The Steak Rule Richard Blais Doesn't Care About

If you've ever heard that the only way to have your steak is medium-rare, you're not alone. For years, chefs and home cooks alike have been drilling it into people's minds that if you are ordering your steak any way other than that, you run the risk of it losing its juicy flavor. And no one wants a dry steak, right? Though there are still huge debates over what temperature is best for your steak, whether steak sauce really belongs on steak, and whether you should be grilling or cooking your steak on the stovetop, according to Insider, the most important thing you need to know before ordering "the perfect steak," is the difference between cuts. For celebrity chef Richard Blais, however, temperature rules for specific cuts of steak don't apply in his kitchen.

Blais knows a thing or two about making good food and — of course — good steak. Competing on "Iron Chef America," both "Top Chef" and "Top Chef All-Stars" (the latter of which he won), and "Chopped All-Stars" (via Richard Blais' site), the talented chef has gone on to create Trail Blais — a consulting company that helps restaurants in Atlanta, according to Food Network. But how does that make his opinion on steak valid, you ask? Well, his popular new steakhouse Ember & Rye might have something to do with that.

Though fairly new, Ember & Rye has made quite the impression on those who stop by. According to Eater, the restaurant — which is a high-profile follow-up to the chef's Juniper & Ivy eatery — was described by Blais as a "not-your-parents' country club-meets-modern steakhouse" and hosts an elegant menu that features caviar and pancakes, scotch eggs, beef tartare, and a range of steaks including ribeyes. And one ribeye steak in particular — the $94 Thor's Hammer Cut — became the star of his recent Instagram post as Blais made it clear that he doesn't care how you choose to order it.

"No judging here. If you want to order the Thor's Hammer Cut 14-day dry-aged, Flannery beef steak and you want it mid-well, that's fine with me," he said while hovering over the perfectly sliced and juicy steak. "We just want to make people happy."

So while there is debate over the method of how you cook your steak, the perfect temperature to serve each cut, and whether you can slather it in sauce or not at many steakhouses, at Blais' Ember & Rye, you can rest assured that you won't be judged for your preference. You will, however, probably be judged if you're not there to have a good time.