Order Steak
Jo Said:
How to order a steak in a restaurant?We Answered:
Well rare is bleeding, Medium Rare is not bleeding but still pink, Medium Well is not bleeding and not pink but still tender, Well Done is fully cooked and a little on the tougher side. ..It sounds to me like you might order a steak and say "I'll have mine medium rare. No blood please."
I like my cow still mooing baby. The bloodier, the better. mmmm
Marcia Said:
Place where i can order a steak takeaway?We Answered:
I used to work at Outback Steakhouse in takeaway. Personally, I love the steak there. The only thing I would recommend is that you ask for it cooked a little less than your desired doneness. The steak can cook a little bit more in the box. So if you like it Medium you can request it cooked medium rare - medium.Johnnie Said:
Is it weird to go to a steakhouse and just order a steak and some wine?We Answered:
Why would you care what other people think. Order what you want and enjoy your meal. If you're that worried about it, order a small salad with your big ole hunk of beef. Personally, I don't care what others think, they aren't paying my bills.Wesley Said:
What kind of steak should I order?We Answered:
There are different cuts of beef and different prices, of course, go along with it. Assuming price isn't an object for you, I'll run through some good ones here...Rib Eye Steak - Very tender and usually served medium rare. This is a great cut for the beginner because it is usually boneless.
Prime Rib - Sometimes expensive but exceptionally good, tender and tasty, served with au jus (beef juices) or sometimes horseradish. this is similar to the rib eye, but often larger in size (about 8 inches in diameter and up to 1 inch thick). Don't be afraid of the size because it contains alot of fat which you can cut away. The fat is necessary during cooking to ensure the steak stays tender. Another good cut for the beginner or veteran steak lover.
T-Bone - This is a good steak, but easy to overcook and can sometimes be tough. It is best when fairly rare. One side of the "T" contains a tougher piece of beef and the other side (smaller) contains a very tender piece of tenderloin.
Filet Mignon - Excellent cut of beef. It is a small cylinder of beef tenderloin surrounded by bacon (3 or 4 inches in diameter and about 2 inches tall). It is best served medium rare. This is boneless and often very expensive.
London Broil - This is made from a skirt steak or flank steak and is a good cut of beef. However it can be tough if not cooked correctly. It should be sliced thin, and against the grain for tenderness. You should expect this cut to be medium rare.
Beef Ribs - Excellent and often served boneless. These are very tender, thick cut, juicy and NOT expensive at all. Excellent with a little A1 sauce or worcestershire. Served medium rare.
Fajitas - A Texas/Mexican dish that has become popular nationwide through the Chili's restaurant chains. This is thin slices of flank steak, usually a little overdone (medium/well) with grilled peppers and onions served with flour tortillas which you load with the beef and pepper mixture, a little salsa and sour cream. Then you eat it like a hot dog. Excellent.
Karen Said:
I ordered a steak well done and the waitress tried to tell my I should order it medium rare! why?We Answered:
I'm a server and I find this rude. I would have said I'll order my steak how I like it, but thanks for your input. I like my steak well done too.Jack Said:
Why would anyone order a steak well done?We Answered:
Apparently your customers like expensive hamburger-tasting protein servings.