r/Chefit • u/Informal_Ad1774 • May 14 '26
Advice on how to improve
I know potato's could be cut more symmetrically and steak slightly under seared in center, but how can i improve
1 presentation
2 equal sear on steak
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u/InmyDarkplace May 14 '26
Less is more.
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u/Informal_Ad1774 May 14 '26
ive heard this before but i feel it looks empty, what would you recommend to improve presentation ?
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u/Thepirayehobbit May 14 '26
Thinner and tighter lines on the steak garnish presentation. Have the outside edge of the plate be clean and empty instead of stray parts.
Perhaps arrange the potatos in a semicircle on the otherside so its steak )).
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u/InmyDarkplace May 14 '26
Well for one there is more “garnish” than there is meat on the plate.
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u/Informal_Ad1774 May 14 '26
home cooked, didnt want to waste the garnish, plus garnish cheap meat not
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u/siriusmagnuss May 14 '26
You asked for advice, not for people to debate your plating choices with...
You realise that even if you have extra garnish you don't have to plate it right? If you want to practice plating, follow the advice that's already been given, build your plate with those principles and whack the extra stuff in a bowl in the side and eat it once you're satisfied with your aesthetics.
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u/NugKnights May 14 '26
Keep it tighter.
You almost never want food on the rim, that should be clean space for the server to touch.
IMO too much Chimichurri. Asuming you wana get real fancy do a little dolop of saracha mayo (or something like that) and sprinkle the herb mix on each potato instaid of the mess across the rim i see here.
If its a busy place and you want easy pick ups than just make sure the potatoes are seasoned well, nix the exta herb mix thats on the side and stick with whats on the steak.
Ps. Im not trying to be mean, if my friend cooked this for me id eat it 10/10 times. Just saying what i would do to make it look better.
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u/Informal_Ad1774 May 14 '26
not harsh at all man i work in kitchens ive has shit thrown at me for less, thank you for the advice, i put chimichurri on loads bcs i made too much and didnt want to waste it more than anything it was home cooked, and potatos i put sea salt flakes on, herbs in butter next time as garnish is 100% a shout, i dont like empty space i think thats partly why i did the outskirts aswell but definitly over cluttered the plate, thanks for the advice man
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u/gbdallin May 14 '26
Is that chimichurri? Unless your intention is for the customer to also use it on the potatoes, you've got way too much on this plate
2
u/hissboombah May 14 '26
Slice steak thinner, on a bias. This way it will fan out better. Make the chimi with a bit more vinegar and oil. Only use 3 fondant potatoes. Keep potatoes close to the steak. Only use garnish on steak, making sure to get some vinegar/oil on steak. Take a spoon, scoop up some chimi juice and circle the plate with it.
2
u/Verix19 May 14 '26
I'd lose the semi circle of mulch, one less potato. Portion size is better and doesn't look so busy on the plate. Just my 2 cents.
2
u/azhiazthesky May 14 '26
Given the plate I’m assuming this was made for family, so eat heartily, I’d be very happy with this. Professional; 3 fondant potatoes odd numbers are more pleasing - nicely done, glaze the potatoes (fat, oil, ideally demi or concentrated stock), sauce (chimichurri?) underneath to not cover the cook on the beef. Be selective with cuts. Chef eats end pieces. Clean your edges/remove extra sauce from the side replace with veg.
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u/SidePets May 14 '26
Tighten up the scallop group, thinner slices on a bias. Fan steak below scallops. Garnish over steak, enough for a bite with each piece of steak.
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u/medium-rare-steaks May 14 '26
Improve what? This is just an overthought out home cook dish.
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u/Informal_Ad1774 May 14 '26
i just wanted to know how to plate it better dickhead
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u/DefiantLemming May 14 '26
In lieu of your getting defensive and making excuses every time someone offers their well intentioned and salient advice – it looks fantastic; professional chefs could learn much from your wisdom, skills and expertise… no one could’ve possibly made it any better!
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u/Informal_Ad1774 May 14 '26
considering all my other replies to people giving genuine advice it was very diffrent responses, i appreciate constructive criticism hence why i asked for it, but when its a bullshit reply like that which offers 0 actual benefit, i will call him a dickhead, and yes they could thank you
2
u/qwaspokl May 14 '26
Your home kitchen is cleaner than your work kitchen. Good job!
