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Slice my Steak, I think Not!

Just read steakrules85's adventure at Momofuko Ssam, and discussed at length how they cut the meat off the bone then into 14 slices. Come on, l hate when they do that. As soon as you cut it, the temperature drops a lot, plus the whole point of a cote du boeuf is to eat it off the bone. Now whenever l order a steak l give instructions, not to cut it, leave exactly as was when left grill.
Twice it came sliced, twice it went back. l never send stuff back, just vote with my feet, but for this error take an exception. Am l alone?

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  1. No I would not be happy if they put one knife mark into my steak. Yes it cools, and it also dries it out. I don't want anyone to touch my steak, and even though I don't send food back either, I would probably send it back.

    1. The *only* time a good grilled steak should be sliced before service is if it's going into another dish (e.g., Thai Beef Salad).

      Not only are the doneness and temperature of the beef compromised, but the meat dries out. There's never enough time in a commercial kitchen to let a grilled piece of meat rest properly -- so if the meat's sliced, it's sliced on a cutting board, and all that juicy goodness remains on the board, not on the plate.

      1. I've eaten at Peter Lugers in Brooklyn for more than 50 years. The Porterhouse is sliced and put back along the bone. It is always piping hot and full of juices. The waiter\serves the slices tableside from a sizzling hot plate.

        2 Replies
        1. re: bagelman01

          The one place l accept a 'cut steak' as normal. But, l feel it would be better if left whole.

          1. re: bagelman01

            Read your post after I commented...totally agree!

          2. I'm with you. I hate a pre sliced steak. I've not eaten at Lugers and maybe they do it right. I'm willing to try if a place has a reputation for doing it well. I just have never enjoyed a steak pre sliced and will not order one if I know thats how it's served. I was at an expensive steak house in Las Vegas and I noticed the waiters were asking the customers to slice into the middle of the steaks to check that the steak was cooked correctly. I told him when I ordered that I would not be doing it. He said they asked customers to slice into the middle to avoid sending back half eaten steaks. I called B.S.

            2 Replies
            1. re: rednyellow

              Funny you should mention that. I was at a high-end steakhouse in Seattle last week and encountered this for the first time - when my steak arrived the server asked me to cut into the center to check for doneness. I actually appreciated it, since all too often I've been served a steak that was medium when I wanted rare, but the server just set it down and then didn't return for 15 minutes, leaving me with the options of eating an overdone steak or sitting on my hands while my dining companions chomped away. One partial cut at the table is not going to ruin the steak.

              1. re: BobB

                I used to wait tables at Chili's and we did the same thing. The other reason is if a customer slices in and the steak is underdone, it can be put back on the grill for a few minutes. Whereas, if they actually take a bite out, health dept rules prohibit the meat from touching the grill again.

            2. I have heard that sometimes...........steak houses will, for example, slice a porterhouse for two off of the bone and then in slices for their guests for convience. However what they are really doing is cooking a filet and a new york and using the bone from another porter house steak to save money because the seperate steaks are less expensive than the whole. What to believe???? I would send back a pre-sliced steak not only because of the temp but because of the loss of juices.

              22 Replies
              1. re: wineman3

                "However what they are really doing is cooking a filet and a new york and using the bone from another porter house steak to save money because the seperate steaks are less expensive than the whole."

                I don't think so.................
                #1 The health department would not let them keep serving the same bone to different tables.

                #2 If they kept heatin g the bone, it would get more and more well done and the meat attached would look off color from the meat sliced

                #3 I take the bone to get at the meat attached. As my grandmother always said: "The NEARER the bone the SWEETER the meat."

                #4 Lots of us take the bones home for our dogs................

                Two high end boneless steaks cost more per pound than a piece of meat with the bone in.

                Your logic is illogical...........................

                1. re: bagelman01

                  Bagel man just because the health department says it should not be done does not mean that it is not.
                  2. Who says they are heating the bone again
                  3. Some people will not even touch the bone for that sweeter meat especially when as I stated this is done with a big porterhouse for two and it is a very large bone lets say 2 and a half inch................
                  4. I am glad your dogs are happy
                  5. the weight of the bone more than comensates for the cost in fact the cost is lower with the two boneless pieces and if you will notice I qualified above in my original statement that this is done when it is a proterhouse for two.\
                  By the by not a theory this was told to me by a very well know steak house chain chef.

                  1. re: wineman3

                    "By the by not a theory this was told to me by a very well know steak house chain chef"

                    I seriously doubt that. If so he is a hack of the highest degree that should never be allowed in a kitchen. I think it's far more likely you are very confused or made some azzumptions. There is no financial gain for this. They would simply remove each steak from the Porterhouse bone it was cooked on before service. Your #1 point is absurd considering that if they ever got caught they would likely be shut down on the spot.
                    #2 If a patron didn't want a bone they wouldn't order a Porterhouse.
                    In short there is nothing to gain from this and every thing to lose.

