Rarely done
Why is it that the majority of restaurants find it impossible to cook a steak truly rare?
Time and again I ask for my beef to be cooked in this fashion and time and again it emerges from the kitchen far beyond this state.
Do they imagine that, to us Brits, rare means cooked beyond medium? Can many chefs simply not judge the cooking time required to leave a steak juicily bloody beneath its seared exterior?
Over recent weeks I've twice asked for rare steaks and been disappointed on both occasions.
Not good enough.
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Paul Fulford - Features Editor Paul Fulford gives his verdict on the region’s restaurants.
Ask for them blue and with a bit of luck, you might get one cooked to your liking!
I might try the Australian approach: "Cut off its hooves, wipe its backside and bring it to the table."