait a beat and let everyone take a bite then check up on the table.

Seems less intrusive and seamless.

Steaks keep cooking if you let them sit without cutting.

 

[Premier]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

 

[VA703]

if its burnt to a crisp or way well done, its going back

if I ordered med rare and it came medium but still juicy ill let it slide, but the tip may reflect it even though I know the dealer had nothing to do it

It is tastes good I just eat it. Most better steakhouses like Ruth Chris usually slightly undercook instead of overcook.

I was at Outback a couple of weeks ago and ordered a filet medium rare. Came out more medium to medium well but tasted good. The waitress right away looked ay my steak and said she would get me another one. I tell her it tasted fine and to let it go. The female manager comes over and says she put another filet on the grill for me. I tell her no worries this one is good, she says OK you can Eat your meal and I will comp it and you can take the new steak home with a salad and 2 sides for free to eat for lunch tomorrow. Thought that was pretty nice of her.

wow,, such service.. are you a regular there or something?

 

[RUSF18]

Just to jump in for a second, I've never had a NYC steakhouse cut my own individual steak for me before. What I think Otis and others are referring to is the Luger's model, which has been copied by other awesome places like Wolfgang's, where they serve "Porterhouse for X" and because they are massive pieces of meat meant to be shared, they slice it before it comes to your table and then serve a few pieces to each person (with a quick sear on that boiling plate) before leaving the rest of the meat in the middle. But I could be wrong.

 

[Otis]

Just to jump in for a second, I've never had a NYC steakhouse cut my own individual steak for me before. What I think Otis and others are referring to is the Luger's model, which has been copied by other awesome places like Wolfgang's, where they serve "Porterhouse for X" and because they are massive pieces of meat meant to be shared, they slice it before it comes to your table and then serve a few pieces to each person (with a quick sear on that boiling plate) before leaving the rest of the meat in the middle. But I could be wrong.

Nope.

 

[RUSF18]

Just to jump in for a second, I've never had a NYC steakhouse cut my own individual steak for me before. What I think Otis and others are referring to is the Luger's model, which has been copied by other awesome places like Wolfgang's, where they serve "Porterhouse for X" and because they are massive pieces of meat meant to be shared, they slice it before it comes to your table and then serve a few pieces to each person (with a quick sear on that boiling plate) before leaving the rest of the meat in the middle. But I could be wrong.

Nope.

I'm intrigued, which place?

 

[Koya]

Who goes out to eat steak, I can make it better at home on the grill then any cook

So, you have a 1200-2000 degree oven to seal in the juices with 30 day dry aged beef? Consider me impressed.

 

[BassNBrew]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

 

[BassNBrew]

Who goes out to eat steak, I can make it better at home on the grill then any cook

So, you have a 1200-2000 degree oven to seal in the juices with 30 day dry aged beef? Consider me impressed.

I will say the sear burners on the current gas grills do a good job of sealing in the juices.

At what price point do you get 30 day aged beef?

 

[sho nuff]

Searing does not seal in juices.

 

[Premier]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

I'm sure the taste you like it not commonly shared.

You can't, or more likely, don't dry or wet age beef which is what the finest steakhouses are doing. Nobody here can make a steak that taste as good as Bern's or Luger's, no matter how much message board bravado you throw out there.

 

[BassNBrew]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

I'm sure the taste you like it not commonly shared.

You can't, or more likely, don't dry or wet age beef which is what the finest steakhouses are doing. Nobody here can make a steak that taste as good as Bern's or Luger's, no matter how much message board bravado you throw out there.

So now in addition to spending $50 for a marginally better steak I have to book a flight to do it.

I'll agree with you that there are some places that can prepare a better steak. What I'm saying is that if I'm go to invest the coin and time to go to one of these places, I'll go to place that will prepare another dish with better EV relative to my capabilities.

 

[[icon]]

Searing does not seal in juices.

Correct

http://amazingribs.com/tips_and_technique/mythbusting_searing_seals_in_juices.html

 

[fantasycurse42]

Just to jump in for a second, I've never had a NYC steakhouse cut my own individual steak for me before. What I think Otis and others are referring to is the Luger's model, which has been copied by other awesome places like Wolfgang's, where they serve "Porterhouse for X" and because they are massive pieces of meat meant to be shared, they slice it before it comes to your table and then serve a few pieces to each person (with a quick sear on that boiling plate) before leaving the rest of the meat in the middle. But I could be wrong.

Nope.

I'm intrigued, which place?

Robert's Steakhouse they'll cut it and feed it to you

 

[Deranged Hermit]

I've been lucky enough that I've never had to send back a steak, but I've done it with Prime Rib. I ordered it medium rare and there wasn't a bit of pink to be found.

