Think the entire staff is making fun of you behind your back whenever you walk into a restaurant? They might be, if you're asking the wrong steak questions. Next time you dine, make sure you avoid these meaty goof-ups.
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00:00Feel like the restaurant staff is laughing at you when you walk in?
00:03It could be because you're asking the wrong questions about your steak.
00:06To avoid looking clueless, steer clear of these common meaty mistakes next time.
00:11Ordering a steak well-done is one of those choices that can almost guarantee a raised
00:15eyebrow.
00:16Just ask the late Anthony Bourdain, who knew his way around a kitchen and frequently warned
00:20that restaurants often reserve their toughest, lowest-quality cuts for those who prefer their
00:24steak well-done.
00:25After all, overcooking masks the meat's flaws, making imperfections less noticeable.
00:30But what if you absolutely crave your steak cooked to a level where it's practically unrecognizable?
00:35While chefs take pride in perfecting a dish, most will still prioritize customer service
00:39over personal preference, even if they think it ruins the steak.
00:42A good middle ground is ordering medium well.
00:44This way, you avoid the social stigma of well-done, your steak will still have a touch of pink,
00:49and you won't be served the worst cut in the house.
00:51Plus, if you cut into it and it's just not to your liking, feel free to send it back
00:55and ask for a little more time on the grill.
00:57A little compromise can go a long way in preserving your steak experience.
01:01Social media is a great tool for discovering new restaurants or dishes, especially if you've
01:05spotted a mouth-watering steak on your feed.
01:08If you're curious about it at the restaurant, don't hesitate to ask your server.
01:11If that particular dish isn't available, they'll likely recommend something just as delicious.
01:16We're not judging anyone for ordering based on looks, unless you're eyeing something over
01:19the top, like a $1,000 filet mignon covered in gold leaf at a flashy Vegas spot.
01:24Sure, it might make you feel fancy, but paying extra for a gimmick like gold leaf probably
01:28won't give you the best value for your money.
01:30In the end, a well-cooked steak, free of extravagant trimmings, remains the ultimate classic.
01:36A1 was once known simply as steak sauce, but it's now marketed as original sauce to encourage
01:42its use beyond just steak.
01:44The reality is, many commercial steak sauces were designed to mask the flavor of lower-quality
01:48meat.
01:49Packed with salt, acid, and sugar, these sauces could make even the worst cuts taste decent.
01:54Though that's the problem.
01:55A great steak, when properly aged, lightly seasoned, and cooked to perfection, can be
01:59a culinary masterpiece.
02:01As the chef who put in the effort to prepare that perfect cut, imagine the frustration
02:05when a customer drowns it in a store-bought sauce full of vinegar and corn syrup.
02:09It's not just a waste of a good steak, it's downright disrespectful to the craftsmanship
02:13behind it.
02:14Wow, could you be any stupider?"
02:16Ordering off-menu might seem like a way to impress, but it can come across as more fast-food-savvy
02:21than fine dining.
02:22When paying top dollar for a steak, it's best to trust the chef's expertise.
02:26Only what's on the menu.
02:28What might seem like a small tweak, like swapping capers for peppercorns, can be a big disruption
02:33for a busy kitchen.
02:34Many chefs simply won't entertain these changes, and even if they do, the dish likely won't
02:39get the attention it deserves.
02:41Restaurant management may also hesitate, fearing that off-menu requests could end up on social
02:45media, leading to a flood of similar orders.
02:47Of course, this doesn't apply if you have food allergies, or if you're making a simple
02:51request like asking for the sauce on the side.
02:54Those adjustments are a different story, and usually much easier to accommodate.
02:58The special of the day can be a true culinary delight, but it's not always the case.
03:02When it's great, the chef may be showcasing fresh, seasonal ingredients or a unique cut
03:06that's available in limited supply, priced as a one-night treat.
03:09However, this is the exception rather than the rule.
03:12More often than not, the specials are designed to move ingredients that have been lingering
03:16in the kitchen for too long.
03:17While the steak may still taste fine, there's a good chance you're getting something that
03:20was almost headed for the trash.
03:22So, if you're unsure, it might be safer to stick to the regular menu.
03:26The old rule that red wine goes with beef and white wine with chicken or fish is a general
03:30guideline, but it doesn't capture the full range of possibilities.
03:34While a bold red still pairs perfectly with a rich steak, wine drinkers today have much
03:38more diverse tastes, and wine lists reflect that.
03:41With a wider variety of regional and specialty wines available, you can explore some unexpected
03:46yet sophisticated pairings, even with steak.
03:48For example, a rich oaky chardonnay can complement a peppery steak au poivre with its acidity.
03:53An Argentinian steak pairs beautifully with a full-bodied semillon, which enhances the
03:58flavors of chimichurri.
03:59And if you're enjoying a dry-aged T-bone, an older Rioja Blanco with its nutty honeyed
04:04notes can be an excellent match.
04:06Wine pairings are all about balancing flavors, so don't be afraid to experiment beyond the
04:10classic red.
04:11If you're a white wine fan or just feeling adventurous, ask the server or sommelier for
04:15their top picks.
04:17Alternatively, treat yourself to a bottle of champagne.
