Places where I can order a blue steak

DKLS

I like my steak cooked in way that a talented vet could revive it.
Are there any restaurants in this country that will serve me a blue steak?, I ordered one last night and received a medium rare:eek::mad:, I complained and the chef came and explained that he couldnt do them for Health and Safety reasons!!!!!

Can anyone help, as its a pain having to go to france to get a decent steak cooked in the way that I want.

celyn90

They really wouldn't do it? :eek: I've never had a problem asking for blue steak; I love steak like this and if I have to use a steak knife on it I don't want to eat it! Marriot hotel resturants (I use these a great deal for work and they are fine) have always done it if you ask. Most independent resturants I've been in would too.

I don't tend to ask in other chain places as they always come out cremated whatever you ask for. Medium rare is awful and if they were going to do that to it they should have told you beforehand so you could order something else if wanted to.

njings

Health & Safety! What bull****! It's true you couldn't have a beefburger or any kind of processed meat rare.

Cut meat can be served very rare - the microbes that are on this meat will only be on the outside, so a quick flash of heat is all that is needed to sterilise the meat; with processed meat and beefburgers the raw meat is churned up completely thus mixing any microbes from the surface into the the middle of the meat - thorough cooking is required to kill microbes throughout.

Although not to my taste, I would expect that any decent restaurant will serve you a steak blue. Try your local Beefeater - they will.

N

chuckles1066

njings wrote: »

Although not to my taste, I would expect that any decent restaurant will serve you a steak blue. Try your local Beefeater - they will.

N

Hmmm, except Beefeater seem to place a different interpretation on what constitutes a fillet cut.

I've tried three at various times and they've all had gristle in.

njings

Oh Well that's no good.

hplfoghorn

I always have problems with steaks, well not me, my Husband does. He is a chef & whenever he insists on ordering a steak he tells me to never let him again. The problem is that Chefs are not being trained to old standards & often in beefeater type restaurants, the "chef" doesn't have any training other than in basic food hygiene (Ping chefs as my hubby calls them!)

hartcjhart

Elf and safety,that old nugget,
As has been said most 'chefs' are just grill jockeys
having said that I ran a restaurant that did a 32oz steak and a punter wanted it 'blue' it was duly cooked that way and the eejit sent it back saying it was cold

although not my way of having a steak I advise my friends to print some forms saying something along the lines that you absolve the restaurant of any claims/blame due to them cooking the steak blue and sign it and give to the waitress!!

you should see the looks on their faces when they read it:rotfl: :rotfl:

nearlyrich

A restaurant near us won't serve well done steak LOL

I like my steak rare and would send it back if it was overcooked.

The problem is many so called restaurants can only do food out of the freezer which has been delvered in portions already covered in the sauce just ready to cook as per the instructions from HQ. Ping food as has been said further up the thread AKA professional ready meals.

Mutton_Geoff

I've travelled the world and found it hard pushed to find meat as tasty as that found in South Africa, until that was, I discovered Donald Russell. They are horrendously expensive, waste too much money on packaging, but their meat is streets ahead of anything else I've found. The only supermarket we get our beef from is Waitrose, but DR still beat that in flavour. DR also do mince which is good value and makes the best bologneses, lasagnes etc.

On the subject of grilling (doesn't apply to our "blue" friend) but I found resting the steak for 5-6 minutes dramatically improves the texture and flavour. When I've tried to teach this method to friends, they worry it will get cold. Cook your steak how you like it but minus a minute or so, transfer it to a warm plate and cover with a double layer of foil for 5 minutes whilst you prepare the rest of your dinner. It makes a huge difference. Works with burgers too, give them 3-4 minutes under the foil before putting into the bun. Yum, what's for dinner tonight?

(PS No association with Donald Russell, just a happy customer)

katiepoppycat

where are you based DKLS? That would help. There's a place near Tadcaster that does blue steak - in fact they asked OH if he wanted 'warm blue or cold blue'. He thought he'd died and gone to heaven. Thats The Rythre Arms. There's a v expensive place in Edinburgh called The Witchery that is apparently famous for it's steak tartare which is another option . . .