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Reheat or Remake when sending back a steak?

Shane Greenwood Jan 22, 2009 07:01 PM

We were at a steak house restaurant in our neighborhood that is considered very good. Service is great and entrees go for $25 to $45 a pop. I ordered a bone-in rib-eye and my wife ordered a baseball cut filet mignon, both medium rare.

My wife cut into the fllet and sliced off a couple of chunks. We saw it was very rare on the inside so we politely sent it back. They reheated her steak and brought it back after several minutes. The main piece of steak was closer to medium. The other chunks were very well done. Despite the temperature problems, she was hungry and didn't want to wait, so she ate it and enjoyed it fine. But it caused us to question if this was the best approach.

Should a restaurant reheat the steak you send back, or should they cook you a whole new one?

Cooking a whole new one would have taken more time, which would throw off our meal together. But the quality of the reheated steak seriously suffered. I think they should have made a new meal for both of us so we could enjoy a quality dinner together (total bill was $120 with salads & wine).

What do you think?

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  1. Caralien RE: Shane Greenwood Jan 22, 2009 07:46 PM

    If it's undercooked, it will be reheated in a fresh pan. If overcooked and the kitchen was at fault (ie you ordered medium and they served you well done), a new steak or cut would be presented. That's standard practice.

    If they microwaved it, that's just gross. Steak does horribly there.

    If you wanted a new steak, you could have asked for it at the time, and it's likely your request would have been complied with. At a pricier steakhouse, the chef or owner might have been fuming, but at those prices, would have dealt with it and satisfied the customer.

    2 Replies
    1. re: Caralien
      Shane Greenwood RE: Caralien Jan 23, 2009 05:47 AM

      I don't think they microwaved it. But I was surprised that they put the over-cooked smaller pieces back on the plate. I would think that a chef in a nicer restaurant would put a little more pride into every plate, even one that was sent back.

      1. re: Shane Greenwood
        Soop RE: Shane Greenwood Jan 23, 2009 05:57 AM

        I think many good head-chefs would bin it before it got to you.

    2. Soop RE: Shane Greenwood Jan 23, 2009 04:44 AM

      Off topic a bit, but I consider myself lucky that I've accustomed myself to appreciate all the different grades of steak. I'd have enjoyed it from anywhere upwards of raw (well, I'll eat it real bloody) to before light grey (I'd consider dark grey the optimum and anything lighter overcooked)

      1. k
        KTinNYC RE: Shane Greenwood Jan 23, 2009 06:03 AM

        I think what they did was acceptable because the doneness of steak is very subjective. One persons medium rare is anothers medium so I can see steaks getting sent back all the time. If steakhouses fired up another steak every time a steak was sent back they would not be in business for long. As I type this a thought just popped in my head and that is maybe steakhouses always slightly under cook so that if a customer sends the steak back it can be cooked to a degree higher but if a steak is over-cooked it will need to replaced.

        16 Replies
        1. re: KTinNYC
          Soop RE: KTinNYC Jan 23, 2009 06:08 AM

          That's true... Intersting thought.

          However, while I agree that one person might deem well done to be cooked more than another, there is a rule of thumb which everyone knows, with pinching different parts of your hand.

          As always though, if you want something well done, do it yourself :)

          1. re: Soop
            KTinNYC RE: Soop Jan 23, 2009 06:40 AM

            The rule of thumb you speak of where you touch your thumb to your different fingers and touch the meaty part of your palm is well know but I'm not sure this is 100% either. Does a 250 lb overweight grill cook have the same meaty palm as a 150 lb whip thin grill cook? I don't know.

          2. re: KTinNYC
            Shane Greenwood RE: KTinNYC Jan 23, 2009 06:16 AM

            I agree there is a little subjectivity with regard to doneness. But this steak was very, very rare inside, not even close to medium rare. The waitress actually gasped when she saw it.

            There is no self respecting chef in the world who would intentionally undercook any food so they could cook it more if a customer sent it back. The job is to cook it perfectly the first time.

            1. re: Shane Greenwood
              KTinNYC RE: Shane Greenwood Jan 23, 2009 06:24 AM

              "The job is to cook it perfectly the first time." If you ask 10 people to describe a perfectly medium rare steak I'm willing to bet you will get at least 3 different answers. A better way is to describe color, "slightly pink", "ruby red", etc, etc.

