Would y’all consider this $80 filet mignon medium-rare? Tried to get the best photo of the color that I could, we were outside so it was natural lighting.
Don't know if I was being picky, but for eighty bucks I didn't think I'd have to question cook temp. What do y'all think? Am I dumb, or was this cooked a bit too much?
by ElectricPikachu
33 Comments
AppearanceEmpty6809
Medium well
kyra0728
80 dollars and it’s cooked wrong what a fuckin sin
monotoneowl
That’s a filet?
Byzantine87
Medium well and a questionable filet
CI0bro
Yikes.
DixieNormaz
Do y’all cut your steak with a bottle opener? What is with these chewed up meat pockets I keep seeing!?Use a damn knife and use it correctly!
To answer your question, it’s cooked horribly. A couple levels past what you asked for and NO ONE should ever cook a filet medium well regardless of if asked to or not. This cut has no business being cooked past medium rare.
OneDrunkAndroid
It’s medium well. I would have sent that back.
CreatureComfortz321
That’s medium well and does not look like a filet.
jorateyvr
You paid $80 for this?
Yikes!
AintNoDaisy1
This is why I hardly ever get steak at restaurants.
GoCanes2468
Exhibit A for why I quit ordering steak from restaurants. Not paying an outrageous amount of money for a steak that some drugged up cook destroys.
OddAttorney9798
Restaurant chef here; from this image it certainly looks over cooked. Generally a cut straight down the center of the steak right away will give you the best read on accuracy. Good cooks will get the entire steak to your request while unskilled or rushed cooks will blast something hard and send it. That can leave a steak to either carry over or run high on the periphery.
The vast majority of us in the kitchen do in fact want to fix our mistakes when the are genuinely our mistake. We want you to have a positive experience. After 20 years, I’ve had a hand in over a million meals and still feel bad and apologize when we drop the ball. Be polite and send it back with the server. If its is not up to your tastes, but don’t want to waste it or wait for a fix, then still inform the server. The quality of the establishment will dictate the response.
reduponanoakenthrone
Was it filet mignon, or “filet of sirloin” or something else misleading?
HndWrmdSausage
Yeah fuck that I would of put the restaurant name up to be blasted. Bad cook is excusable but the steak doesn’t look like a filet to me either.
SirArthurDime
That’s not medium rare and worse that’s not a filet. I usually never send food back but this is straight up insulting for $80. If I’m paying that much at the very least I better get the right cut of steak. Even if it is technically a filet that just looks off that’s not an acceptable cut to sell at that price.
Proper-Painter-7314
That’s 5 seconds away from well done.
Unable-Recording-796
The texture of this meat is scaring me
2_Mean_2_Die
That is not a filet. The grain is too coarse. That’s a $20-25 steak in most parts of the country, $30-40 in the more expensive big cities.
PaulFleming75
No, it is not a filet, and no it is not medium rare.
Salty-Committee124
Looks like it was cut with a spoon
jellybeatz
I would consider it over priced.
Ethicstest
That’s a little bit over medium if you ask me
Hour_Type_5506
Nothing about the cut indicates it’s filet. If so, it was butchered incorrectly. The butcher really butchered that one.
MRob08
Med well
PureLand
That is med well.
vinnyboyescher
More like medium but color itself can be deceiving. Did it have the mouth feel and juiciness of medium rare?
Personally I would mention it but not send it back. Might get a free desert or just the steak for free. you know, being nice helps a lot.
Repulsive_Ad4318
35 years as a chef and that is neither a filet nor medium rare.
Commercial_Pie1090
No, way over cooked. I always order my steaks rare now because they always over cook the meat. It still gets over cooked but at least it’s closer.
APlayOnwards
You gotta cut in the middle but yea I wouldn’t get the filet either way. Ribeye all day.
AnitaIvanaMartini
I’d say it’s not even Medium. It’s Medium Well, not a filet, not rested, and cut with a sad, dull, possibly serrated knife. $80. Wow.
Gardenzealot
That’s the most fucked up steak I’ve ever seen and def not med rare
gatesaj85
That doesn’t appear to be a filet mignon.
Round_Spray_2425
it could be the claw end of the filet. not sure what the actual name of the cut is. it’s total bullshit, but some chefs sell that part to maximize profit. it would be easier to tell the done-ness from a pic of the center piece.
33 Comments
Medium well
80 dollars and it’s cooked wrong what a fuckin sin
That’s a filet?
Medium well and a questionable filet
Yikes.
Do y’all cut your steak with a bottle opener? What is with these chewed up meat pockets I keep seeing!?Use a damn knife and use it correctly!
To answer your question, it’s cooked horribly. A couple levels past what you asked for and NO ONE should ever cook a filet medium well regardless of if asked to or not. This cut has no business being cooked past medium rare.
It’s medium well. I would have sent that back.
That’s medium well and does not look like a filet.
You paid $80 for this?
Yikes!
This is why I hardly ever get steak at restaurants.
Exhibit A for why I quit ordering steak from restaurants. Not paying an outrageous amount of money for a steak that some drugged up cook destroys.
Restaurant chef here; from this image it certainly looks over cooked. Generally a cut straight down the center of the steak right away will give you the best read on accuracy. Good cooks will get the entire steak to your request while unskilled or rushed cooks will blast something hard and send it. That can leave a steak to either carry over or run high on the periphery.
The vast majority of us in the kitchen do in fact want to fix our mistakes when the are genuinely our mistake. We want you to have a positive experience. After 20 years, I’ve had a hand in over a million meals and still feel bad and apologize when we drop the ball. Be polite and send it back with the server. If its is not up to your tastes, but don’t want to waste it or wait for a fix, then still inform the server. The quality of the establishment will dictate the response.
Was it filet mignon, or “filet of sirloin” or something else misleading?
Yeah fuck that I would of put the restaurant name up to be blasted. Bad cook is excusable but the steak doesn’t look like a filet to me either.
That’s not medium rare and worse that’s not a filet. I usually never send food back but this is straight up insulting for $80. If I’m paying that much at the very least I better get the right cut of steak. Even if it is technically a filet that just looks off that’s not an acceptable cut to sell at that price.
That’s 5 seconds away from well done.
The texture of this meat is scaring me
That is not a filet. The grain is too coarse. That’s a $20-25 steak in most parts of the country, $30-40 in the more expensive big cities.
No, it is not a filet, and no it is not medium rare.
Looks like it was cut with a spoon
I would consider it over priced.
That’s a little bit over medium if you ask me
Nothing about the cut indicates it’s filet. If so, it was butchered incorrectly. The butcher really butchered that one.
Med well
That is med well.
More like medium but color itself can be deceiving. Did it have the mouth feel and juiciness of medium rare?
Personally I would mention it but not send it back. Might get a free desert or just the steak for free. you know, being nice helps a lot.
35 years as a chef and that is neither a filet nor medium rare.
No, way over cooked. I always order my steaks rare now because they always over cook the meat. It still gets over cooked but at least it’s closer.
You gotta cut in the middle but yea I wouldn’t get the filet either way. Ribeye all day.
I’d say it’s not even Medium. It’s Medium Well, not a filet, not rested, and cut with a sad, dull, possibly serrated knife. $80. Wow.
That’s the most fucked up steak I’ve ever seen and def not med rare
That doesn’t appear to be a filet mignon.
it could be the claw end of the filet. not sure what the actual name of the cut is. it’s total bullshit, but some chefs sell that part to maximize profit. it would be easier to tell the done-ness from a pic of the center piece.