Can anyone explain this one? My sister and I ate at a restaurant in St. Joseph Michigan last night. We ordered steak. She ordered the 10 oz. filet. I ordered the 16 oz. rib-eye. It was a nice restaurant. We both requested medium rare. When the food arrived, the steaks looked beautifully seared. When I cut into the rib-eye, it appeared to be a nice medium rare to rare, warm red center, just as I had ordered. It was about an inch and a quarter thick. But the meat released no juice. The plate was dry! The meat was tender but dry. Same with the filet but that was slightly more understandable. My steak had a decent amount of marbling. I didn't expect perfection but what did they do to the steak? I've never seen a steak with no juice at all unless it was over cooked. I sent it back and they prepared another steak for me. Prettier than the first one but the same problem. When I sliced into it with my knife, it was just WRONG! Like a dead steak. Yes, I know. As a general rule, steaks are supposed to be dead. But they still have blood in them. Geeze. I love the juices that come out of a decent steak. It isn't necessary to go to a Gibsons, Smith & Wollensky, Mortons and others to get a nice steak. I can buy a cheap rib-eye steak at the grocery and after searing it and letting it rest, It releases plenty of juice. I thought maybe the steak needed to rest so I let it sit there with a tent over it. Nothing resembling juice accumulated under the steak on the plate.
How could this be? Is this a chemical thing? Where does one buy meat like this? Does the restaurant buy this stuff deliberately? Is it "cheap meat" that looks great, tastes okay but has no juice?
I took my steak back to the hotel to inspect it more intently under the light. It looked a little like a "fake steak" similar to those realistic but plastic meals that some restaurants in some cities in some neighborhoods display in their windows as examples of what the food looks like.
Could this steak have been deliberately dehydrated? But why? It didn't taste rotten. Improperly frozen?
Cannot wait to read your responses! My sister and I are just baffled. We are accomplished cooks and both worked in the restaurant business in the front of the house for years before we moved into our professions. This experience was a first for us.
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