              1. re: KTinNYC
                Caralien RE: KTinNYC Jan 23, 2009 06:41 AM

                Sometimes you have to ask for exactly what you want in unconventional terms--slightly charred on the outside, bloody on the inside. That seems to get the point across better than the ever-changing medium or rare (which some waitstaff has interpreted as well when taking the order).

                I agree that each restaurant/chef interprets things slightly differently, which might be due to the region. Medium at most places near my current location seems to be closer to medium-well. Even the hand check rule can vary--have you seen (or shaken hands with) an older professional piano player? Their hands are so muscular that even that rule varies considerably!

                1. re: Caralien
                  KevinB RE: Caralien Jan 26, 2009 04:07 AM

                  Caralien, that's exactly how I like my steaks - charred outside, blue inside. When I worked at steakhouses, we referred to that as "Pittsburgh" style, or "black and blue". Sometimes I get it done just right; most times, it's a little overcooked (to pink instead of red), but I can live with that.

                  But I agree with many posters that the definitions are subjective and subject to social pressure. When I was waiting on tables, practically everyone ordered their steaks "medium rare", which to me is red in the centre, and pink most of the way through. I can't tell you how often I brought out a perfect medium rare only to have the customer shriek after cutting into it that "It's raw!". What they wanted was medium or medium well but that wasn't the classic way to order, so they didn't.

                  I've noticed that many places now put definitions of various states of doneness on their menus, so that there's no confusion when ordering.

                2. re: KTinNYC
                  Soop RE: KTinNYC Jan 23, 2009 06:47 AM

                  That's exactly what I do, but I'm wary of asking for that in a restaurant. I think that the till might have 3 steak options, or the chef won't be able to cut the steak open...

                  Another off topic, but regarding "resting" meat - I prefer the sensation when the steak is still piping hot. Therefore I have been known to eat in the kitchen, from the pan to the plate, then eating.

                  However, I've gone one better, and eaten it straight from the pan while it's cooking. You cut a little corner off, and if it's too rare, use your fork to sear it to the right colour. After a while I had half a perfectly cooked steak.

                  So anyway, what are your grades? Mine are:

                  Ruby red (inside) = raw
                  Red = rare
                  Pink = medium rare
                  Dark grey = medium
                  Light grey = well done

                  well done is a bit overkill IMO, since it's tough and has little moisture.

                  1. re: Soop
                    Caitlin McGrath RE: Soop Jan 23, 2009 05:39 PM

                    I think this proves the point. If it's gray, to me it's no longer medium. Light pink for medium, dark pink for medium rare, is the way I think of it. But I also don't think you should hesitate to be very specific...especially when you're spending for a good piece of meat.

                    1. re: Soop
                      nc213 RE: Soop Jan 24, 2009 06:03 PM

                      In most high-end steakhouses it goes like this:

                      Rare: red throughout, cool center
                      Med-rare--red throughout, warm red center
                      medium: pink throughout, hot center w a trace of red
                      med-well: cooked through with a trace of pink in the center
                      well: cooked through

                      There are coresponding temperatures, but I don't remember them.

                      A good server should tell you what the steak will look like when you order it:
                      "I'll have it medium"
                      "Great. That will be pink throughout with a trace of red in the center."

                      In your case, you could then respond, "no, I don't want any pink" and everything could be adjusted.

                      If the server doesn't tell you, you should ask what it will look like so you can be sure you're on the same page as your server and get your steak cooked teh way you want.

                      1. re: nc213
                        Shane Greenwood RE: nc213 Jan 25, 2009 07:47 AM

                        Yeah, I got all that. The question is: If they make a mistake and undercook it, do you think they should reheat the steak or make a new one?

                        1. re: Shane Greenwood
                          nc213 RE: Shane Greenwood Jan 25, 2009 07:56 AM

                          As others have said, if it's under, bring up to appropriate temp (reheat). If over, remake. That's the standard in my experience.

                          Starting a new steak for a steak that's under is not standard, nor does it generally make sense since higher end places tend to have thick steaks that take a long time to cook.

                    2. re: KTinNYC
                      Shane Greenwood RE: KTinNYC Jan 23, 2009 07:05 AM

                      There is a big difference between extremely rare and medium rare. This steak was nearly raw on the inside. That is well outside of accepted variations in temperature. You are technically correct that there is some room for interpretation in meat temps, but that was not the case in this instance.

