Ordering a steak at a restaurant seems simple enough – until it isn’t. Between temperature preferences, cuts of meat, and special requests, what you say when placing your order can make or break your dining experience. From personal experience working in steakhouses and gathering insights from expert chefs, here’s what you should never say when ordering a steak.
Don’t ask for medium plus when ordering steak
Restaurant kitchens operate on standardized temperature ranges for steak doneness. When you ask for “medium plus” or any other non-standard temperature, you’re essentially speaking a language the kitchen doesn’t understand. This creates confusion and increases the likelihood that your steak won’t meet your expectations.
Professional kitchens use specific internal temperature ranges: rare (120-125°F), medium-rare (130-135°F), medium (140-145°F), medium-well (150-155°F), and well-done (160°F+). When you order “medium plus,” the kitchen must guess what you mean, typically defaulting to medium-well – probably not what you wanted.
Instead of creating confusion with “plus” or “minus” modifiers, communicate clearly using standard temperature descriptions. If you’re concerned about getting the exact doneness you prefer, describe what you’re looking for: “I’d like it medium, but closer to medium-well.” This gives the kitchen clear direction while staying within established parameters.
Remember that professional chefs train extensively to cook steaks to precise temperatures. Trust their expertise by using their language. If you’re unsure about different degrees of doneness, ask your server to explain the options. They’ll appreciate your interest and ensure you get exactly what you want.
Skip asking about trending steaks on social media
Social media has transformed how we think about food, but asking “What steaks are trending right now?” at a steakhouse might earn you an eye roll from your server. Restaurant professionals invest years learning their craft, and reducing their expertise to what’s popular on TikTok or Instagram undermines their knowledge.
Many trending steak presentations focus more on spectacle than substance. High-quality restaurants pride themselves on consistent excellence rather than flashy presentations. The best steak experiences often come from traditional preparations that highlight the meat’s natural qualities.
Most trending steak presentations involve unnecessary additions or modifications that can actually detract from the meat’s quality. Gold leaf, excessive butter basting, or over-the-top presentations might look impressive online but often mask the natural flavors and textures that make a great steak memorable.
Instead of asking about trends, focus on the restaurant’s specialties. Ask what cuts they’re particularly proud of or which preparations the chef recommends. This shows respect for the establishment’s expertise and often leads to more satisfying dining experiences than chasing social media trends.
Never request well done steak tartare
One of the most perplexing requests servers encounter is when diners order steak tartare well done. This request fundamentally misunderstands what tartare is – a dish specifically designed to be served raw. Asking for it to be cooked completely changes its nature and defeats its purpose.
Steak tartare is a classic preparation of high-quality raw beef, carefully seasoned and often served with traditional accompaniments like capers, onions, and egg yolk. The quality of meat used for tartare is specifically selected for safe raw consumption.
If you’re uncomfortable with raw meat, that’s perfectly fine – simply choose another menu item. Many steakhouses offer numerous cooked options that might better suit your preferences. The kitchen cannot transform a tartare preparation into a cooked dish while maintaining its intended character.
Before ordering any unfamiliar dish, particularly something like tartare, ask your server for a detailed description. They’ll gladly explain the preparation method and ingredients, helping you make an informed decision that aligns with your preferences.
Avoid asking for lots of steak sauce
Requesting multiple bottles of steak sauce before even tasting your meat sends a clear message to the kitchen and staff – you’re not there to experience the steak’s natural flavors. High-quality steaks, properly prepared, don’t require heavy sauces to mask their taste.
Quality steakhouses invest in premium cuts and aging processes that develop deep, rich flavors. Professional chefs carefully season and cook these steaks to enhance their natural characteristics. Drowning these efforts in bottled sauce is like painting over a masterpiece.
If you’re interested in adding complementary flavors to your steak, consider asking about the house-made sauces many steakhouses offer. These are crafted specifically to enhance rather than mask the meat’s natural flavors and often include options like béarnaise, red wine reduction, or compound butters.
Remember that while having sauce preferences is perfectly fine, try tasting the steak first. Many diners discover they enjoy the natural flavors of a well-prepared steak more than they expected. You can always add sauce later if desired.
Don’t demand a quick steak preparation
Rushing a steak preparation is a recipe for disappointment. When you tell your server “I’m in a hurry” or ask them to “make it quick,” you’re requesting the impossible. Proper steak preparation requires specific timing that can’t be rushed without compromising quality.
A quality steak needs time to cook properly and rest before serving. This process ensures even cooking, proper temperature, and optimal juice distribution. Rushing these steps results in an inferior dining experience.
Professional kitchens operate on carefully timed schedules to ensure every dish leaves the kitchen at its best. Requesting special timing disrupts this flow and can affect not only your meal but other diners’ experiences as well. It’s unfair to expect preferential treatment over other guests.
If you’re pressed for time, consider ordering something that requires less preparation time, or plan your steakhouse visit for when you can enjoy the experience properly. A great steak dinner should be savored, not rushed.
Skip asking about the daily special steak
While asking about daily specials might seem like smart dining strategy, being overly focused on the “special steak of the day” could lead you astray. Restaurant specials sometimes serve as a way to move inventory that needs to be used quickly, rather than showcasing the kitchen’s best offerings.