                    1. re: wineman3

                      " this was told to me by a very well know steak house chain chef."

                      Who is 'WELL KNOWN"? the steak house chain or the chef?

                      Sounds like someone was yanking your chain.....................

                      If you see the bone, you will notice that the color of the meat doesn't match that which is being srved sliced. The height of the meat and the bone will vary.

                      I certainly would be handling the bone from Peter Luger's and enjoyong every bit attached to it.

                      1. re: bagelman01

                        "I certainly would be handling the bone from Peter Luger's and enjoyong every bit attached to it."

                        Same here, I gnaw that bone for all scraps of meat and fat. There would be no way it could be presented to another guest.

                        1. re: KTinNYC

                          You are MY kind of Carnivore!!!!!!!!!!!!!!!!!!

                          Now if they could only serve a side order of marrow bones right out of the mushroom b arley soup pot.....................................

                          1. re: KTinNYC

                            "Same here, I gnaw that bone for all scraps of meat and fat. There would be no way it could be presented to another guest."


                            Curious. Do you do this at the scene of the crime, or wrap it up for home?

                            I've always been tempted to ask for a bib and go at it right there at the restaurant ...

                            1. re: ipsedixit

                              I gnaw the bone right at Luger. The bone would not be the same cold and I couldn't think of a good way to heat up the meat without ruining it. There must be about $10 worth of protein on that bone!

                              1. re: KTinNYC

                                You're a bigger (and better) person than I am!

                                It's funny, when I grill T-bones at home, alot of times I'll plate the meat and gnaw at the bone first.

                                1. re: KTinNYC

                                  we went to different schools together..............
                                  I gnawed my first bone at Peter Lugers back in 1959 at the age of 4. My grandparents had the porterhouse and I got the bone.

                                  Lugers has no 'airs' it's not fancy, just the best. Nothing better than a porterhouse and creamed spinach

                              2. re: KTinNYC

                                Oh, lord. I hope you take the bone home first. My mom wouldn't bat an eye if you did that at home, but out in public? She'd have boxed my ears.

                                1. re: FrankDrakman

                                  I never dined at Peter Luger with my mother. She's of German descent.

                                  My father's side is of Eastern European origin. Apparently this gnawing the bone was fine witrh the peasantsfrom the east..................

                                  1. re: bagelman01

                                    Seriously, you didn't have different table manners for home and dining out? Gnawing on bones, spitting out watermelon seeds, licking your fingers - they were all OK at home and verboten (that's a nod to your mother..) in public. Even belching was OK at home, but would have gotten me a slap or worse in public.

                                    1. re: FrankDrakman

                                      Good thing for me your mother doesn't eat with me when I visit Luger's.

                                      1. re: FrankDrakman

                                        Actually, NONE of the actions you mantioned were OK at home.....
                                        BUT, there were different rules for dining with my paternal grandparents. My grandfather would have lifted the bone and given it to me to teeth on when I was very young.

                                        Again, LUGERS is NOt a fancy restaurant.

                                        You really should read some of the history of a NY instisution called a beefsteak....men ended the evning covered in beef juice and grease

                                        1. re: FrankDrakman

                                          Off-topic, but hell no, we didn't have different table manners at home than out. My mother always said if you don't know how to behave at home, yhou won't magically know how when you go out.

                                          And to get back ON topic, if I'm ever blessed enough to go to Luger's I'll feel comfortable gnawing on the bone. Thanks for the advice, bagelman et al.

                                    2. re: KTinNYC

                                      You have to eat the fat, come on! I love it when it is all charred onthe outside...yummy

                                      And yes, love my steaks blue or rare...my Father in law use to cook his well done! what's the point, eat shoe leather if you are going to do that

                                      1. re: bermudagourmetgoddess

                                        pfhht, what are table manners? Just silly little social rules.

                                        I'd gnaw the bone.

                                        1. re: Soop

                                          AMEN Soop. That cow died for a reason, and that reason was for me to eat its meat. And if there's meat on the bone, it's going in my mouth one way or another. I don't care if I'm at Per Se, if there'a a bone on the plate, I'm gnawing on it.

                                          By the way, this T-Bone recycling theory is possibly the funniest thing I've ever heard.

                                  2. re: wineman3

                                    "Steak House Chain Chef" denotes absolutely nothing, especially the "Chain" part. I have NEVER had a steak at a chain house that beat or even matched something from Luger's or the old Christ Cella. If your friend the chef is playing by these very strange and illogical rules, he's not a good chef; I'm sorry. And just curious: is it the Chef who's very well known, or the steakhouse? Because if the chef is pulling these shenanigans, even for a corporate steakhouse, he's probably well-known for all the wrong reasons.
                                    All that sniping aside, If I order a steak at a reputable steakhouse, I fully expect the grill or broilerman to have enough experience to prepare it to my ordered degree of doneness without needing me to do his work for him by checking it. I do make an exception for the Luger Porterhouse, because that's their particular service protocol, and the meat has never suffered for it, IMHO - also the waiter is doing it tableside, old-school. And while I'm not a huge proponent of sending food back if it's not to my taste, meat done improperly is another matter entirely and I'd send it back in a hot minute.

