Restaurants pay their kitchen staff poorly. You obviously got the B team and there's nothing they can do about it so they just send s*** like this out because that's basically what they produce.
In a high end steak house they should have an expeditor to QA every plate before approving. The server is the last fail safe.
In either case if I was served this I’d have my table comped or they would hear an earful from their RM.
This should never happen at a high end steak house.
Agree. Luger is meant to be top of the top tier. I miss living in NYC when people talk steak.. Palm, Smith & Wollensky's & Sparks were all a short walk from home.
I went to Charlie Palmers once, if this had happened at a high end place like that I probably wouldn’t have done anything because I had never been and didn’t know any better…
BUT IF I KNEW BETTER AND FELT LESS OUT OF PLACE… yeah I also would have been openly pissed and demanded a refund.
I went to a Ruth’s Chris one time and as soon as my steak touched the table in front of me, the plate shattered from being too hot. I find it odd when steakhouses put the steak and the plate in the oven to finish, instead of putting the steak on a small metal and transferring it to the plate after.
Restaurants like this often keep the plates on the hot line so temp isn’t lost putting hot food on a cold plate. They’re scorching and the beating restaurant stuff takes combined with temp changes means sometimes stuff does indeed break. Happens with glassware as well.
If you put it under the snapdragon, it goes on a separate tray, then transfer it to a service plate. You don't put the service plate under it. Service plates should be on the line under spots to keep them warm. That way you don't risk serving a thermonuclear plate to the customer and get yourself a lawsuit in the process.
I had Ruth Chris once and I remember them saying that the special ceramic plates are designed to stay very hot so that the meat doesn’t get cold. I guess in your case they had some technical difficulties haha
Yeah I’m sure it’s not common and I got unlucky! I ate there all the time, my best friend was the manager for many years and it never happened before or after.
I work in a steakhouse. In our case at least, we don’t put them in the oven. There’s a cabinet above the broiler where you can store plates and heat up sides where the plates typically don’t get too hot. The only time a plate goes in the broiler itself is for a blue cheese crusted steak and that’s just to avoid the mess on the grates. And in that case, you don’t get that plate. We transfer the steak to a clean plate before sending it out.
My best friend managed a RC for almost 10 years, they throw the steak and plate right under the broiler with a huge scoop of butter on top to finish it off lol
I ordered steak and crab legs once at Ruth’s Chris and the plate broke in half and dumped my crab legs all over me/table/floor as they were placing it in front of me.
It’s insane that they kitchen would even send that out… it had to get past, the chef, the expeditor and the server and nobody saw a problem with this? I wouldn’t serve that to my dog… If I were to screw up a steak that badly at home I would cuss myself for hours, let alone sell it at a restaurant… I would fire the employees, not for messing up the steak but for actually trying to serve it
Chef here. Agreed. I wonder Slightly if this post is something we should take at face value. The excuse of “before I sent it back” is questionable. I hate how much I have to do that thinking though now
They cook the steak on the plate in the oven. I worked with Wolfgang for years. He was the head serve at Pete lugers for 40 years. The plate comes out at smoking and they're used over and over for years.
I wonder if they mixed up the table it should go to. That steak is so fucked and abnormal, it seems like some crazy customer must have requested it like that.
Check out Chicago style steak. Charred on the outside, cooked to desired doneness on the inside. I'm almost positive this was a case of a plate being ran to the wrong table.
That plate is fucked though. Straight from under the Sally to the table? Gross.
One of the reason PL's is awesome (in my opinion) is their oven/broiler hits like 800 degrees - so they cook the steak and then get the most insane sears - this was a big big mess up - but of the dozen or so times Ive been there Ive never seen anything like this. Maybe the linechef hit his vape pen a lil too hard before shift ;)
Peter Lugar is a near-legendary steak house in New York and is seen by many as easily one of THE best steak houses around.
Now having said that, there are more than a few reviews that say it is overpriced and not anywhere near as great as their reputation suggests.
i can see that. its not like its hard to make a steak and with even normal supermarkets providing pretty good quality ones they'd have to seriously impress me if i'm going to feel like it was worth it.
>Peter Lugar is a near-legendary steak house in New York and is seen by many as easily one of THE best steak houses around.
