I have been a chef for over 20 years. I have cooked THOUSANDS of steaks to order. That said, I don't care the cut of meat, how it's seasoned, or what kind of demi or compound butter is included. I will ALWAYS eat a steak with A-1 sauce! lol 😀In my opinion, A-1 is one of the tastiest condiments on the market. Hell, I use it on pork, chicken livers, burgers...you name it! 😊I'll probably get a lot of hate, but it wouldn't be the first time. 😉I mean, I like what I like...and I would encourage everyone to eat and enjoy what they like, as well.
😅so funny you say that my old man ask for a fillet mignon well down in Vegas !! 🤣 ask for A1 steak sauce, the chef came out was so insulted long time ago
@mariroosen3272 I don't think anyone or any chef, should get offended by someone's taste or preference. It's like some cooks getting pissed-off at people adding salt and pepper to something on their plate. It's not meant as an insult. It's just personal preference. 😊
A chef is responsible for your steak up until it leaves the kitchen. Once it is on your table, you can do with it what you want. You are paying for it, you are eating it…….have it the way YOU want it
Thanks for this video❤Especially the segment on temperature. It can be ridiculous and pretentious. Being a chef for 20 plus years I can attest to this frustration. Even more so when it comes to things like fish or a dish that is perpaired using cooking methods like braising ,sous vide cevicha, tartar ect, shows a real lack of conceptual understanding of cooking. Do you walk into a dentist office and tell the dentist how to fill your cavity or walk them through a root canal?.... umm yeah Once again thanks for this great vid, ❤❤this should be a prerequisite video to watch for many customers. Liked 👍 and subscribed 🔔 P.S. Just don't agree with the Specials segment. I have seen unscrupulous chefs and establishments practice this, but any Chef that has passion and honor will not do this. You have to remember that the MAIN ingredient in All professional commercial cooking is... TRUST! More often than not a total stranger is walking in to my establishment and trusting me in a very intimate act of trusting me to give them something to put in their mouths and bodies and to not offend or make them ill.
I'm a La Cordon Bleu graduate of Paris. I order my fillet well done and if the chef objects I would sauté his liver and serve it with a fine Chante and fava beans.
I usually order a beautiful steak black & blue and almost never get it right. Bravo to Bern’s in Tampa! I asked for the legal limit allowed to send a prime Delmonico out for service. I was given a near raw steak, cold and purple center. I cried tears of joy.
Rare , medium rare, medium , well done. The difference between medium well and well done is a matter of seconds on the grill. There isn't a great restaurant in the world that has the time in the kitchen to watch a steak that closely. The chefs are too busy getting the food out in a timely fashion to do that. If I owned a restaurant that specialized in steaks, I would find a way to tell my staff to tell anyone that wanted their steak done medium well to say no in a way that might get a bit of humor out of it, but realize it wasn,'t going to happen.
@@katec4096 Me too!! That's because in my house, steak was something that had every hint of flavor cooked out of it and you wore out your jaw muscles chewing. It needed ketchup! It wasn't until I was older, and had my first steak in a restaurant that I had any idea that steak was supposed to be tender, juicy and flavorful and not white inside with the consistency of shoe leather!
@@hughjass1044 Same thing when my mom was alive. She always served ketchup whenever she cooked steak because she always cooked it well done. I didn’t realize that ketchup wasn’t meant to be on a steak until I moved away from home lmao
What about asking for the rarest cut of Prime Rib... I love rare steaks, and I insist on the rarest cut of Prime Rib because by the time it comes out and sits for a bit, it continues cooking to something more
That's a broken philosophy unless you're going to Waffle House or Dennys ( sorry about the blast, love you guys for what you are) but us properly trained chefs always take proteins off the heat to "rest" or "nap" before desired temperature is achieved to do two important things: letting residual heat finish cooking and letting the myoglobin ( meat juice not blood) settle back into the cell walls to prevent a dry protein. Upon planting just pop it back in a hot oven 450 F or 500F for 2 or 3 minutes and Voila 🤌👌
Oh, nah, nah nah. I'm far worse than that. I order ribeye at specifically 135 degrees F. I then lean into the server, locking eyes and in a quiet, yet grave tone say "Do not fail me."
