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Started By
Message
Why do restaurants serve steak on a sizzling hot plate?
Posted on 5/15/11 at 10:49 pm
Posted on 5/15/11 at 10:49 pm
I don't understand the reasoning behind this. Once the steak is done cooking, I don't want it to be sitting on a hot plate cooking even more in whatever butter/oil it's sitting in. I like my steak medium rare and if you leave it on one of those things (or if the waiter picks it up a tad too late) you can kiss that tenderness goodbye. I always have to ask for the hot plate to be taken away... it's not a big deal, I guess I just dont understand how well learned chefs would want their patrons to eat the beef this way.
Was reminded of this when I went to Little Village today. I ordered the ribeye medium rare and when it got to the table it was medium on the edges, medium well on the inside. This was after I asked for the hot plate to be taken away as soon as the entree was served.
Was reminded of this when I went to Little Village today. I ordered the ribeye medium rare and when it got to the table it was medium on the edges, medium well on the inside. This was after I asked for the hot plate to be taken away as soon as the entree was served.
8
Posted on 5/15/11 at 11:04 pm to HideChaKidz
A good restaurant take the steak out rare than puts it on the plate and lets it finish cooking. The steak is gonna cook weather its on a hot plate or not. A good chef knows this and plans for it.
Posted on 5/15/11 at 11:16 pm to LSU77
quote:
The steak is gonna cook weather its on a hot plate or not
Yes but you can't tell me that a steak is going to stop cooking itself on a hot plate faster than on a room temperature plate.
I've also had this happen at French Market Bistro. It came out perfect medium rare and by the last half of the steak it was medium well.
quote:
A good chef knows this and plans for it.
How often have you had this in Baton Rouge? And where was it cooked and planned for perfectly by the chef?
This post was edited on 5/15/11 at 11:18 pm
Posted on 5/15/11 at 11:22 pm to HideChaKidz
Keeps the steak hot and doesn't overcook it.
Posted on 5/16/11 at 1:14 am to Geauxtiga
My guess...if they "rested" the steak for 5 minutes like they should...it help brings the outside temp up enough to make the steak hot.
2nd guess-Presentation!
Most people that don't know better will be impressed by that sizzling sound. Remember...some people eat well done steaks.
2nd guess-Presentation!
Most people that don't know better will be impressed by that sizzling sound. Remember...some people eat well done steaks.
Posted on 5/16/11 at 1:21 am to HideChaKidz
I always seem to have this problem.
By time I'm halfway through eating it's usually medium well/well done and it actually becomes difficult to eat. Didn't think of asking for them to take away the hot plate, going to start doing that now.
By time I'm halfway through eating it's usually medium well/well done and it actually becomes difficult to eat. Didn't think of asking for them to take away the hot plate, going to start doing that now.
This post was edited on 5/16/11 at 1:24 am
Posted on 5/16/11 at 1:30 am to Geauxtiga
quote:False. Unless you chow down fast it will overcook.
Keeps the steak hot and doesn't overcook it.
Posted on 5/16/11 at 7:42 am to HideChaKidz
quote:
I've also had this happen at French Market Bistro. It came out perfect medium rare and by the last half of the steak it was medium well.
I don't think that plate stays hot enough for long enough to turn a medium rare steak into a medium well steak. I'm assuming by the time you got finished you had a pool of blood on your plate?
Posted on 5/16/11 at 8:06 am to crimsonsaint
quote:
I don't think that plate stays hot enough for long enough to turn a medium rare steak into a medium well steak.
Exactly, this is bullshite. That metal cools down so quick there's no way it could cook a steak like that. Why don't you just ask the waiter to NOT bring it out on a hot plate if it's that big of a deal.
If they don't follow those instructions maybe you should find a different place to go eat.
Posted on 5/16/11 at 8:24 am to HideChaKidz
"Sell the sizzle, not the steak",
Posted on 5/16/11 at 8:37 am to crimsonsaint
quote:
I don't think that plate stays hot enough for long enough to turn a medium rare steak into a medium well steak. I'm assuming by the time you got finished you had a pool of blood on your plate?
