Steak etiquette: Cut it all up at once, or one piece at a time?

[zinfamous]

If I'm cooking a nice steak for people, I cut it across the bias and then serve to everyone.

Can't trust those savages to properly cut a steak.

 

[EliteRetard]

You can get a good Striploin steak for $5 on sale. Even in Canada.

You can definitely get a good rare or medium-rare with a cast iron frying pan, or even just the broiler in your oven. A decent grill will work too.

If you are in the habit of ordering medium-well or well-done, this probably explains why you do not like steak, so try this: sear and cook to medium rare by whatever method, then microwave 30-90 seconds (depending how well done you want it to look, and your specific microwave). I am aware that this is blasphemous advice.

I've given up on steak...to expensive for me and I rarely get taken out. So when somebody does offer to buy me a meal I'm not going to risk wasting it on a crappy steak. It's either cooked into leather or tastes like poison (I recall paper and acidic metal taste being common). I figure if a fancy steak place (Outback, Black Angus, etc) can't even make steak taste good...it's just not a good food.

I do own a cast iron pot and pan...but the only heat source I own is a very weak single burner like this:

If somebody wanted to donate better supplies and a bunch of good steaks for me to experiment with I'd be willing to give them another try. I suppose even a mediocre steak is better than what I eat most of the time...but I don't have the money to justify the 10-25x price increase.

 

[gorcorps]

If I'm cooking a nice steak for people, I cut it across the bias and then serve to everyone.

Can't trust those savages to properly cut a steak.

The couple of steak places I went to in japan all cut the steak for us. They knew what they were doing, and we appreciated it.

 

[zinfamous]

The couple of steak places I went to in japan all cut the steak for us. They knew what they were doing, and we appreciated it.

Yeah, there is a reason certain things are done certain ways at specific times, but I still think your answer is the best overall:

It's your food, do whatever the fuck you want to it.

Some people care too much what the others think of them.

 

[Matthiasa]

I've given up on steak...to expensive for me and I rarely get taken out. So when somebody does offer to buy me a meal I'm not going to risk wasting it on a crappy steak. It's either cooked into leather or tastes like poison (I recall paper and acidic metal taste being common). I figure if a fancy steak place (Outback, Black Angus, etc) can't even make steak taste good...it's just not a good food.

I do own a cast iron pot and pan...but the only heat source I own is a very weak single burner like this:

If somebody wanted to donate better supplies and a bunch of good steaks for me to experiment with I'd be willing to give them another try. I suppose even a mediocre steak is better than what I eat most of the time...but I don't have the money to justify the 10-25x price increase.

Official rule at most lower end places like listed is to to ask for it at least one level below what you really want. Places have a habit of overcooking steaks and the same applies to burgers. I've explained clearly how I want my burger so they suggest a certian level based on how the cooks actually cook the food and they end up giving me a overcooked piece of meat.

Also the typically ignored but best cooking method for something like rib eye if one has the time.
1)Ignore the cast iron pan.
2)In an over set low enough for transfer to be high enough that its internal temperature is consistency through place the steak. Note if using sous vide you need to set it even lower due to surface moisture when going for the final coloring of the steak.
3) remove from oven and set oven to as high as it will go
4) rest meat for 5-10 minuets while also letting the oven get up to temp
5)place steak in oven for typically ~-1-2 minutes which colors the steak to what people prefer while minimally increasing the internal temperature.
This method leaves the largest amount of optimal temperature for the steak unlike cast iron which can destroy a significant portion of the steak steak when cooking it to medium rare due to the extreme temperature gradient that occurs.

 

[bruceb]

For me, in most cases, I cut it as I am ready to take the next bite. Only thing I do, is if it is a steak with a bone, I will trim it away from the bone first.

 

[OutHouse]

I cut mine up all at once and use Heinz57. dont like it, to bad.

 

[dainthomas]

I'm having some steak here at home and happened to think of this:

Some time ago I was out at a restaurant once with a rather well-off vendor at work, and figured I'd order a steak. The food was brought to the table, and I started cutting up the steak like I always do.

The reaction from my coworkers there indicated that I'd made some terrible faux pas, and I was told that the "proper" way to eat steak is to cut off a piece, eat it, and repeat.
I was cutting the whole thing into pieces from the start so as not to be bothered with the knife for the duration of the meal, which was evidently a very unorthodox way of doing it.

Has anyone else ever heard of that?





.

Obviously your mommy should have been cutting it up for you.

 

[3chordcharlie]

Official rule at most lower end places like listed is to to ask for it at least one level below what you really want. Places have a habit of overcooking steaks and the same applies to burgers. I've explained clearly how I want my burger so they suggest a certian level based on how the cooks actually cook the food and they end up giving me a overcooked piece of meat.

Also the typically ignored but best cooking method for something like rib eye if one has the time.
1)Ignore the case iron pan.
2)In an over set low enough for transfer to be high enough that its internal temperature is consistency through place the steak. Note if using sous vide you need to set it even lower due to surface moisture when going for the final coloring of the steak.
3) remove from oven and set oven to as high as it will go
4) rest meat for 5-10 minuets while also letting the oven get up to temp
5)place steak in oven for typically ~-1-2 minutes which colors the steak to what people prefer while minimally increasing the internal temperature.
This method leaves the largest amount of optimal temperature for the steak unlike cast iron which can destroy a significant portion of the steak steak when cooking it to medium rare due to the extreme temperature gradient that occurs.

I might try this out. I do like a good crust on my steak though. Cast iron is pretty good for this as generally-available home tools go.

 

[MongGrel]

One piece at a time personally myself, even if I have been at steakhouses that offered to cut it.

