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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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the beer revolu

JohnnyFlash wrote: »

About 20-30 percent of the cost of running a restaurant is the food. Another 30% for wages, another 30% for rent, supplies, insurance, seating etc. Usually less than 10% profit margin. It’s a very tough industry to make money in.

I understand all that and I would never get into the business but for some reason, people are conditioned into paying stupid money for steak even in cheap restaurants.
Let's say a chicken dish is €14.
Why is a steak priced at €26 when the difference in ingredients cost between the two plates is probably about €4?

El_Duderino 09

the beer revolu wrote: »

I understand all that and I would never get into the business but for some reason, people are conditioned into paying stupid money for steak even in cheap restaurants.
Let's say a chicken dish is €14.
Why is a steak priced at €26 when the difference in ingredients cost between the two plates is probably about €4?

Prestige. Steak is seen as a manly thing to eat. The kind of thing a man of high status would eat. People pay extra because combined with the status and manliness of steak, paying extra shows a bit of opulence. Not saying it's good or bad. Just the way it is.

Birdie Num Num

Markcheese wrote: »

Well when I did my catering college in the 90s you most certainly could offer a blue steak,.. Not that it got ordered very often,
The burgers are a bit more tricky, I know of places that don't offer them any more, due to "regs" and places that still do, ( I like my steaks rare and my burgers medium), and it's real easy to check a burger, use a probe thermometer....

I went to college late 89s, early 90s you most certainly could almost do anything you wanted to do! I’m surprised on the bleu steak at that time considering consumption of beef or beef products at all was questionable by some immediately after the initial UK BSE crisis. I thought that’s when they announced the blue ban (short of a better description). I’m very happy to have a pink or reddish centered fillet knowing it has been cooked adequately. Bleu is a French cuisine term and although does translate to blue the colour, I would guess the terminology is slightly different. If we were to order, serve or cook a steak similarly in English based on colour we would probably be saying a purple steak. I’m also guessing that a very rare steak is not ordered as blu in Italy for example or based on colour in other non French speaking regions. Speaking of Italy, I was at a wedding in Italy whereby fillet was on the menu. I’d say over half the guests sent back their steaks to be zapped complaining they were not cooked. All Irish guests! It was ridiculous.

As regards my burgers, I’ve no problem with a juicy burger, slightly pink in the middle. However, in the example I gave above, the centre of the burger was closer in temperature to the tomato in my side salad and the colour wasn’t far off either. Clearly a thermometer was not used. I don’t quite buy the how would you like your burger done line when it comes to ordering too. Surely a chef and restaurant knows their stuff and serves out a burger adequately cooked, juicy (slightly pink) or slightly over (not pink) based on their own house style, policy. I’d imagine a more accurate question would be cooked or slightly over if it was to be put to the customer.

Bobby Baccala

No idea why people pay up to 45 euros per kilo for fillet steak when ribeye is usually about half that. Theres no comparison in flavour and of course cost.

the beer revolu

Bobby Baccala wrote: »

No idea why people pay up to 45 euros per kilo for fillet steak when ribeye is usually about half that. Theres no comparison in flavour and of course cost.

I think it's fashionable to knock fillet steak.
I rarely have it and I tend to have to idea that it hasn't great flavour but I'm always pleasantly surprised at how good it actually tastes.
Expensive, though.

[Deleted User]

Bobby Baccala wrote: »

No idea why people pay up to 45 euros per kilo for fillet steak when ribeye is usually about half that. Theres no comparison in flavour and of course cost.

Im not a fan of ribeye, its my least favorite steak. Fillet is the nicest followed by striploin, sirloin and last is ribeye imo.

Lewis_Benson

FanadMan wrote: »

If I order steak in a restaurant I always order chips and LOADS of pepper sauce.....it's just something I love. But I also have the salad. Plus I order my steak rare.

And I'm a middle aged Irish man.

You are a rare species of middle aged irish man.

Bobby Baccala

Azariah Lemon Hangar wrote: »

Im not a fan of ribeye, its my least favorite steak. Fillet is the nicest followed by striploin, sirloin and last is ribeye imo.

Couldn't agree with that any less tbh fillet is overpriced and tasteless, striploin is grand but I'd prefer a ribeye all day and it'd cost the same. I take it you're not a fan of fat in your steak?

con___manx1

Why go to a restaurant and order a steak ?
If you want a rare one it would be pretty easy to cook.
Put it on the pan for a few seconds and bang its cooked. Some waste of money if you ask me.

