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Should steak be served on anything but a white plate?

I hate looking at white congealed fat while chowing down on a nice juicy ribeye ... and nothing highlights white congealed fat more than a dark background.

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  1. I've never had a steak last long enough for anything to congeal. But for very slow eaters, just warm the plate in the oven.

    1 Reply
    1. re: mpalmer6c

      Was just thinking that too. Steak=Gone fast!

    2. I like steak on a hot metal sizzler platter.

      3 Replies
      1. re: Sharuf

        I do too. I've definitely had steak on black sizzlers before..

        1. re: Chew on That

          I will refuse a steak brought to be on a sizzle platter! I order my steak BLUE RARE and if its put on a sizzle platter it continues to cook until its medium rare or worse. If I wanted medium rare I would have ordered medium rare.

          1. re: nkeane

            jfood agrees. those plates are for fajitas, please do not do that to jfood's steak. And the steak needs to rest. If you take it off the hot thingy and then cut into it your steak will be swimming in it's own juice instead of in jfood's mouth.

      2. Nothing should be served on anything but a white plate. A little gold trim on the circumference is permissable.

        7 Replies
            1. re: justalittlemoreplease

              My reasoning for having all white plates has a couple of levels. First and foremost, I want the food to shine, not get upstaged by the plates. White is a neutral color, and makes a good backdrop for anything. Second, if I had designer plates of some sort or another, I'd end up getting all KINDS of different ones for whatever mood strikes, and I wouldn't have room in my kitchen for ingredients. I highly doubt the IKEA 365+ line is going anywhere anytime soon, so if something breaks, all I have to do is go back to the store and pick up a new plate for a couple of bucks instead of turning my set of six into a set of four with an extra bowl.

              1. re: JK Grence the Cosmic Jester

                I really love having different colors and patterns in my cupboards. Once in a while at a yard sale I'll see the prettiest bowl, or plate, or cup, and I'll add it to the rest of my collection. I do have two complete sets of dinnerware that I use most often, but sometimes it's just fun to use something more colorful.

                But then again I rarely entertain, so it's only me I'm pleasing!

              2. re: justalittlemoreplease

                1. White lets the food be the focus of the plate
                2. White goes with everything and fits all occasions
                3. No worries about paint or gold leaf or whatever peeling off
                4. Nice white plates are available cheap

                1. re: Buckethead

                  white can be very beautiful and stylish. but i've had extraordinarily beautiful meals, where the food is quite the focus of the plate, on black plates, or plates with a simple japanese pattern, etc

                  1. re: Buckethead

                    I like white dinner plates and that way the sky's the limit on patterns, colors, etc. for the serving platters, bowls, napkins, rings, etc.

            2. i've had steak on white plates, black plates, patterned plates and plain plain plates.

              it tasted good on all of them

              4 Replies
              1. re: thew

                Exactly. The color of the plate does not really register with me.

                1. re: thew

                  I'm with you on this. Plates can enhance the presentation, and the current emphasis on white, in unique shapes, is just a trend IMO.

                  If white were really the most appetizing, I doubt that society would spend as much as it does on Royal Doulton, etc.

                  1. re: thew

                    Amen. They even work on paper plates.

                    1. re: Firegoat

                      I think some of the most delicious steak I have ever eaten might have been at a backyard BBQ on paper plates. You just helped me to remember that, thanks.

                  2. As long as it tastes good, it can be served on a piece of cardboard for all I care. People who worry about plate colour need some real problems.

                    4 Replies
                    1. re: vorpal

                      I would have to disagree....I very much enjoy looking at my food, busy plates bother me. I don't go all, "Rainman" and start banging my head or anything but clutter on my plate distracts me from the food. Simple white plates, platters and bowls are all I have as I spen a lot of time preparing my dishes and I want them to be the star.

                      1. re: bubbles4me

                        I agree that busy plates bother me. Like you I like the food to shine and I like the simplicity of white.

