... as for "Roadhouse" ... they don't even understand the terminology involved ... "medium well" consistently comes out medium ... "well done" is burned black ... gave up on them after problems at two different locations (btw ... "medium well" means slightly pink throughout the interior ... "medium" is NOT entirely, deep red inside...
disagree with eating off the bone, most steak houses would find this more than acceptable and even a compliment, but only when you have finished all the cut bites
Absolutely! A steakhouse that is all about good steak, and not about being "the place to be seen," will be fine with picking up that tomahawk bone and eating that good meat from it. I guarantee chefs do it when they eat a tomahawk steak.
Bones on a steak help keep in the juices more, an you can choose to cook the steak longer on the bone side just incase you dont like a bit of extra char
@@kylerutherford1366 agreed. At least 1/4 the price. Prime grade steaks can be had for $16-18 a pound at Costco/Sam’s (even Walmart now carries Prime grade Ribeye and NY strip).
*Little Bear Inn - Cheyanne, WY* - Hole in the wall in the middle of nowhere and the steak was beyond fresh and tasty. I've been to steakhouses in Los Angeles, NY, Boston, TX and this has to be my most favorite and memorable.
@@Mybwain That seems like a dramatically different standard. I'm simply asking to see the marbling, you're asking about the health and welfare of the animal (a good but more difficult ask).
There used to be a Ryan's steakhouse in the town where I live. Morning, noon and night there was always a line of 20-30 or more people waiting to get in. Then, they decided to only cook steaks after 4 PM each day. Within 2 months, the place was closed. Steakhouses don't always make the best decisions.
I ate well done only steak for 29 years before I realized medium rare was the best flavor. None of my friends have let me live it down lol and I dont blame em haha
Little known fact. Although you can buy Prime grade steaks at Costco, Outback serves Choice. I was shocked to learn that as Prime grade is usually only $2-3/pound over Choice. If you’re paying $28 for steak at a restaurant, make dam sure it’s Prime grade.
@@jimklemens5018 Fair enough, my point still stands. I won’t pay $60-120 for even a prime steak at a restaurant. It’s too easy to cook it just as great-tasting at home. If I’m going to a restaurant that expensive I’m going to order food that is either more challenging to prepare or difficult to purchase myself. Like Duck Pate, Huntsman Pie, certain seafoods, etc.
I've been to plenty of "fine dining" steak houses on business trips. they're trash, save yourself $400- $500, grab a ribeye from your local butcher with good marbling. Salt + Pepper + garlic powder. 375 in the oven 30 min and flash sear in a pan with butter and thyme. congrats you're better at steak then any 5* steak house.
from affordable to spending $150 for dry aged wagyu rib eye. I started to bring my shun higo-no kami steak knife as almost all places use a cheap, dull knife to cut steak.
I just picked up a Hikari utility knife that replaced my folding kami. I keep it strapped to my leg and pull it out before they set down my steak knife. I love the look of the damascus.
The sad truth is that even the best steakhouses present you with shoddy steak knives - that's just the nature of the beast. Bringing your own knife to the party is the only way to go. My personal choice is the Bark River Mini-Slither, which has just the perfect recurve shape with a nice deep belly and whose convex grind helps keep it sharp (nothing seems to dull a knife faster than cutting on porcelain plates).
Not at Ruth's Chris. They don't serve a better steak, but do the best job of setting things up so patrons will not have a bad experience. That's why they have great steak knives.
There is nothing I love more then a good beef rib eye cooked medium w/bake potatoe & veggies. My husband like his steaks well done w/ A 1 sauce he saids he don't want it mooing🙄🤣
People don’t want to pay a premium to be told to know their place. If you order well done steak, you may get a little ribbing (ha!) but their job is to make you comfortable and give you an experience.
Their job is to give you a good experience. A well done steak is not a good experience. And chefs take pride in their work and also die a little bit when a beautiful piece of meat is ruined.
I've had great steaks at small places that aren't even on the map. On biz trips, Capitol Grill in Orlando, St Elmo's in Indianapolis, Al's Steak House in Ottawa, Canada, the Stagecoach in Montreal, just to name a few.
Dry aging is controlled rotting. A tenth of 1% or so of steaks served will have rotted. The chef in the kitchen and waiter serving you will NOT be able to smell that because of the smells of all the other steaks they are making and serving. If the taste is off, stop eating immediately and ask for a replacement steak. This is MORE likely to happen at very expensive steak houses that serve high quality dry aged steaks. It's a cost of doing business. Speak up if it happens, but don't make a scene, just talk to your waiter or the maitre'd.
this happened to me......they really played up the tomahawk dry aged best in the history of mankind b.s. . when the steak came out, it smelled like a wet dog. its like my body was telling me something is wrong dispite the hype and reassurance. after a couple of bites my brain said stop. the replacement steak i had no problems with. this turned me off to dry aged steaks forever.
If the taste is off? I mean... dry-aged beef is SUPPOSED to taste off... it's OLD. You won't know the difference between it tasting off correctly or incorrectly because the difference between dry-aged beef and spoiled beef is something even a pro would find difficult to discern. You literally said that the chef wouldn't even know. How you gonna know... expert?