What's with this degrees F nonsense, only the US understands it as the rest of the world uses degrees C. Rare beef or Lamb is 55C medium 60C and well done 65C. It will continue to cook when removed from the heat. Cooking to 140+F, or above 70C is cremating it. Only Poultry or Pork should be cooked to 75C. Organic slow raised Pork is safe to eat at 70C. Wild Waterfowl can be cooked to 65 C and be safe to eat. Wild Game such as Venison, Hare, Wild Boar or Rabbit should always be slightly pink as having little fat will dry out and become tough.
Most Chefs tend to like salt, I don't, so asking for no added salt often raises a few eyebrows or a 'Gordon Ramsey' moment with the chef coming to the table, please remember that everyone's taste buds are different. I like to taste the natural flavour of foods just enhanced by herbs not smothered by salt. Putting salt onto raw meat before cooking just draws the moisture out making it dry.
I actually HAD the experience of an angry chef storming out of the kitchen to berate me for requesting a salt shaker! It was an upscale niche "gourmet burger" place. My younger brother took me there to celebrate my "finally cancer-free" test results. I simply asked the server for a salt shaker, she disappeared for a bit, then out comes the ANGRY CHEF, loudly exclaiming that his seasoning was PERFECT and that salt would RUIN IT! "THERE ARE NO SALT SHAKERS HERE!" I SWEAR I felt like I was in the "Soup Nazi" episode of "Seinfeld"!
I hope he got fired, your brother should’ve gotten right in his face! 80 % of today’s Chefs are mediocre at best… even in the best restaurants… it’s proven … they might as well be a short order cook
Before I order my steak I ask the server if they have free refills. They’ll say yes. So after I eat my dinner I ask for a refill. I haven’t got one yet 😩
To not add salt because you do not want to insult the chef is ridiculous. Salt and pepper is usually on the table to accommodate different tastes of diners. The chef will never know nor care. Get real.
But that's not what's what's being asked for, here. The customer doesn't want table salt, but rather the kosher salt from the kitchen. For you to say "get real" is perfectly fine, but for a server to tell that to a fool, well.... I think we all know how that will end.
@ I eat at steakhouses all the time. They never have kosher salt on the table. I have never heard of any customers asking for it. They said we should assume it was seasoned perfectly so we should never ask for salt. They may use kosher salt in the kitchen but it was never mentioned that we should never ask for kosher salt. Just salt. As for the servers, I did not mention them. I said the chef will never ask if anyone added salt to the steak. The chef will never know nor care. They said the chef would be insulted if you add salt to the steak at the table. I stand by that statement. I went to culinary school and know a great deal of chefs. None of them will care if you add salt to your steak at the table.
@@RegularJoesToo much salt is unhealthy. Most people do use too much. This is especially true in processed food. I used to never add salt to my cooking or cooked food. After culinary school, I do add a little salt to food. I do not have health issues which require a restriction on my salt intake.
Oh, we will probably know, especially if a customer asked for a finishing sat such as Maldon, which we generally only keep in the kitchen. Thus, front of house has to ask us... we just don't give a faq
NEVER , repeat NEVER, send food back. All sorts of bad stuff will happen to that food! I've seen it first hand in MULTIPLE places, from corporate venues to local places.
I agree with you 100%. My parents owned a restaurant & whenever people sent dishes back for stupid reasons, the cooks & servers all did horrible things to the dish before bringing it back to the diner. I never send a dish back but might make a comment to the server why I didn’t like a dish.
I love Heinze 57 sauce. I don't care how well or long I marinate a steak, or perfectly I grill it, I will still use some 57 sauce. Unless I've made a certain meal, and modified a gravy.
Screw the chef, he is just a glorified cook. If I want A1 and salt I had better get it. If the cook doesn't like it and comes out to confront me he will get an ass whopping.
