Ordering a steak should be a simple and satisfying experience, but some comments can make your server pause and your chef sigh. Whether you’re dining at a high-end steakhouse or your favorite local grill, knowing what not to say can improve your experience and help you get the perfect meal. Avoid these 12 steak-ordering mistakes, and you’ll not only impress your waiter but also make the most of your steak dinner.
1. “I’ll take it well-done… with ketchup.”
If you want to see a chef’s heart break just a little, order a well-done steak with ketchup. Steak shines when cooked to enhance its natural flavors and juiciness, but well-done meat often turns dry and tough, losing its tenderness. Adding ketchup doesn’t help—it overpowers the taste rather than complementing it. A great steak needs little more than seasoning and expert cooking. If you love sauce, try a house-made steak sauce or a classic béarnaise instead. And if you’re truly committed to the well-done-with-ketchup combo, you might find greater satisfaction in a burger.
2. “Can you butterfly it?”
Butterflying a steak involves slicing it in half to make it thinner so it cooks faster. While this might seem like a good way to avoid a rare or medium-rare center, it often results in a dry, overcooked, and less flavorful steak.
If a thick cut isn’t your preference, opt for a naturally thinner steak like a skirt or flank instead of altering a perfectly good filet or ribeye. The thickness of a steak is what helps maintain its juiciness and tenderness, so if you’re concerned about doneness, requesting medium or medium-well is a better choice than butterflying.
3. “Do you have A1 sauce?”
Steakhouses take pride in their high-quality cuts, expertly seasoned and prepared. Asking for A1 sauce (or any bottled sauce) can raise eyebrows, as it implies the steak needs extra help. A well-cooked steak should shine on its own with just salt, pepper, and perhaps a dab of butter.
If you enjoy added flavor, opt for house-made sauces like chimichurri, peppercorn, or a rich red wine reduction instead. These enhance the natural flavors rather than masking them. If you truly love A1, there’s no shame in personal preference—but at a top-tier steakhouse, consider trying it the way the chef intended.
4. “What’s the cheapest steak you have?”
Nobody wants to overpay, but outright asking for the cheapest steak can make it seem like quality isn’t a priority. Instead, if you’re on a budget, ask for the best value cut or any specials the restaurant might offer. Affordable options like sirloin or flat iron can provide great flavor without breaking the bank. If cost is a concern, consider visiting during happy hour or looking for combo meals that include steak and sides at a reasonable price. Choosing wisely means you can enjoy a satisfying meal without sacrificing taste or settling for a subpar cut.
5. “I want it rare… but not too rare.”
This kind of vague request can leave your server and chef puzzled. Rare is rare—meaning a cool, red center at about 125°F. If you’re unsure, medium-rare is a safe bet, offering a warm, red center that remains juicy and tender. Saying “not too rare” forces the chef to guess, increasing the chance of getting a steak that’s either undercooked or drier than expected. Understanding standard doneness levels before ordering ensures you get exactly what you want without confusion. If you’re unsure, ask your server for guidance—they’ll happily help you find the perfect balance of flavor and texture.
6. “Can you make my filet mignon well-done?”
Filet mignon is one of the most tender and delicate cuts of beef, prized for its buttery texture. Cooking it well-done strips away everything that makes it special. Unlike marbled cuts like ribeye or New York strip, filet lacks fat, meaning it dries out quickly when overcooked.
If you prefer a well-done steak, opt for a ribeye, which retains juiciness due to its fat content. But if you’re set on filet mignon, keeping it within the medium-rare to medium range will give you the best experience, preserving its tenderness and delicate flavor.
7. “Can I get my steak deep-fried?”
Unless you’re at a state fair or a specialty restaurant that actually offers deep-fried steak, this request will likely get you some strange looks. Steak is meant to be grilled, pan-seared, or broiled to bring out its natural flavors and textures. Deep-frying removes the beautiful sear and caramelization that give steak its depth of flavor. If you’re looking for something crispy and indulgent, go for chicken-fried steak, which is breaded and fried by design. But don’t expect a high-end steakhouse to throw your ribeye into the deep fryer just because you asked.
8. “I don’t care how it’s cooked.”
Telling your server you don’t care how your steak is cooked can lead to unpredictable results. The doneness of a steak significantly impacts its texture, flavor, and juiciness, so having at least some preference helps ensure you enjoy your meal. If you’re unsure, asking for a recommendation is a great way to learn—medium-rare is often suggested for the best balance of tenderness and flavor. A skilled steakhouse will cook it perfectly, but leaving it to chance might result in a steak that’s either too rare or too well-done for your taste. Know your options, and order with confidence.
9. “Do you have vegan steak?”
While plant-based meat alternatives have come a long way, asking for a vegan steak at a traditional steakhouse is like going to a seafood restaurant and requesting a tofu lobster. Most high-end steakhouses focus on prime cuts of beef and don’t specialize in plant-based options.
If you’re dining with a group and need a vegetarian option, check the menu beforehand—some places may offer alternatives like grilled vegetables, mushroom steaks, or plant-based burgers. But don’t expect a chef who specializes in dry-aged ribeye to have a vegan steak waiting for you.
10. “I want it black and blue… but not cold inside.”
Black and blue steak refers to a charred exterior with a very rare, nearly cold interior. It’s a bold choice for steak lovers who enjoy extreme contrast in texture and temperature. However, if you prefer a deeply seared crust but a warmer center, ordering rare or medium-rare is a better option.
Requesting black and blue but not cold creates a contradiction—the very definition of the style requires an almost raw interior. Achieving warmth inside while keeping the signature charred crust is nearly impossible. If unsure, go for rare and trust the chef to deliver a well-balanced steak experience.
11. “Can I get a steak salad, but without the steak?”
If you’re at a steakhouse and order a steak salad without the steak, you’re essentially just ordering a regular salad. While that’s totally fine, it can sometimes confuse your server or the kitchen. If you’re looking for a lighter meal or a meat-free option, consider asking about their available salads rather than modifying a steak dish. Many steakhouses offer excellent side salads or even vegetarian-friendly entrées. However, if you’re strictly avoiding steak, you may find a better selection elsewhere. A steakhouse, after all, is designed to highlight beef, so its non-steak options might be more limited.
12. “Do you guys have Wagyu for under $20?”
Wagyu beef is famous for its rich marbling, unmatched tenderness, and melt-in-your-mouth texture—qualities that come at a premium. Authentic Japanese Wagyu often exceeds $100 per steak due to its strict breeding and feeding processes. If you spot Wagyu for under $20, it’s likely a lower-grade domestic Wagyu blend, which, while still tasty, isn’t quite the same. American Wagyu can be a great alternative, offering enhanced marbling at a lower price. However, expecting true, high-quality Wagyu on a budget is like hoping to find real caviar in the discount bin—it’s just not going to happen.
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