A properly grilled steak is truly a joy to behold: the outside should be a gorgeous brown with truly wicked char marks giving visual contrast, the aroma of grilled beef should be truly fragrant – a siren-song that calls even the most hard-core vegetarian wannabes to the dinner table.
Depending on how long you had it cooked, the insides should either be a deep, blushing pink or pale flesh. Either way, the meat should remain succulent – juicy, tender, and yielding. A dried-out steak with the texture of leather stitched with sandpaper is a sin, a crime against both gods and men, and the poor wretch who laid waste to such a precious hunk of meat ought to be hung, drawn, and quartered!
I know I wax poetic about steak, but it really is one of life’s greatest pleasures so for a restaurant to cook it so beautifully moves me to rapt praise.
Such is the case with the rib-eye steak at the Union Jack Tavern. As shown above, the steak is a large, magnificent slab whose exterior has been cooked to a crisp-ish crust concealing tender, flavorful beef within. Simply salted, peppered, and given a touch of blended herbs, the beef is truly delicious and does not need additional embellishments in the form of either steak sauce or horseradish cream; to add either of these condiments is to gild the lily quite unnecessarily.
My family usually opts for buttered veg and rice to go with a steak. I, however, am of the opinion that a proper steak should be accompanied by a truly regal scoop of buttery mashed potatoes and grilled mushrooms with just the faintest kiss of garlic to make it a perfect meal. But, well, that’s just me.