18 Things You Should Never Say When Ordering Steak

When dining at a steakhouse, the way you order your steak can say a lot about your understanding of the culinary art. Certain phrases can unintentionally signal a lack of appreciation for the chef’s craft, or even raise eyebrows for their impracticality. Here’s a list of 18 things you should avoid saying when ordering steak, ensuring a better dining experience and fostering respect for the culinary talents at work.

1. “Well done, please — I don’t want any pink.”

Opting for well-done steak is often frowned upon by chefs, who see it as overcooking. This preference can dry out the meat, stripping away its natural flavors. In the culinary world, steak is often celebrated for its juiciness and tenderness, qualities that can be lost when cooked to well-done. Instead of relishing the steak’s rich taste, you might find yourself chewing on something more akin to leather. While personal tastes vary, asking for no pink at all may signal a misunderstanding of what makes steak truly delightful.

2. “Can you cook it rare, but no blood?”

Rare steak is prized for its juicy, tender texture, and vibrant red center. However, the juices are sometimes mistaken for blood, which is a common misconception. When cooked rare, the steak retains its moisture, enhancing the flavor profile that many steak enthusiasts seek. Requesting a rare steak without the ‘blood’ might reveal a lack of culinary knowledge. The ‘blood’ is actually myoglobin, a protein that provides moisture. Embracing the juiciness can elevate the dining experience, allowing the true essence of the steak to shine.

3. “Can I get it cooked in butter instead of grilling?”

Grilling steak is favored for the unique, smoky flavors it imparts, a hallmark of classic steak preparation. Cooking steak in butter can overwhelm these natural flavors, masking the meat’s true taste. While butter can enhance certain dishes, in this case, it might lead to a greasy texture and diminish the steak’s robust character. Ordering steak grilled ensures that the meat’s inherent qualities are highlighted, providing a satisfying and authentic experience. Opting for grilling honors the tradition of steak preparation, celebrated by chefs worldwide.

4. “Can you slice it before you bring it out?”

Requesting a pre-sliced steak can impact the culinary experience, as slicing too soon allows the juices to escape. This results in a drier steak upon serving. The juices are an integral part of the steak’s appeal, contributing to its tenderness and rich flavor. Chefs often recommend slicing just before eating to preserve these qualities. Anticipation builds as you cut into a whole steak, enhancing the enjoyment of every bite. Allowing the steak to rest before slicing ensures a juicier, more flavorful experience, celebrating the chef’s artful preparation.

5. “I’ll have the cheapest steak on the menu.”

Choosing the cheapest steak might seem like a budget-friendly option, but it could lead to disappointment. Lower price points often mean cuts that are less tender or flavorful. At a steakhouse, investing in a quality cut is part of the experience, offering a taste journey worth savoring. By opting for the cheapest, you may miss out on the succulent textures and rich flavors that define premium steaks. Instead, consider exploring mid-range options that balance cost and taste, ensuring a meal that excites the palate and offers true value.

6. “Can you put steak sauce on it before serving?”

Requesting steak sauce before even tasting the meat can overshadow the chef’s carefully crafted flavors. Steak, often seasoned to perfection, shines when its natural taste is allowed to take center stage. Pre-saucing might signal a lack of confidence in the quality of the meat. Instead, try the steak first and then decide if any enhancements are necessary. This approach respects the chef’s expertise and the steak’s intrinsic excellence. A well-prepared steak needs no additional embellishments, as its inherent flavors are meant to be savored in their purest form.

7. “Is it grass-fed? No? Then forget it.”

While grass-fed beef is often associated with health benefits and a distinct flavor, dismissing all non-grass-fed options ignores the nuances of grain-finished beef. Grain-fed beef can offer a richer marbling and a buttery texture that many find delectable. Each type of beef has its own merits and contributes to a diverse culinary experience. By being open to various types of steak, you allow yourself to explore a range of flavors and textures. The choice between grass-fed and grain-fed should be about preference rather than a hard rule, enhancing your steak journey.

8. “Can you butterfly it and cook it well done?”

Butterflying a steak and requesting it well-done can compromise its texture and tenderness. This process involves slicing the steak almost in half, which can lead to a diminished, dry result when cooked thoroughly. The practice of butterflying is typically reserved for certain cuts, like chicken breasts, to ensure even cooking. For steak, it often means losing the very qualities that make it special. Instead, consider trying a steak cooked to medium, where its juicy nature and robust flavor are preserved. Embrace the nuances of steak, crafted by skilled hands.

9. “Can you char it black on the outside but keep it rare inside?”

Achieving a steak that is charred on the outside yet rare inside is a culinary challenge, often resulting in a less than ideal outcome. The aim is to balance the cooking process to maintain the steak’s juicy interior while achieving a crisp exterior. However, intense charring can mask the meat’s natural flavors and lead to an uneven experience. Instead, consider requesting a steak cooked to medium-rare, where the exterior is seared perfectly while the inside remains tender and flavorful. This approach respects the chef’s craft and the steak’s inherent qualities.

