Posted in Restaurant Hopping

In Which the Steak Was Done Just Beautifully…

Rib-eye steak with all the fixings!

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.

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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