The ritual of ordering steak at a fine restaurant should be straightforward, yet many diners inadvertently commit cardinal sins that make chefs and servers cringe. Having spent decades in steakhouses across America, I’ve witnessed countless ordering mishaps that instantly identify someone as a novice. Here are the phrases and requests you should never utter when placing your steak order.
Stop inventing new temperature levels
The classic temperature scale exists for a reason. Requesting your steak “medium plus” or “between medium-rare and medium” creates confusion in the kitchen and often results in an overcooked piece of meat. These invented temperature levels don’t translate to any standard cooking method.
Professional kitchens operate with precision, and their temperature guidelines are carefully calibrated. Stick to the standard levels: rare, medium-rare, medium, medium-well, or well-done. If you’re particular about temperature, consider that medium-rare provides optimal tenderness while preserving the steak’s natural juices.
What are your trending steaks tonight
Steak isn’t subject to social media trends or seasonal fads. When you ask about “trending” cuts, you signal unfamiliarity with steakhouse culture. Quality steakhouses pride themselves on timeless cuts that have proven their worth through generations.
Instead of chasing trends, focus on understanding classic cuts like ribeye, strip, or filet mignon. Each has distinct characteristics that appeal to different preferences. The marbling of a ribeye offers rich flavor, while filet mignon provides unmatched tenderness.
Raw dishes cooked differently
Perhaps the most egregious offense is ordering steak tartare well-done. This raw preparation is a distinct dish, not a temperature preference. Requesting it cooked transforms it into an entirely different meal—and not one any respectable chef would serve.
Similarly, asking for a “blue” steak to be “heated up” misses the point of this ultra-rare preparation. These dishes are designed to showcase the quality of raw beef. If you prefer cooked meat, order from the regular steak menu.
Extra sauce on the side please
Nothing makes a chef’s heart sink faster than hearing someone request multiple bottles of commercial steak sauce. While no one will deny your right to enjoy steak your way, premium steakhouses carefully age and prepare their meat to stand on its own merits.
If you must have sauce, explore the house-made options. Many establishments craft their own compound butters, red wine reductions, or béarnaise sauces that complement rather than mask the meat’s natural flavors.
Rushing the kitchen process
A properly cooked steak takes time. Announcing you’re “in a hurry” or asking how quickly the kitchen can prepare your steak demonstrates a fundamental misunderstanding of the cooking process. Quality steaks require resting time both before and after cooking.
The aging process, temperature control, and resting periods are non-negotiable elements that contribute to a superior steak. If time constraints are a concern, consider ordering something that can be prepared more quickly.
Remember, ordering steak isn’t about impressing anyone—it’s about getting the meal you’ll enjoy most. Focus on clear communication using standard terminology, respect the expertise of the kitchen staff, and understand that some requests fundamentally alter the nature of the dish. When in doubt, ask your server for guidance rather than making unusual demands.