Mashed knows nothing about food lol. High end using the freshest cuts. They dry age the cuts for 21 days. That is not fresh. Also if I want steak sauce and am paying $40+ for a steak give me the sauce and be quiet. Most of the staff dont care and are judging you on if you are an a hole or nervous people pleaser.
What do you think is the biggest steak faux pas?
#1 TIP: Order your steak however tf you want because you're the one paying for it.
I have been a chef for over 20 years. I have cooked THOUSANDS of steaks to order. That said, I don't care the cut of meat, how it's seasoned, or what kind of demi or compound butter is included. I will ALWAYS eat a steak with A-1 sauce! lol 😀In my opinion, A-1 is one of the tastiest condiments on the market. Hell, I use it on pork, chicken livers, burgers...you name it! 😊I'll probably get a lot of hate, but it wouldn't be the first time. 😉I mean, I like what I like...and I would encourage everyone to eat and enjoy what they like, as well.
😅so funny you say that my old man ask for a fillet mignon well down in Vegas !! 🤣 ask for A1 steak sauce, the chef came out was so insulted long time ago
@mariroosen3272 I don't think anyone or any chef, should get offended by someone's taste or preference. It's like some cooks getting pissed-off at people adding salt and pepper to something on their plate. It's not meant as an insult. It's just personal preference. 😊
A chef is responsible for your steak up until it leaves the kitchen. Once it is on your table, you can do with it what you want. You are paying for it, you are eating it…….have it the way YOU want it
This was particularly excellent.
Say whatever you want, you're paying for it!
Won't make you sound any less like a dope. LOL
@@morrismonet3554 A dope is the person who lets others tell you how you can eat!
@@jskelly1979 Dopes insult the chef. Next time, he spits in your food. 🤣
@@morrismonet3554 It takes a dope to spit in someone's food and not expect a knuckle sandwich in return.
One thing you shouldn't say is, "This steak still has the marks where the jockey was hitting it."
Tips on how to avoid having "beef" with the chef preparing your steak 😌
Gold leaf on steak? Good idea...how to turn food into really expensive poop.
Thanks for this video❤Especially the segment on temperature. It can be ridiculous and pretentious. Being a chef for 20 plus years I can attest to this frustration. Even more so when it comes to things like fish or a dish that is perpaired using cooking methods like braising ,sous vide cevicha, tartar ect, shows a real lack of conceptual understanding of cooking. Do you walk into a dentist office and tell the dentist how to fill your cavity or walk them through a root canal?.... umm yeah
Once again thanks for this great vid, ❤❤this should be a prerequisite video to watch for many customers. Liked 👍 and subscribed 🔔
P.S. Just don't agree with the Specials segment. I have seen unscrupulous chefs and establishments practice this, but any Chef that has passion and honor will not do this. You have to remember that the MAIN ingredient in All professional commercial cooking is... TRUST!
More often than not a total stranger is walking in to my establishment and trusting me in a very intimate act of trusting me to give them something to put in their mouths and bodies and to not offend or make them ill.
I'm a La Cordon Bleu graduate of Paris. I order my fillet well done and if the chef objects I would sauté his liver and serve it with a fine Chante and fava beans.
!!!
Eating well done steak is a crime
A-1 or HP sauce is great on a medium rare hamburger. A great steak should be served naked. Sauces are for less quality steak or less tender cuts.
There is only one thing you should never say. "Well done". Order chicken instead.
"Well done" said in a restaurant should only be reserved for a chef as a compliment after the meal.
eating raw steak is disgusting, I like mine cooked, as in well done
@ You are in the minority. Well done is not "cooked", its cremated.🤣🤣🤣🤣
I usually order a beautiful steak black & blue and almost never get it right. Bravo to Bern’s in Tampa!
I asked for the legal limit allowed to send a prime Delmonico out for service. I was given a near raw steak, cold and purple center. I cried tears of joy.
You should try my chicken tartare. It’s to die for. Brahahahahahaha
!!!
Raw chicken actually is a thing in Japan.
