Then the waitress placed my steak before me. I was impressed.
They'd got my order right, for a start. I am a 'well done' kind of gal. Yes, I admit it: I like my steak well and truly dead, with crispy brown-to-black bits on the edges. In many places doing such a thing to a good steak is considered a crime, and I do understand why. I just wish some chefs would understand my need to have my steak's juices dark and caramelised.
The chef at the Sugarmill did.
You see, it's possible to have a steak that's well done and still tender. It's possible to detect whether the meat is of good quality, whether it's a bit gristly, whether it's been handled right. Not many chefs understand that, either, but this one did. My steak was tender, chewy, with just a hint of charcoal to set the caramelised juices off.
The steak was accompanied by chips and salad, both of which were of good quality. I enjoyed my meal and was sufficiently full to need to sit and watch the crowds pass by before moving on.
I have no idea how the Sugarmill is making its money with this kind of deal, but I highly recommend it.