Well done?

[wilkeliza]

Well done is doable for a good steak but hard. It is always easier to send it under done and have someone send it back to be cooked further then it is to over cook it. With well the point of well and hockey puck is not much so most chefs struggle going that far.

I actually went to a restaurant recently that said we are not responsible for the quality of cook if you request well. The idea behind it was again we will cook so there is no pink left but if we do that you can't complain that it is "over cooked" because well is over cooked already.

 

[wilkeliza]

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.

My FFA teach use to eat steak like that. Blegh. He would tell the waitress I want them to put it on the grill count to 45 flip it count to 45 and bring it out. My favorite was when he told them with a quart of blood and a good vet he should hear it mooing again.

 

[earfulofmagic]

My FFA teach use to eat steak like that. Blegh. He would tell the waitress I want them to put it on the grill count to 45 flip it count to 45 and bring it out. My favorite was when he told them with a quart of blood and a good vet he should hear it mooing again.

Hahahaha!! I love that!

 

[earfulofmagic]

Update, found the story -- from before the column moved sites. It's the second story: http://kitchenette.jezebel.com/stories-of-restaurant-customers-who-werent-supposed-to-1715882612

Not as warm and fuzzy of a tale, now that I reread.

 

[DisBuckMan]

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.

Sounds right. At home, I fire up my Primo grill to 700ºF. Put my steak on there for 45 seconds, then flip for another 45 seconds, then pull it. Just enough to put color and flavor on the outside. If the steak's not still cold and purple in the middle, it's overdone for me.

 

[purple figment]

Sounds right. At home, I fire up my Primo grill to 700ºF. Put my steak on there for 45 seconds, then flip for another 45 seconds, then pull it. Just enough to put color and flavor on the outside. If the steak's not still cold and purple in the middle, it's overdone for me.

I knew someone who liked his steak extremely rare as well. He used to say "Tell the chef to just wave the steak over the grill."

 

[Figmentmommy]

OP didn't ask for opinions on how he likes his steak cooked or a lesson on the exact Make up of a piece of beef - just on whether he'd be able to get his well done. Why would anyone care how someone else likes their steak cooked? People never cease to amaze me.

 

[shoney]

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

I believe this is true. My mom always orders rare and gets the thickest best steak of the table. My son orders well done and gets a crappy piece.
We as medium people just get a nice cut. Same orders. Same prices. Has happened at outback and several upscale places as well

 

[earfulofmagic]

OP didn't ask for opinions on how he likes his steak cooked or a lesson on the exact Make up of a piece of beef - just on whether he'd be able to get his well done. Why would anyone care how someone else likes their steak cooked? People never cease to amaze me.

In the first post OP clearly has ordered his steaks well done many times, to poor result, and is starting a conversational thread asking for others' experience. It strays from the original question (have others had issues ordering well done?) but... so? I knew the myoglobin bit, but didn't know in restaurants that kitchen staff reserve poor quality steaks for well done orders. Interesting!

*I* don't care how anyone eats their steak. That is between you and our bovine overlords.

 

[Beer Me]

I believe this is true. My mom always orders rare and gets the thickest best steak of the table. My son orders well done and gets a crappy piece.
We as medium people just get a nice cut. Same orders. Same prices. Has happened at outback and several upscale places as well

I'm not sure he's getting a crappy piece. They shrink a lot when well done. My wife likes well done and the rest of us rare or medium rare. When I cook them at home I pick out the biggest, thickest one for her. Why? Because after it cooks it will look small and shriveled up compared to ours.

 

[shoney]

Well done is doable for a good steak but hard. It is always easier to send it under done and have someone send it back to be cooked further then it is to over cook it. With well the point of well and hockey puck is not much so most chefs struggle going that far.

I actually went to a restaurant recently that said we are not responsible for the quality of cook if you request well. The idea behind it was again we will cook so there is no pink left but if we do that you can't complain that it is "over cooked" because well is over cooked already.

