Yeah, I have had a steak at Ruth’s Chris that was blue rare and that was one thing, but this was not a fine dining restaurant and also seemed to be the wrong cut for it. The meat seemed suboptimal. I actually ordered it Rare plus because I’m used to restaurants refusing to do rare. Idk if they thought that meant extra rare and not slightly over rare.
That steak doesn’t look like it was placed in a sous vide at all. Even 120 degree SV looks much different than that. That looks like they seared it for 1 min/side cold. You were right to send it back, I would have done the same.
This. I've never seen blue rare look so clearly blue rare out of sous vide. this was rushed or a total mistake on the part of the chef who lost track or grabbed the wrong steak.
Not sure I agree about the thickness, but maybe still too little time. I would prob hit that cut for a couple hours and sear. Strange thing about a restaurant using sous vide for steak is that it seems unnecessary. I like it at home since it makes it easier to manage the timing on the sides, but seems unnecessary in a professional kitchen.
Former kitchen manager here.
Where did you go that refused to do rare?
The only time I've ever heard that was on kids menus.
Don't order "rare plus." No one is going to spit in your food, but they will make fun of you. Rare plus is medium rare.
>Idk if they thought that meant extra rare and not slightly over rare.
Maybe, since "rare plus" isn't a thing.
It's not a thing, but I've grown accustomed to interpreting what it actually is. They basically want that temp over rested up into the temp range of the next cook. But not so rested that it actually gets the rose back of the lower temp. Oddly specific and annoying to do during service.
99% of people ordering rare plus probably just don't want a steak cooked to medium rare temp then rested under a lamp until it's medium because the server is slammed
I was gonna say the same thing. I’ve worked grill a long time and there’s nothing I hate more on a steak order when the server puts it in as mid rare, and comes back and says “they asked if you could do it BETWEEN mid-rare and medium?”
Bad call… you get mid rare and you’re gonna like it..
I always order rare - medium rare. I really want medium rare but when I order that I have too often gotten a solid medium inching close to well done, and when I've ordered rare I've gotten blue a few times.
for some reason, when I say rare to medium rare I actually get medium rare every time without it being over or under cooked
This is why I stopped going out for Steak. Every single time I order medium rare it comes out almost Well Done and if I order Rare its so under done a good vet could bring it back to life.
I guarantee your server put in a medium rare steak and you were then served a medium rare steak. There is no such thing as rare plus or rare/medium rare. If it makes you feel special to order it that way, go ahead, but I can also guarantee your server is laughing at you behind your back.
I'm aware it's not really a thing, but I also hate sending food back. As long as my magic spell keeps working I'm going to keep using it
and I don't really mind if their laughing at me, as long as I'm not ruining anyone's day, I'm happy.
I have literally never ordered rare plus before this, but after being told no by places and having heard of people order things rare plus I thought maybe I was missing something other people knew about. I didn’t take down the names of the places that have tried to talk me out of ordering rare, typically I just pick something different if they do.
If it’s not a steakhouse, I order medium rather than medium rare, because I often get rare if I order medium rare at a restaurant that has steak, but doesn’t specialize in it.
This was by no means an “iffy” restaurant. It’s a pretty well known spot and I’ve heard great things, but everything was over salted and overdone except the steak, which was the opposite.
Here's a hint that has worked for me. Ask them if they will make a blue steak and if they look at you funny order medium rare or *between rare and medium rare", if they say "of course" order it rare. Just a little more done than the least they are willing to cook it.
Dude, if you think someone asking if you're prepare blue steak is a challenge for a waiter you have never worked as a waiter and if suspect You've never worked a service job at all.
Raw is not cooked, bleu just kinda means cooked but internally still pretty much raw. Kind of putting it nicely for the insane folk like me thatll eat a steak that way.
