Flat Iron

Wednesday, August 08, 2012 - It had, I think, been slow-cooked in some kind of waterbath as the colour was uniform inside, a common shortcut in lesser steakhouses that need to churn out hundreds of dishes an hour with inadequate grilling facilities, but still annoying. But usually, even when rubbish restaurants sous-vide their steak, they at least finish it off over charcoal to provide a bit of texture and a nice smoky flavour. Not so here as far as I can tell - they arrived soft and gelatinous inside and out, admittedly tender but with no crust and no sign it had been anywhere near a flame. And why provide a (grubby) ironic butcher's cleaver as a steak knife if you're going to slice up the meat before serving it anyway?