                        My pet peeve though are restaurants who use plates/bowls that are too big for their tables. I don't like it when the table is too cramped and I shouldn't have to hold the plate/bowl to make sure that it doesn't fall in my lap.

                        1. re: viperlush

                          I agree with restaurants that have plates that don't fit on the table.
                          As for color, it doesn't matter to me as long as it's a solid color. It bothers me to eat off patterned dishes that interfere with the food.

                          My plates at home are dark grey. They work for me.

                      2. re: vorpal

                        Aesthetics affects many aspects of degustation. It's not about problems; it's about appreciation.

                      3. as long as it is prime, or dry aged, and cooked rare I dont care what kind of plate it is on, that is, as long as it isnt drowned in butter, and on a sizzling platter.

                        1. Unless your eating that thing raw, the fat should be nicely charred and the marbleing would have done it's thing and melted away.

                          1. jfood couldn't care less about the color of the plate and until this thread, never would have given it a nano-second of thought. That being said, the one thing that does bother jfood is when a plate is not condusive to what is needed to eat the meat, i.e. a high sided plate when you need to cut the protein. jfood does not like to cut over the fence but enjoys a parallel to the floor cutting motion.

                            2 Replies
                            1. re: jfood

                              Yes, but the fence needs to be just high enough to hold the juices on the plate and not let them flood the table.

                              1. re: jfood

                                I'm with jfood here with even one more "detail". I like it best when my steak is so big I can't see the color of the plate.

                                As for white being a "neutral" color, actaully no, try 18% neutral grey.

                                Visually, if I am noticing the color of the plate, something has failed. I should be noticing the whole visual. But then I also *love* to use my collection of old Buffalo China Blue Plate specials (yepper those super thick/heavy divided into three parts white with blue willow patterns) for dinner parties.

                                And if I am seeing congealed fat, they either served me a hot steak on a cold plate, ah no! Or I have let my own food get cold. Then shame on me.

                              2. I like blue plates, have enjoyed red plates, think black plates can be cool and positively love purple plates. Yellow or orange plates are ok. White plates with gold, silver or painted rims are lovely. Don't ever serve me food on a green plate.

                                6 Replies
                                1. re: rednyellow

                                  Actually I have several cereal bowls in green and I love using them for ice cream as well. It all depends on the shade of green and what you put in/on them.

                                  1. re: Catskillgirl

                                    I'm afraid I'd have to throw the bowls full of ice cream across the room and run away screaming.

                                    1. re: Catskillgirl

                                      Ug, my parents had salad bowls that were painted and made to look like lettuce leaves!

                                      1. re: TampaAurora

                                        Oh, *those* green bowls. The ones I've seen like that were truly ugly. My green bowls are pretty. *G*

                                        1. re: Catskillgirl

                                          I try to be open minded and would love to see pretty green bowls.

                                          1. re: Catskillgirl

                                            I suspect you are thinking of dishes like this:


                                            I actually bought some at Tuesday morning (serving dishes) and kind of like them, but my husband hates them.

                                    2. The only plate I don't want my steak on is a paper plate. But if it's paper or nothing (no steak), I'll deal with the paper.

                                      1. I like my steak served on a banana leaf, like they do in India.

                                        1. Peter Luger's serves their steaks on white plates; but really - who cares? Think outside the box - blue plates if you're a Democrat, red plates if you're a Republican, purple if you're an Independent.

                                          1. Steak should be always be served over a delectable sauce... Gorgonzola or Huitlacoche or Tomato-Chipotle etc.,... there for dark plates can be okay.

                                            10 Replies
                                            1. re: Eat_Nopal

                                              If the steak is very good than sauce is jut a distraction.

                                              1. re: KTinNYC

                                                Nope... no distraction, a definite enhancement... but I fully comprehend not everyones palette is as evolved as mine.

                                                1. re: Eat_Nopal

                                                  I like sauces on some cuts, like skirt, flank, and sometimes filets. As for a cut such as Rib Eye, I want the natural beef flavor from the marbling to really come out so, I tend to order that cut MR au natural.

