Outback Steakhouse

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

it comes out red and cool/cold in the middle?

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Has anybody else ever had this problem at Outback or is it just me?????

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never

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Tell them to put it back on the grill?

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when you send anything back into the kitchen, chances are you will be getting a bodily fluid with it when it comes back ..

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.

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when you send anything back into the kitchen, chances are you will be getting a bodily fluid with it when it comes back ..

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really? never heard of that!

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Outback sorts their steaks depending on cut and thickness.

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smart move.

prevents a non-butterflied, well done, thick filet from being microwaved. yes, it happens.

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.

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i'll bet your chefs get pissed when over easy eggs come back to the kitchen ..

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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.

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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.

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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.