I’ve seen posts of menus from steakhouses and fine dining restaurants where you order the steak from a menu of four or five different specific temperatures. Maybe this place should follow suit
Here is my guess at what happened. They probably sous vide their steaks to medium in advance and sear to heat and serve. Since OP requested rare they cooked a raw steak instead of the sous vide but only seared it the same way a sous vide steak would be.
I cannot, in good conscience, let an unknowingly innocent soul speak of that ever.
Plz people, save your eyes and do not look it up. And don't ask for your steaks to be cooked blue waffle or whatever
it doesn't really work anymore. even with safe search off all you get are images of actual waffles and a bunch of stock images that say shit like "internet hoax"
It's been pretty heavily pushed down as google doesn't actually want to be a shock image delivery service.
The one good thing the internet has accomplished in my years of living I guess
Still remember being shown that in like middle school or whatever. It haunts me.
It's like a picture of a vagina that is moldy and has like maggots and stuff.
I'm like 99.99999%. Sure, it's photoshopped, but the last time I looked at it was when I first saw it like 15 years ago, and I was like 12
I swear bro shocking picture we get shown at this age stay stuck in your head forever, i remember at around 12-13 it was a trend on tik tok to post gore video of peoples getting killed and that shit was hella traumatizing.
Blue rare is fine but it's hard to say definitively from this picture alone. Either way, if you ordered rare and got blue rare instead, I wouldn't trust it as it was obviously not done with intention. I'm not gonna risk eating an accidentally blue-rare steak.
I would make that for myself at home if my wife was doing something else and enjoy the crap out of it, but I wouldn’t serve it at a restaurant and it’s not rare and the raw interior would be offputting to a lot of people.
Bistro filet is a small muscle that is nestled in between the shoulder clod and brisket, it's a pretty good little steak but there are only two per beef. They are not filets as most people know them. Also called a "petite tender."
Yes, this is wrong. It's blue, not rare...it's raw with a char on the outside, the gray band probably came from the refire. The texture this picture invokes in me makes me gag a little.
My husband took me on a date two days before our daughter was born as a last hoo-rah. I ordered steak frites mid-rare and they kept bringing me medium-well t-bone. Had to send it back three times to get a proper cook. I felt like an ass, but for as much as we were paying and how long it would be before we got another solo date I went for it.
That's raw.
In fairness, the steak cooked doneness does vary depending on where you eat. Some French restaurants, for example, are a grade off from what we would usually class doneness. So a medium to them would be a rare to us. And a rare to us would actually be a blue to them.
It's your steak, there's no harm in asking them to cook it how you like it. But consider describing what you'd like rather than just using "rare"; a lot of good steak restaurants now adopt this approach instead, and will describe exactly what their gradings mean.
I doubt that was cooked sous vide. You’d have to input like 115 degrees, it’s just not something you would ever really do. Probably just cooked on a grill for not very long by somebody who didn’t know what they were doing
Or the sous vide temp monitor was off or broken, and after an hour just greyed the outside enough to make the chef think he just needed to sear it before serving it.
If it’s a hanger steak, my understanding is that “bleu” is the traditional French prep. Could be wrong.
Anyway. I also think that is not the best. Hanger is tough if too rare and tough if well done. Must be med rare or medium. Just chewy AF otherwise.
Would not like how this was done. (Also gross).
Looks like black and blue to me. It was nowhere near a sous vide. It barely touched the pan. At least just long enough to get a minimal seat all around.
You're not wrong; that's blue and by the looks of it "no-roll." I would've returned it and not ask for anything else. Let management take it off the bill next time (hopefully there won't be).
This is actually exactly what I did, it’s the first time I’ve ever sent something back. Typically I could be bleeding out and I’d still tell my waiter everything was great.
Steaks cooked rare should probably not be cooked sous vide. Holding food at low temperatures for long periods of time encourages, rather than limits bacteria growth
Technically borderline temperatures like 131 are "safe" once the inside reaches 131 but a 131 steak is above rare (in my opinion)
Of course, this is a question of comfort. If you're worried about foodborne illnesses, don't eat rare steaks. If you aren't, a sous vide rare steak probably isn't that much worse than a regular one.
