Well done?

[TheGreg1982]

Has anyone else experienced a lot of problems getting steaks done the way you want at Disney restaurants?

I just got back from a trip and I had steak at multiple restaurants. (I really like steak ) I always order well done, none of the steaks came out well done. Heck, BOG gave me one so rare I couldn't force myself to eat it. (They fixed it and gave my party paper fast pass certificates so it's all good. )

They just couldn't seem to get it right on Disney property this time.

 

[Disneylover99]

I often order steak and I always order it well done too. I've had pretty good luck getting it cooked right the first time. My BOG steak was cooked perfectly for me. T-Rex was the only restaurant where I received it medium rare but they made a new steak for me when the waitress noticed it wasn't cooked to my specifications.

 

[Cinderella94]

I don't know about this first hand, because I've never ordered a steak well-done, but I've seen people write on the DIS that some chefs just do not want their name associated with a well-done steak, period, and won't do it.

 

[TheGreg1982]

I don't know about this first hand, because I've never ordered a steak well-done, but I've seen people write on the DIS that some chefs just do not want their name associated with a well-done steak, period, and won't do it.

I guess. However if that is the way the chef feels I would rather them tell me they won't do it than send me out a bloody steak. -shrug-

 

[Cinderella94]

I guess. However if that is the way the chef feels I would rather them tell me they won't do it than send me out a bloody steak. -shrug-

I think it's a bit silly - give the customer what they want if you want their money.

 

[Richard M Nixon]

I really like steak

I don't think you do.

 

[JerseyJanice]

Well done = Blasphemy

 

[Polydweller]

I guess. However if that is the way the chef feels I would rather them tell me they won't do it than send me out a bloody steak. -shrug-

First it isn't blood. That's myoglobin which is a protein in the muscle in red meat and water. You are eating protein not blood. It's only in your head that it's blood. The more cooked a cut of steak is the less myoglobin and fat there is and the less flavour there is. As well the texture gets harder. Most chefs do not want to cook beyond medium rare for flavour reasons.

Try to get over the mistake of thinking blood and embrace the flavour.

 

[TheGreg1982]

Ok, my mistake. I didn't know I was doing things wrong by liking meat the way I Like it.

 

[Squirlz]

Ok, my mistake. I didn't know I was doing things wrong by liking meat the way I Like it.

Consider yourself informed

 

[Shanti]

Has anyone else experienced a lot of problems getting steaks done the way you want at Disney restaurants?

I just got back from a trip and I had steak at multiple restaurants. (I really like steak ) I always order well done, none of the steaks came out well done. Heck, BOG gave me one so rare I couldn't force myself to eat it. (They fixed it and gave my party paper fast pass certificates so it's all good. )

They just couldn't seem to get it right on Disney property this time.

I ordered a medium well steak at Le Cellier, and they served it very well done and burnt. We were on a tight schedule, so I didn't send it back, but that really soured me on paying such a high price for the meal.

By contrast, when I ordered my steak medium well at the Yachtsman, it had the perfect thin line of pink, and was as soft as butter.

 

[Squirlz]

I ordered a medium well steak at Le Cellier, and they served it very well done and burnt. We were on a tight schedule, so I didn't send it back, but that really soured me on paying such a high price for the meal.

By contrast, when I ordered my steak medium well at the Yachtsman, it had the perfect thin line of pink, and was as soft as butter.

I'd have that taken off the bill to save time.

 

[AuroraRose22]

I rarely order beef in general, but when I do, I want it completely cooked through, or I just can't stomach it. I figure there are probably a lot of people out there who say well done but then complain it's been too cooked, and they probably figure they can always cook it more, but they can't cook it less. I always make it clear exactly what well done means to me. No pink, cooked through.

If the Chef wants to pay for my dinner, he can cook it however he wants. As long as I'm shelling out the money, I figure I should be able to get something I'll actually enjoy.

 

[steg]

@TheGreg1982 On some of the higher throughput restaurants I'm sure the semi-recent advent of Sous Vide hasn't helped, which allows them to hold steaks at varying temps with a quick sear before service, I bet you're not getting well done at some places because they're pulling a medium temperature steak out of the immersion circulator and searing it until they think it's well done which can take forever, especially if they don't take the time to dry the steak off after removing it from the bag which I can't imagine they do. If they were to hold a water bath at temperatures nearing well done the steaks would dry out too much while being held.

I've noticed what look like Sous Vide steaks coming out at more and more non-steakhouse places in WDW when you order a steak. San Angel Inn was definitely using it others I'm not completely sure because they were so thin but ended up near perfect edge to edge doneness.

I can see the steakhouse-y restaurants being a little jerky about cooking well done steaks but they should at least try to accommodate you.

The other difficulties with steakhouse-y restaurants are the high heat broilers/grills they use to cook the steaks. These broilers in the steakhouse style restaurants run at temperatures will annihilate the exterior of a well done steak cooked from raw before the interior comes up to temperature, I know Shula's states that they'll butterfly well done ordered filets because of this.

 

[DisBuckMan]

I have trouble getting mine cooked correctly, but I'm on the other end of the spectrum.

I like my steaks extra rare, and that's the way I order them. It's "extra rare" that I'll get my steak cooked that way anywhere, much less at WDW. I order extra rare, hoping for rare at the most and usually get medium rare the first time. Send it back, and they usually bring it out rare the next time...although occasionally they'll get it right. I'll eat it rare, though...although that's still not what I prefer.

My wife once responded to a server who wanted me to clarify "extra rare" in this way one time...."He wants his steak off a cow that simply got a sunburn before it was slaughtered". I thought that was about as accurate a way to describe it as I could think of.

 

[Narawen]

I order mine medium and they generally get it right. We did have a problem one time at California Grill, my mom and I both ordered the filet medium. What came out was very close to well done, maybe the slightest hint of pink in the middle. As soon as the waiter came to check on us, we told him of the problem and we had new steaks within 5 minutes.

 

[Praying Colonel]

That poor piece of meat. No need to mistreat it so--it never hurt anyone.

 

[dvcHammer]

The expression Chefs use for poor quality steaks is "save for well-done" Long time kitchen worker here

 

[jaminmd]

I guess. However if that is the way the chef feels I would rather them tell me they won't do it than send me out a bloody steak. -shrug-

I Agree. I can only eat my steaks well done, which my husband has perfected. I no longer eat steak when we go out to dinner because it's either too rare (gag) or tough as leather. Last year at the Yachtsman was the final straw for me. It was awful.

 

[earfulofmagic]

I have trouble getting mine cooked correctly, but I'm on the other end of the spectrum.

I like my steaks extra rare, and that's the way I order them. It's "extra rare" that I'll get my steak cooked that way anywhere, much less at WDW. I order extra rare, hoping for rare at the most and usually get medium rare the first time. Send it back, and they usually bring it out rare the next time...although occasionally they'll get it right. I'll eat it rare, though...although that's still not what I prefer.

My wife once responded to a server who wanted me to clarify "extra rare" in this way one time...."He wants his steak off a cow that simply got a sunburn before it was slaughtered". I thought that was about as accurate a way to describe it as I could think of.

There was a story once on Off the Menu (restaurant biz column on Thrillist) where kitchen staff had the hardest time cooking a steak ordered "blue" for a customer. After a few tries and the guy saying it was overcooked each time, I think what they did was they lightly guided the steak down an angled grill for 45 seconds each side, then served it -- was finally deemed perfect and the guy became a regular!

I'm having a tough time trying to find that story, but it was memorable.