Steak

Its steak night in the Broughton/Jennings household. But not after much haggling and debating.

First off which cut of steak? The OH prefers a big T-Bone, me i prefer a nice ribeye. Well this time around i won ribeye it is.

Next debate, how to cook it? Me i prefer mine quite rare, the OH well cremated is the only way to describe his steak. This one is easily sorted, his goes into the griddle pan first and chars away.

The one thing we do agree on though is where the steak comes from. Our local butchers. Our local butcher has a small abbotoir to the side of his shop where he kills locally farmed animals ready for resale. All of his meat is top class and we rarely buy our meat from elsewhere.

The only remaining debate, what to serve the steak with. Tonight it will be chunky chips, fried egg, garlic mushrooms and grilled tomatoes.