 

[Koya]

Who goes out to eat steak, I can make it better at home on the grill then any cook

So, you have a 1200-2000 degree oven to seal in the juices with 30 day dry aged beef? Consider me impressed.

I will say the sear burners on the current gas grills do a good job of sealing in the juices.

At what price point do you get 30 day aged beef?

At the restaurant it's 45-70 bucks, usually 50-60 as the sweet spot. I do know that some of those restaurants have butcher shops, and you can also find dry aged at some higher end grocers / butchers, but don't know the price.

And yes, you can do a pretty good job of sealing juices, but, especially if you like it rare-medium rare and have a little char (or go pittsburgh style), it's near impossible to replicate those professional ovens.

 

[Ramsay Hunt Experience]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

I'm sure the taste you like it not commonly shared.

You can't, or more likely, don't dry or wet age beef which is what the finest steakhouses are doing. Nobody here can make a steak that taste as good as Bern's or Luger's, no matter how much message board bravado you throw out there.

While I agree that I can't do as well as a true premium steak house, I can come a lot closer to that at home than I can to a similarly respected restaurant doing another cuisine.

I just had a rather disappointing $70 steak at one of DCs best steakhouses on Saturday. It was cooked to temperature, but the steak was underseasoned. This is a place that I've always said I couldn't replicate at home, but I can honestly say that I've grilled grass-fed ribeyes this season at home that I enjoyed more.

 

[B-Deep]

I had a friend that worked in a steak restaurant. He confirmed that anyone that ordered a steak well done didn't get the freshest steak. He also said that someone once ordered a $100+ Kobe/Wagyu (something of that stature) well done. They served him something similar, but not that steak. The chef said that anyone who would order that well done wouldn't know the difference. It's a pretty well known steak place in SD too.

Well done is usually amateur hour.

Agree.

could've served the guy a horse saddle and he wouldn't have known.

but we are to believe that people who would serve inferior product, or even incorrect product, to a person because they ordered well done would never wipe your steak on their sack if you sent it back ?

 

[B-Deep]

I only go to a few places around town to get steak and they all do it. Same on the last few vacations too.

I'm sure the chains don't though.

ordered a steak at applebees and they did

 

[fantasycurse42]

I had a friend that worked in a steak restaurant. He confirmed that anyone that ordered a steak well done didn't get the freshest steak. He also said that someone once ordered a $100+ Kobe/Wagyu (something of that stature) well done. They served him something similar, but not that steak. The chef said that anyone who would order that well done wouldn't know the difference. It's a pretty well known steak place in SD too.

Well done is usually amateur hour.

Agree.

could've served the guy a horse saddle and he wouldn't have known.

but we are to believe that people who would serve inferior product, or even incorrect product, to a person because they ordered well done would never wipe your steak on their sack if you sent it back ?

At a high end steakhouse (which personally is the only place I eat steak) I have absolutely ZERO concerns... Here is an example:

I ate at Del Frisco's about 2 months back. I'm almost always a Bone-In NY Strip guy when I order steak, but they had a special which intrigued me. It was 3 4oz filets, all seasoned differently and served with different sauces. When my plate arrived, the waitress asks me to slice into all 3 cuts to make sure they are to my liking, as she did to everyone else at the table. I ordered medium rare, 2 of the filets had a nice pink inside with good juices, the last was clearly overcooked and had basically no pink. Without even saying anything or asking she looks at it and says "this is overcooked, I'll get you a new one". She left this 3rd filet on my plate and brought me out a new one less than 10 minutes later. I asked her to take the old filet, just to clear room... I feel this is common/best practice and a nice steakhouse.

I usually don't hold the tip against the waiter/waitress either... If they have asked how I want it cooked, which is basically 100% of the time, it isn't their fault. They are always apologetic and sincere so it isn't on them.

 

[B-Deep]

I had a friend that worked in a steak restaurant. He confirmed that anyone that ordered a steak well done didn't get the freshest steak. He also said that someone once ordered a $100+ Kobe/Wagyu (something of that stature) well done. They served him something similar, but not that steak. The chef said that anyone who would order that well done wouldn't know the difference. It's a pretty well known steak place in SD too.

Well done is usually amateur hour.

Agree.

could've served the guy a horse saddle and he wouldn't have known.

but we are to believe that people who would serve inferior product, or even incorrect product, to a person because they ordered well done would never wipe your steak on their sack if you sent it back ?