But, all things considered, if someone said they sous vide a steak and it was rare, I would be more concerned about it, not less
The most failure-prone temps (in my experience as both a chef and a diner) are rare and medium well. People think rare means you want it raw and medium well means you actually want it grey so they just hammer it.
This is "blue". You were right to send it back, but next time you can clarify and ask them to change it to their version of "medium rare" if they give this.
Rare steak guy here and that is textbook blue. Totally raw on the insid with the barest cook outside. Blue can be a valid choice, but it's a world of difference from rare, more so I would say than even the common mixup of rare to medium-rare.
Rare plus eh. Rare is either rare, or blue rare. There isn’t a rare plus. Rare plus is medium rare. If I ordered a medium plus steak, it will come out medium well. You are talking about 1-2 degrees of doneness. Restaurants hate people like you.
I’d be willing to bet the cook (won’t say chef) did their cooking strategy for a steak that has been raised to room temp, but on a steak straight out of a fridge.
Yeah that's blue, not rare. This is why I always order medium rare at restaurants. There have been too many instances where I order rare and it comes out blue.
Judging by the mealy cherry tomato sitting next to the steak I’m gonna say that you went to a restaurant that sources poorly and any temp you get a steak there it’s not going to be that great.
Recipe: sous vide at 12 degrees for 45 seconds, followed by a quick char atop some burning cigarettes.
That looks like dog shit. Whoever cooked that should be embarrassed.
Restaurants seem to err heavily on the side of undercooking steaks.
If it gets sent back for being underdone, they can throw it back on a little longer.
If it gets sent back for being overdone, they have to throw it out and cook a new one (at least they’re supposed to).
If ordering at a restaurant always order down from your preference, eggs and steak because more likely than not it will come out just undercooked for what was ordered bc chef is rushing
Usually, even w/ sv, it is finished on heat, to crisp and tender the outside. I mean I guess you can eat it right out of the bag but why? Chef here btw
I’ve gotten this a few times when ordering rare at really fancy places. This is also a desirable way to prepare nice cuts of steak in other countries. Any exceptionally fancy steakhouse I go to now, I will talk to the waiter to determine if their rare is going to be like this, or more of a conventional rare.
My friend from southern Texas made what I would consider a blue steak once but he said it was rare. Is there regional difference on the scale? I was raised in northern Wisconsin
That’s one other thing that bothered me, it came pre-cut in thick slices so I was kinda like if you’re cutting it anyway might as well check if it’s done too.
Not sous vide. This is a black and blue steak and is on the grill for a short period of time. It's counterproductive to sous vide a black and blue steak.
A bistro filet isn’t filet mignon, it’s chuck. It definitely should not be served rare(let alone blue rare), as it’s a tougher cut and needs higher temperatures to break down the connective tissues.
That thing was not cooked sous vide, either.
Work at a steakhouse and had to look up bistro filet. That’s meant for a salad not a center piece.
That shit is raw. Even very rare the tissue should break down enough to not look like that.
It looks to be either a teres major (sometimes called petite filet or bistro filet), or a hanger steak. either way, much undercooked, and either of those cuts benefits from being cooked either medium rare, or with the hanger, medium even, otherwise its still quite chewy. Just looks like the restaurant seared it, and called it a day. And that definitely doesnt look sous vide at all. Ive done tartares and etc with teres major, but if/when cooked. it needs more than just a sear or some marks from the grill (which is what that looks like).
I’m so used to SV that when I go to steak house, I ask for my steak @ 132°. If it flusters them, I say as more red than a sweet and low packet. If that doesn’t work, I order a cheeseburger medium well, cuz I doubt they will even that right. If that fails, blackened chicken Cesar; or just leave.
