Pro tip: they don't care if you're in a hurry.
Don't try to split hairs with how done you want your steak, says James Beard nominee and Top Chef fan favorite. "As a chef we hate hearing a customer wants their steak in between medium rare and medium. We already have five temperature [choices] and they are only about five degrees from each other," he explains."If you order your steak in between medium rare and medium, you're getting it medium.
When tackling a big steak at a steakhouse, it's not uncommon to split one of the bigger cuts. That's fine, but what isn't okay is asking for two levels of doneness, says."We occasionally got requests to split one order of steak into two, but with different doneness levels," said Cruz."Not only did this involve extra steps during cooking, it also made plating needlessly complicated.
Not only that, but the chef has to split the rest of the order, making it look a little sad, Cruz said."Every steak dish on our menu also came with a side, sauce, and salad. To prepare a split order, we had to divide each component fairly between two plates. This would often sacrifice the visual appeal of the dish to stay within cost restraints."If you haven't tried beef tartare, the dish is normally chopped raw beef, seasoned with egg yolk, capers, salt, and spices.
"At Toro Toro, our steaks are perfectly cut and seasoned, and we are so disappointed when guests order their steaks well done," says Armando Febles, Executive Chef at ."Red meat is as much about texture as it is about flavor, and the longer it cooks, the tougher it is and will certainly lack the flavor."
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