At a high end steakhouse (which personally is the only place I eat steak) I have absolutely ZERO concerns... Here is an example:

I ate at Del Frisco's about 2 months back. I'm almost always a Bone-In NY Strip guy when I order steak, but they had a special which intrigued me. It was 3 4oz filets, all seasoned differently and served with different sauces. When my plate arrived, the waitress asks me to slice into all 3 cuts to make sure they are to my liking, as she did to everyone else at the table. I ordered medium rare, 2 of the filets had a nice pink inside with good juices, the last was clearly overcooked and had basically no pink. Without even saying anything or asking she looks at it and says "this is overcooked, I'll get you a new one". She left this 3rd filet on my plate and brought me out a new one less than 10 minutes later. I asked her to take the old filet, just to clear room... I feel this is common/best practice and a nice steakhouse.

I usually don't hold the tip against the waiter/waitress either... If they have asked how I want it cooked, which is basically 100% of the time, it isn't their fault. They are always apologetic and sincere so it isn't on them.

I would think a high end steakhouse would treat their customers who order a well done steak the same as those who order it rare

if they do not, then i d not believe they will be above punishing someone for telling them they cooked a steak wrong

 

[fantasycurse42]

I had a friend that worked in a steak restaurant. He confirmed that anyone that ordered a steak well done didn't get the freshest steak. He also said that someone once ordered a $100+ Kobe/Wagyu (something of that stature) well done. They served him something similar, but not that steak. The chef said that anyone who would order that well done wouldn't know the difference. It's a pretty well known steak place in SD too.

Well done is usually amateur hour.

Agree.

could've served the guy a horse saddle and he wouldn't have known.

but we are to believe that people who would serve inferior product, or even incorrect product, to a person because they ordered well done would never wipe your steak on their sack if you sent it back ?

At a high end steakhouse (which personally is the only place I eat steak) I have absolutely ZERO concerns... Here is an example:

I ate at Del Frisco's about 2 months back. I'm almost always a Bone-In NY Strip guy when I order steak, but they had a special which intrigued me. It was 3 4oz filets, all seasoned differently and served with different sauces. When my plate arrived, the waitress asks me to slice into all 3 cuts to make sure they are to my liking, as she did to everyone else at the table. I ordered medium rare, 2 of the filets had a nice pink inside with good juices, the last was clearly overcooked and had basically no pink. Without even saying anything or asking she looks at it and says "this is overcooked, I'll get you a new one". She left this 3rd filet on my plate and brought me out a new one less than 10 minutes later. I asked her to take the old filet, just to clear room... I feel this is common/best practice and a nice steakhouse.

I usually don't hold the tip against the waiter/waitress either... If they have asked how I want it cooked, which is basically 100% of the time, it isn't their fault. They are always apologetic and sincere so it isn't on them.

I would think a high end steakhouse would treat their customers who order a well done steak the same as those who order it rare

if they do not, then i d not believe they will be above punishing someone for telling them they cooked a steak wrong

It wasn't my story...

 

[Grace Under Pressure]

A lot more send it back votes than I expected. One temp off? Every meal isn't the last supper.

FIL sent a steak back recently. It was medium rare, he ordered it medium well. :X They (FIL and MIL) tell the waitress "it's raw". I shake my inner head and continue eating.

 

[RUSF18]

I had a friend that worked in a steak restaurant. He confirmed that anyone that ordered a steak well done didn't get the freshest steak. He also said that someone once ordered a $100+ Kobe/Wagyu (something of that stature) well done. They served him something similar, but not that steak. The chef said that anyone who would order that well done wouldn't know the difference. It's a pretty well known steak place in SD too.

Well done is usually amateur hour.

Agree.

could've served the guy a horse saddle and he wouldn't have known.

but we are to believe that people who would serve inferior product, or even incorrect product, to a person because they ordered well done would never wipe your steak on their sack if you sent it back ?

At a high end steakhouse (which personally is the only place I eat steak) I have absolutely ZERO concerns... Here is an example:

I ate at Del Frisco's about 2 months back. I'm almost always a Bone-In NY Strip guy when I order steak, but they had a special which intrigued me. It was 3 4oz filets, all seasoned differently and served with different sauces. When my plate arrived, the waitress asks me to slice into all 3 cuts to make sure they are to my liking, as she did to everyone else at the table. I ordered medium rare, 2 of the filets had a nice pink inside with good juices, the last was clearly overcooked and had basically no pink. Without even saying anything or asking she looks at it and says "this is overcooked, I'll get you a new one". She left this 3rd filet on my plate and brought me out a new one less than 10 minutes later. I asked her to take the old filet, just to clear room... I feel this is common/best practice and a nice steakhouse.

I usually don't hold the tip against the waiter/waitress either... If they have asked how I want it cooked, which is basically 100% of the time, it isn't their fault. They are always apologetic and sincere so it isn't on them.