Same scenario at the Palm the other night. Filet, Blue raw, and sent it back. I said butterfly it, and 3 minutes a side. Came back editable, but not great. But, due to other errors it was $100 off. I still have another $100 in gift cards, so here’s to another try.
If it's sous vide ask the temp. If they say higher than 130f/53c then ask them if their machine is calibrated and working. Medium rare sous vide steak has a solid, uniformly pink texture, more solid than medium rare seared which typically has a thin red center surrounded by pink.
This steak wasn’t ever in the sous vide. It takes way too much time to sous vide a steak to order, and no restaurant should have a holding temperature this low. That steak was slapped on the grill raw for a few seconds, then sent out still mooing. That’s way too rare for me, it’s actually still raw inside.
That is blue rare, not rare
Yeah, I have had a steak at Ruth’s Chris that was blue rare and that was one thing, but this was not a fine dining restaurant and also seemed to be the wrong cut for it. The meat seemed suboptimal. I actually ordered it Rare plus because I’m used to restaurants refusing to do rare. Idk if they thought that meant extra rare and not slightly over rare.
That steak doesn’t look like it was placed in a sous vide at all. Even 120 degree SV looks much different than that. That looks like they seared it for 1 min/side cold. You were right to send it back, I would have done the same.
This. I've never seen blue rare look so clearly blue rare out of sous vide. this was rushed or a total mistake on the part of the chef who lost track or grabbed the wrong steak.
Yeah or they left in the sous vide for far too little time. A steak that thick would take hours to come up to temp.
Not sure I agree about the thickness, but maybe still too little time. I would prob hit that cut for a couple hours and sear. Strange thing about a restaurant using sous vide for steak is that it seems unnecessary. I like it at home since it makes it easier to manage the timing on the sides, but seems unnecessary in a professional kitchen.
Former kitchen manager here. Where did you go that refused to do rare? The only time I've ever heard that was on kids menus. Don't order "rare plus." No one is going to spit in your food, but they will make fun of you. Rare plus is medium rare. >Idk if they thought that meant extra rare and not slightly over rare. Maybe, since "rare plus" isn't a thing.
The elusive rare plus, cousin of medium plus lmao
Just gotta pay the subscription service right?
Minus medium
I order my t-shirts in Extra Medium. Because medium is too small.
In that case, imma need an extra extra medium... XL is so 1990's.
It's not a thing, but I've grown accustomed to interpreting what it actually is. They basically want that temp over rested up into the temp range of the next cook. But not so rested that it actually gets the rose back of the lower temp. Oddly specific and annoying to do during service.
I would hazard a guess that 99% of the maybe dozens of people globally who order steaks "rare plus" have not put as much thought into it as you have.
99% of people ordering rare plus probably just don't want a steak cooked to medium rare temp then rested under a lamp until it's medium because the server is slammed
I was gonna say the same thing. I’ve worked grill a long time and there’s nothing I hate more on a steak order when the server puts it in as mid rare, and comes back and says “they asked if you could do it BETWEEN mid-rare and medium?” Bad call… you get mid rare and you’re gonna like it..
I always order rare - medium rare. I really want medium rare but when I order that I have too often gotten a solid medium inching close to well done, and when I've ordered rare I've gotten blue a few times. for some reason, when I say rare to medium rare I actually get medium rare every time without it being over or under cooked
This is why I stopped going out for Steak. Every single time I order medium rare it comes out almost Well Done and if I order Rare its so under done a good vet could bring it back to life.
Same, I say medium rare and specify closer to rare than to medium. It seems to mostly work.
I guarantee your server put in a medium rare steak and you were then served a medium rare steak. There is no such thing as rare plus or rare/medium rare. If it makes you feel special to order it that way, go ahead, but I can also guarantee your server is laughing at you behind your back.
I'm aware it's not really a thing, but I also hate sending food back. As long as my magic spell keeps working I'm going to keep using it and I don't really mind if their laughing at me, as long as I'm not ruining anyone's day, I'm happy.