Very common for restaurants to not guarantee anything with a well done steak. If u don't like it too bad! They will cook it even more for u but that's about it. I don't think my son thinks u can over cook a steak. I tell him he likes beef jerky! Lol

 

[shoney]

I'm not sure he's getting a crappy piece. They shrink a lot when well done. My wife likes well done and the rest of us rare or medium rare. When I cook them at home I pick out the biggest, thickest one for her. Why? Because after it cooks it will look small and shriveled up compared to ours.

His is often a fattier end piece of the filet mignon. Not a pretty center cut

 

[wonderstruck88]

I had many well done steaks on my last Disney trip and most of them came out well done or very close to it. However, we didn't eat at BOG. The main places I specifically remember ordering steak from were Cali Grill, Narcoossee's, and Le Cellier. I believe Le Cellier overcooked it a bit, but nothing drastic.

And I realize I will never win this argument, but I will never understand people's urge to argue with those of us who like our steak well done. They don't all taste the same - I have a preferred restaurant where the chefs very clearly don't save bad cuts of meat for well done, nor does it come out like a hockey puck. If well done steak was the same no matter how you cooked it, I wouldn't taste a difference depending on the chef/piece. And I definitely do. Why do people get so worked up about food they are not eating? I get being annoyed if you're the one cooking it and it's a pain...but the lectures from friends and family who seem personally offended by my steak order are very silly.

 

[earfulofmagic]

And I realize I will never win this argument, but I will never understand people's urge to argue with those of us who like our steak well done. They don't all taste the same - I have a preferred restaurant where the chefs very clearly don't save bad cuts of meat for well done, nor does it come out like a hockey puck. If well done steak was the same no matter how you cooked it, I wouldn't taste a difference depending on the chef/piece. And I definitely do. Why do people get so worked up about food they are not eating? I get being annoyed if you're the one cooking it and it's a pain...but the lectures from friends and family who seem personally offended by my steak order are very silly.

I would stop your friends and family mid-lecture and tell them precisely what you said here!

 

[wonderstruck88]

I would stop your friends and family mid-lecture and tell them precisely what you said here!

Last time it was my brother and I was the one cooking the steaks! I'm pretty sure I threatened to take his rare steak and burn it to a crisp or throw it at him or something along those lines, haha.

 

[earfulofmagic]

Last time it was my brother and I was the one cooking the steaks! I'm pretty sure I threatened to take his rare steak and burn it to a crisp or throw it at him or something along those lines, haha.

(also, that is when you hit them with this look, pan in hand)

 

[anniemae]

I usually order mine medium well. I like it a little pink in the center. Usually it comes out more on the rare side. I had to send it back at Le Cellier once, it was just too raw in the middle. I simply can't stomach it like that. I don't know if it's the texture or smell or what, but it has to be cooked through. I find they tend to undercook rather than over cook.

The one place at Disney (although admittedly I don't order a lot of steak) that absolutely gets it right every time is the Boathouse.

 

[Figmentmommy]

In the first post OP clearly has ordered his steaks well done many times, to poor result, and is starting a conversational thread asking for others' experience. It strays from the original question (have others had issues ordering well done?) but... so? I knew the myoglobin bit, but didn't know in restaurants that kitchen staff reserve poor quality steaks for well done orders. Interesting!

*I* don't care how anyone eats their steak. That is between you and our bovine overlords.

I'm not doubting what any other posters are saying about we'll done cuts of meat - just that the posters clearly telling the OP his choice is a bad one or sac religious or what have you is a bit much. Whether it's done in jest or not it's a bit judgmental.

 

[ulcards99]

We went to Le Cellier last week for our anniversary. We both ordered the Filet Medium. Mine was much rarer than Medium. I sent it back. They comp'd my steak since I had to eat it alone and I had to send it back. I'm not paying $54 for a steak if it's not cooked right...that's expensive. So I'll send it back every time at that price if it isn't cooked right!

There was a couple behind us who ordered steaks, and the first time, it was not cooked correctly. They took both back and brought a new steak out. Again, it was not cooked correctly. They both sent it back. The third time it came out, the woman said it's still not cooked right, but she didn't want to wait anymore, so she ate it. They were on the dining plan, and they didn't make them use any credits for the meal.

 

[Deb & Bill]

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.

Or a good vet could save it.