I've actually went to 1 of these high end places where the chef tried pull the won't cook it well done because that's how I always ate steak. I couldn't even put any meat in my mouth unless it was well done. Anyways I order my steak well done & then when we all got our food I started cutting into it just to realize that it was medium so I asked the waiter if they could give me it well done. Next thing I know the chef came out he informed that if I wanted to really enjoy the full flavor & experience of the beef I should eat it like this . I told him I just can't just the thought of it makes me feel ill but if it was an issue I just won't eat. So he said no its ok ill bring you you're well done its gonna take longer to cook though so by the time they were done eating my food will be almost done so he doesn't know if they wanna wait or not upto them. Because he couldn't take my steak back because of cross contamination. But before he left asked me if I could at least try a bite how he cooked it. That it wasn't about money either that I was still getting my other steak & I could keep both. I said I wish I could so he left but then the ppl I was with started saying I should at least try it it was free & I never know u might like because every1 else ordered between medium rare & medium but different cuts. Anyways I decided to try it & it was amazing melted in my mouth . So when the chef brought out my new steak he said oh you gave your steak away I said no I decided to try it & Ioved it he said see I was right huh now imagine how much better it wouldve been if you ate it when it 1st came out. I apologized & tried to pay for both steaks he said no but hopefully next time a chef tries to give me advice on how to eat something I should at least give them a chance you never know you might like it after all they are the professional they might know what they're talking about. I only told this story because I too was like some of the ppl who commented on here . All I can say sometimes u got to let go of your ego because all I see is ppl saying they don't want to be told how to eat if they're paying for it. Even going as far as calling the chef,waiter,owner etc.. the hired help which is pretty rude but also you're being exactly what you're complaining about the company being sadity or arrogant & snobbish. Btw the chef was always polite & courteous to us thats why apologized & tried paying for both steaks.
Great story, it seems like that chef did everything right, and it sounds like it worked out in that situation, but nobody is going to tell me how to eat my food. At the end of the day, if it tastes good to me, it’s right for me….telling someone that they way they like their food to taste is wrong is probably one of the weirdest things I’ve experienced
@@tuber7081 If you go to Hell's Kitchen and order the beef wellington, it is cooked medium rare, period. If you want it cooked more, they will tell you No.
I've been to 2 high end steakhouses after a 8 hour shift at Burger king looking like a poor idiot. Got excellent service from both places, so u don't need to dress up for it. (Ended up tipping pretty wel)
Im going to a fancy steakhouse for the first time on Saturday! Ive been freaking out about what to wear because ive never been to a place where the price range is 50-100$ per plate. Cant go wrong with a dress right?
@@mariacortez9754 yeah definitely. I've been to a good steakhouse twice, and if its a good steakhouse just wear what u feel comfy in c: just be relaxed and feel free to ask the waiter about anything. Remember i literally went from a 6 hour BK shift smelling like grease so u will be awesome
Rules? GTFOH. The only "rule" is to order what you want, how you want it (feel free to ignore the server's "suggestions" - he ain't paying for the meal), and then enjoy the hell out of your meal. Anyone who isn't paying for your meal has no right to dictate to you what to do.
I have to take exception to your instructions on cutting it the "right" way. I was raised being taught that it is never proper to switch hands with your fork and knife. I believe that this is the correct way.
Well being brought up in NY City In the 60s it was common etiquette to where a site and tie to dinner, was called the little man,A steak house was not a high class dining place. Housed to eat at Delmonicos,And Claudeos.The former has a steak named after it,as a matter of fact NY is the only place to has 2 steaks named after it,Delmonico, and NY Strip Steak!
If I have to "dress" for an overpriced, overrated steak, I will just buy some USDA Prime from Costco and sear/grill them myself, dressed in T-shirt, comfortable shorts, and flip-flops, with some cold brews and good company. Hey that's what I do anyway. Life is Good!
Go to the Guinea Grill in London, which is just off Berkeley Square...this is an amazing place and you get to see the meat before you go to the dining room. It is absolutely amazing quality meat there.
If a steak house doesn't have a dress code, i'm dining elsewhere. Something about dressing up for a steak dinner was something i grew up with and looked forward to. Its something that reminds me of simpler times when a dining experience in a nice restaurant was a family event. Great memories from days past. I have 3 adult children, post pandemic, we're slowly getting back to dressing sharp for our monthly dinner events.
Note to Chefs. Your customers are paying good money for food the way THEY enjoy it. Check your ego and prepare their order the way they ask( You know you're good. That's why you work there), They're paying, so if they want their food ruined because their taste buds are malfunctioning, that's on them. There will be plenty of folks that will order things the way you know they're meant to be. Also on a personal note If I walk through those doors I can afford to eat. Shouldn't matter of I show up in a sleeveless mesh shirt, flip flops, spandex bike shorts and a thong. Though nobody wants to see that(including myself). And I have manual dexterity issues, so I'll cut and eat my steak the way it works for me.
Idk I mean Steakhouses are always iffy on how they cook their steaks. Especially Roadhouse. And it's almost always tasteless. Rather eat steak at my house, homemade done the right way than a Steakhouse. But that's just me.
@@mikechason466 most people can cook a steak better than the common steakhouse. They can get the cuts they want and cook it the way they like it. The REAL steakhouses that have experienced cooks and top quality steaks who have perfected the cook on their equipment...I agree, not a chance.
@@mikechason466 Practice makes perfect. After 40 years of cooking steaks, my steaks can stand up to the best steakhouses. The most difficult step is finding really good beef.
I'm right handed and I use right hand for eating, unless I'm eating something requiring a knife, then I eat left handed, but never even realized it until now.