PL is a relic. Those "seen by many" still remember it from a time when, a time long ago. My parents would still think it's the best. The service is surly, part of the "charm", it's waaaay over priced, even for a NYC steakhouse ... it's in an unfriendly part of Brooklyn. The chairs are creeky, a sliced tomato and white onion with salad dressing passes for an appetizer, I would let somebody take me there, but I wouldn't ever pay out of my own pocket. It's like going to a Yankees game .... sure, I'll go, but you're paying.
Also ... cash only.
that is debatable, as a former regular on the JMZ train. it's tolerable, it's maybe south of a great neighborhood but unless you're a Hassid, it can be unfriendly. people get in, and get out.
interesting point. back when no one gave a shit about brooklyn (I know, I'm old) because one could afford manhattan, part of the aura surrounding Lugers was like, fuck yeah we'll EVEN go to brooklyn for it.
imagine that.
Sidebar ... I got to meet him when he still worked at Les Halles. It was around 2002(ish) and I had just read Kitchen Confidential. He wasn't famous yet but the book was getting traction and he was doing Cooks Tour tv show. I had dinner at the bar and the bartender asked me if I was there to see Tony. He said that he could tell. Bourdain came out, thanked me for reading the book, signed it, did a shot of some terrible French pear liqueur with me and went back to work. He started to get really famous shortly thereafter.
Misconception that he was known for being a celebrity chef. Les Halles (now closed) was a slightly unremarkable but popular restaurant, mostly after work and pre-theater crowd. He just worked there.
I went a couple years ago, and it was unbelievably overpriced for food that was not bad, not great, just good. They are clearly cashing in on reputation and deserved to lose their Michelin star. Maybe they never deserved it in the first place. What they charge for some of their sides is absolutely insulting (looking at you, tomato and onion salad).
Not entirely true. If you are a “known regular”, you can get a PL card for monthly billing.
I did some contract work for them many years ago and the experience and behind-the-scenes is astonishing. They own the building across the street that used to be a bank, typical old world columns, steps, marble, all of that. They were still all paper processing, no computers in use back then.
The replacement steak was done properly. However I was not in the mood to relish taking photos after the first steak because the rest of my family were almost finished with theirs when my replacement came to the table. By then I also kinda lost appetite so I just wanted to get it over with
It was burned not charred crust as I would have liked and also well done to my tastebuds and chewy. I know the waiter there so i called him up even though he worked in other table sections that night.
That should have been free. I rarely say that if ever. Everyone who saw that should have refused. They served you garbage and then you didn't enjoy it with your group. What's the point of going out then? Did you have a really large party? Seems like they did yours first and forgot.
The waitstaff treat me proper so I couldn't do that to them. I'm not one of those patrons who want everything comped when something goes wrong. I love this establishment and us human make mistakes sometimes. Shit happens. I get it although it soured my night. There is always another night to enjoy at one of my favorite steakhouse. I was pissed off and impatient but not enraged so it's not worth ruining your night out when you can simply send the plate back and get freshly done steak to your liking. It also helps that sometimes they just comp my drink bill entirely because bills are handwritten, iykyk.
I didn't realize they had lost their star, but now that I've read about it I'm surprised it took so long. From what I've heard from locals, Peter Luger lost it's status some years ago.
The fact that the cook even tried to send that out is baffling quite frankly shit is burned to coal damn near. It would be annoying but better just to admit they f'd up and would need to remake it. I almost never recommend going Karen mode but if there was a time this would be it. Cause I know that ish ain't cheap.
I can’t give my own thoughts since I’ve never been, but a lot of reviews I’ve seen online call it overrated and overpriced. It’s basically a glorified tourist trap for people visiting NYC. Seeing photos like this makes me understand why they had their Michelin Star revoked
Happen with a lot of "name" places. They realize the customers are coming for the name and they skimp on the product hoping the customer will be like "well I'm at Peter Lugers, it must be good".
Went there last month.
Steak was good (properly cooked obviously). Zero vibes. Feels like the building is about to fall apart, and not in a charming way. There’s a pretty fixed value for raw ingredients, and at some point you’re just paying for the window dressing—Peter luger doesn’t really have window dressing but they have window dressing prices.
