Be careful how you order your steak. "Medium-rare" doesn't mean the same thing it used to.
The Surprising Thing You Should Avoid Ordering at a Steakhouse
Updated on Apr. 22, 2024
We’ve all heard how to order steak: medium-rare, which translates to an internal temperature of 135°F. Most chefs recommend this temperature, as it brings out the flavor while ensuring that the cut stays tender, and also allows a little more time for a nice char on the outside. (Looking for a gift for that particular griller in your life? These gifts for the griller are sure to light up their board.)
But if you order your steak medium-rare these days, you might get it quite a bit more “rare” than you bargained for. In fact, some restaurant-goers are reporting receiving their “medium-rare” steaks to find that the steaks are almost completely raw!
Why Your Medium-Rare Steak Is Being Served Raw
The reason for this mishaps is not due to a personal affront from the chef or your server. It primarily comes down to one thing: cost.
The meat of it is, costs are rising all across the board. A quality pound of rib eye that was $6 two years ago now sells for $8. Rents are climbing. Labor costs are increasing. And competition between restaurants is fierce, resulting in even more expense as restaurants try to out-do each other with decor and advertising.
Editor’s tip: Is your steak dinner more pricy than your wallet can spare? Learn how to make the best-ever steak in a cast-iron skillet at home.
How Cost Impacts Cooking
If a customer finds that their steak is underdone and they send it back, it’s easy to put that steak on the grill for a few more minutes and have it out to the table with no lost cost. However, if the table finds that their steak is overdone, that steak has to be thrown out, and the restaurant loses the money on the product. Pressured by tight profit margins, chefs tend to err on the side of caution, which can result in under-cooked steaks.
Get the Steak You Ordered
To keep a raw steak from hitting your table, be communicative with your server about what you’re looking for. Order your steak “medium-rare-plus,” not quite medium but more cooked than medium-rare. This ensures you’re getting the juicy, ready-to-eat steak you’ve been waiting for. Bon appétit!
Grilling at home? Check out our 10 best grilled steak recipes.
Try Our Best Steak Recipes
Flank SteakThis soy-marinated flank steak is my son's favorite. I usually slice it thinly and serve it with twice-baked potatoes and a green salad to round out the meal. Leftovers are great for French dip sandwiches. —Gayle Bucknam of Greenbank, Washington
Grilled Ribeye SteakGet steakhouse-quality steaks without a lot of fuss. Cooking a ribeye steak on the grill isn't complicated but does take a little bit of planning.
Grilled Strip SteakTake steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. —Taste Recipes Test Kitchen
Skirt SteakI developed this recipe when looking for ways to use up a bottle of Sriracha. I knew I wanted something quick and easy but with a lot of flavor. Avoid overcooking, and cut the steak across the grain for the most tender result. Flank steak can be used in place of skirt steak. —Kristen Streepey, Geneva, Illinois
Chocolate-Chipotle Sirloin SteakLooking to do something a little different with grilled sirloin? Add smoky heat and chocolaty rich color with this easy five-ingredient rub. —Taste Recipes Test Kitchen
Chuck SteakThis savory chuck steak is perfect for both informal and elegant meals, with an aromatic marinade that turns this budget-friendly cut into a fantastic main course.
Chimichurri SteakSteak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Steak and Potato Foil PacksAs a park ranger, I've cooked a lot of meals outdoors. I often assemble a steak and potato foil pack and toss it into my backpack with some ice. Then when I set up camp, it's easy to cook over a campfire. If I'm at home, I use my grill, and the food is just as good. —Ralph Jones, San Diego, California
Summer Steak KabobsThese steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas
Teriyaki SteakMy brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. —Dan Mayer, Olney, Illinois
Key West Flank SteakMy husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Sometimes we grill extra lime and onion slices alongside. Serve with sides of rice and fried plantains. —Gretchen Ospina, Columbia Heights, Minnesota
Southwest SteakLime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. —Caroline Shively, Alexandria, Virginia
Grilled Flank SteakHow to cook flank steak? Easy! Marinate it and grill or broil it! This marinated steak is so moist that it will become one of your favorite ways to serve beef. —Heather Ahrens, Columbus, Ohio
Grilled Onion & Skirt Steak TacosThese juicy skirt steak tacos feature a simple lime marinade, are grilled alongside onions, and are easy to throw together for a taco night. They're brimming with hearty flavor and are a total crowd-pleaser. Serve them with fresh lime, guac, and your favorite corn salsa.