10. “I want it cooked with no seasoning at all.”

Steak without seasoning risks being bland, missing the opportunity to enhance its natural flavors. Salt and pepper, the most basic seasonings, play a crucial role in elevating the taste profile. They accentuate the meat’s richness, bringing out subtleties in the flavor that might otherwise go unnoticed. Chefs carefully balance seasoning to complement the steak without overpowering it. By requesting no seasoning, you might miss out on the symphony of tastes that a well-prepared steak offers. Trusting the chef’s seasoning choice can lead to a more satisfying dining experience.

11. “Is your filet mignon the most flavorful cut?”

Filet mignon is celebrated for its tenderness rather than its flavor. It’s prized for its buttery texture, but not necessarily for being the most flavorful cut. Cuts like ribeye or strip often offer a more robust taste due to their marbling and fat content. When selecting a steak, consider what you’re looking for in a dining experience. If tenderness tops your list, filet mignon is the way to go. However, if you crave bold, beefy flavors, explore other cuts that promise a more intense taste. Each cut has its unique appeal, waiting to be discovered.

12. “Can I swap the steak for a chicken breast?”

At a steakhouse, ordering chicken instead of steak could be seen as an affront to the chef’s expertise in beef preparation. Steakhouses dedicate their craft to perfecting steak, and swapping it out for chicken might miss the point of the experience. If you’re not in the mood for steak, consider exploring the menu for other beef options that might pique your interest. Chefs pour their passion into creating exceptional steak dishes, meant to showcase their skill. Embrace the opportunity to indulge in steak, a highlight of the steakhouse experience.

13. “I’ll just take whatever steak is fastest to cook.”

Rushing a steak order for quick preparation often compromises the quality and enjoyment of the dish. Cooking steak to perfection requires time and precision, ensuring it’s juicy, tender, and flavorful. The fastest option might not align with your taste preferences, leading to a subpar experience. Instead, take the opportunity to engage with the chef or server to understand which cuts and cooking methods best suit your palate. Patience in steak preparation allows for a richer, more rewarding dining affair, where every bite reflects the care and expertise involved.

14. “Can you grind it up and make a burger instead?”

Transforming a quality steak into a burger can be seen as a culinary faux pas, disregarding the premium nature of the cut. Burgers, while delicious in their own right, are often made from different cuts specifically chosen for their balance of fat and flavor. A steak’s excellence lies in its whole form, where its texture and taste can be fully appreciated. Embrace the steak experience as it is, savoring the artful preparation that goes into each piece. If a burger is what you crave, it may be better to explore a venue dedicated to that craft.

15. “Can I get A1 sauce on the side?”

In fine steakhouses, requesting A1 sauce might imply that the steak lacks flavor, which can be seen as disrespectful to the chef’s seasoning skills. A well-prepared steak should stand on its own, seasoned to perfection and cooked to highlight its natural taste. While sauces like A1 have their place, they might overshadow the steak’s inherent qualities. Taste the steak first, appreciating its crafted balance of flavors before considering any additions. This approach respects the culinary craftsmanship and allows you to truly enjoy the steak’s essence.

16. “Do you have any vegan steak options?”

Asking for vegan steak options at a traditional steakhouse could cause confusion, as the focus is typically on meat-centric dishes. While plant-based alternatives are rising in popularity, a steakhouse may not have the selection or expertise to meet such requests. If you’re seeking vegan steaks, specialized restaurants or niche markets might offer more satisfying choices. However, if you’re dining with others at a steakhouse, consider exploring side dishes or salads that might align better with your dietary preferences. The culinary world offers diverse options to explore beyond the expected.

17. “I want it medium-rare, but with no pink.”

Medium-rare steak is distinguished by its pink center, a hallmark of this particular doneness. Requesting it without pink can cause confusion, as it contradicts the very definition of medium-rare. This level of cooking ensures a tender, juicy steak, retaining its natural flavors and succulence. If pink is unappealing, consider opting for medium doneness instead, which offers a slight color change without drying out the meat. Understanding the doneness scale enhances the ordering experience, allowing for a steak that aligns with your taste while respecting culinary standards.

18. “Can I get a salad instead of steak?”

At a steakhouse, ordering a salad in place of steak might seem unorthodox, as it bypasses the chef’s specialty. Steakhouses pride themselves on their beef offerings, showcasing the skill and artistry of steak preparation. While salads can be a refreshing accompaniment, letting them overshadow the main attraction might not provide the full culinary experience. If you prefer lighter fare, consider pairing a smaller steak with a salad, balancing indulgence with freshness. This approach respects the steakhouse’s focus while catering to personal tastes, offering a harmonious dining experience.