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Started By
Message
Outback Steakhouse
Posted on 4/13/09 at 12:30 pm
Posted on 4/13/09 at 12:30 pm
Everytime I order a steak there, it always comes out rare. I ask them for a medium well steak and it ends up being rare. I then went in there last week and ordered a well done steak to be safe and it ended up being rare still. Everytime!!!
Has anybody else ever had this problem at Outback or is it just me?????
Has anybody else ever had this problem at Outback or is it just me?????
Posted on 4/13/09 at 12:38 pm to Ryan3232
What do you want the inside of your steak to look like:
Rare = cold and red
Mid Rare = cool and red
Med = cool and pink
Mid Well = warm and pink
Well = hot and brown
Pick one...they should be able to get it to you one of these ways
Rare = cold and red
Mid Rare = cool and red
Med = cool and pink
Mid Well = warm and pink
Well = hot and brown
Pick one...they should be able to get it to you one of these ways
Posted on 4/13/09 at 12:39 pm to Broken Egg
Outback is about as consistent as it gets for temp.
Posted on 4/13/09 at 12:40 pm to Ryan3232
it comes out red and cool/cold in the middle?
Posted on 4/13/09 at 12:40 pm to Ryan3232
Tell them to put it back on the grill?
Posted on 4/13/09 at 12:42 pm to Ryan3232
quote:
Has anybody else ever had this problem at Outback or is it just me?????
never
Posted on 4/13/09 at 12:44 pm to Ryan3232
quote:
Has anybody else ever had this problem at Outback or is it just me?????
Never had this problem. I'm not a huge fan of chains, but Outback provides a decent steak for the money and they are usually very consistent between locations.
Posted on 4/13/09 at 12:46 pm to LuckyLee
quote:
Tell them to put it back on the grill?
when you send anything back into the kitchen, chances are you will be getting a bodily fluid with it when it comes back ..
Posted on 4/13/09 at 12:48 pm to TigahRag
Maybe order a thinner cut of meat?
Posted on 4/13/09 at 12:50 pm to SonOfMike
Actually, Outback sorts their steaks depending on cut and thickness. Example...a thin filet will be cooked for well and mid well, and a thicker will be cooked for rare, etc... It's still the same weight, just cut from different parts of the loin.
Posted on 4/13/09 at 12:52 pm to TigahRag
quote:
when you send anything back into the kitchen, chances are you will be getting a bodily fluid with it when it comes back ..
really? never heard of that!
Posted on 4/13/09 at 12:57 pm to Broken Egg
quote:
really? never heard of that!
i'll bet your chefs get pissed when over easy eggs come back to the kitchen ..
Posted on 4/13/09 at 1:01 pm to Broken Egg
quote:
Outback sorts their steaks depending on cut and thickness.
smart move.
prevents a non-butterflied, well done, thick filet from being microwaved. yes, it happens.
Posted on 4/13/09 at 1:02 pm to TigahRag
quote:
when you send anything back into the kitchen, chances are you will be getting a bodily fluid with it when it comes back ..
Not really.
A lot of places will just nuke it at that point, though.
Posted on 4/13/09 at 1:03 pm to Y.A. Tittle
I've got a couple of guys that work for me at Old Hammond that say they use to put steaks in the fryer at Sullivans.
Posted on 4/13/09 at 1:06 pm to TigahRag
quote:
when you send anything back into the kitchen, chances are you will be getting a bodily fluid with it when it comes back ..
nah, I've seen this done several time. I've worked in a bunch of restaurants and have never seen anyone purposely frick with someones food.
Posted on 4/13/09 at 1:06 pm to TigahRag
quote:
i'll bet your chefs get pissed when over easy eggs come back to the kitchen ..
not really...it doesn't take much to get a over easy cooked all the way up to over hard in a matter of seconds in a hot skillet.
most of the time we just start a new set of eggs...it's easier to get it right with a new set, then try to cook them up.
This post was edited on 4/13/09 at 1:08 pm
Posted on 4/13/09 at 1:10 pm to TigahRag
quote:
when you send anything back into the kitchen, chances are you will be getting a bodily fluid with it when it comes back ..
All I can add to the conversation is that I worked in one particular kitchen during college and a returned food item was never messed with. I think a lot of that stuff is really urban legend. (at least the stories of it being widespread are)
This post was edited on 4/13/09 at 1:11 pm
Posted on 4/13/09 at 1:11 pm to LuckyLee
quote:
nah, I've seen this done several time. I've worked in a bunch of restaurants and have never seen anyone purposely frick with someones food.
While there may be isolated incidents.
The notion that crap like this will happen EVERY time you complain about something is a pretty big urban myth. It's not like kitchen workers are in the back just licking their chops at the prospect of a diner sending something back with a complaint, so they can screw with their food.
It usually takes less time to fix what's screwed up (or what the customer is complaining about), than it would take to mess with the food. That's pretty much all kitchen help cares about.
Posted on 4/13/09 at 1:12 pm to Y.A. Tittle
you can work a nicely hocked loogie really well into a re-heated bowl of gumbo, fwiw ..
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