Why is getting a rare steak such an impossibility in Ireland?

TK Lemon

Was in Wetherspoons recently with Mr Lemon and he ordered a rare steak and what he got resembled medium well. He asked for a new steak and they looked at the steak and said that it is rare.

This is not the only instance of this occurring. It’s happened before, when you ask for a rare steak it comes out overdone.

The standard way of cooking beef in Ireland seems to be incinerated in the core of the sun. :P

Whenever Mr Lemon orders steak, he always has to stress a few times that it should be cooked rare.

Any food places that do a GOOD rare steak? What has been your experiences?

Franz Von Peppercorn II

Yes there are plenty good steak houses in Ireland. Wetherspoons is not one of them.

kneemos

Ever heard of tapeworm?

odyssey06

FX Buckleys.

All credit to Wetherspoons on the boozing front but it's not the place to go for a steak cooked to your preference.

OneArt

I think your first mistake was going to Wetherspoon's.

Brian?

Most places I order it blue, that way it comes rare.

Marco Pierre White, FX Buckley(various locations), Shanahans on the Green among others will deliver a perfectly cooked steak.

I think the problem is the restaurants you're going to. If I ordered a steak at Wetherspoons I'd be happy if it was edible. Eating cheap rarely equals value for money.

Portsalon

TK Lemon wrote: »

Was in Wetherspoons recently with Mr Lemon and he ordered a rare steak and what he got resembled medium well. He asked for a new steak and they looked at the steak and said that it is rare.

This is not the only instance of this occurring. It’s happened before, when you ask for a rare steak it comes out overdone.

The standard way of cooking beef in Ireland seems to be incinerated in the core of the sun. :P

Whenever Mr Lemon orders steak, he always has to stress a few times that it should be cooked rare.

Any food places that do a GOOD rare steak? What has been your experiences?

Ask for it to be done BLUE and, if you're lucky, you'll get it rare. If you're really lucky you'll get it blue! (i.e. raw but warm!)

goose2005

Portsalon wrote: »

Ask for it to be done BLUE and, if you're lucky, you'll get it rare. If you're really lucky you'll get it blue! (i.e. raw but warm!)

*bleu

lawred2

TK Lemon wrote: »

Was in Wetherspoons recently with Mr Lemon and he ordered a rare steak and what he got resembled medium well. He asked for a new steak and they looked at the steak and said that it is rare.

This is not the only instance of this occurring. It’s happened before, when you ask for a rare steak it comes out overdone.

The standard way of cooking beef in Ireland seems to be incinerated in the core of the sun. :P

Whenever Mr Lemon orders steak, he always has to stress a few times that it should be cooked rare.

Any food places that do a GOOD rare steak? What has been your experiences?

Wetherspoons for a steak! Are you trolling!?

Brian?

kneemos wrote: »

Ever heard of tapeworm?

If you are very very very unlucky you might get that from undercooked pork. Rare beef is safe as houses. I eat raw beef quite often, carpaccio and tartare.

lawred2

Steak and Lobster will do rare

Portsalon

goose2005 wrote: »

*bleu

Try that pretentiousness in any bistro in my part of the country and you'll probably need a dentist's appointment!

GarIT

You literally went to the equivalent of McDonalds and complained that the meat wasn't rare. Spoons don't cook anything, only microwave from frozen and will pretend it was cooked if you ask

also depends on the type of cut of meat.

fillet steak - rare yes.

rib eye you don't want rare as the fat in it will not be good rare!

and agree with the other posters - you need to up your price range a bit to go to an establishment that actually has some little bit of expertise of dealing with steaks properly.

Featherblade may be the most economic option but Fx Buckley is good value for what you get. Shanahans is expensive for sure especially the way the give you nothing with your steak unless you pay extra.

glasso

glasso wrote: »

Shanahans is expensive for sure.

I don't know anyone who's eats in Shanahan's more than, maybe, once a year. Even that sounds a bit much.

Whenever you get a review off someone, they'll patter on about how nice the food was but frown and say, very gravely, "It's very dear, though".

It's more famous for cost than for quality.

Baron Kurtz

Don't overcook it. You overcook it, it's no good. It defeats its own purpose.

Bring it over. It's like a piece of charcoal. Bring it over here!

Brian?

