Ordering a steak should be simple, but there are plenty of ways to make yourself look like a complete amateur. Whether it’s asking for a well-done Wagyu or drenching your steak in ketchup, certain requests can make chefs and servers cringe.
If you want to order steak like a pro, avoid these common mistakes.
1. “Can you cook it in olive oil instead of butter?”
Butter is the secret weapon of a great steak. It enhances flavor, adds richness, and creates that perfect crust. Olive oil has a lower smoke point, meaning it doesn’t sear steak as well and can leave it greasy instead of caramelized.
If you have a dietary restriction, that’s one thing—but if you’re just trying to be “healthy,” you might want to rethink your order.
2. “Can I get it cut up before it’s served?”
Unless you’re a child or recovering from dental surgery, asking for a pre-cut steak is a surefire way to raise eyebrows. Steak is meant to be cut fresh at the table so the juices stay locked in. Pre-cutting leads to dryness, and quite frankly, it makes it look like you ordered a kids’ meal.
3. “Can I get my steak without seasoning?”
Steak needs seasoning to bring out its natural flavors. At a minimum, chefs use salt and pepper to enhance the meat’s taste. Ordering it without seasoning results in a bland, disappointing experience.
If you’re avoiding salt for health reasons, that’s understandable, but otherwise, trust the chef and let them season it properly.
4. “I’ll have the filet mignon. That’s the biggest steak, right?”
Filet mignon is one of the smallest, thickest cuts of steak, known for its tenderness—not its size. If you’re looking for a large, hearty steak, you’re better off with a ribeye or porterhouse.
Ordering filet mignon while expecting a massive portion just shows you don’t know your cuts.
5. “Do you have a steak with no fat at all?”
Fat equals flavor. While some cuts, like filet mignon, are leaner, every good steak has at least some fat to enhance taste and juiciness. If you absolutely hate fat, you might be better off ordering chicken instead of ruining a perfectly good steak.
6. “Can I get it super crispy all the way through?”
Steak should have a seared crust on the outside but remain juicy inside. Cooking it “super crispy all the way through” just means turning it into a tough, dry piece of leather. If you want something crispy, order fried chicken instead.
7. “Can I get some ketchup?”
If you ask for ketchup with a high-quality steak, prepare for judgment.
While you can enjoy your food however you like, ketchup overpowers the rich, beefy flavors of a good steak. If you really need sauce, a house-made steak sauce or chimichurri is a far better option.
8. “Just cook it however!”
Telling a server to cook your steak “however” shows that you don’t care about your food—or that you don’t understand doneness levels. The difference between rare and well-done is huge.
If you want to look like you know what you’re doing, learn the different levels of doneness and order accordingly.
9. “Can I get the most expensive steak?”
Ordering the priciest steak just to impress people is a rookie move. Expensive doesn’t always mean best—it depends on what you actually enjoy. Some people prefer a well-marbled ribeye over a dry-aged New York strip.
Instead of picking a steak based on price, ask about flavor, texture, and preparation.
10. “Can I get a Steak Cooked ‘Pittsburgh Style’?”
Pittsburgh-style steak means it’s charred on the outside and rare on the inside. If you don’t actually want that extreme contrast, don’t order it just to sound fancy. Plenty of people make this mistake, only to send it back because it’s too rare.
11. “Can I get the filet mignon ribeye?”
Filet mignon and ribeye are two completely different cuts—filet is lean and tender, while ribeye is rich and marbled. There’s no such thing as a “filet mignon ribeye,” and asking for one makes it clear you’re unfamiliar with steak.
12. “I’d like the steak tartare well-done.”
Steak tartare is raw, finely chopped beef mixed with seasonings. Asking for it well-done completely defeats the purpose. If you’re uncomfortable with raw meat, just order a regular steak.
13. Asking for a Wagyu or Kobe Steak Well-Done
Wagyu and Kobe beef are prized for their intense marbling and melt-in-your-mouth texture. Cooking them well-done destroys their unique qualities, turning a luxurious, buttery steak into a tough, overcooked mess.
If you’re going to pay for high-end beef, let it shine by ordering it at least medium-rare.
14. Not Letting It Rest Before Cutting In
When a steak is fresh off the grill, the juices are still moving inside. Cutting into it too soon causes all those flavorful juices to run out onto the plate, leaving the meat dry. A few minutes of patience makes a world of difference.
15. Using a Fork and Knife on a Bone-In Cut Like a T-Bone
Bone-in steaks, like T-bones and tomahawks, are meant to be enjoyed with a little hands-on effort. While you don’t need to gnaw on the bone in a fine dining setting, trying to cut every last bite with a fork and knife just means wasting some of the best meat. If you’re at a casual spot, don’t be afraid to pick it up!
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