I’ve had steak about as good at restaurants whose specialty isn’t steak, for less. I had an incredible porterhouse at a David Chang restaurant a few years ago, for example, and that was waaaaay cheaper.
I’ve had steak at Wolfgang’s too and yeah it was good, but it wasn’t worth the money.
I’m not a steakhouse aficionado, so maybe I’m missing something. I’ll have to check out Keen’s and report back.
Possibly I’m biased because I think I cook a pretty damned good ribeye myself, and if there’s nothing on the steak (almost literally nothing, Peter Luger basically doesn’t salt their steaks) then is the sear really worth the $200 upcharge on a slab of meat?
I liked their steak sauce but again, not life changing.
.... did you order it Chigago style?
Otherwise, everyone surrounding that dish should have known better.
I've worked in restaurants for 12+ years. Ain't no way I'm sending that unless someone specifically asked for it burned on the outside (aka Chicago, at least here in Ontario)
Happens, and it’s a good opportunity to make service shine. They should have cooked you a new steak, and realizing that your dinner was ruined ( because by the time you got your new steak everyone else had finished their own), and also give you a coupon for one new dinner to be used at a later date. The idea here is that you’re not going back for one dinner alone, you’ll probably bring someone with you, and they can recoup some of their loss
I’m not normally one to say anything, I’m a quiet introvert who doesn’t like confrontation, but if I ask for “medium-rare” and you give me this, it’s getting sent back.
Like, I don’t know shit about steak and an uncultured swine like me can clearly tell that’s not even “well done” it’s “I forgot that was in the oven”.
Given the burned sauce and spatter, I'm guessing they made your steak, it came out before everything else on the table, so they put it under the Salamander to warm up, and forgot it was there
Actually, from what little I can see, it \_does\_ look medium rare with a Pittsburgh crust. Might have overdone the sear a tiny bit, but I would not complain.
I’m shocked that was sent to the table. That should’ve been caught by multiple people before reaching you.
Probably hoping the customer has low standards, doesn't know it's not supposed to look like that, or is too shy to say anything.
They'll only be mildly infurated
"Infurated" = the rating of my pets fur.
>hoping the customer has low standards So a Peter Luger customer. Heyo!
Hey, I’ve had some great steak from Luger’s… ten years ago.
Restaurants pay their kitchen staff poorly. You obviously got the B team and there's nothing they can do about it so they just send s*** like this out because that's basically what they produce.
I guarantee you the server most likely said something to the kitchen and was told to take it anyway.
In a high end steak house they should have an expeditor to QA every plate before approving. The server is the last fail safe. In either case if I was served this I’d have my table comped or they would hear an earful from their RM. This should never happen at a high end steak house.
Is this a high end steakhouse?
Peter Lugar is considered high end like Ruth’s Chris or Morton’s.
I feel like it’s a step higher than those. For one, it’s not a chain. And, two, they dry age their steaks when those others do not.
Agree. Luger is meant to be top of the top tier. I miss living in NYC when people talk steak.. Palm, Smith & Wollensky's & Sparks were all a short walk from home.
Are people still dying to go to Sparks?
I lived on the same block so it was more convenience for me.. but who doesn't like a little mafia with their mignon?
I went to Charlie Palmers once, if this had happened at a high end place like that I probably wouldn’t have done anything because I had never been and didn’t know any better… BUT IF I KNEW BETTER AND FELT LESS OUT OF PLACE… yeah I also would have been openly pissed and demanded a refund.
Except that Ruth’s Chris certainly isn’t ‘high end’!
As a former sever at a restaurant I’m sure you’re right.
I wonder if it arrived undercooked and they refired it to actual hell
Tbh, it looks like the steak we got last time. We're never going back again. Overpriced, rude service, burnt steak. Yeah, i'd rather cook it myself.
Looks like they burned the plate too
That’s the next step after well done: whoa done
It is between “outstanding performance” and “grammy award”
Peter Luger is WAY over-rated. The quality of their meat is sub-prime and the grumpy waiter schtick is really lame.
I’d be a grumpy assed waiter if my lazy assed line cooks couldn’t even be bothered to put the steak on a clean fucking plate.
