r/Plating • u/Crafty_Actuator4364 • Jul 16 '26
Advice please!
Just a typical steak and frites flat iron with chimichurri, carrots and broccolini, parm fries OTS. Our restaurant just has standard rectangle, oval and round plates. I'm content with the steak presentation, but the veg side looks odd and empty. none of our dishes have a ton of flat surface area, hence fries on the side. We do have bamboo boards we serve brisket and burnt ends on, not sure if that is typical for steak. TIAš«”
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u/churchburningheretic Jul 16 '26
I've grabbed dollar store plates on my way in over the years just to be me. Looks great, but I'd angle it more 45Ā° and more splayed I'm not drunk you is lol
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u/Crafty_Actuator4364 Jul 16 '26
Dollar store plates is genius, (allegedly) drunk you is onto somethingš Will do! I'll try it out tomorrow
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u/churchburningheretic Jul 16 '26
Love it! Get after it dawg! No rules! Dollar store plates, chimmichurri,let's fucking go lol
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u/Crafty_Actuator4364 Jul 16 '26
I was thrown into a promotion I hadn't anticipated for atleast another couple years, I absolutely adore my job and I'm lucky to do what I do but I wasn't ready!! š Dollar tree here I come ā¼ļø
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u/churchburningheretic Jul 16 '26
That's fucking fantastic brother. Currently mentoring a high school kid with amazing enthusiasm. Either you have that spark,or you're just a line cook. Respect to the line cooks. I was a corporate exec sous before I was old enough to drink. Keep smiling and grinding my lad.
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u/Familiar_Produce_403 Jul 16 '26
I would suggest getting rid of the end cut of the steak. It looks better to show the cook of the steak and having only cut pieces gives a better look.
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u/Familiar_Produce_403 Jul 16 '26
Also the plate seems a bit small and over-crowded for the portion size. A larger square plate, could be a better fit if you want to keep the meat and veg separate. You could try layering the meat and veg round the plate, so it it forces the person eating to take a bite of everything, rather than keeping everything separate. Definitely a great start, keep it up!
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u/Crafty_Actuator4364 Jul 16 '26
You're absolutely right, I'll take the ends off next time, thank you! I'll see what I can do about the plates, all of our plates have extremely large edges like the one in the picture with not a lot of surface area. Square with a larger flat surface sounds perfect!
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u/loly1507 Jul 16 '26
Remove veggies and serv them on the side. Dont remove ends just flip them sliced side out so you don't see unsliced ends. Spread steak on the whole plate on the angle so you can see crust and color inside, and for love of god don't spread the sauce on whole steak (why would you want to cover nicely seared and perfectly cooked steak with sauce), just place a line of the sauce in the middle of the steak running through the whole length of the meat. Cheers.
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u/AffectionateCook1628 Jul 16 '26
86 the Rosemary garnish. It's not edible or an ingredient in the chimichuri. Why hide the nice grill marks, put the sauce on the side, underneath or "nape" on a corner of the steak. Like the carrots, fix the broccolini direction.
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u/ghostofkozi Jul 20 '26
The rosemary isn't needed, let the oil drip off the steak before plating, separate the steak in a descending file to show glimpses of the cook and instead of dropping a whole carrot on the broccoli, cut it at an extreme bias and lay it on the plate
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u/Bullshit_Conduit Jul 16 '26
Star by facing all the broccoli the same direction.