@ 🤢🤢🤢
In Japan they serve chicken sashimi, but it's not Tyson or Purdue. 😂
@@zakariahclayton4927 Eeesh! 🤢🤢🤮
Rare , medium rare, medium , well done. The difference between medium well and well done is a matter of seconds on the grill. There isn't a great restaurant in the world that has the time in the kitchen to watch a steak that closely. The chefs are too busy getting the food out in a timely fashion to do that. If I owned a restaurant that specialized in steaks, I would find a way to tell my staff to tell anyone that wanted their steak done medium well to say no in a way that might get a bit of humor out of it, but realize it wasn,'t going to happen.
It's all about the lighting at that point.. Just light some candles and dim them lights 😂😂
"Bring the ketchup!!", I have found, does not seem to go over well.
@@hughjass1044 I used to always add ketchup to steak. Now I only do that sometimes at home. Lol.
@@katec4096 Me too!! That's because in my house, steak was something that had every hint of flavor cooked out of it and you wore out your jaw muscles chewing. It needed ketchup!
It wasn't until I was older, and had my first steak in a restaurant that I had any idea that steak was supposed to be tender, juicy and flavorful and not white inside with the consistency of shoe leather!
@@hughjass1044 Same thing when my mom was alive. She always served ketchup whenever she cooked steak because she always cooked it well done. I didn’t realize that ketchup wasn’t meant to be on a steak until I moved away from home lmao
@j.g.3351 It still good on any steak
@@hughjass1044 you guys get the point... do it at home... or open your own damn restaurant 🤌🤛👏👏👏
What about asking for the rarest cut of Prime Rib... I love rare steaks, and I insist on the rarest cut of Prime Rib because by the time it comes out and sits for a bit, it continues cooking to something more
That's a broken philosophy unless you're going to Waffle House or Dennys ( sorry about the blast, love you guys for what you are) but us properly trained chefs always take proteins off the heat to "rest" or "nap" before desired temperature is achieved to do two important things: letting residual heat finish cooking and letting the
myoglobin ( meat juice not blood) settle back into the cell walls to prevent a dry protein. Upon planting just pop it back in a hot oven 450 F or 500F for 2 or 3 minutes and Voila 🤌👌
Oh, nah, nah nah. I'm far worse than that. I order ribeye at specifically 135 degrees F. I then lean into the server, locking eyes and in a quiet, yet grave tone say "Do not fail me."
@MC- Please tell me you're being sarcastic. I would hate to think you are not a nice person.
Sweat * not sweet. Wouldn't let me edit🤷♂️
What's with this degrees F nonsense, only the US understands it as the rest of the world uses degrees C. Rare beef or Lamb is 55C medium 60C and well done 65C. It will continue to cook when removed from the heat. Cooking to 140+F, or above 70C is cremating it. Only Poultry or Pork should be cooked to 75C. Organic slow raised Pork is safe to eat at 70C. Wild Waterfowl can be cooked to 65 C and be safe to eat. Wild Game such as Venison, Hare, Wild Boar or Rabbit should always be slightly pink as having little fat will dry out and become tough.
Most Chefs tend to like salt, I don't, so asking for no added salt often raises a few eyebrows or a 'Gordon Ramsey' moment with the chef coming to the table, please remember that everyone's taste buds are different. I like to taste the natural flavour of foods just enhanced by herbs not smothered by salt. Putting salt onto raw meat before cooking just draws the moisture out making it dry.
I actually HAD the experience of an angry chef storming out of the kitchen to berate me for requesting a salt shaker! It was an upscale niche "gourmet burger" place. My younger brother took me there to celebrate my "finally cancer-free" test results. I simply asked the server for a salt shaker, she disappeared for a bit, then out comes the ANGRY CHEF, loudly exclaiming that his seasoning was PERFECT and that salt would RUIN IT! "THERE ARE NO SALT SHAKERS HERE!" I SWEAR I felt like I was in the "Soup Nazi" episode of "Seinfeld"!
I hope he got fired, your brother should’ve gotten right in his face! 80 % of today’s Chefs are mediocre at best… even in the best restaurants… it’s proven … they might as well be a short order cook
At a good steakhouse in Omaha the server asked if I needed steak sauce. I said, "I certainly hope not!"