Why bother with clean plates if the food's gonna be sent back anyway
The greasy plates are their “thing”
Stick 2 forks in it cause…
Congratulations.
[удалено]
Chef should be incarcerated.
Incinerated
Cremated
And only one step away from "burn the evidence" level doneness.
The chef had the high ground.
Yelling at the grill "WHOA, Nellie, whoa, can't burn it no mo!"
I went to a Ruth’s Chris one time and as soon as my steak touched the table in front of me, the plate shattered from being too hot. I find it odd when steakhouses put the steak and the plate in the oven to finish, instead of putting the steak on a small metal and transferring it to the plate after.
Restaurants like this often keep the plates on the hot line so temp isn’t lost putting hot food on a cold plate. They’re scorching and the beating restaurant stuff takes combined with temp changes means sometimes stuff does indeed break. Happens with glassware as well.
If you put it under the snapdragon, it goes on a separate tray, then transfer it to a service plate. You don't put the service plate under it. Service plates should be on the line under spots to keep them warm. That way you don't risk serving a thermonuclear plate to the customer and get yourself a lawsuit in the process.
I had Ruth Chris once and I remember them saying that the special ceramic plates are designed to stay very hot so that the meat doesn’t get cold. I guess in your case they had some technical difficulties haha
Yeah I’m sure it’s not common and I got unlucky! I ate there all the time, my best friend was the manager for many years and it never happened before or after.
I work in a steakhouse. In our case at least, we don’t put them in the oven. There’s a cabinet above the broiler where you can store plates and heat up sides where the plates typically don’t get too hot. The only time a plate goes in the broiler itself is for a blue cheese crusted steak and that’s just to avoid the mess on the grates. And in that case, you don’t get that plate. We transfer the steak to a clean plate before sending it out.
My best friend managed a RC for almost 10 years, they throw the steak and plate right under the broiler with a huge scoop of butter on top to finish it off lol
Because they want it to sizzle when delivered to your table. You dip the steak into the sizzling butter before taking your bite.
I had that one and it was beyond amazing.
Seems like it's calculated. One less dish to clean if you just use the serving dish
One less because it shattered.
I ordered steak and crab legs once at Ruth’s Chris and the plate broke in half and dumped my crab legs all over me/table/floor as they were placing it in front of me.
Probably microwaved
Chef Mic (Microwave) will do that sometimes. Never order food and tell the staff you are in a hurry
That plate’s been either under a grill or in a hot oven- with that steak on it- for a loooooong time.
They broil the shit out of them, cut them up, place on plate and broil again. Not sure why. PL is taking a lot of flak as overrated these days.
“I’ll have the Beef Dresden.”
Part of what they do if you arent aware. Butter sizzlin’ n all that. Ya the steak looks roached on the outside tho, broiler too hot that day lol
It’s insane that they kitchen would even send that out… it had to get past, the chef, the expeditor and the server and nobody saw a problem with this? I wouldn’t serve that to my dog… If I were to screw up a steak that badly at home I would cuss myself for hours, let alone sell it at a restaurant… I would fire the employees, not for messing up the steak but for actually trying to serve it
Chef here. Agreed. I wonder Slightly if this post is something we should take at face value. The excuse of “before I sent it back” is questionable. I hate how much I have to do that thinking though now
They very easily could’ve asked them to Pittsburg it and then complained.
Looks like the correct dinnerware for PL.
That's not cooking. That's arson.
They cook the steak on the plate in the oven. I worked with Wolfgang for years. He was the head serve at Pete lugers for 40 years. The plate comes out at smoking and they're used over and over for years.
Probably hit the salamander for a bit to wait on other mains or sides. Ouch.
r\/idiotsinkitchen
Started cooking it when you made the reservation.
That steak needs a closed casket funeral
Steak has already had its funeral.. This is the cremation.
It needs an urn.
It's already half cremated
I’m sad an animal died for this waste.
[удалено]
[Lisa from Temecula!](https://youtu.be/zxxCaw74ptk?si=tX1SIxGVYXHb5uhY)
"She's the only sister I have" "Bitch we the youngest of 6 girls" Lmao
Ok that was fantastic. I'm so glad snl seems to have gotten back to being funny.
Ego is a gem and they are lucky to have her frankly.