I like to try order stuff I wouldnt normally cook myself when I go to a restaraunt but everyone is different I suppose.

the beer revolu

con___manx1 wrote: »

Why go to a restaurant and order a steak ?
If you want a rare one it would be pretty easy to cook.
Put it on the pan for a few seconds and bang its cooked. Some waste of money if you ask me.

I like to try order stuff I wouldnt normally cook myself when I go to a restaraunt but everyone is different I suppose.

Most home cooks would struggle to serve up a steak as well as a decent restaurant would.
They'll struggle sourcing the steak.
They'll struggle to get a decent char/crust on the steak. They'll struggle to get it cooked to just the right degree. And they probably won't let it rest.

It really isn't that easy to cook a steak really well.

Brian?

Bobby Baccala wrote: »

No idea why people pay up to 45 euros per kilo for fillet steak when ribeye is usually about half that. Theres no comparison in flavour and of course cost.

My favourite steak is flank, cooked medium rare and sliced thin, with a load of chimichurri. 2nd is Bavette, served as above. Skirt is also a beautiful piece of meat this way.

Most people don’t even consider these a good grilling/frying steak because they are like rubber when cooked beyond medium rare.

Of the normal steaks, a good ribeye is probably the most flavourful. But I find it’s often not butchered right and too fatty. Strangely Aldi Angus is usually perfect.

Then T-bone, striploin and fillet in that order. Filet had to be blue rare for me, ideally black and blue. Burnt on the outside and raw through. It’s really tasty that way. I’d also order striploin blue. T bone medium rare.

Having said all this a 28 day aged filet will be a far tastier piece of meat than a fresh ribeye. Dry aging is the key to all steak. I once had a 35 day aged striploin fat home, it was unreal. Finest piece of meat I’ve ever cooked.

Now that I think of it, best steak I’ve ever eaten was a Bison ribeye, that was properly dry aged.

Brian?

the beer revolu wrote: »

Most home cooks would struggle to serve up a steak as well as a decent restaurant would.
They'll struggle sourcing the steak.
They'll struggle to get a decent char/crust on the steak. They'll struggle to get it cooked to just the right degree. And they probably won't let it rest.

It really isn't that easy to cook a steak really well.

And they wouldn’t use anywhere near enough salt.

Esse85

the beer revolu wrote: »

I understand all that and I would never get into the business but for some reason, people are conditioned into paying stupid money for steak even in cheap restaurants.
Let's say a chicken dish is €14.
Why is a steak priced at €26 when the difference in ingredients cost between the two plates is probably about €4?

Because people will pay that money.
It's irrelevant the price difference in ingredients, the market dictates what a business charges, and people are happy to pay €26.

A business will attempt to maximise profits to suit themselves rather than the customer and rightly so, nothing wrong with that.

El_Duderino 09

Esse85 wrote: »

Because people will pay that money.
It's irrelevant the price difference in ingredients, the market dictates what a business charges, and people are happy to pay €26.

A business will attempt to maximise profits to suit themselves rather than the customer and rightly so, nothing wrong with that.

Same with lobster and caviar. Its a quick way to demonstrate disposable income and a tastes for fashionable, expensive food.

Portsalon

Esse85 wrote: »

Because people will pay that money.
It's irrelevant the price difference in ingredients, the market dictates what a business charges, and people are happy to pay €26.

A business will attempt to maximise profits to suit themselves rather than the customer and rightly so, nothing wrong with that.

A friend tells me that Larry Goodman's children are opening a restaurant in Blackrock County Louth shortly (formerly the Clermont) which will be offering Wagyu Steaks from Larry's own farm for only €46 each! :eek:

I can hardly wait to be invited for a meal there!

JohnnyFlash

Brian? wrote: »

My favourite steak is flank, cooked medium rare and sliced thin, with a load of chimichurri. 2nd is Bavette, served as above. Skirt is also a beautiful piece of meat this way.

Most people don’t even consider these a good grilling/frying steak because they are like rubber when cooked beyond medium rare.

Of the normal steaks, a good ribeye is probably the most flavourful. But I find it’s often not butchered right and too fatty. Strangely Aldi Angus is usually perfect.