There are 2 Reasons to Dine Out for Steak at a Premium Steakhouse.....Your Not Paying the Bill....and the Service by the Staff....Otherwise buy Steak at Costco (they carry Prime) or Local Butcher Shop and Cook at Home...you can Experiment with Different Seasonings and Dry Brines/Marinade and get Ideas on using Reverse Sear method or Pan Searing or Grilling over Coals or on Propane
I took my late grandma out as she cooked most of her life and was very good food my grandma was upset with these chef squirting sauces of seasoning as my grandma said just before got this sauce on her clothing as instead on the food area of the plate not the edge
Steak houses in NYC are not cheap, so me as a CHEF, I rather buy my own. I have cooked for over 50 years, and when I buy my own steak I know where and what to buy. I know the different cuts and I refuse to go to a restaurant that's way over priced. Here in NYC, many restaurants are over priced. And I know all the different temperatures from blue to well down, and that includes FILET MIGNON,ETC. When I select a purveyors I also look at the price, because people are not stupid. Here in NYC some people don't care, but the vast majority care, so that's why I avoid them. I have worked in casual and fine dining places. I am a graduate of The Culinary Institute of America.when I was young, my father would take us out to the best places in HAWAII so I just ordered a soup and salad, then when we went home, I would go into the kitchen and make something to eat. We always had food in the kitchen, my father always made sure of that.usually in steak houses no vegetables or starch. I know how it works, and I rarely go to a steak house, in fact NEVER. I will go to RESTAURANT DEPOT, ZANERS,OR CASH &CARRY since I can' use my FEDERAL TAX ID, and buy it wholesale, not retail, big difference, or buy it in bulk, and get further cheaper, like COSTCO, and pass it to the consumer, I have done it before
Did I hear that correctly that you are supposed to switch the fork to the right hand every time you take a bite? Yeah I'll pass lol it's a steakhouse not Buckingham palace lol.
You are better off making your steak at home. You can season and cook it like you want, you can dress how you want, don't have to follow silly rules, and don't have to pay these criminally insane prices for dishes that are worth literally half of what they go for. Unless you are rich, and don't mind a snobby atmosphere, which I hate. The fancy stuff does not impress me.
I'm never stepping foot in a steakhouse or supper club every again as I've figured out how to recreate the experience at home for a fraction of the price. I start around 4pm by making a relish tray (crudites, home made dip, cheese spread and Braunschweiger spread, and crackers) and side salads with a made from scratch dressing which we then enjoy for about 45 minutes while we talk and socialize with classical music playing softly in the background. I return to the kitchen around 5:30pm to make the main course which is usually either NY strip steaks or bone-in pork chops, both coming from our local butcher and of high quality. I get a beautiful crust on the meat and perfectly cooked inside. I also make a sauteed mushroom and onion pan sauce that compliments the steak perfectly. I serve it with a really nice side like twice baked potatoes, cheesy potatoes, popovers, oven baked macaroni and cheese, hash browns, etc that are all made from scratch and a small vegetable portion such as asparagus (in season), green beans, etc. Dessert can be almost anything such as a freshly baked brownie or snack cake (both from scratch), home made ice cream with berries or caramel or chocolate sauce (again from scratch) or even a home made sorbet. We do this twice a month, once with the NY strip steaks and again with the pork chops and it's about as often as we like to eat such a rich meal. The key points to replicate are good quality meats that are cooked to perfection, everything made from scratch with "stepped up" sides, a relaxed atmosphere and an extended/leisurely dining experience. Anyone can do the same thing with a little effort and it's well worth it as you'll save big and have a nicer dinner as well.
😆 🤭 I went to a steak house at The Grove in L.A. Cali and ask for A1 and the chef came out to talk to me ask if I even tasted the steak. I said no he said they do nt have steak sauce if I do nt like the steak he will pay for my meal. The steak was delicious 😋 he gave us nice drinks and still paid for half my meal awesome experience
I love A1... but if the chef suggested I try the steak without it... I'd at least give him the benefit of the doubt. I might still ask for A1 after, but he wouldn't have anything else reasonable to say on the matter since I gave him a chance to wow me first. Sounds like enjoyed the steak. Glad to hear it.
Anyone who orders their steak medium well or well done should have steak eating privileges removed. There’s plenty of pork chops and chicken out there go find it.
Not bad. Actually pretty good. Mostly. I never judge anyone who chews at the bone. That’s where the flavor is and it was a bone cut. They will do it while looking a rib cap person in the eye.
Bullsh**, after 8 hours remodeling a rental my family and I went to a steakhouse and got very good service so had to leave a Thank you note for not discriminating and left her a big tip.
People complaining about a chef trying to get them to eat a steak how they prepare it need to chill. I mean they did go to school for this & have years of experience at their job. You don't go to a doctor & question how he's gonna perform a surgery & tell him you Rather have him do it how u want. I'm not saying you should be forced to do something you don't want but u could at least take a chance & try they might know what they're talking about. However if they're being rude or snobbish then ok but respect goes both ways you gotta give respect to get respect so all this I don't need the hired help bs is not necessary because I'm sure you wouldn't like being called that or treated like trash.
The peoblem with that is this is not a free steak. I am paying for it ( and in a lot of the places mentioned paying alot ) there for I will have the steak the way I like it or I leave then and there.
Alot of people on here have egos the size of earth 🌎 and think, the customer is always right. This is not always the case sometime the kitchen dose know better bit we the customer don't want to ask for an opinion on it. Alot of times the chef is correct, but there are times they get it wrong but people should be willing g to take advice. If you think they rude just vote with $$$ leave no tip or just leave before eating.
Can't / won't order wine. Not because it is pretentious, but dietary restrictions prevent it. Will order filtered, non-mineralized, non-sparkling water with Fresh lemon zest (not a bar garnish) if they have fresh lemons. Steak, will eat rare to well done depending on the cut...and hope to see eyes roll when I do order well done. Tell them I want to make sure the maggots are crispy this time. But me?...Give me three or four heavy steamed Maryland blue crabs over a steak anytime.
Dress while,,ask for your meat in the right way and will get what you ask for,wine by the type of meat you’re getting.late the chef pick your sides,they never get it wrong.
What are you talkin bout?!?! I wear board shorts and a wife beater with a t-shirt over, every time I go to the Western Sizzlin Steak House?!?! Wear a coat... my ass!!!
If I owned a nice steak house and I don't see mofos grabbing the bone and cleaning it... I will either think my steak is not good or that they are uncultured and don't deserve to be here
Steakhouses are businesses. All dat mattuh be dat coin yo! The proof is that you cannot even go to a previously nice steakhouse without baseball caps, sagging pants, and scantily clad "ladies" screaming their laughter while clapping (?), yelling expletives and the nword ... in fun conversation from across the room.
