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Chefs: Sick of Customers Ordering Well-Done Steak?

DonRocks

By DonRocks
in D.C. & DelMarVa: Dining

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ronnie_suburban

ronnie_suburban

Posted
Posted
Ruth's Chris is a soul-less chain.  Support independants!

The people who cook, serve, host and clean at the Ruth's Chris nearest my house are all local people--at least to me anyway. :smile:

=R=

"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

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Mark Sommelier

Mark Sommelier

Posted
Posted
i had a steak overcooked at ruths chris in the very recent past....

and as much as i enjoyed my hangar steak at ray's, it was undercooked.

and don't get me started on my cashion's experience.

but then again, sometimes the grill guy/woman gets hit hard...and all hell breaks loose, and a steak or burger or something will get overcooked/undercooked. these people are human and make mistakes like the rest of us.

mr. sommelier...if the steaks produce a perfect mid-rare....what do you do if you want a medium?

Mr. Pastrami,

If you ask for it medium, it works that way, too. Pink all the way through.

the real question i had, mark, was how much longer in a 205 degree oven does it take to get a steak medium, as opposed to medium-rare?

I'm not sure, but I think it depends on the size and thickness of the steak.

Mark

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