Alright, let’s talk about ordering a steak. For a long time, this was a bit of a mystery to me. I’d go to a restaurant, look at the menu, and honestly, just guess. Sometimes it worked out, sometimes I ended up with something that tasted like old boots. Not fun. So, I figured, I gotta learn this thing properly, through trial and error, you know? My own little steak-ordering project.
Figuring Out the Cuts – My First Hurdle
The first thing that used to trip me up was the cuts. So many names! Ribeye, Filet Mignon, Sirloin, New York Strip, T-Bone, Porterhouse… it was a lot. I remember one time I ordered a sirloin thinking it would be super tender, and it was, well, a bit chewy. My mistake, I didn’t know what I was asking for.
So, I started paying more attention, asking questions, and even, dare I say, looking stuff up a little. Here’s what I kinda settled on in my head, just simple stuff:
- Filet Mignon: This one’s super tender, almost melts in your mouth. But, and this is just me, sometimes it can be a bit light on flavor if it’s not seasoned well or doesn’t have a good sauce. It’s usually pricey too.
- Ribeye: This became my go-to for a long while. It’s got more fat, that marbling stuff, which means more flavor. Don’t be scared of a bit of fat, it’s where the good taste is.
- New York Strip (or Kansas City Strip): A good middle ground, I found. Decent tenderness, nice beefy flavor. A solid choice, usually.
- Sirloin: Can be a bit of a gamble. Sometimes it’s great, sometimes it’s tough. Usually a bit cheaper, so there’s that. I learned you gotta be careful with how you order this one cooked.
- T-Bone / Porterhouse: These are the big boys. You get two cuts in one – a bit of filet and a bit of strip. I only get these if I’m seriously hungry. Making sure both sides are cooked right can be tricky for the kitchen, I reckon.
So, I started by trying a different cut each time I went out, if the budget allowed. That’s how I landed on really liking Ribeyes and sometimes a good New York Strip.
The Doneness Dilemma – My Journey from Fear to Flavor
Okay, next big thing: how cooked do you want it? This was another minefield. I used to always, and I mean always, order my steak well-done. I was just scared of any pink. Thought it was raw. Man, was I missing out.
A chef friend of mine practically staged an intervention. He told me I was basically ruining good meat. Harsh, but he was right. So, I decided to experiment, very slowly.
My journey went something like this:
- Well-Done: My old, sad default. No pink, usually pretty dry. I’ve learned my lesson.
- Medium-Well: My first step away from the dark side. Just a tiny hint of pink. Better, but still not quite there.
- Medium: This was a revelation. A good amount of pink in the center, much juicier. I stayed here for a while.
- Medium-Rare: Okay, this is where I live now, mostly. Warm red/pink center. For most good cuts, especially a ribeye, this is the sweet spot for me. So much flavor, so juicy. It took guts the first time, not gonna lie. But wow.
- Rare: Cool, red center. I’ve tried it. It’s not really my thing for most steaks, but some people love it. A bit too… under, for my taste.
- Blue Rare: Basically seared on the outside, completely red and barely warm inside. Definitely not for me. But hey, some folks order it!
It took time! I didn’t jump from well-done to medium-rare overnight. It was a gradual process of trying things and realizing that a bit of pink doesn’t mean it’s unsafe, it just means it’s delicious. For me, with a good cut, medium-rare is the hero.
Actually Placing The Order – My Practical Steps
So, once I had a better idea of cuts and doneness, the actual ordering part got less scary. Here’s what I generally do now:
- Choose my cut: Based on what I’m in the mood for, and what the restaurant is known for. If they’re famous for their Ribeye, I’m probably getting that.
- Decide on doneness: Usually Medium-Rare for me. If it’s a leaner cut like a filet, sometimes I might lean more towards Medium, just personal preference.
- The conversation: I try to be clear. “I’ll have the Ribeye, please. Medium-rare.”
- Asking for advice: If I’m unsure, or if it’s a special cut I haven’t had, I’m not afraid to ask the server. “How does the chef recommend the [specific cut]?” or “For the Porterhouse, what doneness usually works best?” They often have good input, or they’ll know how their kitchen tends to cook things (some run a bit rarer, some a bit more done). This has saved me a few times.
- Sauces and Sides: I usually keep it simple. If the steak is good, it doesn’t need much. Maybe some mushrooms or onions on top. For sides, mashed potatoes or some good fries are my usual picks. I try not to let the sauce overpower the meat. A good steak should speak for itself.
My Takeaway – It’s a Learning Curve!
So yeah, that’s been my journey. It wasn’t about reading a manual; it was about actually going out, trying things, making a few mistakes (like that one time I got a steak that was way too rare for my liking because I mumbled), and learning what I like.
The biggest thing I learned is not to be intimidated. It’s just food! Ask questions. Try new things. You’ll eventually figure out your perfect steak order. For me, knowing how to order a steak confidently made dining out a lot more enjoyable. No more menu anxiety, at least for that part of it!
It’s not about being a snob, it’s just about getting the most enjoyment out of your meal. And trust me, a perfectly cooked steak, ordered just the way you like it? That’s a good feeling.
