Doneness of steak when eating out

[Jules]

If you want leather, I serve it like that. Probably why we only have steak 3-4 times a year. Steak belongs in a restaurant, imo. We order a small one & split it. He‘d like well-done and I’d like medium-rare. The waiter will then cut it at the table so he gets the outside pieces.

The best part of a steak dinner is all the wonderful sides.

 

[fmdog44]

I saw a piece a few days back about the best tasting beef somewhere I believe was in Spain or in South America. The steers were the most beautiful animals from the beef family I have ever seen. There were red and had long horns. Population wise they are never raised in masses rather in small numbers and pampered like gods. They are butchered at a vey young age despite being very large. I never felt any compassion for cattle going to the slaughter house but those steers were so fine looking I found myself feeling sad.

 

[Aunt Marg]

I've had "blue" steak before and loved it!

 

[Jules]

You can’t order a burger with any pink showing in Canada. I ordered a well done burger at Gordon Ramsay’s Burger place in Vegas. It was dark & I don’t know if they thought I wouldn’t notice, but it was pink in the middle. Sent it back & it took forever. When I went back a couple of years later, ordering well done got me a burned burger. Both times I gave bad reviews.

 

[Aunt Marg]

You can’t order a burger with any pink showing in Canada. I ordered a well done burger at Gordon Ramsay’s Burger place in Vegas. It was dark & I don’t know if they thought I wouldn’t notice, but it was pink in the middle. Sent it back & it took forever. When I went back a couple of years later, ordering well done got me a burned burger. Both times I gave bad reviews.

Good on ya for submitting bad reviews, I would have done the same.

 

[MarciKS]

Yeah, MDs have told me that once beef has been ground, bacteria attack it with a vengeance.

Well they're exposed to more air and warmer temps plus the grinder. Plus the time it takes to package it and get it cold again.

 

[Judycat]

Oh par-don monsieur!

 

[Nathan]

Why have restaurants not grasped the concept of the term "well done" in cooking steaks.

"Well done" isn't hard, sometimes they don't get "medium rare" though. A few years ago I went to Sizzler with a friend, ordered a steak and specified "medium rare". A few minutes later the waitress came back to our table with the manager, who asked me to sign a release of liability because of the potential for...bacterial whatnot. ???