>at ruth chris'
>order my steak blue rare
>waitress says ok
>manager comes out and tells me they won't cook it like that
>sarcastically asks for it to be very well done
>they actually do it
they probably refused serving it blue rare due to "possible health and safety" issues due to it being raw on the inside. hence why they had no qualms about it being served well done since they don't have that issue to contend with.
Ever heard of Legal Liability?
They don't want to be sued because you might "claim" their food gave you food poisoning... even if YOU order a giant plate of food poisoning, they don't want to be liable for your ass.
You want Blue Rare?
"Warm" it yourself at home
At a restaurant, just order Rare and be happy with it if you want a steak that bleeds
lmao when you leave the restaurant you swing thru the trees with a bone thru ur nose to get to your mud hut, take a dump and wipe your butt with a pine cone and tell ur family goodnite by saying click click click lmao :D
Eating steak blue-rare is idiotic. Raw fat and sinew is chewy even in the highest quality beef. In carpaccio and tartare the toughness is mitigated by thinly slicing or chopping the beef. Even Wagyu sashimi is sliced pretty thin.
you went to a place that is famous for having good steak.
This place charges a relatively large amount of money for said steak.
This place is successful and filled with people that eat the steak
Why tf didn't you say, "please bring the steal the way the chef feels it is best"
Fuckin Applebees, man, you need to give them some direction but if a nigga is bringing you a $51 plate of steak, why would you not assume they know what is up?
>went to Morton's Steakhouse with friends once
>get a steak or whatever
>they ask how I want it
>they say the way they cook it rare makes it slightly cold in the middle
>what the fuck
>ask for medium rare instead
that's not unusual. they obviously keep their raw steaks properly chilled and they go straight onto a fuck hot grill, so they will go from raw to blue & rare before the inside of a 1 1/2-2"+ cut will go cold. that's the sign of a decent steakhouse
how is it the other way around? if they used fresh meat and kept it properly stored/refrigerated prior to service and if they keep their line clean then they should have no issues with serving a blue steak.
>they obviously keep their raw steaks properly chilled
you aren't supposed to throw a cold steak on a hot grill. Ideally the steak should be warmer than fridge temp.
Being a restaurant they have to follow health and safety and probably just have them preprepared and trimmed in a cooler and throw it directly on the grill.
Op has every right to be pissed
An expensive restaurant that markets themselves as THE steakhouse but can't do a blue rare? Fuck them, shitty chain restaurant
I've cooked blue rare steaks for people plenty of times & I was working at a high end italian place
If you're afraid to cook a blue rare steak it means you don't know your distributor & product well enough to know it's safe to eat
More like their meat isnt nearly as high quality as their price point justifies and don't believe they can serve blue rare without poisoning their customers.
That or their storage and handling of their raw meat is shitty and the manager knows
but any idiot who has taken a serv safe class knows that's bunko, with whole muscle meat as long as the outside gets a good hot sear to kill any possible microbes then it's all good
accepting "blue rare" orders is an easy way to lose money because of how often people send back those steaks. You can't uncook a steak so you end up wasting one or multiple steaks, depending on how much of a pedant your customer is
But it's not blood. Blood has a very specific taste, you ever licked a cut on your arm or something? Gums bleed when you brush your teeth? Whatever it is inside rare steak, it's not blood.
Minimal is not none
If you own a business. You'd know how much headache one major complaint can make.
Better than have 100 aspies angry they couldn't get a raw steak than 1 one who got food poisoning.
if the client ordered a blue, then its on his own recognizance and risk.
a quality establishment with quality steaks will not refuse to prepare a steak blue, except if it is a cut unsuitable to be eaten blue, at which point they will kindly advise the client against it.
>it's a steak thread
>your response will be "t. well-donefag"
except in the case of a steak you WANT the inside to be UNCOOKED or closer to RARE than the inside. otherwise you wind up with horrible, undesired grey bands on the inside of your steak. it's EXACTLY why EXTREME HIGH TEMP is desired when cooking steak, so you can quickly sear the outside without cooking the inside unintentionally. but unless you own a 1200F industrial flash grill, and instead are cooking on cast iron or a home grill, the best you can do is ensure your steaks are relatively cold before you put them on the fire. Refer to >>7373653
i specifically request that my steak be burnt.
and i eat it with ketchup
i would look in your eye and smile while eating burnt steak with ketchup
this is NOT bait.
also i think you people that eat steak rare are just trying to be cool.