Any restaurant is a business whose purpose is to give the diner what they want within the confines of the menu. If a diner wants their steak burnt then that what they should get. The chefs wishes are irrelevant.
Well for whoever said that you had to dress smart and clean is lying. Because of the fact that i walked into ruth chris with nothing but shorts and a tank top on. An got my steak. Also went into morgans of Chicago with jean blue jeans and a t shirt
I don't understand why they want cook it to order. Its not the cook eating the thing its the customer. And dress attire for a stake house please. The best stake places have dirty work clothes people all over. The best stake houses are next to a stockyards. And use the best beef from that stockyard.
People who call themself vegan but still eat vegan BEEF patties...is just weird... if you commit yourself to a lifestyle, then stick to it. Don’t lie to yourself by calling it beef when in fact it’s not.
i dont get the rule of not spitting out in a napkin but instead putting it on the table. A napkin is way more classy and then you have saliva germs on your hands doing their rule
I go to Steakhouses even though I'm allergic to meat. I make them clean the grill and have them cook my Eggplant alone. Sometimes, during a rush, the staff acts like they are being inconvenienced and this really bothers me. Why do restaurants get upset when I inconvenience others? You can't even ask them to turn down the air condition without them getting attitude.
The reason they get irritated is because temporarily shutting down the grill for one dish. It probably slows down the entire restaurant. It would be better if you asked the chefs to prepare it differently in this case. If it were me, I would ask them sauté it.
Filet Mignon is kind of a pretentious cut. It's really lean and only tender because it is a muscle that is rarely used. The cut has basically no flavor and the taste depends on how it's cooked, butter, rosemary, and garlic and any rub they use. Do yourself a favor and get a Ribeye or a Steak. You'll save money and you're gonna get a far better cut of meat...also cook it yourself, don't pay 3x the price at a steakhouse.
What's the best steakhouse you've ever been to?
Infront Steakhouse
My house because the best steak is homemade when doen right
Gibsons in Chicago. Heaven.
It's no longer in business 😕.
I will NEVER go back to OUTHOUSE STEAKHOUSE. Haven't got a decent steak there yet 😕
Butcher & Singer, Philadelphia
Don’t let this Jeff Gordon T-Shirt, wrangler jeans and fresh new balances fool you. Ol’ dad is fixin to drop $500 on meat and booze.
I don't care what the snooty steakhouse thinks, If I order something bone in I sure as hell am getting that meat off the bone.
but you can just cut the bone off yourself?
Edit: I'm an idiot.
Preach! Going in with hands and teeth. Best part of bone in steak.. caveman style.
Yeah..that’s my beef, I’m eating it the way I want. I’d like to know a single steakhouse that didn’t “invite” someone back for eating off the bone.
... as for "Roadhouse" ... they don't even understand the terminology involved ... "medium well" consistently comes out medium ... "well done" is burned black ... gave up on them after problems at two different locations (btw ... "medium well" means slightly pink throughout the interior ... "medium" is NOT entirely, deep red inside...
@@WERC-lawyer that isn’t a steakhouse. The idea that it matters how they cook that dog food is hilarious
disagree with eating off the bone, most steak houses would find this more than acceptable and even a compliment, but only when you have finished all the cut bites
Absolutely! A steakhouse that is all about good steak, and not about being "the place to be seen," will be fine with picking up that tomahawk bone and eating that good meat from it. I guarantee chefs do it when they eat a tomahawk steak.
Bones on a steak help keep in the juices more, an you can choose to cook the steak longer on the bone side just incase you dont like a bit of extra char
Totaly Agree! was in a nice Steak house in Italy, Had only bone left and weiter said to me "chew the bone, thats taste best"
Steak with the bone also has a better taste to me..that bone gives it a different flavor..jmo
But a high end cut with high end wine. Cook it at home and eat it the way you want it with no rules and for half the price 🥩 😎
More like 1/4-1/3.
Word
Agreed
@@kylerutherford1366 agreed. At least 1/4 the price. Prime grade steaks can be had for $16-18 a pound at Costco/Sam’s (even Walmart now carries Prime grade Ribeye and NY strip).
@@alexblaze8878 Ribeyes at Costco in the prime grade are $26.99 per pound right now.
*Little Bear Inn - Cheyanne, WY* - Hole in the wall in the middle of nowhere and the steak was beyond fresh and tasty. I've been to steakhouses in Los Angeles, NY, Boston, TX and this has to be my most favorite and memorable.
Seeing the steak before it's cooked sounds like a great idea. Not sure how practical it is, but I'd be interested in trying.
I would like to see a picture of the cow also.
@@Mybwain That seems like a dramatically different standard. I'm simply asking to see the marbling, you're asking about the health and welfare of the animal (a good but more difficult ask).
what makes you think that's the steak you will get? they will show you a rolex and give you a swatch.
There's a reason for that. Showing the meats before cooking (side by side) typically end up in diners ordering more expensive cuts.
@@billpool1217 That makes sense! Thanks for sharing, hadn't considered that.
There used to be a Ryan's steakhouse in the town where I live. Morning, noon and night there was always a line of 20-30 or more people waiting to get in. Then, they decided to only cook steaks after 4 PM each day. Within 2 months, the place was closed. Steakhouses don't always make the best decisions.
I was about to ask ‘who would eat a steak in the morning’
Then I remember steak and eggs is a thing
@@pokemondimensions1297 is there a time of day wherein a great prime grade ribeye is NOT okay to eat?
I ate well done only steak for 29 years before I realized medium rare was the best flavor. None of my friends have let me live it down lol and I dont blame em haha
Texas Road House dress code: T-shirt, shorts, and flip-flops.
That’s all I need to eat all there bread
that’s where I like 👍
Lol Texas Road House is like a half step up from Chili's.