A Tyrant Named Miltiades! wrote: »

I don't know anyone who's eats in Shanahan's more than, maybe, once a year. Even that sounds a bit much.

Whenever you get a review off someone, they'll patter on about how nice the food was but frown and say, very gravely, "It's very dear, though".

It's more famous for cost than for quality.

My brother eats there all the time for business. It is fantastic

Brian?

Brian? wrote: »

My brother eats there all the time for business. It is fantastic

Is he paying?

Dr Turk Turkelton

Hmm op, Wetherspoons and trying to act pretentious?
Trying for a champagne lifestyle on a cider budget spring's to mind.

Brian?

A Tyrant Named Miltiades! wrote: »

Is he paying?

Not the kind of question I ask.

IvySlayer

Food coming out of a kitchen, especially meat should be 75 plus to avoid food poisoning and for the paperwork. Rare would be a lot cooler than that. That's why a lot of places tend to overcook steak

This is it

Darwin's on Aungier St is fantastic for a steak, best I've had.

This is it

This is it wrote: »

Darwin's on Aungier St is fantastic for a steak, best I've had.

found the quality went down a lot after initially/couple years being good - unless they have upped their game again recently.

Brian?

IvySlayer wrote: »

Food coming out of a kitchen, especially meat should be 75 plus to avoid food poisoning and for the paperwork. Rare would be a lot cooler than that. That's why a lot of places tend to overcook steak

That’s simply not true. If the outside of steak is cooked it’s safe.

Also: steak tartare, carpaccio and sashimi?

Brian?

Brian? wrote: »

Not the kind of question I ask.

How vulgar of me!!

You’re probably confusing the cook in Wetherspoons when you ask for it rare.

Just tell them to cut off the horns and wipe its arse, they’ll understand that.

whisky_galore

Lol. Taking you out to dinner in a 'Spoons. Just a step up from a Happy Meal.

Better check if that wedding band is made of brass.

This is it

glasso wrote: »

found the quality went down a lot after initially/couple years being good - unless they have upped their game again recently.

It was near three years ago when I was last there in fairness so I've no idea what it's like now

TerrorFirmer

Well, I would start by going to a proper restaurant? Wetherspoons is grand for what it is, but your post is like saying "Went to McDonalds, burger wasn't great, does anywhere in Ireland do a GOOD burger?"

rodneyTrotter.

This is it wrote: »

Darwin's on Aungier St is fantastic for a steak, best I've had.

I heard that and had a very dry tasteless steak unfortunately, mind you , I wouldn’t rule it out again as it’s a lovely place and staff are good . A bad one off steak maybe

Tamara tamara

In the Michelan star restaurants I frequent you don't really get asked. If you do the correct reply is "chefs recommendation"

Andrew00

Is blue steak not just raw steak expect the outside is just a small bit brown

keepalive213

I ordered a well done steak in the Netherlands and it arrived slightly bloody.
On sending it back, another one arrived still bloody which I promptly sent back.
The chef arrived out with a non bloody steak and informed me "this is animal cruelty after the animal has been killed"
I replied "I asked you for a well done steak not a cookery lesson"
While living there I developed a taste for a pink juicy steak, the chef was correct.
I think it's just an Irish thing to incinerate meat.

El_Duderino 09

keepalive213 wrote: »

I ordered a well done steak in the Netherlands and it arrived slightly bloody.
On sending it back, another one arrived still bloody which I promptly sent back.
The chef arrived out with a non bloody steak and informed me "this is animal cruelty after the animal has been killed"
I replied "I asked you for a well done steak not a cookery lesson"
While living there I developed a taste for a pink juicy steak, the chef was correct.
I think it's just an Irish thing to incinerate meat.

It’s not the point but I can’t stand meat describes as “bloody”. It’s red juice, not blood. Blood would be a massive problem.

I think a lot of people want the “blood” cooked out of the meat because eating bloody steak sounds gross and would be extremely dangerous. But it ain't blood.

Andrew00

Rare steak is the most disgusting thing ever

keepalive213

I visited an abattoir once, I think bloody is an apt description

rossie1977

I was in a bar in Dublin few years ago and an American couple next to us ordered steak rare and the server said it wasn't possible due to EU regulations..

m5ex9oqjawdg2i

Tamara tamara wrote: »

In the Michelan star restaurants I frequent you don't really get asked. If you do the correct reply is "chefs recommendation"

I'm sorry, but the chef can suck on a wet fart before he gets to chose how he cooks my steak.