04:19Its versatility makes it a luxurious choice that's hard to go wrong with.
04:24When a server asks how you'd like your steak cooked, you typically choose from rare, medium-rare,
04:28medium, medium-well, or well-done.
04:31Each of these levels corresponds to a specific temperature range, but only skilled chefs
04:36can consistently hit the mark without a thermometer.
04:38The time it takes to reach the desired level of doneness varies based on the cut of beef,
04:43its thickness, and how hot the grill is.
04:45For instance, a medium-rare steak should reach an internal temperature between 130 to 135
04:51degrees, while medium falls between 140 to 145 degrees.
04:55For a 6 to 8-ounce steak, the difference between medium-rare and medium is usually just about
05:00a minute on the grill.
05:01Now, if you ask for a medium-plus, you're not demonstrating refined taste.
05:05You're more likely confusing the kitchen staff.
05:07This request doesn't exist as an official option and is likely to result in a steak
05:11cooked to medium-well, which will be just fine for most people.
05:14So next time, stick to the classic terms unless you're aiming to throw the chef off balance.
05:19Don't worry about that.
05:21Steak tartare is made from high-quality raw beef, usually tenderloin or top round, finely
05:25minced and mixed with ingredients like capers, shallots, or other seasonings.
05:30It's typically served on crusty bread, toast points, or even potato chips.
05:34The key here is that the steak is always raw.
05:36Asking to have it cooked would be like telling a sushi chef you want your sashimi grilled,
05:40which could leave your server puzzled.
05:42A good server will always help explain the menu if needed, as it's part of their job.
05:46While shy diners might feel uneasy about asking questions, it's far better than ordering something
05:51unfamiliar, especially if it's pricey, only to regret it later.
05:54To avoid any surprises, take a quick look at the menu ahead of time.
05:58That way, you can look up any unfamiliar terms and enjoy your meal with confidence,
06:02without feeling awkward or lost.
06:05Ordering a blue steak, which is often touted on social media, may signal that you're more
06:08interested in trends than your own preferences.
06:11While the name suggests a blue hue, a blue steak actually has a deep red-purple center,
06:16showing it's just lightly seared and almost raw in the middle.
06:19To cook a steak blue, it's seared for about a minute or two on each side in an extremely
06:23hot pan, resulting in a browned exterior with a barely cooked raw center.
06:27This brings the steak to an internal temperature of about 115 to 120 degrees.
06:32But is it safe?
06:33For the most part, yes.
06:34High-end restaurants typically use the freshest cuts and maintain strict food safety standards.
06:39Plus, a proper sear on all sides ensures that any bacteria on the surface of the meat is
06:44eliminated.
06:45So, while it's a daring choice, a blue steak is usually safe to enjoy if prepared properly.
06:50A great steak dinner is meant to be savored, not rushed.
06:53Asking servers to speed things up can come across as demanding, putting your meal ahead
06:57of others.
06:58Running a busy restaurant is tough, so don't be surprised if this impatient attitude leads
07:02to frustration from the staff.
07:04Don't f— with people that handle your food.
07:07Cooking a thick steak to medium takes at least 20 minutes, not including the resting time
07:11afterward.
07:12Rushing this process just isn't realistic.
07:14If you're in a rush, whether for a flight or a movie, grab a quality burger from a fast
07:19food spot instead.
07:20Save the steakhouse experience for when you can truly enjoy it without cutting corners
07:24or feeling pressed for time.
07:27Asking for salt at a quality steakhouse might seem harmless, but it's actually a bit of
07:30a rookie mistake.
07:31In these restaurants, chefs carefully season the steaks to their own standards, often adjusting
07:36flavors during cooking with kosher salt, which has a better texture.
07:39By the time your steak arrives, it should be perfectly seasoned, no extra salt needed.
07:43Adding table salt will only interfere with the carefully crafted balance of flavors the
07:47chef intended, so trust that the seasoning is already spot on.
07:50No salt
07:51Many restaurants avoid using salt and pepper shakers due to hygiene concerns, seeing them
07:55as high-maintenance items.
07:57While stories of chefs dramatically confronting diners over seasoning are mostly exaggerated,
08:02it's okay to ask for extra salt if needed.
08:04If after a few bites you feel the dish could use a little more, go ahead and request a
08:08shaker.
08:09It's better to ask than suffer through a steak you're not fully enjoying.
08:12The tomahawk steak is essentially a bone-in ribeye, often large enough to feed two or
08:16more people.
08:17Ribeye is well-loved for its rich flavor, tender marbling, and substantial size, and
08:21The tomahawk version has become especially trendy thanks to its impressive, dramatic
08:25appearance on social media.
08:27When it comes to steak decisions, ordering the tomahawk isn't a major mistake, as long
08:31as you know what you're getting.
08:32The price is usually based on weight, but a large portion of that weight comes from
08:36the bone, not the meat itself.
08:38At upscale spots, a Japanese Wagyu tomahawk could set you back $1,000, while a more typical
08:43restaurant may still charge upwards of $150 for one, despite the ribeye without the bone
08:48costing much less.
08:50Ultimately, it's up to you whether the premium for the presentation is worth it, but be prepared
08:54for that hefty markup.