Steak Temperatures: A Culinary Conundrum

One of the first lessons in steakhouse etiquette comes from Isaac Toups, a James Beard nominee and Top Chef fan favorite. He emphasizes the frustration chefs feel when customers request a steak cooked between medium rare and medium. With steak temperatures only varying by a few degrees, such requests complicate the kitchen's workflow unnecessarily. The takeaway? Stick to the standard temperature options.

The Split Steak Dilemma

Milo Cruz, chef and CMO of Legend Cookware, sheds light on the challenges of accommodating guests who wish to split a steak but request different levels of doneness. This not only complicates the cooking process but also affects the presentation and plating of the dish, often sacrificing its visual appeal to meet cost and fairness requirements.

Unusual Requests: Cooked Tartare and Pittsburgh-Style

Among the more peculiar orders, chefs recount tales of cooked beef tartare—a dish traditionally served raw—which turns into an unexpected hit for some adventurous diners. Equally time-consuming is the request for steak prepared Pittsburgh-style, a method requiring the steak to be chilled then seared at a high temperature for a charred crust and rare center. Such requests, while accommodated, highlight the unique and sometimes challenging orders chefs encounter.

The Well-Done Controversy

Perhaps the most universally dreaded request among steakhouse chefs is for steak to be cooked well-done. Chefs like Armando Febles of Toro Toro express disappointment, noting that extensive cooking diminishes the steak's flavor and texture—qualities diners come to a steakhouse to enjoy. This sentiment is echoed across the culinary world, underscoring a preference for less-cooked options that showcase the meat's natural qualities.

Patience is a Virtue: Rushing Orders

Executive Chef Billy Muzio of View voices a common frustration with diners who order large, well-done steaks but then rush the kitchen for quick service. Such requests are not only impractical but also overlook the time and care required to properly prepare steakhouse-quality meat.

The Espresso Martini Phenomenon

On the beverage side, Melissa Waugh, a bartender at KR Steakbar, highlights the challenges of crafting the ever-popular espresso martini. This cocktail, notorious for its complex preparation and the mess it creates, often triggers a domino effect of orders once one is spotted by other patrons, adding pressure to the bar's operations.

In summary, dining at a steakhouse is an experience cherished by many Americans, yet it comes with its own set of unwritten rules and preferences from the kitchen's perspective. Understanding these insights can enhance the dining experience for both guests and the culinary teams dedicated to serving them.