12 Things You Should Never Say When Ordering Steak

Think the entire staff is making fun of you behind your back whenever you walk into a restaurant? They might be, if you're asking the wrong steak questions. Next time you dine, make sure you avoid these meaty goof-ups.

#Steak #Restaurant #Dining

"Steak done medium plus" | 0:00
"What steaks are trending?" | 1:05
"Steak tartare well done" | 1:43
"Lots of A.1. Sauce" | 2:28
"Heat up the blue steak" | 3:21
"Just a few changes" | 4:06
"And make it quick" | 4:51
"What's your daily special steak?" | 5:33
"Bring me a salt shaker" | 6:07
"I'd never drink white wine" | 6:53
"Your biggest tomahawk, please" | 7:53
"Steak well done" | 8:34

Voiceover By: Danica Lopez

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[MashedFood]

What do you think is the biggest steak faux pas?

[bigcheezmoe]

I'm a La Cordon Bleu graduate of Paris. I order my fillet well done and if the chef objects I would sauté his liver and serve it with a fine Chante and fava beans.

[justinforgette]

#1 TIP: Order your steak however tf you want because you're the one paying for it.

[robothunter]

One thing you shouldn't say is, "This steak still has the marks where the jockey was hitting it."

[versatilians]

I have been a chef for over 20 years. I have cooked THOUSANDS of steaks to order. That said, I don't care the cut of meat, how it's seasoned, or what kind of demi or compound butter is included. I will ALWAYS eat a steak with A-1 sauce! lol 😀In my opinion, A-1 is one of the tastiest condiments on the market. Hell, I use it on pork, chicken livers, burgers...you name it! 😊I'll probably get a lot of hate, but it wouldn't be the first time. 😉I mean, I like what I like...and I would encourage everyone to eat and enjoy what they like, as well.

[morrismonet]

There is only one thing you should never say. "Well done". Order chicken instead.

[jerryferren]

Gold leaf on steak? Good idea...how to turn food into really expensive poop.

[jskelly]

Say whatever you want, you're paying for it!

[zakariahclayton]

Thanks for this video❤Especially the segment on temperature. It can be ridiculous and pretentious. Being a chef for 20 plus years I can attest to this frustration. Even more so when it comes to things like fish or a dish that is perpaired using cooking methods like braising, sous vide cevicha, tartar ect, shows a real lack of conceptual understanding of cooking. Do you walk into a dentist office and tell the dentist how to fill your cavity or walk them through a root canal?.... umm yeah

Once again thanks for this great vid, ❤❤this should be a prerequisite video to watch for many customers. Liked 👍 and subscribed 🔔
P.S. Just don't agree with the Specials segment. I have seen unscrupulous chefs and establishments practice this, but any Chef that has passion and honor will not do this. You have to remember that the MAIN ingredient in All professional commercial cooking is... TRUST!
More often than not a total stranger is walking in to my establishment and trusting me in a very intimate act of trusting me to give them something to put in their mouths and bodies and to not offend or make them ill.

[pauldegregorio]

I usually order a beautiful steak black & blue and almost never get it right. Bravo to Bern’s in Tampa!
I asked for the legal limit allowed to send a prime Delmonico out for service. I was given a near raw steak, cold and purple center. I cried tears of joy.

[jimwilloughby]

Rare, medium rare, medium, well done. The difference between medium well and well done is a matter of seconds on the grill. There isn't a great restaurant in the world that has the time in the kitchen to watch a steak that closely. The chefs are too busy getting the food out in a timely fashion to do that. If I owned a restaurant that specialized in steaks, I would find a way to tell my staff to tell anyone that wanted their steak done medium well to say no in a way that might get a bit of humor out of it, but realize it wasn, 't going to happen.

[Thatfunnyguyonyoutube]

Tips on how to avoid having "beef" with the chef preparing your steak 😌

[MedalionDS]

What about asking for the rarest cut of Prime Rib... I love rare steaks, and I insist on the rarest cut of Prime Rib because by the time it comes out and sits for a bit, it continues cooking to something more

[hughjass]

"Bring the ketchup!!", I have found, does not seem to go over well.

[MC-gjfg]

Oh, nah, nah nah. I'm far worse than that. I order ribeye at specifically 135 degrees F. I then lean into the server, locking eyes and in a quiet, yet grave tone say "Do not fail me."

[sherrieludwig]

A-1 or HP sauce is great on a medium rare hamburger. A great steak should be served naked. Sauces are for less quality steak or less tender cuts.

[tonys]

Most Chefs tend to like salt, I don't, so asking for no added salt often raises a few eyebrows or a 'Gordon Ramsey' moment with the chef coming to the table, please remember that everyone's taste buds are different. I like to taste the natural flavour of foods just enhanced by herbs not smothered by salt. Putting salt onto raw meat before cooking just draws the moisture out making it dry.

[jasonrodgers]

I actually HAD the experience of an angry chef storming out of the kitchen to berate me for requesting a salt shaker! It was an upscale niche "gourmet burger" place. My younger brother took me there to celebrate my "finally cancer-free" test results. I simply asked the server for a salt shaker, she disappeared for a bit, then out comes the ANGRY CHEF, loudly exclaiming that his seasoning was PERFECT and that salt would RUIN IT! "THERE ARE NO SALT SHAKERS HERE!" I SWEAR I felt like I was in the "Soup Nazi" episode of "Seinfeld"!

[bltoth]

You should try my chicken tartare. It’s to die for. Brahahahahahaha

[michaelnash]

At a good steakhouse in Omaha the server asked if I needed steak sauce. I said, "I certainly hope not!"