                      1. re: Shane Greenwood
                        KTinNYC RE: Shane Greenwood Jan 23, 2009 07:09 AM

                        You ask for others opinions on a food board. I gave you mine and you disagree, that is fine. You had your mind made up before you posted so maybe you should have just posted without asking , "What do you think?"

                        1. re: KTinNYC
                          Soop RE: KTinNYC Jan 23, 2009 07:52 AM

                          Yeah, I have to say, you've stated quite a few times how raw it was.

                          Can I ask, what did the steak look like from the outside? Was it dark brown with char-grill lines?

                          1. re: KTinNYC
                            Shane Greenwood RE: KTinNYC Jan 23, 2009 09:42 AM

                            I just wanted to be clear that this wasn't as subjective as you were suggesting. My, "what do you think?" is directed at your opinion of the restaurant's response, not how to evaluate the temp of a steak.

                          2. re: Shane Greenwood
                            scubadoo97 RE: Shane Greenwood Jan 26, 2009 02:08 PM

                            I think there is a tendency for some places to under cook a steak a tad since it can be touched up if the customer isn't happy. On the converse side when it's over done it has to be remade.

                    3. kchurchill5 RE: Shane Greenwood Jan 23, 2009 07:11 AM

                      For me there is no question ...a whole new steak. If done properly the steak should of sat a few minutes before being served to let the juices distribute. If reheated to me you loose a lot. I understand it screwed up the meal but if it was just the two of you they should of also taken back the other meal to either keep warm, reheat or what ever was necessary.

                      1. Sooeygun RE: Shane Greenwood Jan 23, 2009 08:12 AM

                        Anywhere I have cooked meats to order, it would be redone, not reheated. The only time I have seen them reheated is if it was sent out well done and it wasn't 'well done enough'. Then the chef put it in the microwave, because he figured the person wouldn't know quality anyway.

                        1. d
                          Dan G RE: Shane Greenwood Jan 23, 2009 09:32 AM

                          It should have been a new steak. But an issue I haven't seen addressed here is what is "medium" on what you describe as a baseball cut filet mignon, and what is the "main piece of steak" you mention. Cooking an extremely thick steak to medium on the inside often requires over-cooking the outside; in a restaurant recently my wife ordered a baseball cut tenderloin medium-rare, and the waiter actually explained that it would come out medium/medium-well on the outside, and rare on the inside, and was that OK or did she want it more well outside, medium-rare inside (which he didn't recommend, thankfully).
                          So, on a steak like that, where you you pick a point of doneness?

                          1 Reply
                          1. re: Dan G
                            Shane Greenwood RE: Dan G Jan 23, 2009 09:51 AM

                            You bring up a good point about the baseball cut because it's so thick. I've never cooked one myself, but I have made whole beef tenderloins and was able to get a nice sear on the outside and perfectly medium rare on the inside, so I assume it's possible to do it. I would say you'd pick the center as your point of doneness as ordered by the customer.

                          2. jfood RE: Shane Greenwood Jan 23, 2009 10:47 AM

                            There are two questions here:

                            1 - what is med-rare and
                            2 - what is done when the steak is delivered undercooked

                            Different steak houses and different customers have varying definitions of MR. Jfood has adapted to ask the question to the server "how is your medium rare prepared." Anything other than warm red in the center leads to the next question of "can the chef prepare warm red in the center?" now subjective moves more towards the objective. This has worked very well over the last few years to gain agreement before the order is fired.

                            If the steak arrives at the table under cooked jfood is indifferent whether it is re-done or new steak, but he will not eat it until it arrives as ordered and agreed to. If try #2 comes back incorrect, then that is the chef's risk and new steak please.

                            If the steak arrives overcooked. New steak please, like taking salt out of soup, can't do it. If they MV the steak, jfood asks for the check for the items they ate and out he goes.

                            At $35+ for a steak, the chef should know what s/he is doing.

                            9 Replies
                            1. re: jfood
                              Shane Greenwood RE: jfood Jan 23, 2009 02:51 PM

                              All good points. I think I'll use the jfood method from now on.

                              1. re: Shane Greenwood
                                therealdoctorlew RE: Shane Greenwood Jan 23, 2009 06:04 PM

                                I like the French degrees of doneness: Au bleu (raw blue center), seignant ("bleeding," my favorite, bloody rare but heated center), a point (translated medium but really medium rare), and bien cuit (translated as well done). (sorry on the spelling and missing accent)

                                1. re: therealdoctorlew
                                  jfood RE: therealdoctorlew Jan 23, 2009 06:07 PM

                                  jfood would keep the sharp knives out of reach at Lugers or Benson's when you told the waiter how you want your steak prepared. You may also get some pretty nasty Freedom Fries.

