Post # 1
We’re planning to have filet mignon as an option on our menu. We haven’t had our tasting yet, but Fiance and I both are pretty set on the filet!
I HATE overdone steak, especially filet… I plan to request that the steaks are all prepared medium-rare for guests (most people are OK with this temp, I think, or if they like well done steak maybe they should get the chicken?). I would be really upset if my guests were served overdone steak.
I’ve been to many a wedding where the steak comes out with little to no pink in it. Not sure if this was intentional or not, but I guess not…
Do venues usually get the steaks out medium-rare when requested? Any tips out there on dealing with this?
Post # 3
Ask them how long they will be left sitting under heat. I believe a lot of issues arrise when the steak is prepared ahead of time. I agree with steak having to be medium rare when its served.
Post # 4
It really depends on three things – how many guests with steak they will serve, how big is their kitchen (how many grills they have) and if the meal is to be served to all the guests at once or if you are willing to keep some of your guests waiting for the next batch of freshly made steaks…
I love me some steak but I would not opt for it at my wedding because I know none of the venues we are considering is capable of serving so many good steaks so fast… And I would hate to see so much good meat “ruined” ;D
Post # 5
I agree with the PP- likely when steaks are overcooked at events like this, it is because they have to sit under the heat lamps while the rest of the steaks are prepared, and they continue to cook. If they are sitting under the heat lamp for a bit, you could consider requesting that the steaks be prepared rare, so the additional “cook time” under the lamps will render them medium rare. Though you then risk your guests being upset that their steaks are undercooked.
Post # 6
We skipped red meat all together because I agree, a nice steak should be no more than medium rare (and at home, i’ll settle for loosely waved over a flame). My hubby and his family, however are terrified of any color what so ever in their meat. I figured no matter what we did, about half of our guests would be horrified – so we served chicken and fish instead. 🙂
Post # 7
Fillet Mignon is a really tricky thing to have on the menu. I will only eat it blue, whereas Darling Husband has to have it cremated. Just hearing rare (even if it is medium-rare)would put a lot of people off. Could they possibly do the steaks on request and let everybody have it as they enjoy it?
Post # 8
I also dislike overcooked streak, but I do think it’s kind of unfair to say people who won’t eat a steak medium rare should just get chicken. Some people like their steak burnt, and that’s their choice! 😛
A lot of people like overcooked steak and get freaked out when they see pink inside (I think this is the real reason steaks often come out overcooked at restaurants, the chefs are afraid of patrons thinking they are undercooked. I always order rare at some places because that is the only way to get a medium rare steak). Is there a way for them to request how their own steaks are done? If not, I think you should skip steak for dinner.
I think you should talk to your caterers about this and see what they suggest!
Post # 9
I think steak is tricky…my mom for example wouldn’t eat it at medium rare. She’d probably be annoying and try to send it back too lol. It might not be the best option for serving a big group of people IMO.
Post # 10
@DeathByDesign: I agree about taling to the caterers, they do this all the time so I’m sure they have a suggestion or way of dealing with the different levels of doneness.
And for the other point of view, Darling Husband and I both like our steak well done, so if I ordered filet mignon and it came medium rare, I’d be pretty bummed and probably wouldn’t eat it. It seems like medium would be the best compromise, if we had served steak that is what I would of requested since it’s the middle ground between medium rare and well done. And sorry, but food is definitely something where you have to keep the tastes of a large group of people in mind, rather than just basing it off what you and your Fiance like.
Post # 11
I was having the same dilemna. I decided to go with Medium rare since we are offering another well-done steak option (Osso Bucco), in addition to game hen & salmon.
They get to order on the spot, and I will specify “Filet Mignon, Served Medium rare”, so I figured that was fine.
It has been scientifically proven that the best temperature for meat in terms of tenderness and juiceness is medium rare, thus I believe it makes sense to serve it at that temperature.
Post # 12
- Wedding: January 2012 - Wynn Las Vegas/Bouchon Bistro
How big of a wedding are you having? Our reception was 20 people, and our hometown party was 53. In both celebrations, we had steak on our menu, and guests were able to order the meat to their own preference of temperature. The food was then served in waves of tables. It worked out really well. The food was delicious.
Of course, if you have a large reception, it is going to be much more difficult to have everyone’s steak done to the same exact temperature.
Post # 13
I personally find medium rare to be about as done as I like any steak. However, I’d be cautious about serving a large group the exact same thing. My guy prefers his closer to medium-well, unless he’s going to a truly high end steak house where he is more willing to venture into the medium-rare territory.
In fact, thinking about all the times I’ve been out with groups and eating steak, medium-rare is actually one of the least popular requests in how it is cooked. Maybe I know too many weird people. 😉
Point being, I second the PPs who said to talk to your caterer about how to handle it. See what they have to say about options for a crowd.
Post # 14
While I love medium rare steak myself, I worked as a caterer/waitress for years. After serving hundreds of weddings and thousands of guests, I can say that Medium and Medium well are the most popular steak choices. I can also tell you that your caterer/servers are going to be dealing with a LOT of pissed off guests if you only allow it served one temperature. We had to tell guests that our chefs recommended medium rare as the best preparation for a dish and we would get -“Well make mine Mid well anyway. Bloody meat is gross.”