Steak - restaurant being up themselves, or a good thing?
23 August 2013, 10:44 AM
#33
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Fillet steak should be Rare, or don't bother 
This could be an urban myth, but I was told that some chefs set aside steak that's past it's best for serving to customers who request Well Done
This could be an urban myth, but I was told that some chefs set aside steak that's past it's best for serving to customers who request Well Done
23 August 2013, 11:21 AM
#34
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it's his money and his taste buds so he can order what he likes. However as a former Chef for 8 years I can confirm that any one that orders a steak cooked more than medium is indeed frowned upon. But even more shocking is I genuinely had someone order a steak well done but still wanted it juicy and with blood in it 
needless to say that one went in the deep fat fryer 
and even more strange was a prawn sandwich but hold the bread
needless to say that one went in the deep fat fryer and even more strange was a prawn sandwich but hold the bread
Last edited by Doobie; 23 August 2013 at 11:22 AM.
23 August 2013, 12:19 PM
#35
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Should have asked for a fried egg, chips and ketchup with it
USA steaks are great but best I ever had was in a posh hotel (Miekles) in Harare, then Salisbury, years ago.
I see £30 + a kilo now and that's too much for me
dl
USA steaks are great but best I ever had was in a posh hotel (Miekles) in Harare, then Salisbury, years ago.
I see £30 + a kilo now and that's too much for me
dl
23 August 2013, 12:49 PM
#37
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Erm?....... Am i missing something here? Who's paying for the steak? If he wants it cremated, then he should have it cremated!
Yes, it may ruin a good piece of beef but the customer is paying for it
Yes, it may ruin a good piece of beef but the customer is paying for it
23 August 2013, 02:13 PM
#40
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agreed, Steak needs to be rare
on the customer is always right question, it is a difficult one
My step father plays for a pretty well known Blues Band, they played at a high profile wedding a few years ago
they took a request from the floor
"do you know Dancing Queen by Abba"
on the customer is always right question, it is a difficult one
My step father plays for a pretty well known Blues Band, they played at a high profile wedding a few years ago
they took a request from the floor
"do you know Dancing Queen by Abba"
23 August 2013, 02:42 PM
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A well-done fillet steak is ruined, basically. That Chef's reputation would be ruined if he allowed himself to serve steak in that way. The washer-up probably cooked your mate's steak!
23 August 2013, 03:40 PM
#44
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The customer is not always right
Nine times out of ten the customer is wrong, and for that one remaining time, we just haven't found out why they are wrong yet
This is why they try to keep me from speaking to customers at work
Nine times out of ten the customer is wrong, and for that one remaining time, we just haven't found out why they are wrong yet
This is why they try to keep me from speaking to customers at work
23 August 2013, 04:51 PM
#45
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Well, I've decided on a nice sirloin from the local butchers tonight and it will be medium (ie alive to me). It will be served with pepper.
Erm, thanks for reading.
Erm, thanks for reading.
23 August 2013, 05:33 PM
#46
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Back to steaks, I go for med-rare myself, but very rare go for fillet as it lacks flavour imho, ribeye or sirloin with a bit of fat to baste the meat and add taste for me (might explain why im not 8 stone). Was a chef for 20 years, now teach catering, had a run of customers asking for burnt steaks (literaly burnt, nit well done), it was so embarassing sending those charred lumps of what was once quality local beef out into a restaurant. Also amazed how many complaints I've had about well done steaks being dry or tough ...... no **** sherlock!!! As for saving steak passed its prime for well done, sure it does happen in some places, but I have used the lesser quality portions for well done.
23 August 2013, 05:53 PM
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Back to steaks, I go for med-rare myself, but very rare go for fillet as it lacks flavour imho, ribeye or sirloin with a bit of fat to baste the meat and add taste for me (might explain why im not 8 stone). Was a chef for 20 years, now teach catering, had a run of customers asking for burnt steaks (literaly burnt, nit well done), it was so embarassing sending those charred lumps of what was once quality local beef out into a restaurant. Also amazed how many complaints I've had about well done steaks being dry or tough ...... no **** sherlock!!! As for saving steak passed its prime for well done, sure it does happen in some places, but I have used the lesser quality portions for well done.
23 August 2013, 05:53 PM
#48
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23 August 2013, 05:59 PM
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Its ****ing FOOD. You pays your money and the person cooking it should cook it how the customer would like it. Cooking steak is no art form and the chef should stop being so pretentious!
Personally, I eat it medium, and contrary to the belief on here, there is some very good steak to be had in this country.
Personally, I eat it medium, and contrary to the belief on here, there is some very good steak to be had in this country.
23 August 2013, 06:14 PM
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I can't really compare, having never been to Australia and last going to America when I was 8. However, using localy reared and butchered meat, I have no cause to gripe about the quality of the meat. I will concede that on the whole the standards are pretty dire and quality takes efforts to find.
23 August 2013, 06:15 PM
#51
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F1, you should have had a ribeye for a start, much more flavour than a fillet.
As for steaks here in the UK, you lot obviously haven't got yourselves a decent butcher.
A steak whether it be filet or whatever will be crap unless its been properly hung for a good period of time ie 28+ days to age the meat. This also needs to be done at the correct temp and humidity. A good butchers cooling system will facilitate this.
Ageing will also reduce the liquid content by about 15%. Supermarkets don't do this as it reduces the weight and costs more to process. unless this is done you'll basically be boiling your steak rather than frying it due to the moisture content.
When I cook a steak it is as good as I can get anywhere out, and lots of ppl have told me that as well. If cooking a rib or fillet I cook it at a low temp of 50c wrapped in food wrap for around 4 hours. This breaks down the enzymes in the meat and tenderises it. Then simply pre heat a cast iron griddle for 20 mins and cook the steak for about 1 min a side. Perfect rare, amazingly tender meat every time.
