And we knew that they had to come from Doddington Hall farm shop, just a short hop away from the marina. They were a little on the pricey side but you do get what you pay for.
The steaks were thick cut and tender to the touch. Aged too perfection and marbled with just the right amount of fat to keep them moist and succulent.
A quick flash fry in the griddle pan and they were ready to serve rare and at their best with some homemade garlic mushrooms and grilled fresh tomato.
No need for steak knifes here. The meat fell apart at the mere sight of the knife, just as steak should be.
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