OK, What's For Lunch or Tea Today?

[Roy S]

Ah! But looks well done to me.

Regardless though, it looks tasty.

There was still a touch of pink, they get you to cut into it before they leave the table to ensure you’re happy.

[Barry]

Talking of medium rare steaks - we were recently in Lyon, France, a city that claims to the epicentre of French gastronomy and I had a steak cooked à point:



(Technically this is slightly rarer than 'medium-rare', as we understand the term, but done more than 'rare' (saignant).)

This was followed by the richest, most chocolaty pudding I have ever tasted, and the whole was washed down with a local red Rhône (which IMO was served too cold, but is the way the French prefer it).

[Jimbo]

Looks overdone to me not medium rare especially as the French cut their steaks quite thin?

[Barry]

It was about 1cm thick. The photo is a bit deceptive, when you cut into it it was quite pink.

[Pigmy Pony]

I gave up on steaks when eating out long ago. Too often over cooked (I like medium rare) or so much fat that if you dropped it on the floor it would bounce back up onto your plate.

[Jimbo]

I mostly cook them myself to be sure although I did have a very good one at COTE restaurant recently.

[Barry]

Probably the best way, that way you can be assured it will be done to your taste.

I don't eat steak at home as much as I would like. The problem is I like mine medium rare, whereas my partner likes hers well done. Arranging for the two to be ready at the same time is difficult.

[Roy S]

Only shot starters and dessert

[Barry]

Ummm! That cheese cake looks tempting.