How do you order your steak?

[kkcountry]

[ QUOTE ]
[ QUOTE ]
I don't think it depends on the cut of beef. The only steaks I'm eating for the tender ones at a restaurant (and at home really): filets, strips, ribeyes. And even top sirloin is pretty tender and can stand the steak treatment (sear hot, broil). Tougher cuts will remain tough.

[/ QUOTE ]

It definitely depends, next time buy 2 cheapo cuts at the grocery store and make one rare and the other well done. The well done piece will be nice and tender, while the rare one will be chewy.

[/ QUOTE ]

if this is the case then

[Fast Food Knight]

[ QUOTE ]
This is about right for me:



[/ QUOTE ]

Good god, perfection.

I once accidently said "I only eat expensive steak" in front of my BF and sounded like a huge bitch, but it's not that far from the truth. Unless it's a high quality steak, I'd much rather order something else on the menu. I'm very picky about meat in general and regularly order things sans meat just because I generally think no meat > bad quality meat (grisly chicken, crappy shrimp, tough steak, etc)

[elwoodblues]

[ QUOTE ]
Unless it's a high quality steak, I'd much rather order something else on the menu. I'm very picky about meat in general and regularly order things sans meat just because I generally think no meat > bad quality meat (grisly chicken, crappy shrimp, tough steak, etc)

[/ QUOTE ]

Just stop going to the Old Country Buffet and The Sizzler so often.

[Fast Food Knight]

[ QUOTE ]
[ QUOTE ]
Unless it's a high quality steak, I'd much rather order something else on the menu. I'm very picky about meat in general and regularly order things sans meat just because I generally think no meat > bad quality meat (grisly chicken, crappy shrimp, tough steak, etc)

[/ QUOTE ]

Just stop going to the Old Country Buffet and The Sizzler so often.

[/ QUOTE ]

Your assumptions about where I dine out are completely false. Nice try.

[Brad1970]

Knock off it's horns, wipe it's ass, & slap it on a plate.

[DrewDevil]

[ QUOTE ]
[ QUOTE ]
This is about right for me:



[/ QUOTE ]

Good god, perfection.

I once accidently said "I only eat expensive steak" in front of my BF and sounded like a huge bitch, but it's not that far from the truth. Unless it's a high quality steak, I'd much rather order something else on the menu. I'm very picky about meat in general and regularly order things sans meat just because I generally think no meat > bad quality meat (grisly chicken, crappy shrimp, tough steak, etc)

[/ QUOTE ]

FFK, do you think chain steaks are bad (e.g., Outback, Texas Roadhouse, etc.)? I agree that Sizzler and Steak & Ale are terrible, but I think Outback and particularly Texas Roadhouse burn a very nice steak. Of course they are better at a really nice steakhouse, but I think the chain steaks are really good too.

Maybe I have immature taste buds or something.

[punkass]

This is about what my steaks look like. Maybe a little rarer than this, but it's close.

I'm gonna cook a steak when I get home. Time to get my cast iron pan out.

[Fast Food Knight]

My experience with both Outback and Longhorn (the two nicest restaurants within 30 miles of my home growing up) has been really good, and I wouldn't describe them as "expensive" steaks for sure. I just wouldn't ever order anything besides the filet.

[guids]

[ QUOTE ]
[ QUOTE ]
It all depends on the cut. Tenderloin and Rib Eye should be made on the rare side as they are tender without needing to cook for a long time. While tougher cuts should be made well done as they are virtually inedible when they are undercooked.

[/ QUOTE ]

I don't think it depends on the cut of beef. The only steaks I'm eating for the tender ones at a restaurant (and at home really): filets, strips, ribeyes. And even top sirloin is pretty tender and can stand the steak treatment (sear hot, broil). Tougher cuts will remain tough.

[/ QUOTE ]

cooking to various temps affects teh taste not how tender it is (well, I mean it does w/ certain cuts obv, but thats not my point). To the guy who kept saying "red means taste" is completely wrong. A filet tastes completely differnt from other cuts, its much more milder and less "beefy", but its also the most tender cut, I like a filet cold on the inside, I like a delmonico or something similar cooked longer so the fat has a chance to be released. If you have a well marbled steak (and filets arent really too marbled), eating it near raw or even near room temp, is a waste of money because of the lack of taste you get from eating cold fat. A well steak prepared w/ bone in can be one fo the best tasting thigns in the world.

[Hobbs.]

btw, when is it appropriate to send steak back for being overcooked? Does it depend on how high end the restaurant is?