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Pet Peeve: Steaks - Medium Rare, Medium...

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Pet Peeve: Steaks - Medium Rare, Medium...

JS | Nov 23, 2003 03:46 PM

I frequently enjoy a good bone-in rib-eye (aka cownboy steak) and have tried many high-end steak restaurants (Mortons, Palm, Lugers, etc).

No matter which restaurant I go to, the servers INSIST upon taking my order based upon the age old lexicon of "Rare", "Medium Rare", "Medium" etc. I personally enjoy my steak on the rare side, basically red on the inside but not bloody. Unfortunately, from previous experience, some restaurants consider this to be medium rare while others consider it to be medium. In order to ensure I receive the steak exactly like I want it (esp given the fact that I am paying $30+ for it), I therefore provide more exact details - i.e. state that I am not sure how you define it, but I would like the steak to be red on the inside but not bloody - the servers then look at me with a blank stare and repeat their question of whether I want my steak "Rare", "Medium Rare", "Medium". To which I reply, I'm not sure what you consider rare or medium rare, I just want it red on the inside but not bloody; which then just restarts the whole process over again...

I surmise that the whole problem is created by the fact that the servers need to input the order into their computers which only provide limited inputting options. I just don't understand why servers just respond by stating "ok, we consider your order to be medium rare" or just walk into the kitchen and quickly communicate the order to a cook. Definitely would help save a lot of money in the end as if I receive a steak that is undercooked, I totally refuse to have it refired as IMHO a refired steak never tastes as good.

I do remember visiting one restaurant which resolved this problem but including pictures on their menus showing different cooked steaks and their definitions; unfortunately cannot remember which restaurant it was...

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