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Steakhouse

What's the deal with hot plates in steakhouses?

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What's the deal with hot plates in steakhouses?

Jon Leventhal | Feb 20, 2003 02:05 PM

I'm thumbing through the new issue of the Wine Speculator, and I see a Ruth's Chris ad:

1800 degree broiler, 500 degree plate.

Whenever I get these plates (other restaurants also do this, notably Mastro's in BH), one of two things happens:

1. I burn myself...ouch.

2. The steak continues cooking, and the last 1/3 is a putrid gray color...yuck.

Warm plates are fine...whoever came up with this idea should be shot :^)

Jon

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