Then T-bone, striploin and fillet in that order. Filet had to be blue rare for me, ideally black and blue. Burnt on the outside and raw through. It’s really tasty that way. I’d also order striploin blue. T bone medium rare.

Having said all this a 28 day aged filet will be a far tastier piece of meat than a fresh ribeye. Dry aging is the key to all steak. I once had a 35 day aged striploin fat home, it was unreal. Finest piece of meat I’ve ever cooked.

Now that I think of it, best steak I’ve ever eaten was a Bison ribeye, that was properly dry aged.

A fillet steak socialist.

jester77

Portsalon wrote: »

A friend tells me that Larry Goodman's children are opening a restaurant in Blackrock County Louth shortly (formerly the Clermont) which will be offering Wagyu Steaks from Larry's own farm for only €46 each! :eek:

I can hardly wait to be invited for a meal there!

€46 doesn't sound right, you wouldn't even get it from the butcher for close to that price. A 300g Wagyu Rib-Eye usually costs around €80 in the restaurants here and Kobe Wagyu over €100 per 100g

storker

the beer revolu wrote: »

Most home cooks would struggle to serve up a steak as well as a decent restaurant would.
They'll struggle sourcing the steak.
They'll struggle to get a decent char/crust on the steak. They'll struggle to get it cooked to just the right degree. And they probably won't let it rest.

It really isn't that easy to cook a steak really well.

I've never cooked a steak and ate it thinking that it would have tasted better in a restaurant. I have ordered steak out, but not that often because although it can cost 3-4 times what you pay for it when shopping, it doesn't taste 3-4 times better. And anything I order, I order because I like it. I don't go to restaurants to throw shapes.

the beer revolu

storker wrote: »

And anything I order, I order because I like it. I don't go to restaurants to throw shapes.

Wow!

Unique.
Edgy.
Confident.
Humble

How can I be more like you?

Brian?

JohnnyFlash wrote: »

A fillet steak socialist.

And champagne, at least a magnum per steak.

Feisar

Was looking up why rare steak is called rare. It actually comes from an old English word hrere, originally referring to undercooked eggs.

Dyr

Clues in the name OP, if you could get it anywhere it wouldn't be rare then, would it?

storker

the beer revolu wrote: »

Wow!

Unique.
Edgy.
Confident.
Humble

How can I be more like you?

Just saying it like it is and like I imagine it is for most people. I don't see why it's such a big deal, but to answer your question, you could try chilling out a bit?

Maybe treat yourself to a good steak...

[Deleted User]

FanadMan wrote: »

If I order steak in a restaurant I always order chips and LOADS of pepper sauce.....it's just something I love. But I also have the salad. Plus I order my steak rare.

And I'm a middle aged Irish man.

What's wrong with pepper sauce anyway?

I'm pretty sure that's what they serve in La Maison there in Castle Market, and they do chips too (pommes frites, je veux dire). And onion rings! And their food is better than a lot of Parisian restaurants, especially for that price point

Edgware

Theres a lot of people posting ****e here that were reared on ham and Calvita sandwiches

Homelander

Edgware wrote: »

Theres a lot of people posting ****e here that were reared on ham and Calvita sandwiches

Is Calvita still a thing, can you still buy it? Blast from the past, used to eat it at my granny's house but never anywhere else. What was it supposed to even be, cheese somehow aimed at kids?

odyssey06

I saw someone put fillet steak into a bundy with a slice of calvita once.

* story may not be strictly true

whiskeyman

Homelander wrote: »

Is Calvita still a thing, can you still buy it? Blast from the past, used to eat it at my granny's house but never anywhere else. What was it supposed to even be, cheese somehow aimed at kids?

All the poah kids had Dairylea, Calvita or the laughing cow.
The rest of us had St Bernard easi singles.
I don't think they could even call them 'cheese singles' as there was feck all cheese gone into them

odyssey06

Homelander wrote: »

Is Calvita still a thing, can you still buy it? Blast from the past, used to eat it at my granny's house but never anywhere else. What was it supposed to even be, cheese somehow aimed at kids?

Yes.
https://m.tesco.ie/mt/www.tesco.ie/groceries/Product/Details/?id=250817596

Mysterypunter

Why don't you buy a steak and burn it. Job done