I would think a high end steakhouse would treat their customers who order a well done steak the same as those who order it rare

if they do not, then i d not believe they will be above punishing someone for telling them they cooked a steak wrong

I was at a bachelor party dinner at Keen's in NYC a few years back when one guy ordered his steak medium well, closer to well. The waiter asked him if he was sure he wanted it cooked that way, as the quality of the meat is best enjoyed at most medium, etc. He said he was sure and while the waiter might have been smiling a bit in a "you're a schmuck" type of way, he didn't protest any further and he brought him his steak. I'm sure he sees at least one person a day do the same thing.

The stories of people you know swapping steaks because someone wants it overcooked are funny to read, but sorry, I don't buy that it actually happens as a matter of practice at any place with a good reputation. No legitimate place will risk that reputation by trying to save at most $50 on food costs, or they would have been taking enough shortcuts along the way to not earn the reputation in the first place.

 

[NCCommish]

Whose anecdote wins? The guy who knows someone who's done it, or the guys who have never done it?

I have done everything from cook to manage restaurants. Never once seen anyone mess with food. Not saying it doesn't happen but it's way rarer than the public thinks. And it gets pretty to be pretty much non-existent in your top end places. Not worth the risk to their reputation.

 

[TheIronSheik]

Whose anecdote wins? The guy who knows someone who's done it, or the guys who have never done it?

I have done everything from cook to manage restaurants. Never once seen anyone mess with food. Not saying it doesn't happen but it's way rarer than the public thinks. And it gets pretty to be pretty much non-existent in your top end places. Not worth the risk to their reputation.

Agreed. I spent a lot of time in the restaurant business and I think maybe once I saw someone mess with a person's food. And while no one deserves their food messed with, this guy kind of did. NCC is correct about the high end places, too, also because people who work there call it a career more than a job. They are chefs, not cooks.

 

[NCCommish]

I'm not saying you guys are wrong or that some places don't cut it of ask you to cut it. That just has not been my experience at any steak place ever.

Happens all the time at nice steak houses.

I've been to plenty, hasn't happened.Eta: is if a NYC thing?

I was in a nice steak house in a crappy little southern town and they did it.

 

[B-Deep]

I had a friend that worked in a steak restaurant. He confirmed that anyone that ordered a steak well done didn't get the freshest steak. He also said that someone once ordered a $100+ Kobe/Wagyu (something of that stature) well done. They served him something similar, but not that steak. The chef said that anyone who would order that well done wouldn't know the difference. It's a pretty well known steak place in SD too.

Well done is usually amateur hour.

Agree.

could've served the guy a horse saddle and he wouldn't have known.

but we are to believe that people who would serve inferior product, or even incorrect product, to a person because they ordered well done would never wipe your steak on their sack if you sent it back ?

At a high end steakhouse (which personally is the only place I eat steak) I have absolutely ZERO concerns... Here is an example:

I ate at Del Frisco's about 2 months back. I'm almost always a Bone-In NY Strip guy when I order steak, but they had a special which intrigued me. It was 3 4oz filets, all seasoned differently and served with different sauces. When my plate arrived, the waitress asks me to slice into all 3 cuts to make sure they are to my liking, as she did to everyone else at the table. I ordered medium rare, 2 of the filets had a nice pink inside with good juices, the last was clearly overcooked and had basically no pink. Without even saying anything or asking she looks at it and says "this is overcooked, I'll get you a new one". She left this 3rd filet on my plate and brought me out a new one less than 10 minutes later. I asked her to take the old filet, just to clear room... I feel this is common/best practice and a nice steakhouse.

I usually don't hold the tip against the waiter/waitress either... If they have asked how I want it cooked, which is basically 100% of the time, it isn't their fault. They are always apologetic and sincere so it isn't on them.

I would think a high end steakhouse would treat their customers who order a well done steak the same as those who order it rare

if they do not, then i d not believe they will be above punishing someone for telling them they cooked a steak wrong

I was at a bachelor party dinner at Keen's in NYC a few years back when one guy ordered his steak medium well, closer to well. The waiter asked him if he was sure he wanted it cooked that way, as the quality of the meat is best enjoyed at most medium, etc. He said he was sure and while the waiter might have been smiling a bit in a "you're a schmuck" type of way, he didn't protest any further and he brought him his steak. I'm sure he sees at least one person a day do the same thing.

The stories of people you know swapping steaks because someone wants it overcooked are funny to read, but sorry, I don't buy that it actually happens as a matter of practice at any place with a good reputation. No legitimate place will risk that reputation by trying to save at most $50 on food costs, or they would have been taking enough shortcuts along the way to not earn the reputation in the first place.

i would agree

i would hope any place of any reputation would not do something which ammounts to deceit. A customer who orders a st6eak well done deserves the same cut as eveyrone else, that is what they paid for. If you want to not caution them against it that is fine, but in the end they get what they pay for.

People in steak threads always seem to think screwing them is fine, it is not.

and i am not one who orders well done