On certain nights, running a steakhouse is like hosting a wedding where every guest is the bride, every steak is the bouquet, and the kitchen is the band that keeps getting asked to change the song mid chorus. We have spent years perfecting how to coax flavor from fire, how to turn a piece of raw beef into something people photograph before they eat and never forget, and how to smile politely when someone orders filet mignon well done with a glass of soda water and a side of Tabasco mayo.
Our job is to make your dinner great and to have you leave happy. But once in a while, just as your server turns to head back to the kitchen, guests say something that stops us in our tracks. Something that makes the grill cook stare into the flame a little longer than necessary. Something that signals this meal might be heading for what we like to call a slow and avoidable compromise.
What follows is not a rulebook and not actually a proper rant. It is a short and useful guide to a few phrases we hear far too often. Phrases that almost always lead to regret, confusion, or an underwhelming bite of beef. Here are our top hits:
“Can I get it medium plus”
We hear this one a lot, and every time, we have the same reaction. Medium plus is not a thing. There is no secret setting between medium and medium well that only certain restaurants know about. It is not a doneness level. It is a feeling, and feelings are hard to grill. What usually happens is that we cook your steak just past medium, land it somewhere around medium well, and hope for the best. But we would much rather just talk about what you actually want. If you want less pink but still want it to be tender, we can do that. Just tell us. We promise we will not make you say it in Latin or use technical terms. Just describe what you are after, and we will take care of the rest.
“What steak is trending right now”
This one always feels like someone is asking for the limited edition sneaker version of beef. Steak does not trend. There is no seasonal launch. Cuts do not go in and out of fashion like handbags or soft drinks. If you saw something specific on social media and want to ask if we have it, by all means do. But do not expect steak to follow a hype cycle. We are not here to reinvent the ribeye every three months. We serve the classics because they are good. Because they work. Because nothing beats a properly seared sirloin or a marbled ribeye with just enough fat to remind you why you came here in the first place.
“I have the filet, but can I make changes?”
This is usually said in the tone of someone who believes they are being very reasonable. But what sounds like a few harmless swaps often results in a kitchen trying to build a dish that no longer makes sense. We will always do what we can. Allergies, of course. Sensitivities, absolutely. But once you start removing ingredients, changing sauces, adjusting cooking techniques, and adding substitutions, the dish is no longer what we designed. And while we will cook it, it will likely not be something we feel great about serving. If there is something specific you are avoiding, just say so. But if it is more about trying to improve a dish that is already balanced, maybe try ordering it the way it was meant to be served. You might be pleasantly surprised.
“Can you make it quick”
This one usually comes with a smile and a glance at a phone screen showing a countdown to a concert or airport check in. And while we understand that everyone is busy, we feel obligated to point out that steak does not respect your schedule. It takes time to cook a steak properly. It takes more time to rest it properly. And while we can absolutely suggest something faster, asking us to hurry the cooking process is like asking a baker to rush a soufflé. You can do it, but you will not like what comes out. If you are in a rush, just tell us. We can help. But please do not ask us to shortcut something that needs time to be good.
“I do not drink white wine with steak”
That is fine. But you should know that it is not a rule. It never was. Red wine goes beautifully with beef. Everyone knows that. But there are plenty of white wines that can hold their own. A full bodied white with oak and acidity can cut through a rich sauce. A mature white Rioja or Sémillon can bring out flavors in aged beef that most reds never touch. And if you have never had Champagne with a pepper crusted tenderloin, then you are missing out on something strange and wonderful. We are not saying you should switch teams. But if you usually drink white, do not let old habits talk you out of it. Let us help you find a pairing that works. That is what we are here for.
So Please – Let Us Do What We Do
We are not here to turn steak into a sacred ritual with rules and penalties. We are here to serve a meal that feels worth it. A dinner that reminds you why people still go out to dinner. A meal you might actually remember the next day.
It is because we care about the outcome. That is why you are here and why we still love this business. Even when someone orders a wagyu ribeye well done and asks for banana ketchup on the side. We’ll make sure it’s coming right up …
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Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
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