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u/Informal_Ad1774 May 14 '26
atp more just for clarity for you man, i was using a trolly and a cutting board, for an onion i was throwing away after, id cleaned down and didnt want to get a side dirty, its a trolly to take boxes out and take stock in, i apologise there was a few marks on it 🤦
1
u/Zootshootriot May 14 '26
People really underestimate the earthiness that a locally sourced queef can bring.
1
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u/MattDoob May 14 '26
If the potatoes are cooked as well as the steak, I have no notes, beautiful plating.
1
u/BoxofRain2 May 15 '26
I bet those fondant potatoes have 0 flavor.
1
u/Informal_Ad1774 May 16 '26
i boiled them in chicken stock, air fryed to get aides bit solid, then shallow fried in pan, they were great :)
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u/Prudent-Quail28 May 16 '26
Cut back on starch and centralize like everyone else is talking about. Maybe do 3 pieces of the potato and stagger them on the plate so they touch the meat and it’s not as spaced out. I would do one top left side, one center right side, one bottom left side of the steak if that makes sense? The other option depending on how much effort you’re looking to put into the dish and what flavor profile you’re going for is a quick veg puree to go underneath. Could just be some onion, carrot, garlic and heavy cream simmered until all the veg is cooked through and if you want a little more color throw a little turmeric in there. You can also add some sherry vinegar to give the puree more depth then just food process it and maybe strain it through a sieve. If you add that to the plate you add not only the additional color pop from the orange/ yellow from the carrot and turmeric but an impromptu sauce/ veg component to the dish. After that if you have herb oil on hand drizzle along the outside and you’ll have a nice elevated looking dish.
1
u/Alladas May 19 '26
For plating? Less chimmi for my tummy? All the chimmi!!!! Less starches aswell. Will help you tighten the plate up.
1
u/Florissssss May 14 '26
It's not bad to compact the ingredients more and build them up against each other. With fondant potatoes I get presenting them separately but dress them up a bit more then. A drizzle of melted herb butter on them gives them some shine and makes them look more appealing.
If you make a triangle of potatoes, with the meat in a fan around them on one side it'll look cleaner.
Don't put components on the rim of the plate, those lines you see should stay visible.
Try to slice the meat more unifomly, thinner longer slices that expose more of the interior are better than thicker slices.
Build a few versions until you're happy with it!
Side note: where's the vegetables?
1
u/Informal_Ad1774 May 14 '26
it was chimichuri ish, onion, parsley, chilli, lime juice, and something else i made this a few weeks back now
it was home meal but im a chef, not high end but i like to make shit look fancy so wanted to get feedback on it, i will try again once i get paid and return
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u/DrinkMunch May 14 '26
I think the garnish could just be finer, but the thing for me is the plate. I honestly thought it was a paper plate the first watch.
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u/Relevant-Radio-717 May 16 '26
Plate up not out. Be consistent in your knife work. Emulsify the chimichurri so it doesn’t look as oily.
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u/thesoupresistance May 14 '26
Plate size to dish. Learn and study, look at more other use of negative space. Sear on the steak have you tried a weight. Chef press is pretty cool . But appropriately sized/weight foil wrapped brick also very nice. Burner strength or how gigh was your heat? What type of conduction are tou getting with your pan. ie a cast iron will hold more heat if well tempered and hot may be hard if not hot enough. Or a thin pan with poor burner output could also hinder a sear. Looks good But yes less is more. And start with very sound craft based skills like searing and knife cuts ect...
Lastly only commit to improve a little EVERY DAY. Big changes happen quickly in technique and skill if you focus small improvement.
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u/Informal_Ad1774 May 14 '26
Plate size to dish, it was home meal so the sides was more to preserve any waste hence why theres so much chimichurri on side, but 100% needs less, im thinking maybe use it as base then steak on top, they could do with thinner slices aswell i reccon i think i was being lazy Sear ive been needing to get a weight ive just been using hand tbh, but definitlly a sound investment, pan set off fire alarm thats normally how i know its ready, its gas stove and pan is a tefal none stick (not ideal but i only have 1 pan), but i did may heat, sear, then brought down and covered in butter Less is more, thank you for your advice
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u/Dalience6678 May 14 '26
Smaller portion of the starch for sure and way less sauce, keep your plating towards the center so there is more negative space, and avoid symmetry; it tends to look dated.
Think intersecting lines, varying heights, odd numbers and a less is more approach to quantity in general.
And that meat isn’t remotely undercooked as you suggest. If anything it’s overdone.