Yeah, I'm guessing his comment was just for dramatic effect.
Posted on 5/16/11 at 8:43 am to HideChaKidz
quote:
Why do restaurants serve steak on a sizzling hot plate?
I like.
quote:
r butter/oil it's sitting in.
I like as well!
Posted on 5/16/11 at 8:57 am to HideChaKidz
I order my steak rare - medium rare and most places understand that I absolutely don't want them to overcook my steak. I used to get much more variation when I ordered it medium rare. Throw that rare in before it and you might get a better temp.
Posted on 5/16/11 at 9:11 am to HideChaKidz
Are you talking about a sizzle plate or just a plate that is hot?
I have never had a steak served on a sizzle plate at LV. The plates are hot because they use a lot of butter (which I always tell them to cut in half) If the plates were cold you would have a sludge of hardening butter who would want that?
No way in hell would any plate cook the steak from medium rare to medium well. Those plates would have to be presented well over 155 degrees.
Also how are the edges cooked less than the inside?
I have never had a steak served on a sizzle plate at LV. The plates are hot because they use a lot of butter (which I always tell them to cut in half) If the plates were cold you would have a sludge of hardening butter who would want that?
quote:
medium on the edges, medium well on the inside.
No way in hell would any plate cook the steak from medium rare to medium well. Those plates would have to be presented well over 155 degrees.
Also how are the edges cooked less than the inside?
Posted on 5/16/11 at 9:13 am to bradwieser
Beat me to it.
Posted on 5/16/11 at 9:22 am to HideChaKidz
I ordered a steak in India (yeah, lol)
it was served on a hot plate with cabbage leaves between the steak and the hot plate...
so in addition to the normal steam you'd expect from such a serving... it had smoke from burning cabbage.. which doesn't exactly produce a delightful smell.
Hands down, the worst steak I've ever eaten. And it's not even close.
it was served on a hot plate with cabbage leaves between the steak and the hot plate...
so in addition to the normal steam you'd expect from such a serving... it had smoke from burning cabbage.. which doesn't exactly produce a delightful smell.
Hands down, the worst steak I've ever eaten. And it's not even close.
Posted on 5/16/11 at 9:32 am to baytiger
You don't sell the steak, you sell the sizzle.
Posted on 5/16/11 at 10:03 am to crimsonsaint
quote:
I'm assuming by the time you got finished you had a pool of blood on your plate?
No, no pool of blood.
By some of the comments about the plate not being hot enough, my guess is the server brought out the steak immediately after it was plated (medium rare) and then the heat within the steak itself + the hot plate pushed it to medium well in about 15 minutes.
This has happened to me twice at FMB (First a ribeye, then a filet). Maybe they just dont know how to cook a steak? But I guarantee you that first bite was perfect medium rare, and toward the last half of the steak it was inedible.
Posted on 5/16/11 at 10:06 am to WoWyHi
quote:
That metal cools
I dont go to applebees so it's not metal.
quote:
Why don't you just ask the waiter to NOT bring it out on a hot plate if it's that big of a deal.
If I knew the place that I was dining at used hot plates, I would tell them. Having been to LV for the first time, I simply asked them to remove it. I wasn't angered by the situation.
Posted on 5/16/11 at 10:17 am to Catman88
quote:
Are you talking about a sizzle plate or just a plate that is hot?
Not a metal sizzle plate, just a hot plate full of sizzling oil/butter that is placed above a cold plate. The top plate is extremely hot.
quote:
No way in hell would any plate cook the steak from medium rare to medium well. Those plates would have to be presented well over 155 degrees.
Then maybe some places just dont know how to cook a steak?
quote:
Also how are the edges cooked less than the inside?
I have no idea, but the outside edges were closer to medium with the insides being medium rare. I dont like to send food back if I dont have to and decided that I can weather medium rare. But when I got to about 1/4 of the way in, I realizd the steak was way over cooked (which may or may not have anything to do with the hot plate as I had asked for it to be removed immediately, but like I said if the waiter had not picked it up from the station right away it may have had time to sit under the hot lamp too long), but by then I felt that I had already eaten too much of hte steak to complain about it.
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