@@endocry The food is a lot better but the atmosphere is obnoxious
Thats why its the best
If I'm paying $50 for a steak I will follow my own rules thank you
No cap
This week’s sign of the apocalypse… Smh..
Absolutely
Little known fact. Although you can buy Prime grade steaks at Costco, Outback serves Choice. I was shocked to learn that as Prime grade is usually only $2-3/pound over Choice. If you’re paying $28 for steak at a restaurant, make dam sure it’s Prime grade.
Ummm... a prime steak at a proper restaurant will be around $60 to $120.
@@jimklemens5018 Fair enough, my point still stands. I won’t pay $60-120 for even a prime steak at a restaurant. It’s too easy to cook it just as great-tasting at home. If I’m going to a restaurant that expensive I’m going to order food that is either more challenging to prepare or difficult to purchase myself. Like Duck Pate, Huntsman Pie, certain seafoods, etc.
I've been to plenty of "fine dining" steak houses on business trips. they're trash, save yourself $400- $500, grab a ribeye from your local butcher with good marbling. Salt + Pepper + garlic powder. 375 in the oven 30 min and flash sear in a pan with butter and thyme. congrats you're better at steak then any 5* steak house.
I ask to take the bone home, so I can chew on the bone at home.
from affordable to spending $150 for dry aged wagyu rib eye. I started to bring my shun higo-no kami steak knife as almost all places use a cheap, dull knife to cut steak.
I just picked up a Hikari utility knife that replaced my folding kami. I keep it strapped to my leg and pull it out before they set down my steak knife. I love the look of the damascus.
The sad truth is that even the best steakhouses present you with shoddy steak knives - that's just the nature of the beast. Bringing your own knife to the party is the only way to go. My personal choice is the Bark River Mini-Slither, which has just the perfect recurve shape with a nice deep belly and whose convex grind helps keep it sharp (nothing seems to dull a knife faster than cutting on porcelain plates).
Not at Ruth's Chris. They don't serve a better steak, but do the best job of setting things up so patrons will not have a bad experience. That's why they have great steak knives.
There is nothing I love more then a good beef rib eye cooked medium w/bake potatoe & veggies. My husband like his steaks well done w/ A 1 sauce he saids he don't want it mooing🙄🤣
I couldn’t eat a well done steak
Unless you just like A-1 a steak should be able to stand on its own. A1 covers a multitude of Sins.
It’s his steak he can eat it anyway he wants
@@greatwhiteape6945 You don't have to, just like the rest of us who prefer well done don't have to eat almost raw meat.
@@buddyhirshfield5970 Exactly, I don't know why other people even care.
People don’t want to pay a premium to be told to know their place. If you order well done steak, you may get a little ribbing (ha!) but their job is to make you comfortable and give you an experience.
Their job is to give you a good experience. A well done steak is not a good experience. And chefs take pride in their work and also die a little bit when a beautiful piece of meat is ruined.
Well done is actually a grade level of over cooked
A NICE, JUICY BONE-IN RIBEYE GRILLED MEDIUM-RARE!!!!!! That's how I luv my steak.
I've had great steaks at small places that aren't even on the map. On biz trips, Capitol Grill in Orlando, St Elmo's in Indianapolis, Al's Steak House in Ottawa, Canada, the Stagecoach in Montreal, just to name a few.
I have to ask. How often does a place use a "show piece' cut(s) they show everyone then go back and cook a cheaper cut??
I’m definitely eating the meat off the bone, everyone knows that’s the best part of a Tomahawk
Dry aging is controlled rotting. A tenth of 1% or so of steaks served will have rotted. The chef in the kitchen and waiter serving you will NOT be able to smell that because of the smells of all the other steaks they are making and serving. If the taste is off, stop eating immediately and ask for a replacement steak. This is MORE likely to happen at very expensive steak houses that serve high quality dry aged steaks. It's a cost of doing business. Speak up if it happens, but don't make a scene, just talk to your waiter or the maitre'd.
this happened to me......they really played up the tomahawk dry aged best in the history of mankind b.s. . when the steak came out, it smelled like a wet dog. its like my body was telling me something is wrong dispite the hype and reassurance. after a couple of bites my brain said stop. the replacement steak i had no problems with. this turned me off to dry aged steaks forever.
If the taste is off? I mean... dry-aged beef is SUPPOSED to taste off... it's OLD. You won't know the difference between it tasting off correctly or incorrectly because the difference between dry-aged beef and spoiled beef is something even a pro would find difficult to discern. You literally said that the chef wouldn't even know. How you gonna know... expert?
I've actually went to 1 of these high end places where the chef tried pull the won't cook it well done because that's how I always ate steak. I couldn't even put any meat in my mouth unless it was well done. Anyways I order my steak well done & then when we all got our food I started cutting into it just to realize that it was medium so I asked the waiter if they could give me it well done. Next thing I know the chef came out he informed that if I wanted to really enjoy the full flavor & experience of the beef I should eat it like this . I told him I just can't just the thought of it makes me feel ill but if it was an issue I just won't eat. So he said no its ok ill bring you you're well done its gonna take longer to cook though so by the time they were done eating my food will be almost done so he doesn't know if they wanna wait or not upto them. Because he couldn't take my steak back because of cross contamination. But before he left asked me if I could at least try a bite how he cooked it. That it wasn't about money either that I was still getting my other steak & I could keep both. I said I wish I could so he left but then the ppl I was with started saying I should at least try it it was free & I never know u might like because every1 else ordered between medium rare & medium but different cuts. Anyways I decided to try it & it was amazing melted in my mouth . So when the chef brought out my new steak he said oh you gave your steak away I said no I decided to try it & Ioved it he said see I was right huh now imagine how much better it wouldve been if you ate it when it 1st came out. I apologized & tried to pay for both steaks he said no but hopefully next time a chef tries to give me advice on how to eat something I should at least give them a chance you never know you might like it after all they are the professional they might know what they're talking about.
