My present sous chef suggested to me a while back that when ordering red meat, always ask for it cooked cooler than what I want it. For instance, if I want a medium burger, order it medium rare because kitchen staff typically tends to overcook it (at least in this town they do) and then it'll arrive perfectly pink.
Yesterday, the ladies in my family all joined to eat at the Nordstrom Cafe in Oak Brook, IL. If you ever find yourself there, my suggestion is to order the roast beef sandwich with the tomato basil soup. It's a safe and easy choice; you can't go wrong. However, this has become a regular meeting place for my family and me when I've visited home recently. While I typically don't deviate once I've found the right order at a restaurant, I also don't frequent most restaurants as often I have the Nordstrom Cafe. So I've been on the menu-search for another acceptable meal.
As I have mentioned before in previous blogs, sometimes I wish chefs would just make the couple things they make well, and no more. They can choose what to feed us because they are proud of those dishes and know they work. I rarely brag about my ability to cook because I honestly don't think I'm the greatest. I'm fairly new to it, and I still have lots to learn. I do, though, make a few things that I know are awesome, and I would throw down with Bobby Flay any time on this handful of items.
I'm not sure how the Nordstrom Cafe works, whether there is one head chef out in California who decides a standard menu for every Nordstrom in the country or if each cafe has its own chef who decides the menu. This last time I was there, I decided to try the skirt steak. It was prepared typically as you would expect to see a skirt steak, with a lime herb marinade, paired with some roasted potatoes, carrots and asparagus (asparagus is not in season, but even shipped in, it was still tasty). Actually, the veggies were cooked perfectly a dente, and while roasted potatoes are not my first choice of spud preparation, they were very good. The steak was the problem.
I don't know if you've ever had the pleasure of eating at a Nordstrom cafe, but this is how it works. At the Oak Brook one, you go to one of several cashiers and order your food and beverage. The server comes to your table a few minutes later to pick up your ticket, then he or she delivers the food and drink, and you tip them. I do hope they share that tip with the cashiers, but doubtful. At the downtown one, you actually get your own beverage and you are still expected to tip the servers. Now I am the last person who'll complain about tipping. I've worked as a server for a collective 8 or 9 years before, during and after moving to the back of the house, but I actually did some work when waiting on tables.
The cashier is the one who took my steak order and didn't ask me what temp I wanted my skirt. She just informed me that the chefs cooked it between rare and medium rare. I said, "Perfect." Usually, when you are informed of how the chef will prepare your steak, there is no need to specify that you want it red. In fact, sometimes you should err on the side of caution and expect it a bit bloodier (that's not really blood on your plate) than what you're told. I never mind if it's too pink or red because if I honestly can't take it, I'll send it back and have then throw it on the grill for a minute.
About 15 to 20 minutes later, our food arrived. This was strange because everyone else ordered sandwiches, and I ordered a rare steak. The food should've taken 10 minutes at the most, and I'm including cook time for orders before ours. The steak needed about 3 to 4 minutes on the grill and 5 minutes of resting time which could've been included in the time it took the server to deliver the food. I was already worried. I cut into my steak, and I kid you not, it was brown.
The reason I don't have a problem sending back an undercooked steak is because I know I'm not wasting product. They'll give me the same steak I sent back. When a steak is overcooked, I deal with it because I don't want them to use an entirely new piece of meat, and risk that they'll overcook it again anyway. The steak also was still tender and had good flavor, but I was SO annoyed that they could have made that huge mistake. Did the cook just forget about it? Did the server just leave it under the hot lamp? I mean, how disappointing when you're so looking forward to cutting into the meat, having the jus just run all over your plate over the veggies and bread. There's nothing better. Then instead, you cut into a brown, overcooked, dry steak. I'm still not over it.
Looking back, if it happened all over again, I would send it back. I'd risk pissing off the kitchen staff (they'd end up eating it anyway so they wouldn't be too pissed) to get the steak I wanted, and no person in the world could've argued that that steak was rare. Chalk it up to the grill cook's error.