What I learned from this video... everyone has blunt knives.
How about “I don’t like steak.”
Any Chef that cannot cook a Steak Well Done properly is no Chef!
Before I order my steak I ask the server if they have free refills. They’ll say yes. So after I eat my dinner I ask for a refill. I haven’t got one yet 😩
"Well done with A1 steak sauce for me please" -Isaac (at any steak restaurant I visit)
why waste money on steak if u dont like it?
@@sethterwilliger9434extra well done, burn the edges, with ketchup
@sethterwilliger9434 he never said he didn't like it
@@Lostboy811 if u are using a1 on anything u dont like what u are eating. if u use a1 all u taste is a1
To not add salt because you do not want to insult the chef is ridiculous. Salt and pepper is usually on the table to accommodate different tastes of diners. The chef will never know nor care. Get real.
But that's not what's what's being asked for, here. The customer doesn't want table salt, but rather the kosher salt from the kitchen. For you to say "get real" is perfectly fine, but for a server to tell that to a fool, well.... I think we all know how that will end.
@ I eat at steakhouses all the time. They never have kosher salt on the table. I have never heard of any customers asking for it. They said we should assume it was seasoned perfectly so we should never ask for salt. They may use kosher salt in the kitchen but it was never mentioned that we should never ask for kosher salt. Just salt. As for the servers, I did not mention them. I said the chef will never ask if anyone added salt to the steak. The chef will never know nor care. They said the chef would be insulted if you add salt to the steak at the table. I stand by that statement. I went to culinary school and know a great deal of chefs. None of them will care if you add salt to your steak at the table.
@@katec4096salt is unhealthy
@@RegularJoesToo much salt is unhealthy. Most people do use too much. This is especially true in processed food. I used to never add salt to my cooking or cooked food. After culinary school, I do add a little salt to food. I do not have health issues which require a restriction on my salt intake.
Oh, we will probably know, especially if a customer asked for a finishing sat such as Maldon, which we generally only keep in the kitchen. Thus, front of house has to ask us... we just don't give a faq
I love blue steak
A sauce is a sauce is a sauce.
NEVER , repeat NEVER, send food back. All sorts of bad stuff will happen to that food! I've seen it first hand in MULTIPLE places, from corporate venues to local places.
I agree with you 100%. My parents owned a restaurant & whenever people sent dishes back for stupid reasons, the cooks & servers all did horrible things to the dish before bringing it back to the diner. I never send a dish back but might make a comment to the server why I didn’t like a dish.
Agree….send it back and don’t ask for another… that way you get it for free!!!
I love Heinze 57 sauce. I don't care how well or long I marinate a steak, or perfectly I grill it, I will still use some 57 sauce. Unless I've made a certain meal, and modified a gravy.
then you dont like steak
Burn it.
Yes, I have heard this.
"Well done". Never say that. You might as well be asking them to deficate on it. Obviously... never ask for ketchup. That's for cheap meats.
Why can’t we eat steak the way we like it? Well done with ketchup (I am not related to 45/47)
Order your steak however you like. Who cares if somebody mocks you. What are the chefs gonna do, kick you out for ordering a well done steak? lol
Long story short, know what you're talking about before you start talking. Got it.
Its not hard to learn how to cook a steak at home. Plus, you get a LOT more food for less money.
been trying for years to cook steak at home.. Finally gave up
Screw the chef, he is just a glorified cook. If I want A1 and salt I had better get it. If the cook doesn't like it and comes out to confront me he will get an ass whopping.
Wtf did I just watch
Mashed knows nothing about food lol. High end using the freshest cuts. They dry age the cuts for 21 days. That is not fresh. Also if I want steak sauce and am paying $40+ for a steak give me the sauce and be quiet. Most of the staff dont care and are judging you on if you are an a hole or nervous people pleaser.
I am NOT AI. And you cannot prove this, but AI will be the last....if ever to take hold of the Arts... culinary especially