I only told this story because I too was like some of the ppl who commented on here . All I can say sometimes u got to let go of your ego because all I see is ppl saying they don't want to be told how to eat if they're paying for it. Even going as far as calling the chef,waiter,owner etc.. the hired help which is pretty rude but also you're being exactly what you're complaining about the company being sadity or arrogant & snobbish.
Btw the chef was always polite & courteous to us thats why apologized & tried paying for both steaks.
haha thats a great story
glad you listened. you were a clown before lol
@@thisBLUEsweater true
Great story, it seems like that chef did everything right, and it sounds like it worked out in that situation, but nobody is going to tell me how to eat my food. At the end of the day, if it tastes good to me, it’s right for me….telling someone that they way they like their food to taste is wrong is probably one of the weirdest things I’ve experienced
@@tuber7081 If you go to Hell's Kitchen and order the beef wellington, it is cooked medium rare, period.
If you want it cooked more, they will tell you No.
I've been to 2 high end steakhouses after a 8 hour shift at Burger king looking like a poor idiot. Got excellent service from both places, so u don't need to dress up for it.
(Ended up tipping pretty wel)
Im going to a fancy steakhouse for the first time on Saturday! Ive been freaking out about what to wear because ive never been to a place where the price range is 50-100$ per plate. Cant go wrong with a dress right?
@@mariacortez9754 yeah definitely. I've been to a good steakhouse twice, and if its a good steakhouse just wear what u feel comfy in c: just be relaxed and feel free to ask the waiter about anything. Remember i literally went from a 6 hour BK shift smelling like grease so u will be awesome
@@kaizv6918 thats good to know! Thank you for replying to my comment btw!
@@mariacortez9754 all good. U got this GL
Rules? GTFOH. The only "rule" is to order what you want, how you want it (feel free to ignore the server's "suggestions" - he ain't paying for the meal), and then enjoy the hell out of your meal. Anyone who isn't paying for your meal has no right to dictate to you what to do.
I would just eat my steak and not worry about what the help thinks.
LOL
I have to take exception to your instructions on cutting it the "right" way. I was raised being taught that it is never proper to switch hands with your fork and knife. I believe that this is the correct way.
I always ordered my steak cooked without butter. Never knew if it offended chefs. Fillet is the most lack of flavor and dry cut in a steak house.
Filet mignon isn't necessarily dry.
Restaurant's with dress codes, rules, or protocols for their guests can pack sand.
I stopped going to steakhouse because you can buy the same cut from the grocery store a lot cheaper and cook it a lot better than most restaurants
Well being brought up in NY City In the 60s it was common etiquette to where a site and tie to dinner, was called the little man,A steak house was not a high class dining place. Housed to eat at Delmonicos,And Claudeos.The former has a steak named after it,as a matter of fact NY is the only place to has 2 steaks named after it,Delmonico, and NY Strip Steak!
If I have to "dress" for an overpriced, overrated steak, I will just buy some USDA Prime from Costco and sear/grill them myself, dressed in T-shirt, comfortable shorts, and flip-flops, with some cold brews and good company. Hey that's what I do anyway. Life is Good!
Go to the Guinea Grill in London, which is just off Berkeley Square...this is an amazing place and you get to see the meat before you go to the dining room. It is absolutely amazing quality meat there.
If a steak house doesn't have a dress code, i'm dining elsewhere.
Something about dressing up for a steak dinner was something i grew up with and looked forward to.
Its something that reminds me of simpler times when a dining experience in a nice restaurant was a family event.
Great memories from days past.
I have 3 adult children, post pandemic, we're slowly getting back to dressing sharp for our monthly dinner events.
To hell with 'steakhouse rules'.
I know right? If I am spending 50 plus bucks a plate it's better comes with you licking the red carpet to my table LOLROF
Note to Chefs. Your customers are paying good money for food the way THEY enjoy it. Check your ego and prepare their order the way they ask( You know you're good. That's why you work there), They're paying, so if they want their food ruined because their taste buds are malfunctioning, that's on them. There will be plenty of folks that will order things the way you know they're meant to be.
Also on a personal note If I walk through those doors I can afford to eat. Shouldn't matter of I show up in a sleeveless mesh shirt, flip flops, spandex bike shorts and a thong. Though nobody wants to see that(including myself).
And I have manual dexterity issues, so I'll cut and eat my steak the way it works for me.
steak is too good to be eaten with dainty little bites over a tablecloth, that cow is to be devoured like a lion would. 😄
So while it's still alive with fur skin & all 🤢🤢🤢🤢
Rule: Don't waste your money ordering a well-done steak at a steakhouse. You can burn that shit up back at the house.
I’m pretty sure Morton’s or The Palm won’t care about these rules after the pandemic. They’ll just be happy to have customers seated at their tables
Idk I mean Steakhouses are always iffy on how they cook their steaks. Especially Roadhouse. And it's almost always tasteless. Rather eat steak at my house, homemade done the right way than a Steakhouse. But that's just me.
Restaurant chains are not "steakhouses". I think you missed the point
Everybody swears the cook better steaks than steakhouses laughable. We aren't talking applebees
@@mikechason466 most people can cook a steak better than the common steakhouse. They can get the cuts they want and cook it the way they like it.
The REAL steakhouses that have experienced cooks and top quality steaks who have perfected the cook on their equipment...I agree, not a chance.
@@mikechason466 Practice makes perfect. After 40 years of cooking steaks, my steaks can stand up to the best steakhouses. The most difficult step is finding really good beef.
2:20 I've been there. Not that worth it. A medium rare ribeye is burnt. They burn it. Literally a layer of charcoal on top of it
A-1 is for Appleby's, or Golden Coral
I like a1 on my sides. I make sure to tell its for the baked potatoe.
