I was at a top-rated steakhouse this week, and had a burning question arise in my soul as a result of this visit.
I don't want to mention the name of this institution here so that no bias, which might be based on loyalties, preferences, habit, etc., can enter this exchange of philosophies. However, for the purposes of this discussion, let's just call it, say, "Leter Puger's".
I ordered the steak for three. It happened, but is not always necessarily so, that there were three of us. An additional steak for 3 would have been a distinct possiblity, had we been blown away.
I ordered it medium. I like my meat that way, and the other two of us prefer medium rare. Since the steak was a porterhouse, we expected that it would be rarer around the center near the bone, thus pleasing all of us.
It came rare. None of us like it this way. We sent it back for more fire.
It came back about two minutes later, rare to medium rare with a little bit of medium around the edges. We then noticed that the steak was charred black on one side, and had no searing whatsoever on the other.
As a steak cooks, it goes from soft red to soft light, to darker gray brown and then to black and then to charcoal.
We finished our dinner, no second portions.
I mentioned to the waiter that the steak could have been cooked to our requested temperature if it had been cooked uniformly on both sides.
He told me, after consulting the manager, that this is the way they prepare a steak--ON PURPOSE--and that this is the way he has been serving them for ten years.
I can think of no reply to this other than to post on Chowhound and find out if someone can explain this to me. I will seriously consider that some, or maybe everyone but Lurking Lambchop here, has a different idea of what a steak should be.
Although I steadfastly refuse to name this establishment, I can assure everyone that we're not talking Denny's here. This place is considered to be at or near the top of the food chain.
Will someone please educate me?