Quality steakhouses take pride in their regular menu items, particularly their aged steaks and signature cuts. These selections represent the restaurant’s consistent standards and proven favorites, often featuring carefully sourced and aged beef.
Instead of immediately asking about specials, take time to review the regular menu. Pay attention to the restaurant’s signature items and aged steaks. These dishes have earned their place on the permanent menu through consistent excellence and customer satisfaction.
If you’re interested in trying something different, ask your server about the restaurant’s most popular or recommended cuts. This approach often leads to better dining experiences than defaulting to daily specials.
Never request split temperature cooking
Requesting a single steak to be cooked to different temperatures – like “medium on one end and medium-well on the other” – creates an impossible task for the kitchen. Steak cooking is a precise process that relies on consistent heat distribution throughout the meat.
Professional chefs understand that quality steak preparation requires uniform cooking. Attempting to achieve multiple temperatures in a single cut compromises the integrity of the entire steak and makes it impossible to achieve ideal results for any portion.
If two diners prefer different temperatures, the solution is simple: order separate steaks. While this might seem more expensive, it ensures each person gets exactly what they want and allows the kitchen to prepare each steak properly.
Many steakhouses offer smaller portion options that make ordering separate steaks more economical. This approach respects both the kitchen’s expertise and each diner’s preferences while ensuring the best possible outcome for everyone.
Avoid automatic red wine assumptions
Many diners automatically declare “I need a red wine with my steak” without considering other options. While red wine often pairs wonderfully with steak, limiting yourself to this single category might mean missing out on unexpected but delightful combinations.
Modern wine pairing has evolved beyond traditional rules. Depending on the preparation, seasoning, and accompaniments, white wines can complement certain steak dishes beautifully. Some sommeliers even recommend full-bodied white wines with lighter steak preparations.
Instead of making assumptions, engage with your server or sommelier about their recommendations. Share your preferences and be open to suggestions. They might introduce you to unexpected pairings that enhance your dining experience in ways traditional combinations cannot.
Remember that the best wine pairing is ultimately the one you enjoy. Don’t feel pressured to follow traditional rules if your preferences lead you elsewhere. A good restaurant staff will respect your choices while offering knowledgeable guidance.
Don’t immediately ask for salt
Requesting salt before tasting your steak can be interpreted as an insult to the chef’s expertise. Professional kitchens carefully season their steaks to enhance the meat’s natural flavors while maintaining a proper balance that allows the beef’s quality to shine through.
In high-end steakhouses, chefs use specific seasoning techniques and premium salts to achieve optimal flavor. Adding table salt before tasting can overwhelm these carefully considered flavor profiles and diminish the overall dining experience.
Give yourself the opportunity to experience the steak as the chef intended. Take a few bites to understand the seasoning level and overall flavor profile. You might discover that the careful preparation requires no additional seasoning.
If after tasting you still prefer more salt, you can always request it. Most servers will be happy to accommodate your preference once they know you’ve given the original preparation a fair chance.
Skip the tomahawk request without research
While the impressive presentation of a tomahawk steak might seem appealing, requesting one without understanding what you’re getting can lead to sticker shock and disappointment. This cut, essentially a ribeye with an extended bone, often comes with a premium price tag that doesn’t necessarily reflect added value.
The long bone presentation of a tomahawk steak adds significant weight to the cut, but this weight doesn’t translate to more edible meat. You’re often paying a premium price for what is essentially a standard ribeye with an impressive-looking bone.
Before ordering a tomahawk, ask about the actual meat portion size and price per ounce. Compare this with standard ribeye offerings. This helps you make an informed decision based on value rather than presentation alone.
If you’re interested in the presentation aspect for a special occasion, that’s perfectly valid. Just ensure you understand what you’re paying for and that the premium price aligns with your expectations and budget.
Avoid excessive modifications to menu items
Making numerous modifications to menu items can disrupt the kitchen’s workflow and compromise the integrity of carefully crafted dishes. While some modifications are necessary for dietary restrictions, requesting multiple changes to standard preparations often results in a dish that doesn’t represent the restaurant’s best work.
Professional chefs develop their menu items through careful consideration of flavors, textures, and cooking techniques. Each element serves a purpose in creating a cohesive dining experience. Multiple modifications can throw off this balance.
If you have specific preferences or dietary needs, communicate them clearly but try to keep modifications minimal. Consider choosing menu items that naturally align with your preferences rather than attempting to significantly alter existing dishes.
Remember that steakhouses often have flexibility with their preparations and can accommodate reasonable requests. However, extensive modifications may result in longer wait times and potentially disappointing results.
The key to a successful steakhouse experience lies in understanding and respecting the established practices while clearly communicating your preferences. Avoid these common ordering mistakes, and you’ll be more likely to enjoy your meal as it was meant to be experienced. Remember that professional steakhouse staff want you to enjoy your meal – they’re there to guide you through the menu and ensure your dining experience meets your expectations. Trust their expertise, ask questions when needed, and be open to their suggestions for the best possible outcome.