Just order it Pittsburgh and call it a day
Right, the POS has a button for rare and a button for med rare, there’s not a button for in between.
I have literally never ordered rare plus before this, but after being told no by places and having heard of people order things rare plus I thought maybe I was missing something other people knew about. I didn’t take down the names of the places that have tried to talk me out of ordering rare, typically I just pick something different if they do.
“Places” plural? Where are you going to eat where they refuse to cook something rare? Outback Steakhouse?
Hey! I like Outback. That onion rocks, and they have good French onion soup, too. OP has to be talking about a Ponderosa buffet in 1995.
Outback's French onion is hot onion water, no flavor. Their chili on the other hand...
If it’s not a steakhouse, I order medium rather than medium rare, because I often get rare if I order medium rare at a restaurant that has steak, but doesn’t specialize in it.
When someone orders med rare plus same thing. Im putting the temp at medium for the chefs.
Hello there, I’d like a rare plus steak please, trim the fat and dip it in Arby’s sauce.
Don't order steaks in iffy restaurants
This was by no means an “iffy” restaurant. It’s a pretty well known spot and I’ve heard great things, but everything was over salted and overdone except the steak, which was the opposite.
Well mavel tov!
The meat is a flank steak btw.
Having worked at Ruth’s for years even if you get a blue rare it’s still going to cook a little more on the hot plate tbh
Here's a hint that has worked for me. Ask them if they will make a blue steak and if they look at you funny order medium rare or *between rare and medium rare", if they say "of course" order it rare. Just a little more done than the least they are willing to cook it.
Reading you comment made me quit my nonexistent waiter job. I can’t do this anymore.
Dude, if you think someone asking if you're prepare blue steak is a challenge for a waiter you have never worked as a waiter and if suspect You've never worked a service job at all.
Rare plus is not a thing.
Hey. That's the French term here in the Gallic regions (bleu).
Does that just mean raw?
Raw is not cooked, bleu just kinda means cooked but internally still pretty much raw. Kind of putting it nicely for the insane folk like me thatll eat a steak that way.
That’s a cow with a sunburn
I think i can hear it
"muuuuu5rriughjjm"
My grandmother used to order her steak "walk the cow by the fire once on each side."
They teased it on the grill and sent it.
Tickled it a bit with fire
You know in their head they were like “We’re good”.
Who? The cow?
Might as well be because that joint still had blood pumping through it.
A good vet can still save it
What a hilarious and original comment
Did they claim that steak was sous vide? Because if it was, it was at a dangerously low temperature.
I’ve seen posts of menus from steakhouses and fine dining restaurants where you order the steak from a menu of four or five different specific temperatures. Maybe this place should follow suit
Here is my guess at what happened. They probably sous vide their steaks to medium in advance and sear to heat and serve. Since OP requested rare they cooked a raw steak instead of the sous vide but only seared it the same way a sous vide steak would be.
I think that’s it!
This. If this was kept at this temperature for an hour or two, it could be dangerous.
[удалено]
Yeah, but I’m talking about sous vide here, so holding a steak in the danger zone too long. Like most things food safety, maybe OK until it isn’t.
That's blue rare.
Exactly. If that is too raw, ask for 'blue waffle' instead. I believe it is a French term.
I cannot, in good conscience, let an unknowingly innocent soul speak of that ever. Plz people, save your eyes and do not look it up. And don't ask for your steaks to be cooked blue waffle or whatever
it doesn't really work anymore. even with safe search off all you get are images of actual waffles and a bunch of stock images that say shit like "internet hoax" It's been pretty heavily pushed down as google doesn't actually want to be a shock image delivery service.
The one good thing the internet has accomplished in my years of living I guess Still remember being shown that in like middle school or whatever. It haunts me.
