Half of Brits are ordering their steaks wrong in restaurants

[Gary Warren]

Half of Brits are ordering their steaks wrong and this Head Chef reveals why

This is how you should be ordering your steak with all the cooking terms and timings explained by Head Chef Stevie Cheape from Campbells Meats.

www.thescottishfarmer.co.uk

Are you ordering your steak wrong?

 

[Barleycorn]

How many farmers can afford steak in a restaurant, Aldi ribeye a lot better value!

 

[Lincs Lass]

A good steak should still be chewing the cud when it lands on the plate .

 

[Lincs Lass]

How many farmers can afford steak in a restaurant, Aldi ribeye a lot better value!

Prefer fillet

 

[Rod Dumbreck]

Prefer fillet

Im not sure I agree, fillet is undoubtably the most tender, but there are plenty of its that provide a more interesting eat. (goose skirt/onglet/flat iron)

the op has asked for votes on the degree of cooked'ness and I think there are other options,

• A good vet would get that walking
• Cut off its tail and wipe its arse

 

[thorpe]

Prefer fillet

i'd rather have braising steak! mind i do have a good chief!

 

[bovrill]

the op has asked for votes on the degree of cooked'ness and I think there are other options,

• A good vet would get that walking
• Cut off its tail and wipe its arse

You want to hear the last moo when you stick the fork in it

 

[spin cycle]

A good steak should still be chewing the cud when it lands on the plate .

Im not sure I agree, fillet is undoubtably the most tender, but there are plenty of its that provide a more interesting eat. (goose skirt/onglet/flat iron)

the op has asked for votes on the degree of cooked'ness and I think there are other options,

• A good vet would get that walking
• Cut off its tail and wipe its arse

You want to hear the last moo when you stick the fork in it

yuck...took 2 years to raise it then surely you could spend a little time cooking it properly

 

[4course]

yuck...took 2 years to raise it then surely you could spend a little time cooking it properly

totally agree , and whats more its a personal choice I think there is more to maturing? ageing the steak before cooking that makes the most difference to taste texture and how it cooks. Mrs 4 course the finest cook since mother wont buy any that is seeping blood and then will leave it in the fridge out of its wrapping especially a sealed plastic to mature plus marbled in the first instance , thus the steak can be cooked more to the rare end of the spectrum and be tender.
Im sure that nothing puts the modern cook (housewife) of buying meat or eating it is the presence of blood either in the packaging or on the plate and most folk who order steak and the so called chefs who insist on cooking steak rare cos the think thats how it should be done are missing the point .
Whilst on the subject I like duck if see it on a menu, and have found that ordering it in a restaurant the way I prefer is almost impossible as if you ask the server how the chef cooks it the answer is oft rare and they wont be swayed so my response is to not buy it and order something else not order a pudding and not bother with an extra drink or coffee and only return if its through an invite from friends ,the customer is king

 

[davidroberts30]

Prefer fillet

I think fillet is over rated to ribeye,i also like a good rump steak

 

[davidroberts30]

You want to hear the last moo when you stick the fork in it

Humans evolved, we learned to cook

 

[workin f nowt]

Fillet rare
Sirloin medium rare
Rump bbqed
Other than stewing is there isn't any more is there

 

[egbert]

How many farmers can afford steak in a restaurant, Aldi ribeye a lot better value!

Never ever ever eat steak out now.

After your own Galloway fillet, there is nowhere else to go, and the waiter is always so disappointed when they ask how the steak was and you pull a face.

 

[Optimus]

Not bothered how it's cooked as long as people keep ordering them.thats the main thing.

 

[Top Tip.]

It’s surely down to personal taste how you want it cooked there isn’t a right or wrong way.

 

[010101]

Why is a Scottish farming magazine critical of British taste?

 

[Nearly]

Only eat steak when you knew its name and its better hung than you are.

 

[Boysground]

I don’t often eat steak out, it’s such a lottery what arrives on the plate, and for some reason I can feel bloated after a pub steak. We put one of our own crosses in the freezer every now and then and it never happens when I eat that. It’s great to know exactly the life your food has had.

Having said that my local does a cracking steak frites, thinly sliced and flash fried with garlic butter . I often think the best way to tell a good pub is the burger, easy to make a poor one, a good burger stands out and shows the chef has put some effort in.

Bg

 

[ritchiekirkland]

A good steak should still be chewing the cud when it lands on the plate .

Vet to table 4 please, we can maybe get this steak back on its feet

 

[010101]

Publicly criticising your customers' taste is a sign of a crap chef.