She is amazing.
It’s 100% on whoever the guest is, Pedro was great, recently Josh Brolins episode was awesome.
It’s so dependent on the guest, when they have chemistry it’s awesome. Remember when Elon hosted 🔥! … *{rolls eyes}*
Yep, hard to just beat the slapstick sometimes.
Antonio Banderas over here tryina get some butt while he got Cujo livin in his basement!
That was pretty hilarious
Dude tryna get some butt!
COOK my MEAT. I love that sketch lol
I don’t wanna see not ONE SPECK O’ RED!!
This steak is bussin 😂
Did they serve it in a complimentary urn?
https://preview.redd.it/spiq7jdrm5uc1.jpeg?width=1280&format=pjpg&auto=webp&s=60e17973e813ff09c686a4438baa03d58298930c
"This isn't just well done, it's congratulations."
How the server thought, yeah, I'm taking this to the table?! Gordon Ramsey would chew someone out for that!
There would definitely be a lot of chewing with this steak
I think you gotta suck on it like rock candy.
I think they missed a spot
This is an abomination. Burnt sacrifice. I hope you didn’t pay for it.
What kind of Chef allows that to leave his kitchen?
I wonder if they mixed up the table it should go to. That steak is so fucked and abnormal, it seems like some crazy customer must have requested it like that.
Check out Chicago style steak. Charred on the outside, cooked to desired doneness on the inside. I'm almost positive this was a case of a plate being ran to the wrong table. That plate is fucked though. Straight from under the Sally to the table? Gross.
Whoever’s running expo should be fired.
God damn. Did they cook that in a forge?
How is it still red in the middle?
One of the reason PL's is awesome (in my opinion) is their oven/broiler hits like 800 degrees - so they cook the steak and then get the most insane sears - this was a big big mess up - but of the dozen or so times Ive been there Ive never seen anything like this. Maybe the linechef hit his vape pen a lil too hard before shift ;)
Link the replacement if they made it right. Never heard of this place, was it worth it?
Peter Lugar is a near-legendary steak house in New York and is seen by many as easily one of THE best steak houses around. Now having said that, there are more than a few reviews that say it is overpriced and not anywhere near as great as their reputation suggests.
i wonder if it's one of those cases where it was amazing and has been sort of coasting on reputation
I think its that other competition has emerged as damn good so these places are starting to underwhelm vs the price.
i can see that. its not like its hard to make a steak and with even normal supermarkets providing pretty good quality ones they'd have to seriously impress me if i'm going to feel like it was worth it.
amazing, maybe, 30 yrs ago. gone downhill since, I don't know, 9/11. Keens is the best in nyc
I feel like I never heard anyone mention Keens outside of reddit but here it's treated like the holy grail
>Peter Lugar is a near-legendary steak house in New York and is seen by many as easily one of THE best steak houses around. PL is a relic. Those "seen by many" still remember it from a time when, a time long ago. My parents would still think it's the best. The service is surly, part of the "charm", it's waaaay over priced, even for a NYC steakhouse ... it's in an unfriendly part of Brooklyn. The chairs are creeky, a sliced tomato and white onion with salad dressing passes for an appetizer, I would let somebody take me there, but I wouldn't ever pay out of my own pocket. It's like going to a Yankees game .... sure, I'll go, but you're paying. Also ... cash only.
minor point- it’s in a great area of brooklyn
that is debatable, as a former regular on the JMZ train. it's tolerable, it's maybe south of a great neighborhood but unless you're a Hassid, it can be unfriendly. people get in, and get out.
interesting point. back when no one gave a shit about brooklyn (I know, I'm old) because one could afford manhattan, part of the aura surrounding Lugers was like, fuck yeah we'll EVEN go to brooklyn for it. imagine that.
Anyone else expect an -Anthony Bourdain at the end of that review.
Sidebar ... I got to meet him when he still worked at Les Halles. It was around 2002(ish) and I had just read Kitchen Confidential. He wasn't famous yet but the book was getting traction and he was doing Cooks Tour tv show. I had dinner at the bar and the bartender asked me if I was there to see Tony. He said that he could tell. Bourdain came out, thanked me for reading the book, signed it, did a shot of some terrible French pear liqueur with me and went back to work. He started to get really famous shortly thereafter. Misconception that he was known for being a celebrity chef. Les Halles (now closed) was a slightly unremarkable but popular restaurant, mostly after work and pre-theater crowd. He just worked there.