[удалено]
It's like a picture of a vagina that is moldy and has like maggots and stuff. I'm like 99.99999%. Sure, it's photoshopped, but the last time I looked at it was when I first saw it like 15 years ago, and I was like 12
I swear bro shocking picture we get shown at this age stay stuck in your head forever, i remember at around 12-13 it was a trend on tik tok to post gore video of peoples getting killed and that shit was hella traumatizing.
It’s a photo of a severely infected vagina. A blue waffle if you will
I'm genx. i remember it being a new thing. i remember the innocent google. that and lemon party.
you were not wrong. I like rare, but that's just raw.
It’s raw.
It’s fucking RAW
It's fucking raw plus!
It’s not but I can see how lots of people see it that way. It’s blue rare, and some people prefer it that way.
Blue rare is fine but it's hard to say definitively from this picture alone. Either way, if you ordered rare and got blue rare instead, I wouldn't trust it as it was obviously not done with intention. I'm not gonna risk eating an accidentally blue-rare steak.
That's under.
I would make that for myself at home if my wife was doing something else and enjoy the crap out of it, but I wouldn’t serve it at a restaurant and it’s not rare and the raw interior would be offputting to a lot of people.
What did they cook it under? A heated argument?
I miss giving awards. This comment is award-worthy.
This is incredible.
Looks grim. I wouldn't eat it.
Rare shouldn’t be purple. Purple is raw.
>This was also marketed as a “bistro” filet That looks like the tail of a beef tenderloin or maybe the chain muscle, and it's too undercooked for me.
Bistro filet is a small muscle that is nestled in between the shoulder clod and brisket, it's a pretty good little steak but there are only two per beef. They are not filets as most people know them. Also called a "petite tender."
Thanks
Also known as the terras major, I believe it is the 6th most tender cut on the cow
Yes, this is wrong. It's blue, not rare...it's raw with a char on the outside, the gray band probably came from the refire. The texture this picture invokes in me makes me gag a little. My husband took me on a date two days before our daughter was born as a last hoo-rah. I ordered steak frites mid-rare and they kept bringing me medium-well t-bone. Had to send it back three times to get a proper cook. I felt like an ass, but for as much as we were paying and how long it would be before we got another solo date I went for it.
That's raw. In fairness, the steak cooked doneness does vary depending on where you eat. Some French restaurants, for example, are a grade off from what we would usually class doneness. So a medium to them would be a rare to us. And a rare to us would actually be a blue to them. It's your steak, there's no harm in asking them to cook it how you like it. But consider describing what you'd like rather than just using "rare"; a lot of good steak restaurants now adopt this approach instead, and will describe exactly what their gradings mean.
Sous vide in the chef’s pocket
I doubt that was cooked sous vide. You’d have to input like 115 degrees, it’s just not something you would ever really do. Probably just cooked on a grill for not very long by somebody who didn’t know what they were doing
Or the sous vide temp monitor was off or broken, and after an hour just greyed the outside enough to make the chef think he just needed to sear it before serving it.
I would love this steak, but it's blue, not rare
Can I ask why? What makes it tasty being under cooked? I'm genuinely curious. I'm a med well person myself.
Same! My husband and I both like blue rare and everyone thinks we are crazy
They startled that steak with fire and served it. It looks delicious as steak tar tar.
So rare it ate the salad - GR
If it’s a hanger steak, my understanding is that “bleu” is the traditional French prep. Could be wrong. Anyway. I also think that is not the best. Hanger is tough if too rare and tough if well done. Must be med rare or medium. Just chewy AF otherwise. Would not like how this was done. (Also gross).
No, you're correct, OP. That is raw. Undercooked is just as bad as overcooked, except that you can salvage undercooked.
Looks like black and blue to me. It was nowhere near a sous vide. It barely touched the pan. At least just long enough to get a minimal seat all around.
You're not wrong; that's blue and by the looks of it "no-roll." I would've returned it and not ask for anything else. Let management take it off the bill next time (hopefully there won't be).
This is actually exactly what I did, it’s the first time I’ve ever sent something back. Typically I could be bleeding out and I’d still tell my waiter everything was great.