I'd rather it was resting and still warm before I cut it up.

Like a good crust myself.

 

[Matthiasa]

I might try this out. I do like a good crust on my steak though. Cast iron is pretty good for this as generally-available home tools go.

Yeah that came from some people doing tests to minimize weight loss off the steak (losing moisture). It turned out to be better to heat it fully before getting color on since that properly dried the steak off which allowed less moisture loss for a given exterior color. Basically if trying to sear it first, unless the steak is perfectly dry, you need to evaporate the moisture first which prevents coloring while still cooking the steak.

 

[WelshBloke]

The only people I've ever seen cut up all their food before starting to eat are those below the age of 6, invalids and Americans.


Also, WTF?

Keep your other hand on your lap. So my left hand is on my lap as I'm right handed. A lot of other things to consider.

Where the hell did you hear that?

Fork in left hand, knife in right.

 

[BW86]

One delicious piece at a time

 

[Humpy]

 

[Genx87]

Im with others that thing cutting up your food at once is meant for children. I'd also believe this would cool and dry the steak. In restaurants they do this for presentation. And typically the plate is hot to keep the meat warm after cutting.

 

[John Connor]

LOL!

 

[11thHour]

Pre-cutting steak is like enjoying a corvette that's disassembled in 1400 individual pieces.

 

[MongGrel]

Also, WTF?

Where the hell did you hear that?

Fork in left hand, knife in right.

John always says silly things while thinking he's a scholar on any subject.

Thought ya would have known by now



*edit* and now he's updated his avatar to look even dumber.

 

[MongGrel]

Yeah that came from some people doing tests to minimize weight loss off the steak (losing moisture). It turned out to be better to heat it fully before getting color on since that properly dried the steak off which allowed less moisture loss for a given exterior color. Basically if trying to sear it first, unless the steak is perfectly dry, you need to evaporate the moisture first which prevents coloring while still cooking the steak.

You can dehydrate a steak in the fridge of course on a rack for a few days, have played with it a few times myself as a trial thing.

A decent thermometer is always a plus, bought one of these awhile back and we use it for everything now as far as when things are finished cooking. It just prevents overcooking anything in general, the wife loves it she used to dry things out a bit.

She usually does a lot of the cooking though I like helping, has made her more pro.

I like my steaks low side medium rare. The wife like a bit more so makes it easy.

http://www.amazon.com/gp/product/B00LGLITWS?psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s00

Easily could have gotten this one for cheaper, but went the other route att. It looks the preferred one.

http://www.amazon.com/Comark-Instru..._UL160_SR160,160_&refRID=09P8QNY7JQ7CPA4Z2ZRM

 

[kt]

I've given up on steak...to expensive for me and I rarely get taken out. So when somebody does offer to buy me a meal I'm not going to risk wasting it on a crappy steak. It's either cooked into leather or tastes like poison (I recall paper and acidic metal taste being common). I figure if a fancy steak place (Outback, Black Angus, etc) can't even make steak taste good...it's just not a good food.

I do own a cast iron pot and pan...but the only heat source I own is a very weak single burner like this:

If somebody wanted to donate better supplies and a bunch of good steaks for me to experiment with I'd be willing to give them another try. I suppose even a mediocre steak is better than what I eat most of the time...but I don't have the money to justify the 10-25x price increase.

Wait, Outback and Black Angus are considered fancy steak places??

 

[MongGrel]

Wait, Outback and Black Angus are considered fancy steak places??

Consider the source of the post

I imagine he's being a bit sarcastic to begin with.

 

[destrekor]

Im with others that thing cutting up your food at once is meant for children. I'd also believe this would cool and dry the steak. In restaurants they do this for presentation. And typically the plate is hot to keep the meat warm after cutting.

Eat faster.

 

[master_shake_]

I cut mine up all at once and use Heinz57. dont like it, to bad.

ketchup? on steak?

might as well punch the chef in the face.

 

[destrekor]

Semi-ambidextrous FTsemiW.
...and, really? Is that another etiquette rule, to pass the utensils back and forth to the "correct" hands? Who comes up with this stuff?

I think it's one that has been lost in American culture, but I do believe that, at least in the UK, it is still considered proper to only eat with your dominant hand, you just use two hands to cut.

Which is the tied to the only reason I've often cut everything up at once: I just want to use the knife, and then get it out of the way, not bothering with these multiple pieces of silverware in both hands... and especially not juggling the silverware if I intend to appear proper.

But at home I certainly don't care, and don't notice food getting cold unless I get into long discussions while eating.

I'll have to keep this in mind for whenever I get myself to a nice steakhouse again. I don't like appearing to be the typical ill-mannered American.
At the same time, I usually don't care if something I do is considered to make me look more like an animal. Because, wait for it... we are! Sometimes people get far too hung up on inventing or following these proper etiquette procedures just to feel superior to the animal kingdom. I don't think we need any of that to feel superior - the very fact that we are even dining at tables with silverware should be plenty enough for that, or, you know, the fact that we can converse with one another some profound subjects. Such as, like, this one.

 

[destrekor]

ketchup? on steak?

might as well punch the chef in the face.

Heinz 57 is technically a specific product, which is a steak sauce. It can be a generic term but there is a product called Heinz 57.

Not that your point doesn't stand regardless, steak sauce is weak sauce. But, to each his own. It's usually combined with well done. I watched someone order a steak at a 4-star (Forbes) steakhouse in my hometown, well done, and I'm pretty sure she used steak sauce. I've seen it more than I'd like to at other restaurants, but that one offended my finer sensibilities.