                                  1. re: jfood
                                    therealdoctorlew RE: jfood Jan 24, 2009 11:48 AM

                                    Never had a problem getting bloody rare at Lugars, and no risk to my own flesh. No Knife fights, either.

                                    1. re: therealdoctorlew
                                      jfood RE: therealdoctorlew Jan 24, 2009 01:51 PM

                                      sorry for the confusion. of course lugers would prepare as requested.

                                      But did you use the french words from your earlier post or just plain english choices?

                                      1. re: jfood
                                        therealdoctorlew RE: jfood Jan 25, 2009 05:08 AM


                              2. re: jfood
                                Janet from Richmond RE: jfood Jan 26, 2009 04:48 AM

                                I like my steak between rare and medium rare....I abhor overcooked steak and am fine with undercooked steak. Depending on the place and how often I go there, I will order rare, rare plus or medium rare with a request to err on the side of rare.

                                Now, if I could just get Mr. Janet to stop overcooking my steak things would be great.

                                1. re: Janet from Richmond
                                  KTinNYC RE: Janet from Richmond Jan 26, 2009 01:14 PM

                                  You know the old saying, "if you want something done right...."

                                  1. re: KTinNYC
                                    Soop RE: KTinNYC Jan 27, 2009 12:51 AM

                                    Lol, see post 6 :3

                              3. s
                                smartie RE: Shane Greenwood Jan 25, 2009 07:51 AM

                                this is one of the things that annoys me most at a steak restaurant. Kill me now but I like my steak burnt to death, cremated, dead. It's my preferences and I am entitled to it. I cannot be more specific in a steak house when I order my steak and tell the server to please tell the chef to kill it, burn it, cremate it to death. I don't care if they cut into it before serving just don't let there be any pink in it at all.

                                So many times the steak comes up medium rare!! It totally kills the meal for me, because I am sitting there like a lemon waiting for the server to remove the plate of pink juices and underdone meat, while my friends are tucking into their dinner. I cannot understand why a steak house can't get overdone right the first time. I get very annoyed when my steak is returned, often still underdone, onto the dirty plate I gave them back, and I swear a few places microwave it.

                                I can bbq or fry a steak well done at home, so why can't a resto manage it?

                                1 Reply
                                1. re: smartie
                                  therealdoctorlew RE: smartie Jan 25, 2009 09:08 AM

                                  Tell them you will reliebve them of any responsibility.

                                2. r
                                  Rick RE: Shane Greenwood Jan 25, 2009 04:15 PM

                                  Cook you BOTH a new dinner because one of yours wasn't cooked properly? I think that's crazy. If you both want to eat together then I'd say just deal with it being reheated. If you don't mind waiting or one eating while the other isn't, ask them for ONE new steak.

                                  1. Soop RE: Shane Greenwood Jan 26, 2009 01:12 AM

                                    I had the same experience!!!

                                    Went to Cheddar and had a steak there. I ordered a 10oz, but all they had was 60oz rump. Wasn't very good, very little taste (tasted slightly of cheese?!) but very soft - in a bad way. Not fibrous. I assume it's been frozen and that's what it was.

                                    Anyway, it was ordered medium rare, and was rarer in the middle than I've ever seen. I just took it back and told them to re-heat it.

                                    *edit* plus, as we'd already paid, he took £3 off the price. £10.50 for a 10oz steak seems ok, but £7.50 for a 6oz? not a good deal, especially considering the poor sides - 2 onion rings, 2 mushrooms, a tomato, small salad and half a large bag of oven chips.

                                    2 Replies
                                    1. re: Soop
                                      Shane Greenwood RE: Soop Jan 26, 2009 04:21 AM

                                      I think taking a little off the bill or offering some other sort of make-good is appropriate. In our case they sent out an amuse busche portion of soup, which was a nice touch.

                                      1. re: Shane Greenwood
                                        Soop RE: Shane Greenwood Jan 26, 2009 04:35 AM

                                        Ah, they only took the money off in my case because the steak was nearly half the size. I'm quite lucky to be able to eat out so much, but that was one of the least enjoyable meals I can remember.

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