In 1999, Bourdain wrote an essay in The New Yorker titled "Don't Eat Before Reading This," which gave readers a whole list of things to avoid ordering at a restaurant - including seafood on a Monday, weekend brunch, bargain sushi, and the complementary bread baskets. A year later, he published his first book, "Kitchen Confidential," which expanded on the same theme, giving readers an uncensored view of New York's restaurant kitchens.
To gain some sense of what diners should consider when ordering steak, we got insight from experts who prepare (and conceptualize) steak dishes for a living. Michael Reed, owner and chef of the Michelin Guide-recommended and James Beard Award-nominated Poppy & Seed in Anaheim, California, and Oliver Lange, corporate executive chef of Next Door Astor Place in New York City, shared their opinions on the mistakes they most frequently observe. Their view emphasizes what can go wrong with steak, but also how we can build a memorable experience when we order with a bit more thought.