I'm right handed and I use right hand for eating, unless I'm eating something requiring a knife, then I eat left handed, but never even realized it until now.
... the drop-the-silver-switch dance is an American creation & the height of crudeness....
Now that you mentioned it, I do the same thing.
There are 2 Reasons to Dine Out for Steak at a Premium Steakhouse.....Your Not Paying the Bill....and the Service by the Staff....Otherwise buy Steak at Costco (they carry Prime) or Local Butcher Shop and Cook at Home...you can Experiment with Different Seasonings and Dry Brines/Marinade and get Ideas on using Reverse Sear method or Pan Searing or Grilling over Coals or on Propane
I took my late grandma out as she cooked most of her life and was very good food my grandma was upset with these chef squirting sauces of seasoning as my grandma said just before got this sauce on her clothing as instead on the food area of the plate not the edge
Heads to the freezer to pull out two prime strips for tomorrow dinner..
Y'all are bad for my diet.
Bruh I was literally watching the Irishman steak scene before this 🤣
Steak houses in NYC are not cheap, so me as a CHEF, I rather buy my own. I have cooked for over 50 years, and when I buy my own steak I know where and what to buy. I know the different cuts and I refuse to go to a restaurant that's way over priced. Here in NYC, many restaurants are over priced. And I know all the different temperatures from blue to well down, and that includes FILET MIGNON,ETC. When I select a purveyors I also look at the price, because people are not stupid. Here in NYC some people don't care, but the vast majority care, so that's why I avoid them. I have worked in casual and fine dining places. I am a graduate of The Culinary Institute of America.when I was young, my father would take us out to the best places in HAWAII so I just ordered a soup and salad, then when we went home, I would go into the kitchen and make something to eat. We always had food in the kitchen, my father always made sure of that.usually in steak houses no vegetables or starch. I know how it works, and I rarely go to a steak house, in fact NEVER. I will go to RESTAURANT DEPOT, ZANERS,OR CASH &CARRY
since I can' use my FEDERAL TAX ID, and buy it wholesale, not retail, big difference, or buy it in bulk, and get further cheaper, like COSTCO, and pass it to the consumer, I have done it before
Did I hear that correctly that you are supposed to switch the fork to the right hand every time you take a bite? Yeah I'll pass lol it's a steakhouse not Buckingham palace lol.
You are better off making your steak at home. You can season and cook it like you want, you can dress how you want, don't have to follow silly rules, and don't have to pay these criminally insane prices for dishes that are worth literally half of what they go for. Unless you are rich, and don't mind a snobby atmosphere, which I hate. The fancy stuff does not impress me.
I'm never stepping foot in a steakhouse or supper club every again as I've figured out how to recreate the experience at home for a fraction of the price. I start around 4pm by making a relish tray (crudites, home made dip, cheese spread and Braunschweiger spread, and crackers) and side salads with a made from scratch dressing which we then enjoy for about 45 minutes while we talk and socialize with classical music playing softly in the background. I return to the kitchen around 5:30pm to make the main course which is usually either NY strip steaks or bone-in pork chops, both coming from our local butcher and of high quality. I get a beautiful crust on the meat and perfectly cooked inside. I also make a sauteed mushroom and onion pan sauce that compliments the steak perfectly. I serve it with a really nice side like twice baked potatoes, cheesy potatoes, popovers, oven baked macaroni and cheese, hash browns, etc that are all made from scratch and a small vegetable portion such as asparagus (in season), green beans, etc. Dessert can be almost anything such as a freshly baked brownie or snack cake (both from scratch), home made ice cream with berries or caramel or chocolate sauce (again from scratch) or even a home made sorbet. We do this twice a month, once with the NY strip steaks and again with the pork chops and it's about as often as we like to eat such a rich meal. The key points to replicate are good quality meats that are cooked to perfection, everything made from scratch with "stepped up" sides, a relaxed atmosphere and an extended/leisurely dining experience. Anyone can do the same thing with a little effort and it's well worth it as you'll save big and have a nicer dinner as well.
😆 🤭 I went to a steak house at The Grove in L.A. Cali and ask for A1 and the chef came out to talk to me ask if I even tasted the steak. I said no he said they do nt have steak sauce if I do nt like the steak he will pay for my meal. The steak was delicious 😋 he gave us nice drinks and still paid for half my meal awesome experience
I love A1... but if the chef suggested I try the steak without it... I'd at least give him the benefit of the doubt. I might still ask for A1 after, but he wouldn't have anything else reasonable to say on the matter since I gave him a chance to wow me first. Sounds like enjoyed the steak. Glad to hear it.
Anyone who orders their steak medium well or well done should have steak eating privileges removed. There’s plenty of pork chops and chicken out there go find it.
Not bad. Actually pretty good. Mostly. I never judge anyone who chews at the bone. That’s where the flavor is and it was a bone cut. They will do it while looking a rib cap person in the eye.
Bullsh**, after 8 hours remodeling a rental my family and I went to a steakhouse and got very good service so had to leave a Thank you note for not discriminating and left her a big tip.
When I'M paying for it, It will be cooked as I ask.
Always disappointed at upscale steak house. Cook at home with a beer and t shirt.
Medium well.! I don’t want blood pooling on my plate.!
People complaining about a chef trying to get them to eat a steak how they prepare it need to chill. I mean they did go to school for this & have years of experience at their job. You don't go to a doctor & question how he's gonna perform a surgery & tell him you Rather have him do it how u want. I'm not saying you should be forced to do something you don't want but u could at least take a chance & try they might know what they're talking about. However if they're being rude or snobbish then ok but respect goes both ways you gotta give respect to get respect so all this I don't need the hired help bs is not necessary because I'm sure you wouldn't like being called that or treated like trash.
The peoblem with that is this is not a free steak. I am paying for it ( and in a lot of the places mentioned paying alot ) there for I will have the steak the way I like it or I leave then and there.