Law student here
restaurants cant be held liable if you get food poisoning. it's part of the inherent risk that you as a consumer take on yourself when you go out to eat somewhere.
at least in the US it is the law, not sure about the rest of the world.
actual law student here.
restaurants can absolutely be held liable. the problem is proving the connection between what you ate and the effects that follow, i.e. can you show the food was negligently prepared, do you have a sample of the food to test for contamination, has there been a recall on the product, etc. depends on the state too, and what the standard of liability is.
Law student who actually passed his classes here.
You have a reasonable expectation food will be safe to eat at a restaurant.
It's literally a product liability case. Choking on a bone is an inherent risk of eating ribs. Getting Salmonella due to using rotten meat or cross contamination is a product liability tort.
living in an apartment with a shitty electric stove, and it's too cold to grill outside right now
is there any chance in hell I could make a decent steak on my stove? I know it won't be steakhouse tier but I'm really interested in getting some of the basics down.
if so, what cut would be best for electric stovetop cooking?
he says as he wipes the blood dripping from his mouth
If you want to eat like an animal I'm going to treat you like an animal. Hop in the car and we'll visit a butcher and I'll cook you up properly.
I don't give a shit what the red substance is you subhuman scum. Blood is the easy comparison, it isn't actually important whether the uncooked substance on your chin is blood, myoglobin, or your dad's cum. Either way you're still an animal for eating that way.
Blood is a fucking term, you goons.
Jesus christ, are you all children? Ever heard someone order a bloody meat?
Most restaurants won't serve blue rare due to health liability issues. Of those that do, they will warn you that it will be slightly cold/cool in the center.
It's not like they have cow on site ready to be slaughtered for warm fresh meat.
I tricked someone, who was a well done steak type of person, into eating Medium rare steak(disguised as a steak Diane meal0 and when I told them it wasn't well done, they thanked me and have ordered their steak med or med/rare ever since.
I don't think blood is a perfectly acceptable "term" for it because "blood" is a real thing that people know the taste of and will expect when you describe it or something.
Okay, it's red and comes out of meat. It's still not blood. It doesn't taste like blood, which tastes horrible, so why would you care? It's just a piece of fucking meat that tastes really good and nothing like when you scratch yourself on a tree branch and lick the wound or whatever.
I'm just not getting why it's "perfectly acceptable" term for something that it's not. You wouldn't say "clip" is a perfectly acceptable replacement for the term "magazine" even though they're going to get people to understand you.
> You wouldn't say "clip" is a perfectly acceptable replacement for the term "magazine" even though they're going to get people to understand you.
Yes, you would. Fuck off /k/ no one gives a shit about your semantics whether it be in food or in guns.
OP is full of shit. I worked at Ruth's Chris Steak House in Portland for three years (and the steak in OP's pic did not come from Ruth's I guarantee). We made the steaks however you wanted them. I've seen it all. We had a regular that wanted just 5 seconds on each side. And twice a guy called ahead to have us start his tenderloin. He wanted it ultra well done, to the point it was getting black on the outside and completely desiccated and tough. I don't know why you wouldn't just get a cheaper cut if that's what you wanted done to it.
Anyway, there exists no steakhouse, especially a Ruth's Chris location, that will refuse their customers a blue rare steak.
Except blue rare isn't a liability issue because the bacteria is on the surface of the steak. That's basic level cooking knowledge. Searing the steak kills that surface bacteria.
When you grind the meat, all that surface bacteria becomes inside bacteria, and that's why ground beef needs to be cooked well.
I bet you think pork needs to be cooked to well done. Lol.
Blue rare is neither raw nor underdone. E. coli is a bacteria of the digestive tract. It isn't found in muscle tissue. During the butchering process, digestive tract contents can contaminate the surface of the muscles (meat). Cook the surface, kill the bacteria. Safe meat.
>but any idiot who has taken a serv safe class knows that's bunko
You know what idiot hasn't taken a Serv safe class?
The customer whose going to sue you when they get an unrelated tummy ache. See >>7370320 , legal liability is such that you can process a civil suit for ANYTHING, it's just a matter of getting a judge that won't laugh it out of court.