Flat Iron Steak SaladMy steak salad with avocado and radishes is a big plate of summer deliciousness. I sometimes add dried cranberries and cherry tomatoes, but you can customize it to suit your tastes. —Marla Clark, Albuquerque, New Mexico
Grilled Skirt SteakThis fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. —Cleo Gonske, Redding, California
Grilled Ribeye with Garlic Blue Cheese Mustard SauceThis simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! —Ashley Lecker, Green Bay, Wisconsin
Sweet Coffee-Rubbed RibeyesMy husband and I Iove cooking together. He's an Old West chuck-wagon enthusiast and I like cooking foods from around the world. This steak is a favorite in our household! —Kylie Hatmaker, Knoxville, Tennessee
Grilled Ribeyes with Hatch Chile ButterIn summer, succulent ribeye steaks call for my flavor-packed compound butter, swirled with Hatch chiles, cilantro, lime juice and garlic. —David Ross, Spokane Valley, Washington
Grilled Marinated RibeyesThese juicy steaks are a favorite meal of ours when we go camping. Let them sit in tangy, barbecue-inspired marinade overnight and you've got a rich and hearty dinner ready to grill up the next day. —Louise Graybiel, Toronto, Ontario
Caribbean Grilled RibeyesI made this mind-blowing steak with my father-in-law in mind. He loved it, and so did everyone else. You can serve it as part of all types of meals, but it's especially good alongside seafood. —De'Lawrence Reed, Durham, North Carolina
Grilled Steak FAQ
How long do you grill steak?
How long it takes to grill steak depends on several factors, like the steak's thickness and the desired level of doneness. Check with your steak recipe to be sure, but most 1-inch-thick steaks cook in about 8 to 10 minutes total, flipping halfway through. Use an instant-read meat thermometer to check for doneness. For medium-rare, a thermometer should read 135°F; for medium, 140°; for medium-well, 145°.
How long should steak sit out before grilling?
Let steak sit on the counter for 30 minutes to 1 hour before grilling. Cold steak won't cook as evenly as room-temperature steak. Letting it sit out also helps to dry the meat's surface, which allows it to get a better sear.
What is the best way to cook steaks on the grill?
Most grilled steak recipes use direct heat to grill steak for about four to five minutes a side. Using direct vs. indirect heat ensures the meat's surface gains a gorgeous charred finish. However, if you're grilling a thick steak, it's better to use a reverse-sear method using indirect heat. Cook the steak on the cooler side of the grill so it cooks through evenly. Then, flip it onto the grill's hot side when it's about 10° away from the desired temperature. Sear it on each side to create a caramelized crust.
What is the rule of 3s for grilling steak? What is the 5-minute rule?
The rule of 3s says to cook a 1-inch-thick steak for three minutes per side over direct heat, then three minutes per side over indirect heat. For thicker, 1-1/2-inch thick steaks, the rule becomes the 4-3 rule: Four minutes per side over direct heat, then three minutes per side over indirect heat. I generally prefer to use a meat thermometer instead of a kitchen timer, but feel free to use these methods if they're helpful!
The 5-minute rule is slightly different because it's about how long to rest steak before cutting it. You want to rest the steak for at least five minutes before slicing it so the meat's muscle fibers can relax and the juices can redistribute within the meat. I always give myself a little more time, letting the steak rest for 10 minutes to ensure it's as juicy and tender as possible.