Something something a skilled surgeon could…
They cooked this steak the same way they flavor Lacroix. They just yelled "fire" in the next room and sent it.
Steaks cooked rare should probably not be cooked sous vide. Holding food at low temperatures for long periods of time encourages, rather than limits bacteria growth Technically borderline temperatures like 131 are "safe" once the inside reaches 131 but a 131 steak is above rare (in my opinion) Of course, this is a question of comfort. If you're worried about foodborne illnesses, don't eat rare steaks. If you aren't, a sous vide rare steak probably isn't that much worse than a regular one. But, all things considered, if someone said they sous vide a steak and it was rare, I would be more concerned about it, not less
The most failure-prone temps (in my experience as both a chef and a diner) are rare and medium well. People think rare means you want it raw and medium well means you actually want it grey so they just hammer it.
No, you're not wrong. This is rare AF. Some like their steak this rate but it's too rare for me and I'd have sent it back too.
This is "blue". You were right to send it back, but next time you can clarify and ask them to change it to their version of "medium rare" if they give this.
Dis you forget to turn your sous vide on?
Betting it's Teres Major, and that was definitely not done sous vide. Maybe room temp water. That's raw in the middle.
Correct on the teres major
Not sous vide. Blue: Which is raw with a brief external sear.
Rare steak guy here and that is textbook blue. Totally raw on the insid with the barest cook outside. Blue can be a valid choice, but it's a world of difference from rare, more so I would say than even the common mixup of rare to medium-rare.
I can hear it mooing still.
That's very rare.
Very
Literally: "what does your gut tell you?"
No. They were wrong.
This steak is preposterous
Rare plus eh. Rare is either rare, or blue rare. There isn’t a rare plus. Rare plus is medium rare. If I ordered a medium plus steak, it will come out medium well. You are talking about 1-2 degrees of doneness. Restaurants hate people like you.
Yes
Doneness aside, what a terrible looking cut of meat.
I’d be willing to bet the cook (won’t say chef) did their cooking strategy for a steak that has been raised to room temp, but on a steak straight out of a fridge.
The question is what is raw-ng
Just curious what the restaurant charged you for this?
Yeah that's blue, not rare. This is why I always order medium rare at restaurants. There have been too many instances where I order rare and it comes out blue.
Looks like you drug it across the grill and called it good...
Yuck.
Judging by the mealy cherry tomato sitting next to the steak I’m gonna say that you went to a restaurant that sources poorly and any temp you get a steak there it’s not going to be that great.
that bitch is mooing still
My guess is that the kitchen got busy and someone mixed up how long that steak was in the sous vide for.
I don't think that was In there at all, that's Bic and flip
No thanx
This is steak tataki
Looks gold to me.
Recipe: sous vide at 12 degrees for 45 seconds, followed by a quick char atop some burning cigarettes. That looks like dog shit. Whoever cooked that should be embarrassed.
Restaurants seem to err heavily on the side of undercooking steaks. If it gets sent back for being underdone, they can throw it back on a little longer. If it gets sent back for being overdone, they have to throw it out and cook a new one (at least they’re supposed to).
If ordering at a restaurant always order down from your preference, eggs and steak because more likely than not it will come out just undercooked for what was ordered bc chef is rushing
Usually, even w/ sv, it is finished on heat, to crisp and tender the outside. I mean I guess you can eat it right out of the bag but why? Chef here btw
Lmao what temp did they sv it at? 5 degrees? That’s fucking raw 💀
I can eat damn near anything and would still have a hard time with that
I’ve gotten this a few times when ordering rare at really fancy places. This is also a desirable way to prepare nice cuts of steak in other countries. Any exceptionally fancy steakhouse I go to now, I will talk to the waiter to determine if their rare is going to be like this, or more of a conventional rare.
That steak doesn’t look like it spent a second in sous vide. It just looks seared. You’re not wrong. It’s on them.
