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Automatically Saucing Steaks

post #1 of 7
Thread Starter 

The kitchen I have recently inherited is in a twenty year habit of saucing every steak with Marchand de Vin, not just upon request.  Personally, I can't stand it. I don't sauce my steaks, maybe a brush of clarified, but nothing more.  I restructured the menu a couple of days ago and listed some sauces and accoutrements the customers can add to their steaks, but the cooks insist upon putting the damn marchand on every plate.

 

Like I said, I like my steak (90% of the time) sauceless.  How do other chef's feel about automatically saucing steaks?  If you do it, do you say so on the menu?

post #2 of 7

It can be difficult to break old habits with staff that you have inherited. Lay down the law, make them follow it. If they don't, let them move on to greener pastures.

post #3 of 7

Agreed with Chefbuba, and I think it would be pretty unusual to sauce a steak and say nothing about it on the menu.

post #4 of 7
I am all for the classics but putting any sause automaticly on a steak in this day and age just isnt good practice. Also this sounds like a case of the tail trying to wag the dog. I suggest this, have a short meeting with the crew before service, today, explain that we are not doing this any more, no questions. The first time someone does it, rimind them and make them remake it. The second time, toss them from the kitchen for the night. As the person in charge you need to set the line and hold it or your screwed. Better to be short staffed and have it done right than serve crap. It your rep with the customers and with the crew at risk. Yes, you need to be a hard nose about it.
post #5 of 7

Is it made beforehand and held?  I would start making steak specials and slowly ease them onto the menu, with different sauces of course, or no sauce.

 

But of course there will be that ONE PERSON, who will complain very loudly about having no sauce.

post #6 of 7

I'm surprised more steaks aren't sent back for the sauce!  I'm with you and the butter, esp. on a rib eye...but nothing on my filet.  Some folks just like to taste the meat and not have it ruined with a sauce or a compound butter.  Try a filet with grilled shrimp and a crabmeat laced hollandaise sauce (my take on Surf-n-Turf)...bet they hold the laddle back when they taste it!  And yea, I would have them start over the dish, or just throw the damn sauce away when you get there.  Gordon Ramsey would not tolerate it even on a good day!

post #7 of 7
Quote:
Originally Posted by garball View Post
 

The kitchen I have recently inherited is in a twenty year habit of saucing every steak with Marchand de Vin, not just upon request.  Personally, I can't stand it. I don't sauce my steaks, maybe a brush of clarified, but nothing more.  I restructured the menu a couple of days ago and listed some sauces and accoutrements the customers can add to their steaks, but the cooks insist upon putting the damn marchand on every plate.

 

Like I said, I like my steak (90% of the time) sauceless.  How do other chef's feel about automatically saucing steaks?  If you do it, do you say so on the menu?

I have trouble imagining a steak automatically coming with a red wine sauce on it, especially if it is not listed on the menu. Not to mention the extra food cost it is adding to every steak. I would never not list something like that on my menu description, I assume most everyone else would agree.

 

As far as my personal opinion on sauces on steaks, I almost never sauce a good steak. Just arroser a pan roasted steak with herbs and butter and it needs no sauce. However, I do occasionally like a small amount of good red wine demi or even bearnaise on some grilled steaks, even chimmichurri on a grilled skirt or hanger once in a while.

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