I ordered a steak, and I ordered it rare. Any more than rare is a travesty. Sadly it can be rare to find a restaurant which really appreciates this - I once had the manager of a Chez Gerrard proudly present, after a somewhat charred slab of meat, his ring-binder of approved cooking times, where a medium-rare was listed at 12 minutes on the grill. Far too long, if you ask me. A steak should be fried for as long as that sentence, and no more. Where was I? Oh yes, in the restaurant. The steak arrived, and it was magnificent. Cooked to perfection. Such a delight that when the waiter leant over and asked "how is your steak?", I couldn't help but reply "it is very well done, sir". At that he left, somewhat bemused.
While on the subject, I found this photograph of something slightly more rare, a salad of seared fillet and leaves. With some pine kernels and that.
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