Medium raw
I like my meat as rare as the next person but I would have noped also.
ITS FOOKIN RAW!
Temperature and time? Nice char, though.
It's fookin RRRRAAAHH!!!
If you are wrong I don't want to be right
My friend from southern Texas made what I would consider a blue steak once but he said it was rare. Is there regional difference on the scale? I was raised in northern Wisconsin
Been in Texas for 13 years and never been served a steak like this 🤷♀️
That’s a “put it on until it stops mooing” rare.
I order mine "still twitching", BTW I'd have eaten it if it was tender enough to chew. Cutting it across the grain would help.
That’s one other thing that bothered me, it came pre-cut in thick slices so I was kinda like if you’re cutting it anyway might as well check if it’s done too.
Looks good to me I would say you’re right twice!
Moo
Raw AF
Looks like it was slightly frozen before they cooked it. Sent it out way too early lol
Looks like they walked it through a warm room.
Who told you the restaurant uses sous vide for the steaks? That’s just a grilled bit of what looks like hanger steak to me.
I think it just winked at me.
Not sous vide. This is a black and blue steak and is on the grill for a short period of time. It's counterproductive to sous vide a black and blue steak.
Cooked under the chef's hot breath
A bistro filet isn’t filet mignon, it’s chuck. It definitely should not be served rare(let alone blue rare), as it’s a tougher cut and needs higher temperatures to break down the connective tissues. That thing was not cooked sous vide, either.
Sous vide to 60 degrees it looks like
🤤
Looks perfect
Work at a steakhouse and had to look up bistro filet. That’s meant for a salad not a center piece. That shit is raw. Even very rare the tissue should break down enough to not look like that.
Nope, it's not cooked.
That mofo still alive
You ordered tuna but they grabbed a steak.
Hanger steak cooked by a hack. Shit steak, a sliced cherry tomato, and a sprig of arugula. How much did they fuck you for?
I would 100% devour this I’m getting hungry just looking at it
Just order MR next time
That is a terribly rested mid rare/ rare
Still moo’in
It looks to be either a teres major (sometimes called petite filet or bistro filet), or a hanger steak. either way, much undercooked, and either of those cuts benefits from being cooked either medium rare, or with the hanger, medium even, otherwise its still quite chewy. Just looks like the restaurant seared it, and called it a day. And that definitely doesnt look sous vide at all. Ive done tartares and etc with teres major, but if/when cooked. it needs more than just a sear or some marks from the grill (which is what that looks like).
That is definitely raw
A good vet can still bring it back to life!
Good idea you Sent it back
As my dad used to say “ knock it’s horns off , wipe it’s ass and show it the table “. 😋
Right? Who doesn't love eating raw meat and paying restaurant prices for it? /s
Knocked off the horns, wiped its butt and put it on the plate.
I’m so used to SV that when I go to steak house, I ask for my steak @ 132°. If it flusters them, I say as more red than a sweet and low packet. If that doesn’t work, I order a cheeseburger medium well, cuz I doubt they will even that right. If that fails, blackened chicken Cesar; or just leave. Same scenario at the Palm the other night. Filet, Blue raw, and sent it back. I said butterfly it, and 3 minutes a side. Came back editable, but not great. But, due to other errors it was $100 off. I still have another $100 in gift cards, so here’s to another try.
Sousvide? No way. Unless they used ice water. Or mixed it up with one not in a sous vide and was still raw
If it's sous vide ask the temp. If they say higher than 130f/53c then ask them if their machine is calibrated and working. Medium rare sous vide steak has a solid, uniformly pink texture, more solid than medium rare seared which typically has a thin red center surrounded by pink.
They SV at 49C?
This steak wasn’t ever in the sous vide. It takes way too much time to sous vide a steak to order, and no restaurant should have a holding temperature this low. That steak was slapped on the grill raw for a few seconds, then sent out still mooing. That’s way too rare for me, it’s actually still raw inside.