A perfectly cooked steak represents the pinnacle of restaurant dining, but the path to that ideal plate can be derailed before the first flame hits the grill. The difference between a memorable meal and a mediocre experience often hinges on the words you choose when placing your order. Understanding what not to say is just as crucial as knowing what to request.
The dangerous territory of temperature plus
The word “plus” has become increasingly common in steak orders, with diners requesting preparations like “medium-rare plus” or “medium plus.” This attempt at precision actually introduces confusion into the kitchen workflow. Professional chefs work with standardized temperature ranges that have been refined over decades of restaurant service.
When you add “plus” to your temperature request, you’re essentially asking the kitchen to guess at an arbitrary point between two established standards. Most restaurants will automatically cook the steak to the higher temperature, meaning your “medium-rare plus” will likely arrive as a regular medium.
Instead of using “plus,” communicate your preferences clearly within the standard temperature framework. If you find medium-rare typically too red for your taste but medium too done, simply order medium and mention that you prefer it on the rarer side. This gives the kitchen clear parameters to work with.
Why rushing your steak is a recipe for disappointment
Time pressure is the enemy of excellent steak preparation. When you inform your server that you’re in a hurry or ask them to “make it quick,” you’re compromising the quality of your meal before it begins. A proper steak requires careful timing, from the initial searing to the essential resting period.
Requesting expedited service suggests you want preferential treatment over other diners, which can create tension with both the staff and kitchen. Additionally, rushing the cooking process can result in uneven temperature distribution and a less satisfactory eating experience.
If you’re operating under time constraints, consider ordering a different menu item or visiting at a time when you can fully appreciate the steak experience. Most high-quality steakhouses pride themselves on their timing and pacing, which has been carefully calibrated for optimal results.
The well done request that makes chefs cringe
Ordering a high-quality steak well-done is often met with resistance from restaurant professionals, and there’s a practical reason for this reaction. The extended cooking time required for well-done preparation can significantly alter the meat’s texture and moisture content, potentially masking the qualities that make premium cuts special.
Many restaurants reserve their less premium cuts for well-done orders, as the extended cooking process makes it difficult to discern the subtle differences between various grades of beef. This practice has become so widespread that it’s practically an industry standard.
If you prefer your meat thoroughly cooked but want to experience the best the restaurant has to offer, consider ordering medium-well instead. This temperature still ensures food safety while preserving more of the steak’s natural qualities and tenderness.
The problem with custom temperature combinations
Some diners request their steaks to be cooked at multiple temperatures – for example, asking for one end medium-rare and the other end medium-well. While this might seem like a reasonable request to accommodate different preferences, it presents significant challenges for the kitchen staff.
Such requests are generally considered unreasonable in professional kitchen settings. The physics of heat distribution makes it nearly impossible to achieve consistent, controlled temperature variations within a single cut of meat.
Instead of requesting dual temperatures, consider ordering your steak at a middle-ground temperature that you find acceptable throughout. Alternatively, if dining with someone who has different preferences, each person could order their own steak cooked to their preferred doneness.
Requesting off menu steaks and cuts
Asking for steak cuts that aren’t listed on the menu might seem like a way to demonstrate sophistication or inside knowledge, but it often indicates a misunderstanding of restaurant operations. Restaurants carefully plan their inventory based on their menu offerings and expected demand.
Most establishments don’t keep unadvertised cuts in their inventory. The menu represents what’s actually available in the kitchen, and the selection has been curated based on quality, consistency, and customer preferences.
Focus on the cuts that are featured on the menu – these are the steaks the restaurant has specifically chosen to showcase. If you’re interested in a particular cut, ask your server about the available options and their characteristics rather than requesting something that isn’t listed.
The sauce requests that insult the chef
One of the quickest ways to raise eyebrows in a steakhouse is to immediately request steak sauce or ketchup before tasting your meat. This action can be interpreted as a preemptive judgment on the quality of the restaurant’s preparation and seasoning.
Drowning a high-quality steak in condiments like A1 sauce or ketchup is often viewed as disrespectful to both the cut of meat and the chef’s expertise. Most premium steaks are carefully seasoned and cooked to enhance their natural flavors.
If you find yourself wanting additional flavoring after tasting the steak, consider asking your server about the house-made sauces or compound butters that have been specifically created to complement the meat without overpowering its natural qualities.
The trending steak inquiry
Asking what steaks are “trending” or “popular” right now suggests a focus on social media appeal rather than quality or personal preference. While certain cuts may experience periods of increased popularity, the best steak choice depends on individual taste and desired eating experience.
This approach to ordering can lead to disappointment if the trending cut doesn’t align with your actual preferences. Different cuts offer distinct characteristics in terms of flavor, texture, and fat content that matter more than their current popularity.
Instead of asking about trends, discuss your preferences with your server. Are you looking for something lean or marbled? Do you prefer a stronger beef flavor or a more subtle taste? These questions will lead to a more satisfying selection than following current fads.
Modifications that compromise quality
Making extensive modifications to menu items can disrupt the carefully planned preparation process and potentially compromise the quality of your steak. Each element of a steak dish is typically designed to complement the others, creating a balanced dining experience.
Requesting significant changes to the chef’s preparations can be disruptive to the kitchen workflow and may result in a dish that doesn’t represent the restaurant’s intended presentation or quality standards.
If you have specific dietary requirements or strong preferences, focus on modifications that are truly necessary rather than making changes for the sake of customization. Trust that the kitchen has developed their preparations based on extensive experience and testing.
The tartare temperature trap
A particularly problematic request is asking for steak tartare to be cooked or heated. This fundamentally misunderstands the nature of the dish, which is specifically prepared to be served raw. The preparation and seasoning of tartare are entirely different from those used for cooked steaks.
Requesting cooked tartare demonstrates a lack of familiarity with this classic preparation. The raw beef used in tartare is specially selected and prepared for raw consumption, making it unsuitable for standard cooking methods.
If you’re uncomfortable with raw beef, simply avoid ordering tartare and choose from the selection of cooked steak options instead. This ensures you’ll receive a properly prepared dish that matches your preferences while respecting the traditional preparation methods.
Salt shaker signals
Requesting a salt shaker before tasting your steak sends an immediate signal to both the server and kitchen that you doubt their seasoning abilities. Professional kitchens take great care in properly seasoning their steaks to enhance the natural flavors of the meat.
Adding salt without first tasting the steak can throw off the carefully balanced seasoning that the chef has developed. Most high-end steakhouses season their meat with precise amounts of salt and other seasonings at specific points during the cooking process.
Give your steak a chance as it’s served. If after tasting you find it needs additional seasoning, you can request salt at that point. This approach shows respect for the kitchen’s expertise while ensuring your meal meets your personal preferences.
Remember that the key to a successful steak order lies in clear communication and respect for the expertise of the restaurant staff. By avoiding these common pitfalls and focusing on standard terminology and reasonable requests, you’ll maximize your chances of receiving exactly the steak you desire.