                                                  1. re: Eat_Nopal

                                                    A dry aged prime steak is something I eat caveman style, very devolved indeed.

                                                    1. re: KTinNYC

                                                      A sad waste of a fine piece of meat. Have you ever stopped to think about the steak's feelings? It had dreams, it had the illusion of someday being part of a spectacular meal and then you bring it back to reality with a drab sprinkling of salt & pepper.... I mourn for that steak.

                                                      1. re: Eat_Nopal

                                                        I respectfully disagree. You are honoring the dreams of the steak by eating it without any adulteration - you are enjoying only the wonderful goodness of the steak itself, without any distractions. I would even skip the sprinkle of salt and just use cracked black pepper to enoy the very essence of the steak.

                                                        1. re: Catskillgirl

                                                          Nah... that paradigm is soooo 20th century.

                                                          1. re: Eat_Nopal

                                                            Would have to agree with Eat Nopal--our grilled tenderloin last night was enhanced by the roasted garlic sauce that accompanied it--it would have been a pretty boring hunk of meat without it. The fleur de sel and and fresh-ground Tellicherry pepper helped too. BTW, served on Heath Ceramics plates--one celadon, the other off-white. Could not discern any aesthetic differences. I think the steak was happy.

                                                            1. re: Eat_Nopal

                                                              I'm just an old-fashioned girl, I guess! *G*

                                                        2. re: KTinNYC

                                                          I agree, you wont find any sauces on the prime dry aged beef that is cooked rare that I eat regularly. Just some salt, and it is perfect. Same goes for the rareley purchased Waygu, or Kobe beef.

                                                          Cheaper cuts of beef, some sauce might help, but I am not typically eating these cuts.

                                                  2. I want my steak on the cooked carcass of the cow so I can pick on the ribs and other parts for noshing after I finish my steak.

                                                    1. Congealed fat means your steak is cold. The problem isn't the plate.

                                                      1. White, or bone plates are great. In general, I find dark ceramics for food display to be less attractive than a light plate. I think the exception there for me may be green veggies which look appetizing and nice on a dark plate. Honestly, I don't really think the color makes a big difference. Meat that is congealing is meat that has sat around for a while...if you had it right away I don't think that would be an issue.

                                                        1. Some of my favorite meals - steaks and otherwise- would have been equally delicious if I had eaten them on newsprint while sitting in a landfill.

                                                          1. I don't think I've ever even considered the color of the plate when eating steak. I rarely eat steak in restaurants, so when I cook it at home, somewhere between rare and medium rare, it dispenses a lovely crimson steak sauce (what SOME might call blood), that goes with nearly any serving vessel. I guess green wouldn't be a good choice for plating, however.
                                                            Watching our family eat steak is almost a primal anthropological experience, which is why I rarely invite guests over when it's steak night.

                                                            2 Replies
                                                            1. re: podunkboy

                                                              LOL! Eating a good steak does bring out the cavewoman in me sometimes. But only when it's a bone-in. Filet I can eat like a human being, without growling. Usually.

                                                              1. re: podunkboy

                                                                At Peter Luger's, they call it "protein sauce".

                                                              2. Actually, I would say that a white plate would be way down my list of preferred plates for steak. I loved when steaks used to be served on the wooden, cutting board like slabs.

                                                                If I am having a steak, I want a big ole baked russet with lots of sour cream and I think white is not best colour for that meal. But if there is a nice glass of a big red wine to go with, I wouldn't really care, I'd just tuck in and enjoy.

                                                                1. As long as it's a perfect med-rare I don't care what it's served on

                                                                  1. Porcelain dinnerware in various colors has been my specialty for 40 years, and it is always interesting watching families choose their favorite. Nearby Duke University has diet programs that draw people from all over the world. Some of them have told me they were taught that the color of the dinnerware affects the appetite. Also, a smaller dinner plate in a color that appeals to the user, helps to satisfy the appetite with less food.

                                                                    1. I prefer it served on the wooden plates (like individual cutting boards) in the Argentine style.