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Started By
Message
re: Steak Presentation At Restaurants
Posted on 2/14/18 at 4:46 pm to GeauxPack81
Posted on 2/14/18 at 4:46 pm to GeauxPack81
quote:
Same. But why? Its so messy.
Because the shells, particularly the heads, provide a lot of flavor to the dish. I have no problem eating bbq shrimp in the shells. It's supposed to be served that way. It's messy, but worth it if they are prepared well.
0
Posted on 2/14/18 at 7:18 pm to TU Rob
quote:
I've never seen it brought out already cut.
good way for them to check the temp to ensure doneness. If it isnt done to temp, back under the broiler for a minute or two
Posted on 2/14/18 at 7:23 pm to GynoSandberg
I have only seen it when it is served family style.
Posted on 2/14/18 at 7:43 pm to tigerforever7
quote:
A lot of nice restaurants slice a porterhouse.
Agreed. Usually table side though.
Posted on 2/14/18 at 8:07 pm to tilco
It always grinds my gears to pay $60 plus for a steak and they give you a crappy, dull serrated knife. My wife used to get embarrassed when I whipped out my pocket knife but she understands now
Posted on 2/14/18 at 8:34 pm to dsides
quote:
Agreed. Usually table side though
This post was edited on 2/14/18 at 8:38 pm
Posted on 2/14/18 at 9:10 pm to tilco
It's called fanning - and it is done to prevent the steak from continuing to increase in temperature ie continue to cook. Try it sometime if you never have.
Posted on 2/14/18 at 9:15 pm to BigPapiDoesItAgain
To me that says the steak was overcooked and they sliced it to stop the cooking....which means they sliced it without letting it rest properly.....which means it wasn’t properly cooked.
Posted on 2/14/18 at 9:20 pm to tilco
“Porterhouse for 2” obviously means it’s intended to be shared. It’s kind of hard to share a steak when you have to carve it yourself then feed your gf/wife a bunch of bits like a child.
Mr Johns in NO cuts their Porterhouse. The presentation is very nice and easy to share, but it doesn’t stay hot for long.
Mr Johns in NO cuts their Porterhouse. The presentation is very nice and easy to share, but it doesn’t stay hot for long.
Posted on 2/14/18 at 9:38 pm to Gris Gris
quote:
I've never had bbq shrimp that come peeled other than on a poboy.
This is the proper way to eat bbq shrimp
Although Levi might disagree.
Posted on 2/14/18 at 11:17 pm to sleepytime
quote:
It always grinds my gears to pay $60 plus for a steak and they give you a crappy, dull serrated knife. My wife used to get embarrassed when I whipped out my pocket knife but she understands now
Lord
Posted on 2/15/18 at 12:45 am to Martini
I do it all the time at home.
Posted on 2/15/18 at 2:00 am to Jax-Tiger
Looks good Jax.
For some cuts like Hanger, it's a necessity to slice the protein against the grain because the chew ability is miles apart from being cut with the grain.
For some cuts like Hanger, it's a necessity to slice the protein against the grain because the chew ability is miles apart from being cut with the grain.
Posted on 2/15/18 at 3:56 am to tilco
The only time I want my steak cut...
Posted on 2/15/18 at 12:13 pm to Cosmo
quote:
Occasionally Ive seen that with a flank or hangar steak i guess, no other cuts
Flank is cut before plating because the meat will be tough and chewy if not sliced properly. The restaurant is probably preemptively avoiding having cuts sent back simply because the customer is treating it like a filet or strip.
Posted on 2/15/18 at 2:12 pm to sleepytime
(no message)
This post was edited on 10/19/21 at 6:07 pm
Posted on 2/15/18 at 2:54 pm to Martini
Love Levi’s expression. One of my favorite MVF episodes. I miss that show
Posted on 2/15/18 at 4:18 pm to Radler_the_weinerdog
I do it because I like to reverse sear a couple of 2 1/2" thick strips and serve them to my family of 5 - family style.
Posted on 2/15/18 at 4:37 pm to Jax-Tiger
I can get down with slicing it if it’s family style I guess. That’s my only exception.
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