turnips, looking strangely beautiful
It's hard to add anything new to the description of good steak really - meaty and succulent, rich and savoury, umami-rich, sure. But nice steak sometimes really just tastes of cow. And I guess that's as it should be.
beef and spinach
So for this meal it's all pretty simple really. A lovely porterhouse (or is it T-bone...?) courtesy of Markymarket (follow @markymarket twitter) and spinach for the greens - an echo of grass for the cow on the plate. Fried potatos and turnips and some horseradish mayonnaise and it's good to go - the rightly revered trinity of meat, starch and veg.
Turnips are brilliant, standard. Slices boiled to 90% cookedness then fried in duck fat are amazing. I am positive these would be a good snack to have with a few pints of ale.
The steak was cooked on a cast-iron ridged pan and rested for about twelve minutes.
Just enough left over from this beast for a salad of meat, turnip and potato and baby spinach dressed with the horseradish mayo. This looks like something you might get at Bread and Wine - should go down a treat for lunch!