Alot of people on here have egos the size of earth 🌎 and think, the customer is always right. This is not always the case sometime the kitchen dose know better bit we the customer don't want to ask for an opinion on it. Alot of times the chef is correct, but there are times they get it wrong but people should be willing g to take advice. If you think they rude just vote with $$$ leave no tip or just leave before eating.
Can't / won't order wine. Not because it is pretentious, but dietary restrictions prevent it. Will order filtered, non-mineralized, non-sparkling water with Fresh lemon zest (not a bar garnish) if they have fresh lemons. Steak, will eat rare to well done depending on the cut...and hope to see eyes roll when I do order well done. Tell them I want to make sure the maggots are crispy this time. But me?...Give me three or four heavy steamed Maryland blue crabs over a steak anytime.
For Gods sake, dont pay those stupid prices. Buy your own and cook it!
normally i agree but these steakhouses get cuts and quality that dont exist in supermarket
You sound broke Jonathan!😏
@@H0VA
You gotta go to a butcher for those cuts.
Dress while,,ask for your meat in the right way and will get what you ask for,wine by the type of meat you’re getting.late the chef pick your sides,they never get it wrong.
My father always said that if you put more than salt and pepper on your steak you don't like the taste of meat.
My wife will put ketchup on the steak and not even hesitate.
I would throw someone out of my house for putting ketchup on a steak or make them eat it outside 😩
@@paulking962 🤣🤣🤣🤣😂😂
What are you talkin bout?!?! I wear board shorts and a wife beater with a t-shirt over, every time I go to the Western Sizzlin Steak House?!?! Wear a coat... my ass!!!
If I owned a nice steak house and I don't see mofos grabbing the bone and cleaning it... I will either think my steak is not good or that they are uncultured and don't deserve to be here
Good for those chefs…saying “No fake steak for you”..and not cooking them welldone
for God's sake do NOT turn your wine glasses over when your waiter approaches you~
Steakhouses are businesses. All dat mattuh be dat coin yo! The proof is that you cannot even go to a previously nice steakhouse without baseball caps, sagging pants, and scantily clad "ladies" screaming their laughter while clapping (?), yelling expletives and the nword ... in fun conversation from across the room.
Any restaurant is a business whose purpose is to give the diner what they want within the confines of the menu. If a diner wants their steak burnt then that what they should get. The chefs wishes are irrelevant.
The inability to use a knife and fork is solely a US problem. I couldn't believe it when I saw it, constantly swapping is bad etiquette
It is not bad etiquette. It is just different etiquette. Either method is fine, just don’t mix them.
I'm getting horseradish and chewing on the bone. "Invited" to a steakhouse? Isn't that what paying is for?
If you are getting a medium rare steak, you might as well order it uncooked!
Do a baloney and cheese house
Nah, I'm gnawing on that delicious t-bone...and if you don't like it, too farking bad.
Please practice pronunciating the word sommelier. It is not soMAHlieh.
Okay I'm hungry now
Well for whoever said that you had to dress smart and clean is lying. Because of the fact that i walked into ruth chris with nothing but shorts and a tank top on. An got my steak. Also went into morgans of Chicago with jean blue jeans and a t shirt
My major beef: steak that is over salted.
I don't understand why they want cook it to order. Its not the cook eating the thing its the customer.
And dress attire for a stake house please.
The best stake places have dirty work clothes people all over.
The best stake houses are next to a stockyards. And use the best beef from that stockyard.
People who call themself vegan but still eat vegan BEEF patties...is just weird... if you commit yourself to a lifestyle, then stick to it. Don’t lie to yourself by calling it beef when in fact it’s not.
Thank you! I'm a vegetarian and even I find it weird that there's fake meat out there. Just avoid meat if you are in a meat free lifestyle.
i dont get the rule of not spitting out in a napkin but instead putting it on the table. A napkin is way more classy and then you have saliva germs on your hands doing their rule
No rules. Just right.
Yeah, no...my digestive system is apparently not meant for fancy steak house eating, cause any version with "rare" in it ain't happening.
Decent dress shorts and jeans are OK!!! Sorry
Steakhouse chefs encourage gnawing on a bone.
If Im spending my money at a restaurant Ill do whatever I want.
Or make your steak at home and do whatever you want
Why would a good steak house have A-1 steak sauce or any other sauce???
This just makes steak sound like pretentious, english lord kinda food.
I think you'll find that English Lords prefer either game off their own estates or beige comfort food like Nanny used to make.
The accent on “sommelier” is on the final syllable. Please do a little better.
Don't go to Morton's in LA. They used to be good like 20 Years ago. Horrible food horrible service... pretty expensive.
No way I'm wasting that tasty bone.
You can always take it home.
I go to Steakhouses even though I'm allergic to meat. I make them clean the grill and have them cook my Eggplant alone. Sometimes, during a rush, the staff acts like they are being inconvenienced and this really bothers me. Why do restaurants get upset when I inconvenience others? You can't even ask them to turn down the air condition without them getting attitude.
The reason they get irritated is because temporarily shutting down the grill for one dish. It probably slows down the entire restaurant. It would be better if you asked the chefs to prepare it differently in this case. If it were me, I would ask them sauté it.
@@FruityPebbles-420 I was being facetious
@@ryanedwards4512 lol
Idc I want my ketchup
If you want your steak well done, order chicken instead. Most chefs won’t ruin a good piece of steak. O
but the bone is the best part..
Filet Mignon is kind of a pretentious cut. It's really lean and only tender because it is a muscle that is rarely used. The cut has basically no flavor and the taste depends on how it's cooked, butter, rosemary, and garlic and any rub they use. Do yourself a favor and get a Ribeye or a Steak. You'll save money and you're gonna get a far better cut of meat...also cook it yourself, don't pay 3x the price at a steakhouse.
The Mashed channel makes me miss the dislikes-count.