Steak/Filet preparation?

[angikay30]

I thought I read somewhere here that Disney restaurant steaks tend to be prepared on the 'rarer' side - so when they ask how you want a steak prepared - you should ask for it a degree 'done' more than you prefer it?

So, if you like it medium ask for it medium-well; if you like it medium-well ask for it well done.

I must admit that I did order a Filet on our last trip at Kona's and asked for it medium....and it came back way too red in the middle for my taste - so, I think this might be true.

Is this true from your experience?....and is this true in all the Disney restaurants?

Thanks!!!

 

[CJ]

I have definitely found this to be true. I normally order steak medium rare, but at WDW ask for medium.

 

[mickeynut1]

We're big prime rib and filet eaters and we always order our steaks medium rare and have never had a problem at Disney.....the steaks always come back done to perfection.....exactly what we're used to . We have not experienced any difference at Disney than anywhere else .

 

[teddygurl28]

hmmm i love my prime rib medium rare nice and pink my favorite color....hmmm im begining to see a pattern, so this thread is interesting, so far ive got an answer going each way haha. im interested in how others feel, thanks OP for asking this and thanks for opinions so far

 

[ROEDISNEY]

I thought I read somewhere here that Disney restaurant steaks tend to be prepared on the 'rarer' side - so when they ask how you want a steak prepared - you should ask for it a degree 'done' more than you prefer it?

So, if you like it medium ask for it medium-well; if you like it medium-well ask for it well done.

I must admit that I did order a Filet on our last trip at Kona's and asked for it medium....and it came back way too red in the middle for my taste - so, I think this might be true.

Is this true from your experience?....and is this true in all the Disney restaurants?

Thanks!!!

Well I ask for mine at Citrico's for it med-rare I said I need to see blood. It came back like shoe leather. They made me another & it was perfect!

 

[vicki_c]

All our meats have been cooked exactly as expected, we just order the way we normally would.

In most restaurants these days, it's the opposite - they usually overcook everything.

 

[Huff]

Steaks at Tony's, Coral Reef and Spoodles were all very very rare when ordered medium. Steaks at Le Celliar, San Angel and Kona were perfect as ordered.

 

[MickeyNicki]

Our steaks at the Yachtsman came out uncooked. I asked for medium and it came out medium rare and DH asked for well done and it came out medium rare too.

Now at Kona the steak came out to a perfect med well

At Ohana DH was able to get a well done piece and me a medium piece of steak

 

[Taja]

I always tell the server how I want my served (slightly pink in the center) and ask how the restaurant/chef defines it? Always seem to get different answers! *LOL*

 

[angikay30]

Great suggestion! That's the way I like mine too - slightly pink....so, I'll just order my steaks like that!

 

[B-Ride]

Great suggestion! That's the way I like mine too - slightly pink....so, I'll just order my steaks like that!

The best bet in any restaurant, WDW or otherwise, is to ask the server. They should know how things are done at their restaurant.

 

[misstheworld]

DH and I also had mixed results. At Cali Grill I almost sent mine back because it was way "pinker" than I requested. However, I had one somewhere else (I'm thinking it was Le Cellier) and asked for my usual medium well and it was well done. I agree with the last post...ask your server!

 

[teddygurl28]

most restaurants im used to them telling me how their steaks are cooked..but i tend not to listen ..my attention always is still scanning the menu so im definately going to follow that tip! thanks!!!!

 

[crisi]

We've found them to be as expected. I'm married to a picky steak guy. Note that medium rare is a RED, WARM center, and medium is a hot red center. If you want a pink center, you want medium well.

These are from wikipedia:

The amount of time a steak is cooked is a personal preference; shorter steak cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked:

* Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.
* Blue rare or very rare - (37.8°C/100°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'. In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'.
* Rare - (48.9°C/120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.
* Rare plus - The outside is gray-brown, and the middle of the steak is mostly red and warm, with some pink. Often ordered by those who prefer medium rare and don't mind rare but worry about overcooking towards medium.
* Medium rare - (52.2°C/126°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
* Medium - (57.2°C/135°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
* Medium well done - (62.8°C/145°F degrees core temp) The meat is light pink surrounding the center.
* Well done - (73.9°C/160°F degrees core temp) The meat is gray-brown throughout and slightly charred.

A style exists in some parts of North America called "Chicago". A Chicago-style steak is cooked to the desired level and then quickly charred. The diner orders it by asking for the style followed by the doneness (e.g. "Chicago-style rare"). A steak ordered "Pittsburgh rare" is rare or very rare on the inside and charred on the outside. In Pittsburgh, this style is referred to as "black and blue" (black, i.e. sooty on the outside, Blue rare on the inside).[citation needed]

 

[angikay30]

Great information Crisi - Thanks!!! I'm a medium well done person -- but will confirm at each restaurant that the restaurant/chef defines that as pink in the center!

Thanks!!!

 

[TheRustyScupper]

1) Like any good steak eatery, describe what you want
. . . blood red
. . . slight blood
. . . nicely pink inside
. . . barely pink inside
. . . no pink

2) The option is to describe the meat by temperature (all cooks carry a thermometer)
. . . 140ºF-145ºF (61ºC) . . . Rare
. . . 150ºF-155ºF (69ºC) . . . Medium Rare
. . . 160ºF-165ºF (72ºC) . . . Medium
. . . 165ºF-170ºF (75ºC) . . . Medium Well
. . . 170ºF+ (76º+C) . . . . . .Well

 

[teddygurl28]

my pink is actually medium rare, its red but juicy sometimes i order medium because i dont like how certain steakhouses prepare their medium rares, when im on vaca for example i stick to medium to be on the safe side

 

[Dawn16]

Personally I haven't noticed a trend to undercook. I'm a medium rare type and I'd say more often than not at WDW it's either done correctly or a bit overcooked. Definitely take the advice of asking your server as it does seem to vary from place to place.