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Makes you wonder

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    Makes you wonder

    So with a few tips and a little reading there is enough information on this site to make a great steak. On vacation with the family and we go to what is supposed to be a "high end" steak house which will remain nameless. Dry aged bone in sirloin 18 oz about 2” thick. I ordered medium rare and the first one is well done so at that point I actually sent it back just on principle you charge 60+ for a steak and you screwed it up that bad. They apologize and fire up another one, this time they ask me to cut it in front of them to make sure it is to my liking, cut it basically black and blur the center is cold and raw. At that point I ate it because everyone else was done and the quality of the meat was very good and I wanted to avoid waiting. Point is that these folks are supposedly professionals and basically two times to hopefully get something right that I could of done better on a $150 Weber grill at home. And no they werent even that busy or trying to move tables.

    #2
    What you said.

    Comment


      #3
      I thought chefs knew about instant-read temp probes and how to use 'em. Maybe not, huh?

      Comment


      • HouseHomey
        HouseHomey commented
        Editing a comment
        Contrary. Probes and thermometers are used very, very little on the line.

        It’s always the touch test.

      • ItsAllGoneToTheDogs
        ItsAllGoneToTheDogs commented
        Editing a comment
        My first job ended up with me as a "steak chef" (after working from bussing and dishes, and then Mexican side where you just put stuff in an oven, then the American side with burger and steak). The one thing we did that made the touch test ok-ish is that we only sold one cut of steak and they were uniform for the most part so you could get it down to timing and usually be close for all but the pickiest customer. After learning how to cook right, I wouldn't eat steak at that place now lol.

      #4
      Steak houses really aren't for me. I prefer a good butcher.

      Comment


      • gmascolo51
        gmascolo51 commented
        Editing a comment
        Lately I prefer my own stuff. Same restaurant had smoked bacon as appetizer. Doesn’t compare to the recipes everyone shares here.

      #5
      Exact same experience. They kill it, then send you another one raw and watch you cut it just to spite you. They act like you are insulting them.


      It’s really not that hard if actually using a thermometer. They should at least be able to get somewhat close.

      Comment


        #6
        Same thing happened to my brother in law but of all things on a tomahawk. They made it right and gave him the over cooked steak to take home as well though.

        Comment


          #7
          Had a similar experience at a place that won’t be nameless: Copper Rock Steakhouse in the Four Winds Casino in New Buffalo, MI. Ordered a 42 day dry aged prime strip steak, got a piece of shoe leather. Not just not dry aged... not even prime. Spoke to management and it was implied I didn’t know my steaks. I implied back that they were gambling that was true, and that it wasn’t. We got something comped, but I don’t remember what. We won’t go back.

          Comment


            #8
            Same here.
            It’s almost sad to say that a "trained" chef has no idea how to cook a steak. Makes you wonder how much they’re screwing up all the other food their putting on your plate is. 🤔😬
            Also why I have some $3-4 hundred dollars worth of gift certificates from " high end restaurants" sitting in my dresser not being used.

            Comment


              #9
              So, with everything said here, what’s up. Are they stuck in mythworld? Are they inexperienced or they just don’t give a rip (had to slip that in there)? I had a filet mignon last year & it was as dry as the chicken I used to cook in a past life. One has to think that we arrive at what we do with our cooking cuz we make a bloody attempt at getting it right. And I think most here would say that it’s not that hard. Again, what’s goin on?

              Comment


              • Attjack
                Attjack commented
                Editing a comment
                My guess is 9/10 times they nail it. But that 1 time is the one you post about on the internet.

              • FireMan
                FireMan commented
                Editing a comment
                If that 9 out of 10 is true, does that mean we have some kind of target on our forehead that Meathead invisibly has put so’s we are all that 1 out of 10. 😎

              #10
              A good steakhouse is a beautiful thing indeed. A bad, or even mediocre steakhouse that's charging good steakhouse prices is an abomination. Especially if you're expecting good steakhouse food. I'd rather just go to Outback, at least then I know I'm gonna be disappointed. And, yeah, I've had similar experiences at a major steakhouse chain that shall remain nameless but rhymes with "Booths Quisp".

              Comment


                #11
                The few times we eat out these days (we CAN afford to, just avoid it) I try to order something that I don't cook at home. And steak ain't it.

                Comment


                • FireMan
                  FireMan commented
                  Editing a comment
                  Hey, but lousy reviews are fun & then we get to grovel about it & share in the misery. 🕶

                • Troutman
                  Troutman commented
                  Editing a comment
                  I’m with you Cap, who can afford a fancy steak house anyway? No bang for the buck.

                • RustyHaines
                  RustyHaines commented
                  Editing a comment
                  +1 CaptainMike. When I eat out I go ethnic and order food I would not cook for myself and prefer a cuisine I know little to nothing about.

                #12
                This was something like 90 bucks total from Costco. Fed four families and is still talked about.
                Click image for larger version

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                I'm good with avoiding steakhouses for a while...

                Comment


                • Razor
                  Razor commented
                  Editing a comment
                  "Fed four families" not if I were there. Two of those bugs would have been mine. ;-)

                • Troutman
                  Troutman commented
                  Editing a comment
                  Magnificent

                • RustyHaines
                  RustyHaines commented
                  Editing a comment
                  What a spread !

                #13
                Wife and I go Niagara Falls quite often, stay at the Embassy Suites and dine at The Keg steakhouse.
                Never ever had a bad steak from them.
                Only steakhouse we ever consider.

                Comment


                • Nate
                  Nate commented
                  Editing a comment
                  Thanks for the tip. I have a business trip in August and thought about heading in up the road to Niagara Falls with the wife after my meeting is over. Any other tips?

                • smokin fool
                  smokin fool commented
                  Editing a comment
                  A side trip up the Niagara parkway to Niagara on the Lake would be a must.
                  Dozens of award winning boutique wineries all through the region.
                  If you book at Embassy Suites you get a bunch of comps, free breakfast, a voucher for wine tours as you are, again, in Niagara wine country, voucher for Fallsview Casino for $25-50 and vouchers for attractions in the Falls.
                  Toronto's an hours drive if you want to see the home of NBA champion Raptors.
                  Memphis Fire in Winona for great BBQ.

                • FireMan
                  FireMan commented
                  Editing a comment
                  Ok, there’s the one of the 9 out of 10. Anybody want to up the bid. 🕶

                #14
                For me, the only steakhouse I head to lately is not a steakhouse. I go to the Market Grill in the local Hy Vee. Not kidding. $5 off steaks on Saturdays, and in the last 5 tries only one was overcooked (Med vs Med Rare). 15 bucks for a fillet with grilled asparagus.
                Not the best I have had, but very good.
                Best I have had in MN is Manny's, but I have bills to pay so I have not been there in years.

                Comment


                • JCGrill
                  JCGrill commented
                  Editing a comment
                  I feel like I need to get back to Manny's.

                #15
                I wonder if they use weights. Lots of steakhouses do, and due to that the steaks are always over. I always order rare, and specify "no weights"

                Comment


                • Razor
                  Razor commented
                  Editing a comment
                  As in weighing the meat before and after cooking?

                  Never mind. I gotcha now...
                  Last edited by Razor; June 18, 2019, 11:34 AM.

                • HouseHomey
                  HouseHomey commented
                  Editing a comment
                  I don’t see that for the cook. Sometimes for marks. Some like the way it plumps with ingrained grill marks. Looks nice on a plate. Contrast and appears juicy.

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