I don't like rare steaks, but if somebody wants their steak cooked rare, they should be catered for. I like my steaks medium, because i'm an unwashed villager that knows no better.

Don't fcuk with my food...

prinzeugen

Brian? wrote: »

That’s simply not true. If the outside of steak is cooked it’s safe.

Also: steak tartare, carpaccio and sashimi?

It is true. The inside of the steak must reach a certain temp for a short period of time. I think it is 70°c for 20 seconds or similar. It has been a while since I did the HACCP training.

The similar applies to roast joints of meat. You can get food poisoning from a rare steak/joint.

biko

Try Rouge, Park House Hotel or Kai. All good steaks.

lawred2

rossie1977 wrote: »

I was in a bar in Dublin few years ago and an American couple next to us ordered steak rare and the server said it wasn't possible due to EU regulations..

That you Boris?

the beer revolu

Andrew00 wrote: »

Rare steak is the most disgusting thing ever

I bet you've never eaten one.

the beer revolu

rossie1977 wrote: »

I was in a bar in Dublin few years ago and an American couple next to us ordered steak rare and the server said it wasn't possible due to EU regulations..

Server was talking through their hole.

The chan chan man

I don’t eat at Weatherspoons for the same reason I don’t piss in my washing machine

Irishphotodesk

The chan chan man wrote: »

I don’t eat at Weatherspoons for the same reason I don’t piss in my washing machine

Really....the same reason, please do explain what that reason is, I'm interested to discover the link between the two.

Brian?

prinzeugen wrote: »

It is true. The inside of the steak must reach a certain temp for a short period of time. I think it is 70°c for 20 seconds or similar. It has been a while since I did the HACCP training.

The similar applies to roast joints of meat. You can get food poisoning from a rare steak/joint.

So every decent restaurant in Ireland is breaking the rules?

Not to mention any sushi restaurant.

Brian?

prinzeugen wrote: »

It is true. The inside of the steak must reach a certain temp for a short period of time. I think it is 70°c for 20 seconds or similar. It has been a while since I did the HACCP training.

The similar applies to roast joints of meat. You can get food poisoning from a rare steak/joint.

From safwfood.ie:


Which meats must be cooked all the way through?
Poultry, pork, rolled joints, burgers, sausages, chicken nuggets, kebabs, kidneys, liver and other types of offal, and any meat or fish that has been minced or skewered. The reason is that with whole cuts of meat, any harmful bacteria will live on the outside only. But if meat has been minced or chopped up, the bacteria get moved around.

IamMetaldave

I used to eat my steak medium/well until I accidentally was given my bosses steak on a work night out in Roly’ Bistro. It was rare, it was superb and I never went back. I have since progressed to “black & blue” which is an even cooler steak.

My two favourite places, DeVilles in Dalkey and Tomahawk in town.

El_Duderino 09

Jake Gorgeous Roundworm wrote: »

I'm sorry, but the chef can suck on a wet fart before he gets to chose how he cooks my steak.

I don't like rare steaks, but if somebody wants their steak cooked rare, they should be catered for. I like my steaks medium, because i'm an unwashed villager that knows no better.

Don't fcuk with my food...

Giving the chef the benefit of the doubt, I'd say it's to do with the cut of meat. The amount and type of fat and the toughness of meat will require different coking temps to cook it optimally

ytpe2r5bxkn0c1

El_Duderino 09 wrote: »

Giving the chef the benefit of the doubt, I'd say it's to do with the cut of meat. The amount and type of fat and the toughness of meat will require different coking temps to cook it optimally

And a decent chef can tell what a particular cut needs in order to give the customer what they ordered.

Reviews and Books Galore

prinzeugen wrote: »

It is true. The inside of the steak must reach a certain temp for a short period of time. I think it is 70°c for 20 seconds or similar. It has been a while since I did the HACCP training.

The similar applies to roast joints of meat. You can get food poisoning from a rare steak/joint.:o

Steak tarrtare, raw minced beef with a raw egg on top.

Ceviche, raw fish where the only cooking it gets is the acidity.

And Japan actually has a dish of raw chicken :S