                                2. re: wineman3

                                  "However what they are really doing is cooking a filet and a new york and using the bone from another porter house steak to save money because the seperate steaks are less expensive than the whole"

                                  TFF Is that like the paranoid version of steak house conspiracy theory?
                                  Funny stuff.

                                  1. I don't mind as long it is carved table-side and they plate and serve immediately.

                                    3 Replies
                                    1. re: ipsedixit

                                      I thought you were going to say 'as long as they feed it to me and wipe my chin too'
                                      Dunno why I expected snark out of you, but I did. You let me down...

                                      I've never had my steak served all sliced up. I do like it when I'm in a steak house and they make the Cesar salad at the table though, that's kinda nifty...

                                      1. re: Boccone Dolce

                                        I like the "spinning salad bowl" theatre at House of Prime Rib and Lawry's the Steakhouse. all theatrics aside, that's a damn good salad.

                                      2. We used to sell (as a special) steak grilled and then cut set on toast points with a garlic butter sauce. We would sell out of it by mid evening.

                                        I cannot remember the cut we used.

                                        People love it. Or maybe they love the crunchy garlicky steak bloody bread hiding underneath.

                                        1. Generally I do not like my steak presliced. However, I once order a steak sandwich, and it came as a grilled sirloin steak between two slices of bread. Probably one of the weirdest presentations I've ever come across. I ended up taking the meat off, slicing it myself, and arranging it back on the bread. I was supremely annoyed.

                                          4 Replies
                                          1. re: meleyna

                                            I would be too! And now I want a steak sandwich...

                                            1. re: meleyna

                                              There's a little Irish pub near my house that serves their sandwiches that way. I absolutely love them. If the steak is tender, why does it need to be sliced? Ok, now I need a steak sandwich.

                                              1. re: donovt

                                                I find even if the steak is tender, if you bite into a bit that has connctive tissue, you end up ripping most of the steak out.

                                                If you cut it up, you end up tearing out less. Of course you could co the whole hog and shave the meat, like a philly cheesesteak...

                                                1. re: donovt

                                                  I'm in the UK... (I've already had lunch) but I'm picturing a big juicy steak sandwich... I think it will have to wait though: There is soup to eat, No Donna to share it with this weekend, and I really wouldn't mind some fish and chips.

                                                  Of course I could always freeze the soup...

                                            2. Love the title.
                                              Yeah, I don't like pre-sliced either. For me, it's not so much the temperature or juice issue. I actually enjoy the act of cutting my steak. And I have a very specific (read: ocd) way of cutting it, depending on its doneness.

                                              1. I HATE it when my steak comes sliced for all the reasons listed above. I think some restaurants slice it and fan the slices on the plate to make a smaller portion size look bigger.

                                                1. Do not take offense, but if you've eaten at any of the great steakhouses, they all do this. Go to Peter Luger and I dare you to send it back. They cut it, but they serve it on a plate that is about 500 degrees. The last piece is still warm and the meat is as juicy on the last piece as it was on the first

                                                  1. l did not expect my post to come back from the past, or freezer, or whatever. But in few weeks, as now in Paris have a res at my fav steak in the world. L'Ami Louis where for the trifling sum of 120 euros you get a cote du boeuf for 2-3 the size of a Mercedes-Benz car door. They bring the behemoth to your table when cooked and then TAKE IT AWAY, never to be seen in its entirety again. They bring out some slices, then more when asked. It always stays at the same doneness whenever it comes forth and at perfect temperature. But you have to beg for the bone. Perhaps the French do not gnaw in polite company. This year l will summon the cojones to make them leave it on the table in it's succulent uncut glory and flaunt convention. They may never give me a res again.

                                                    3 Replies
                                                    1. re: Delucacheesemonger

                                                      I have never heard of cote de bouef...it is a huge bone-in rib-eye? If you have them leave it on the table I don't think it will maintain the perfect temperature. It is surprising that they bring it out, as if on display, and then you never see it again, but if it is so large, one can hardly expect them to keep it hot if it is just sitting on the table. I am certain the French do not gnaw on bones in high end restaurants.

                                                      1. re: observor

                                                        Trust me l gnaw, my friends all know l gnaw. When l finally get the bone l gnaw.Yes a huge bone-in rib steak, not rib eye, as the cotes du boeuf literally is the top meat and fat which for me is the best part. This is a very expensive purposely not high end, meaning fussy, restaurant. No tablecloths, rare niceties

                                                        1. re: Delucacheesemonger

                                                          For $160, they should not only give you the bone but also a massage while you eat!