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The Water Cooler
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My comments on The Cattleman's Restaurant are coming back to haunt me
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<blockquote data-quote="dennishoddy" data-source="post: 4148995" data-attributes="member: 5412"><p>I like a medium rare. Which is a warm red center. Not hot center, just warm and red. </p><p>I have yet to find a restaurant serve the perfect medium rare steak as ordered. That includes Vast and Mahogany steak house. </p><p>Texas Roadhouse is the worst. Never had a steak delivered to the table that wasn’t medium well and have to send it back while everyone else is eating and done so I don’t ever order steak there. </p><p>I’ve taken to ordering steaks rare which gets a little more attention as those aren’t commonly ordered. </p><p>They come out almost medium rare which is acceptable. </p><p>When a restaurant puts the temperature of a medium rare steak on their menu like most do, and I’m paying $50 - to $80 for a steak, it better be perfect. I can buy a USDA prime ribeye for $20 To cook at home. </p><p>Yes, I’m familiar with how to cook for a couple hundred hungry folks three times a day and know the challenge of doing so. </p><p>Steak houses and restaurant managers are guilty of not training their wait-staff how to judge the proper temperature of a steak before delivering to the customer. It’s a simple process. Not only instant read thermometers but a simple press of a fork on the steak and how the surrounding meat reacts is not rocket science. </p><p>If I were serving a steak to a customer, picking it up to deliver from the kitchen and determined it was over/under cooked, it would returned to the kitchen for a re-fire to get it right because I’d be living on the tips from my customer.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 4148995, member: 5412"] I like a medium rare. Which is a warm red center. Not hot center, just warm and red. I have yet to find a restaurant serve the perfect medium rare steak as ordered. That includes Vast and Mahogany steak house. Texas Roadhouse is the worst. Never had a steak delivered to the table that wasn’t medium well and have to send it back while everyone else is eating and done so I don’t ever order steak there. I’ve taken to ordering steaks rare which gets a little more attention as those aren’t commonly ordered. They come out almost medium rare which is acceptable. When a restaurant puts the temperature of a medium rare steak on their menu like most do, and I’m paying $50 - to $80 for a steak, it better be perfect. I can buy a USDA prime ribeye for $20 To cook at home. Yes, I’m familiar with how to cook for a couple hundred hungry folks three times a day and know the challenge of doing so. Steak houses and restaurant managers are guilty of not training their wait-staff how to judge the proper temperature of a steak before delivering to the customer. It’s a simple process. Not only instant read thermometers but a simple press of a fork on the steak and how the surrounding meat reacts is not rocket science. If I were serving a steak to a customer, picking it up to deliver from the kitchen and determined it was over/under cooked, it would returned to the kitchen for a re-fire to get it right because I’d be living on the tips from my customer. [/QUOTE]
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