Chefs that can't cook steak
Discussion
Surely the cooking of a steak is a staple basic of any chef? Why is it that when you visit any chain resturant/hotel in UK they waste their time asking how would you like your steak when it will return over cooked every time?
I normally order rare or medium-rare but these type of places fail almost very time
In contrast, order a steak anywhere in France and it'll be cooked perfect every time regardless of budget
I normally order rare or medium-rare but these type of places fail almost very time
In contrast, order a steak anywhere in France and it'll be cooked perfect every time regardless of budget
really depends on where you are going to eat your food, maybe choose another location or just don't eat steak knowing it will be not to your liking or if its rare you want and you get medium ask for blue... there are many things that can be done or...
Send it back if you asked for rare and got frazzled... I wouldn't hesitate at all.
Send it back if you asked for rare and got frazzled... I wouldn't hesitate at all.
jaybirduk said:
In contrast, order a steak anywhere in France and it'll be cooked perfect every time regardless of budget
Same in the US (well, perhaps not *every* time, but even the most ordinary chain restaurant can generally serve a decent steak).I have a rule now that I never order steak in UK restaurants.
Du1point8 said:
really depends on where you are going to eat your food, maybe choose another location or just don't eat steak knowing it will be not to your liking or if its rare you want and you get medium ask for blue... there are many things that can be done or...
Send it back if you asked for rare and got frazzled... I wouldn't hesitate at all.
Quite often I'm travelling on business so restricted to where I dine, most often it will be in the hotel especially if travelling alone.Send it back if you asked for rare and got frazzled... I wouldn't hesitate at all.
I really should be more assertive and send it but good point about asking for it a shade under my liking
Because the vast majority of people interpret "rare" as "a bit pink" a non-steak house will generally overcook meat. As you have proven yourself very few people will send a steak back that's a little over what they expect but will readily send back a steak if its a fraction under.
Unless a restaurant actually makes a big deal about their steaks I tend to avoid it.
/for the record on this weekends specials we have 35oz T-Bone
Unless a restaurant actually makes a big deal about their steaks I tend to avoid it.
/for the record on this weekends specials we have 35oz T-Bone
21TonyK said:
Because the vast majority of people interpret "rare" as "a bit pink" a non-steak house will generally overcook meat. As you have proven yourself very few people will send a steak back that's a little over what they expect but will readily send back a steak if its a fraction under.
Unless a restaurant actually makes a big deal about their steaks I tend to avoid it.
/for the record on this weekends specials we have 35oz T-Bone
Do you deliver?. Unless a restaurant actually makes a big deal about their steaks I tend to avoid it.
/for the record on this weekends specials we have 35oz T-Bone
After a couple disappointments I gave up on ordering steak in UK restaurants until last year when out for a meal with a large party someone ordered steak and it looked to be cooked perfectly. I will only eat steak from that restaurant now. It is more of a "gastro" pub, but one run by Nigel Haworth which would account for the quality.
We used to have a proper steak restaurant in Bristol called the cattleman's. It may be a national chain that everyone knows but to me it felt like a small, local steak house.
Anyhoo... their steaks were were easily the best quality and best cooked I've had in this country. The choice was either streak, steak or steak - but all the better for it.
They closed a year or three back - really miss it.
Anyhoo... their steaks were were easily the best quality and best cooked I've had in this country. The choice was either streak, steak or steak - but all the better for it.
They closed a year or three back - really miss it.
I think one issue is the quality of the steak here. More often than not they buy in the cheapest of the cuts and sell it as something better. That or in places they simply don't check what they buy in.
What gets my goat is when they don't even season it first!
Now look, I'm angry now just thinking about it.......
What gets my goat is when they don't even season it first!
Now look, I'm angry now just thinking about it.......
Bill said:
(Mind you my mum asks for rare roast beef and specifies that they should serve it on a cold plate so it doesn't cook more
)
Not a bad idea. The chef could cook a perfect steak but by the time its sat on the hot plate for 10 mins whilst the waiting staff get round to serving your table your steak has cooked some more. )Hammer67 said:
I like steak well done which seems to p
s off some chefs for some reason. Apparently this marks me out as some sort of peasant. I have the opposite problem in that often it comes out not cooked long enough.
May I suggest you dine heres off some chefs for some reason. Apparently this marks me out as some sort of peasant. I have the opposite problem in that often it comes out not cooked long enough. 
One of the big American family restaurants seems to be the biggest culprit of this. For the last three occasions (different branches) I've ordered my ribeye medium but instead I've received a overcooked piece of crap.
Tbh I never hesitate to return it but they always seem to take the piss by taking ages to cook a new one and by the time the new one is ready everyone else has long finished, its a big shame because I really like that place
Tbh I never hesitate to return it but they always seem to take the piss by taking ages to cook a new one and by the time the new one is ready everyone else has long finished, its a big shame because I really like that place
Hammer67 said:
I like steak well done which seems to ps off some chefs for some reason. Apparently this marks me out as some sort of peasant. I have the opposite problem in that often it comes out not cooked long enough.
The problem is with cooking a steak well done is you cook away any of the qualities that separate a good piece of beef from a cheap piece. The tenderness and juiciness are all gone. This is probably what annoys them.s off some chefs for some reason. Apparently this marks me out as some sort of peasant. I have the opposite problem in that often it comes out not cooked long enough. You may as well be eating
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff