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The ultimate test for a good steak house
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Location: Blogs Sly Comments |
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| Posted by: Emory Schley |
5/15/2007 7:46 PM |
I like going to steak houses to eat. I like steak houses because, duhhh, I love steak! However, I guess I must not be in synchronization with most other steak lovers. That’s because I like, in fact I insist on, having my steak well-done. I don’t want to cut into a piece of cow and see any red meat. I don’t wanna see any pink meat, either. All I want to see is plain old brown, fully-cooked meat done through and through, no ifs, ands or buts about it!
Back in the ’60s, when I was serving in the Army in what was then West Germany, I once went to a really fancy restaurant. I felt in the need for some steak because what we had been getting on post for steak didn’t quite come up to MY definition of a good steak.
I turned to the English section of the menu, and quickly found several entrees that looked like good choices to build a meal around. I was about to firm up my selection when I noticed a little box on the menu down at the bottom of the page. The text in the box said, in no uncertain terms, that it was literally IMPOSSIBLE to cook steak to a well-done condition without damaging its delicate flavor, or some such poppycock. And further, based on this philosophy, “well-done” was NOT offered as a choice. I think medium rare was the “donest” you could get. Upon seeing that, I decided I wouldn’t be eating steak that evening. I ordered something else. I don’t remember what it was exactly, but I would’ve ordered a hot dog just for spite, if that item had been offered.
But this was too ritzy of a place to offer such pedestrian fare. Too bad.
I had been in far less elegant places and ordered my steak well-done with no problem whatsoever. It did occur to me that if so-called “lesser” places could handle an order for well-done steak, then why couldn’t the fancy, schmancy place do so, as well. I guess they just weren’t very interested in pleasing their customers, or at least some of their customers.
In the years since that event, I have stumbled across two more steak restaurants that have declared on their menus that “well-done” is NOT a valid option, because “it’s impossible” to – well, you know the rest of that story, by now.
So, my own personal benchmark for a GOOD steak restaurant, has evolved over the years into a matter of can they cook a steak well-done, without drying it out or turning the outside to something that looks like charcoal – or not? If they can, and thankfully most seem to have the necessary skills to accomplish that task, then it’s a good restaurant; and if they can’t, then they’re unworthy or either my business or my money. Sorry, guys, that’s just the way it is.
The customer IS always right, y’know, because if you think he’s not, then HE can always go elsewhere, but what are YOU gonna do when he does? Hmmmmm... ? |
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Re: The ultimate test for a good steak house |
By Rivetz on
5/18/2007 9:39 AM |
| Most of the time when I order a well-done steak, it is usually dried; when I order a medium rare, it is usually rare. Which cut of meat do you like? |
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Re: The ultimate test for a good steak house |
By Emory on
5/18/2007 1:04 PM |
| Whatever is the cheapest! |
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Re: The ultimate test for a good steak house |
By Thomas Brumbaugh on
5/18/2007 5:04 PM |
| I like it well done. It seems most of the leading restaurants can do it. Like you, if not, I don't go back |
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Re: The ultimate test for a good steak house |
By K.A. Ferer on
5/18/2007 9:06 PM |
| At one time while eating in a very good Texas Steak house, I was invited to the steak bar too; select the cut of steak; how large or small it was to be and the way you wanted it cooked. The steak was brought to my table and the appearance, aroma and presentation was wonder, but when I cut into the steak it was rare. The waiter stated it was medium rare but to me it was bloodly. I took the steak to the steak chef and said "I am paying and eating this steak cook it well done or keep it. Chef stated he would rather I not ear at his resturant if I wanted a well done steak. He also offered to pay for my steak if I did not like the taste of the meat medium. FROM THAT DAY ON I KNEW THE DIFFERENCE IN STEAK AND OLD LIVER. My order for steak now is medium rare. |
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Re: The ultimate test for a good steak house |
By J.M.O. on
5/29/2007 12:23 PM |
| Never trust a man who eats his steak well done... |
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