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.
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Contrary. Probes and thermometers are used very, very little on the line.
It’s always the touch test.
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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.
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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.
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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.
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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.
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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?
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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".
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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.
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+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.
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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.
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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.
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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.
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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"
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