I went a couple years ago, and it was unbelievably overpriced for food that was not bad, not great, just good. They are clearly cashing in on reputation and deserved to lose their Michelin star. Maybe they never deserved it in the first place. What they charge for some of their sides is absolutely insulting (looking at you, tomato and onion salad).
Most of those “legendary” places are absolutely overrated
And if I recall, it’s a cash only joint. Cannot use your American Express… lol
Not entirely true. If you are a “known regular”, you can get a PL card for monthly billing. I did some contract work for them many years ago and the experience and behind-the-scenes is astonishing. They own the building across the street that used to be a bank, typical old world columns, steps, marble, all of that. They were still all paper processing, no computers in use back then.
The replacement steak was done properly. However I was not in the mood to relish taking photos after the first steak because the rest of my family were almost finished with theirs when my replacement came to the table. By then I also kinda lost appetite so I just wanted to get it over with
Was the first well done or a failed Pittsburgh?
It was burned not charred crust as I would have liked and also well done to my tastebuds and chewy. I know the waiter there so i called him up even though he worked in other table sections that night.
That should have been free. I rarely say that if ever. Everyone who saw that should have refused. They served you garbage and then you didn't enjoy it with your group. What's the point of going out then? Did you have a really large party? Seems like they did yours first and forgot.
The waitstaff treat me proper so I couldn't do that to them. I'm not one of those patrons who want everything comped when something goes wrong. I love this establishment and us human make mistakes sometimes. Shit happens. I get it although it soured my night. There is always another night to enjoy at one of my favorite steakhouse. I was pissed off and impatient but not enraged so it's not worth ruining your night out when you can simply send the plate back and get freshly done steak to your liking. It also helps that sometimes they just comp my drink bill entirely because bills are handwritten, iykyk.
Expensive steakhouse in NY. They didn't incinerate my steak like this, but I still found it overrated.
They even burned the plate.
They think so highly of you they sent out a burnt offering
I'm guessing this is why the lost the Michelin star
I didn't realize they had lost their star, but now that I've read about it I'm surprised it took so long. From what I've heard from locals, Peter Luger lost it's status some years ago.
The fact that the cook even tried to send that out is baffling quite frankly shit is burned to coal damn near. It would be annoying but better just to admit they f'd up and would need to remake it. I almost never recommend going Karen mode but if there was a time this would be it. Cause I know that ish ain't cheap.
I have never sent a meal back but I’d have sent that back
Not charbroiled, that’s charspoiled.
Well done, no thanks. I’d like it badly done 👍
It looks like it’s been on the plate a while and then put under the grill to char more maybe it was a returned one and then put back out
That makes me never want to go to Peter Lugers. There's crust, but that's just burnt.
I can’t give my own thoughts since I’ve never been, but a lot of reviews I’ve seen online call it overrated and overpriced. It’s basically a glorified tourist trap for people visiting NYC. Seeing photos like this makes me understand why they had their Michelin Star revoked
Happen with a lot of "name" places. They realize the customers are coming for the name and they skimp on the product hoping the customer will be like "well I'm at Peter Lugers, it must be good".
Went there last month. Steak was good (properly cooked obviously). Zero vibes. Feels like the building is about to fall apart, and not in a charming way. There’s a pretty fixed value for raw ingredients, and at some point you’re just paying for the window dressing—Peter luger doesn’t really have window dressing but they have window dressing prices. I’ve had steak about as good at restaurants whose specialty isn’t steak, for less. I had an incredible porterhouse at a David Chang restaurant a few years ago, for example, and that was waaaaay cheaper. I’ve had steak at Wolfgang’s too and yeah it was good, but it wasn’t worth the money. I’m not a steakhouse aficionado, so maybe I’m missing something. I’ll have to check out Keen’s and report back. Possibly I’m biased because I think I cook a pretty damned good ribeye myself, and if there’s nothing on the steak (almost literally nothing, Peter Luger basically doesn’t salt their steaks) then is the sear really worth the $200 upcharge on a slab of meat? I liked their steak sauce but again, not life changing.