It's how ppl like Ramsay and the top NYC places you all seem to love cook them.
Try it and see.
As for steaks here in the UK, you lot obviously haven't got yourselves a decent butcher.
A steak whether it be filet or whatever will be crap unless its been properly hung for a good period of time ie 28+ days to age the meat. This also needs to be done at the correct temp and humidity. A good butchers cooling system will facilitate this.
Ageing will also reduce the liquid content by about 15%. Supermarkets don't do this as it reduces the weight and costs more to process. unless this is done you'll basically be boiling your steak rather than frying it due to the moisture content.
When I cook a steak it is as good as I can get anywhere out, and lots of ppl have told me that as well. If cooking a rib or fillet I cook it at a low temp of 50c wrapped in food wrap for around 4 hours. This breaks down the enzymes in the meat and tenderises it. Then simply pre heat a cast iron griddle for 20 mins and cook the steak for about 1 min a side. Perfect rare, amazingly tender meat every time.
It's how ppl like Ramsay and the top NYC places you all seem to love cook them.
Try it and see.
23 August 2013, 06:18 PM
#52
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I can't really compare, having never been to Australia and last going to America when I was 8. However, using localy reared and butchered meat, I have no cause to gripe about the quality of the meat. I will concede that on the whole the standards are pretty dire and quality takes efforts to find.
23 August 2013, 06:19 PM
#53
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F1, you should have had a ribeye for a start, much more flavour than a fillet.
As for steaks here in the UK, you lot obviously haven't got yourselves a decent butcher.
A steak whether it be filet or whatever will be crap unless its been properly hung for a good period of time ie 28+ days to age the meat. This also needs to be done at the correct temp and humidity. A good butchers cooling system will facilitate this.
Ageing will also reduce the liquid content by about 15%. Supermarkets don't do this as it reduces the weight and costs more to process. unless this is done you'll basically be boiling your steak rather than frying it due to the moisture content.
When I cook a steak it is as good as I can get anywhere out, and lots of ppl have told me that as well. If cooking a rib or fillet I cook it at a low temp of 50c wrapped in food wrap for around 4 hours. This breaks down the enzymes in the meat and tenderises it. Then simply pre heat a cast iron griddle for 20 mins and cook the steak for about 1 min a side. Perfect rare, amazingly tender meat every time.
It's how ppl like Ramsay and the top NYC places you all seem to love cook them.
Try it and see.
As for steaks here in the UK, you lot obviously haven't got yourselves a decent butcher.
A steak whether it be filet or whatever will be crap unless its been properly hung for a good period of time ie 28+ days to age the meat. This also needs to be done at the correct temp and humidity. A good butchers cooling system will facilitate this.
Ageing will also reduce the liquid content by about 15%. Supermarkets don't do this as it reduces the weight and costs more to process. unless this is done you'll basically be boiling your steak rather than frying it due to the moisture content.
When I cook a steak it is as good as I can get anywhere out, and lots of ppl have told me that as well. If cooking a rib or fillet I cook it at a low temp of 50c wrapped in food wrap for around 4 hours. This breaks down the enzymes in the meat and tenderises it. Then simply pre heat a cast iron griddle for 20 mins and cook the steak for about 1 min a side. Perfect rare, amazingly tender meat every time.
It's how ppl like Ramsay and the top NYC places you all seem to love cook them.
Try it and see.
23 August 2013, 06:28 PM
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23 August 2013, 06:33 PM
#56
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F1, it takes a bit of time to get your oven temp set right. Set the thermostat so it shuts off at about 45c as the oven will continue to heat a bit after that. I use a digital thermostat and keep the temp between 40-50 as best I can.
If cooking a rib, cook it in a piece and then slice it to your required thickness before going on the griddle. Don't forget the beer battered onions as well.
Use clingfilm and not food wrap.
Good luck.
If cooking a rib, cook it in a piece and then slice it to your required thickness before going on the griddle. Don't forget the beer battered onions as well.
Use clingfilm and not food wrap.
Good luck.
23 August 2013, 07:23 PM
#58
I always have a rare steak and get a little peeved when a chef can't cook a good steak yet my missis and a George forman grill can coo a steak to perfection
If you like a steak well done it should be cooked well done! The restaurant is there to make business from a customer not from how a chef that can't be bothered to cook it!
Tell me how this place is doing in 1 years time
23 August 2013, 07:44 PM
#59
Anyone who has a fillet steak cooked well done is an idiot (fact - not opinion).
However, if he is prepared to eat it and not complain to the chef that his steak was tasteless and leathery, I suppose it is up to the customer.
Can't blame the chef for trying to shift him from the fillet, but maybe it was the most expensive thing on the menu or something.
However, if he is prepared to eat it and not complain to the chef that his steak was tasteless and leathery, I suppose it is up to the customer.
Can't blame the chef for trying to shift him from the fillet, but maybe it was the most expensive thing on the menu or something.
23 August 2013, 07:56 PM
#60
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For years i always ate my steak well done...
If i wanted raw, id become a bloody tiger lol
Anyway after travelling to Germany on business for many years, i rapidly found that they dont understand the concept of well done
Medium rare is the best your gonna get
So faced with starving or eating i tucked in .... After a while you get used to it
Now it dosent bother me if its medium or well done..
Rare or blue is another story !!!!
Mart
If i wanted raw, id become a bloody tiger lol
Anyway after travelling to Germany on business for many years, i rapidly found that they dont understand the concept of well done
Medium rare is the best your gonna get
So faced with starving or eating i tucked in .... After a while you get used to it
Now it dosent bother me if its medium or well done..
Rare or blue is another story !!!!
Mart