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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?

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[Deleted User]

stateofflux wrote: »

I cry a little inside when i hear people ordering a fillet steak well done.

I'd say the Chef cries a solitary tear of sadness infused with disappointment.

Lewis_Benson

stateofflux wrote: »

I cry a little inside when i hear people ordering a fillet steak well done.

The Irish middle aged man way:

Give us the large fillet love, VERY well done.
No salad please, just chips, LOADS of pepper sauce, be quick about it love will you?

Said while frothing and sweating,

[Deleted User]

Brian? wrote: »

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.

Brian? wrote: »

I eat raw beef quite often, carpaccio and tartare.

You're fooling nobody. You love it well done and covered in ketchup.

stateofflux

I cry a little inside when i hear people ordering a fillet steak well done.

Edgware

Degag wrote: »

Perhaps the problem lies in the emboldened part above?

Food standards are constantly improving. You can now eat pork that's pink where you couldn't really do that years ago.

As others have said, steak tartare, carpaccio means that the above is certainly not true.

Eating pork thats pink. Ooooh Matron!

Degag

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.

Perhaps the problem lies in the emboldened part above?

Food standards are constantly improving. You can now eat pork that's pink where you couldn't really do that years ago.

As others have said, steak tartare, carpaccio means that the above is certainly not true.

Rave.ef

There's a place in cahercsiveen camos. It's not a steak house but by god do you get what you ask for.... foaming at the mouth thinking about it.

[Deleted User]

What is wrong with you people eating bleu and rare steaks.

Medium is the way.

Lewis_Benson

Andrew00 wrote: »

Rare steak is the most disgusting thing ever

Why so?

El_Duderino 09

Deleted User wrote: »

Rare steak is not a treasure hunt, provided the chef knows their way around the kitchen. You'd be a right lemon to think otherwise.

well yes and no. If the restaurant uses cheaper cuts of meat which have more sinew, then it will take longer to make the meat edible.

So any chef might be able to cook a steak for a minute on each side and serve a very rare steak, but it will also be tough as old boots. The customer will either send it back or have a horrible steak. Neither are good for the restaurant. They tend to err on the side of overcooking to cook the sinews and fat so it's at least as tender as it can be.

Something that bugs me is when people say something along the lines of "you can't trust any chef who can't cook a good steak". It over simplifies the knowledge that goes Into knowing the individual cut of meat, and it overplays the persons knowledge of what makes a "good steak".

That said, I've sen chefs balls up.a steak on a busy night. The wait staff return a steak that is definitely not cooked as ordered and the chef would swear blind that its perfectly cooked. Just passing the buck. Steak is a relatively expensive cut of meat and chefs hate admitting they have made a mistake, will have to spend additional time cooking it again, absorb the cost of a second steak and the table will take longer to turn over for another seating. So it can actually be a very expensive mistake to own up to.

El_Duderino 09

Reviews and Books Galore wrote: »

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

It's raw in so far oas it hasn't been cooked (by heat) but the important thing is to kill the harmful bacteria. So things like carpaccio use lemon juice to kill the bacteria. Same with smoking. Irish style smoked salmon is cold smoked to kill bacteria without cooking the meat with heat.

I wonder if you could take a big joint of meat and strip away the outside, which could be Contami, and mince the rest. It would probably be fine to eat raw if you wanted tarrtare.

[Deleted User]

Rare steak is not a treasure hunt, provided the chef knows their way around the kitchen. You'd be a right lemon to think otherwise.

Franz Von Peppercorn II

Reviews and Books Galore wrote: »

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

Raw fish is common enough and the lemon kills any bacteria on the fish. So ceviche at least is ok.

El_Duderino 09

Brian? wrote: »

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.

A mate who worked in an abattoir told me it's to do with butchering the whole animal. The harmful bacteria in beef is mostly in the digestive system. So the fear is that the knife nicks the digestive system and gets Contaminated by the harmful bacteria. Anything the knife then touches would be contaminated, hence cooking the outside which has been cut by the knife

The reason you need to cook mince right through is because the outside gets mixed up with the rest. So you have to cook it through to ensure you kill any harmful bacteria.

He reckoned if you could take your time butchering the whole animal, you could do it carefully and be certain you haven't Contaminated the knife. Then you could eat it raw without fear of the harmful bacteria being there. Not saying that would be nice but it would be fine from a safety point of view.

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

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.

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

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.

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.

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.

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.

The chan chan man

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

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 beer revolu

Andrew00 wrote: »

Rare steak is the most disgusting thing ever

I bet you've never eaten one.

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?

biko

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

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.

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...

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..

keepalive213

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