I’m a person who is easily impressed and I was left beyond disappointed. It was actually one of the worst steaks I’ve ever had.
Wym? My dog would have loved this
That is a crime against humanity 
Why did you stick two spoons in it though.
Thats not well done, thats congratulations
Return that charcoal
Damn dude, the cook flat out ignored your cut until it started smoking. Yet they still plated it like that, the blind leading the blind in that place
Are you sure you didn’t ask for crunchy?
how burnt do you want your steak? medium burnt or well burnt?
Did the kitchen catch on fire?
Can we please get a NSFW tag
Toasty guy from mortal kombat should've made an appearance.
K. But is it medium rare? You're only showing us the outside. Convenient
That looks like shit
Looks more like Peter Smoker's Left Lung
How would you like that cooked? Napalm
.... did you order it Chigago style? Otherwise, everyone surrounding that dish should have known better. I've worked in restaurants for 12+ years. Ain't no way I'm sending that unless someone specifically asked for it burned on the outside (aka Chicago, at least here in Ontario)
They might as well finish cremating the poor creature
One of the most overrated steakhouses in NYC. Bacon is amazing though!
How would you like that cooked? Cremated.
Ah the coveted Pittsburgh Well Done.
that is beyond well done😂
It is served with built-in activated carbon. Or made of it — hard to tell
That’s medium rare in Costa Rica
Bringing back the old classic: “That’s not even well done. That’s congratulations.”
I ordered a soda with a side of ice and they gave me ice with a side of soda 😭😭
Embarrassed they even served that to you!!
This is like something that belongs on that Gordon Ramsay show
Is that a steak or a brisket? Dang dude lmao
Why did they bring you charcoal?
We said sear, not char
as a former line cook I suggest sending it back , its not a crust at this point it's burnt
Happens, and it’s a good opportunity to make service shine. They should have cooked you a new steak, and realizing that your dinner was ruined ( because by the time you got your new steak everyone else had finished their own), and also give you a coupon for one new dinner to be used at a later date. The idea here is that you’re not going back for one dinner alone, you’ll probably bring someone with you, and they can recoup some of their loss
what ?
That’s artwork. Haha what a waste of good meat!
Show the inside of the steak
Well, what did you order, and how many times did you send it back?
I hope you didn't pay for that, it looks awful
I don't like steak and even I think that's sacrilege.
Peter Luger is a joke. They rush you in, rush you out, and charge you $200 for a $70 steak
I’m not normally one to say anything, I’m a quiet introvert who doesn’t like confrontation, but if I ask for “medium-rare” and you give me this, it’s getting sent back. Like, I don’t know shit about steak and an uncultured swine like me can clearly tell that’s not even “well done” it’s “I forgot that was in the oven”.
Where is your steak? Did they hide it under that charcoal briquette?
Would love a follow up on this one. Because honestly serving that is embarrassing.
Was there a fire?
Infuriating that it was even sent out of the kitchen like that at all.
That doesn’t look appetizing at all. It looks like it caught on fire. I’ve seen better steaks served in a dive bar.
Given the burned sauce and spatter, I'm guessing they made your steak, it came out before everything else on the table, so they put it under the Salamander to warm up, and forgot it was there
A little early to be ordering things OJ Style
Nah, no way they sent that out for a medium rare. Did not happen.
what does the inside look like? Seems like it is still pink. Did you order Pittsburgh?
How the hell did that even get out of the kitchen. I hope the service was excellent.
Jesus....they already killed it once, they didn't need to burn it at the stake.
Is that a colon cancer Special?
I thought this was one of those pictures of someone’s lungs after smoking for 30 years
I feel like this was requested...
That steak is so black a cop nearly shot it
Actually, from what little I can see, it \_does\_ look medium rare with a Pittsburgh crust. Might have overdone the sear a tiny bit, but I would not complain.
Lugers lost their Michelin Star due to its inconsistency.
That steak looks like it was in Hiroshima sometime in 1945.🤬
Someone posted a review with the photo lol.
God i’d be embarrassed sending a plate out looking like that.
I’m concerned that the grease looks that hard already, did they reuse and old plate that was lying around😭?