We all appreciate a decent cut of meat cooked to your liking at the local grill, but how do you recreate it at home without cooking the steak to within an inch of it’s life?  Listed below are the sort of times you look out for when cooking your steak, but a word of warning these are just approximates.  Once you get used to your cooking equipment and the cuts from your butcher you should then be able to cook the steak to your liking.

What you need to remember though is the right equipment.  For home steak cooking a cast iron stove top griddle pan is the only thing that will come close to giving restaurant results at home.  Make sure the pan is hot by using a very hot grill, you need to leave it at least 5 minutes before adding the steak.  The steak should have been out of the fridge for 30 minutes to 45 minutes, and dried using kitchen towel.  Whilst cooking the steak don’t move it round the pan, it should only move when you turn it.

Always cook the steak to the rare stage on both sides, then complete the rest of the cooking time after turning the heat down low.

Fillet or T-Bone (1inch to 1.5 inches thick)

• Rare:  2-3 minutes each side.
• Medium Rare:  3 Minutes each side.
• Medium:  3.5-4 Minutes each side.
• Well Done:  4.5-5 Minutes each side.

Sirloin, Rump or Rib Eye (0.75 inches to 1 inch thick)

• Rare:  1-2 minutes each side.
• Medium Rare:  2-2.5 Minutes each side.
• Medium:  2.5-3 Minutes each side.
• Well Done:  3-4 Minutes each side.

As you know there is no such thing as a free lunch, but there is such a thing as a heavily discounted meal.  You just need to know where to look.

Restaurant homepages.  Most big chain restaurants have homepages on the Internet, and on these pages you may find sections where you can sign up free for newsletters or member clubs.  This is where they then post their deals such as 2for1 etc…  A good example is Wagamama’s

Vouchers.  From time to time the big chains will print vouchers in the national press.  But if you don’t read the national press where can you get the vouchers from?  The Internet is your answer and here are some of the best sites for vouchers:-

• Vouchercodes.co.uk
• Latestdiscountvouchers.co.uk
• VoucherSeeker

If you find any great voucher sites you want to share please email the Admin Team.

Complain.  You have to be very careful here, as complaining could end with you being chucked out of restaurant and never allowed back.  Only complain if there is something to complain about, and never send food back unless you want to insult the chef.  Food arriving late or very bad service can result in huge discounts on your bill but do not push for them.  Polite complainers are rewarded the best as they would want to welcome you back, angry rude complainers will be ushered out quickly and without much discount as they certainly do not want you back upsetting staff and customers.

Loyalty.  See if the restaurant offers a scheme to reward customer loyalty.  For example visit 10 times and your 11th meal is free.  A good example of this is Nandos.

Date of Visit – 9/06/2009 7:30pm

I visited The Ivy last month upon the recommendation of my girlfriend.  This was my first visit to the establishment and I was very eager to see if it lived up to it’s reputation as one of London’s trendiest places to eat.

When you arrive at the entrance you are greeted by a doorman, dressed in top hat and tails, lined with an ivy green material.  As he opens the door for you he smiles and welcomes you to the art deco entrance hall.  Here a lady takes your coats and shows you through to the main dining area.  My first impression was how busy it was.  All the staff were hustling and bustling around the room carrying as many plates as they could, it was a wonder no one crashed into each other.  The room itself is traditional to it’s 90 year old beginnings as an art deco after theatre dining room, delightfully decorated with dark wooden panels, white table cloths and fine silverware.

We were shown to our table for two at the middle edge of the room, prime spot for people watching.  The waiter immediately offered bread to us and left us with the drinks and food menus.  No sooner had he gone he was back with the bread and ready to take drinks orders.  The wine list is extensive, cocktail list is small but classic, and soft drinks are available.  My girlfriend opted for a classic cocktail; Bellini, whilst I stuck to still water.

The food menu is classic and not fussy at all, although we did need some time to study as there were many options to enjoy.  Unfortunately it appears time is a luxury not afforded to us, in the space of 8 minutes we were approached by three different staff members enquiring if we were ready to order.  It was only after the fourth member of staff appeared that we were ready.

I started with Bang Bang Chicken £8.25

Cold medium cut slices of fresh chicken breast on a bed of shredded carrot, lettuce and cabbage.  The sauce is rich peanut sauce with the lightest hint of chilli to give that extra little kick.  A very delightful dish at just the right portion size, although I felt the chicken had just come out of the fridge and I would have preferred it at room temperature.  Overall this is a well deserved 7/10.

Moving onto main course I opted for Slow-roast Blythburgh pork belly £16.75, which according to the menu is served with spring vegetables and scrumpy sauce.  What the menu does not tell you is that it is also served with mustard mash.  Due to this ommission I ordered a side of medium cut chips.  The portion size was just right and was presented well with the meat being the centre of attention.  I felt the cut I received was slightly too fatty, even considering this is pork belly!  The sauce was mediocre and lacking in the zing I would expect, and the mash was simply over flavoured with mustard.  I didn’t finish the dish.  A poor 4/10.

Had I left room for dessert? Of course!  And what a choice, no waiter was going to make me choose in 10 minutes flat, in fact I used the time to watch other people receiving their desserts allowing me to at least make a visual decision.  But what I ultimately chose is not that visual, I opted for Crème brûlée £6.75.  Now many restaurants have lost their reputations over such a simple, but challenging dessert.  It should be hard and crunchy on the top, but not burnt!  The middle should be rich, creamy, smooth and full of flavour.  I am pleased to say it was fabulous, although I did feel the portion size was slightly overwhelming and if I had finished my main course I would certainly not finish this dessert.  Outstanding 9/10.

Overall, The Ivy is one of those places you hear so much about that you are eager to visit, and when you do you will enjoy the food.  But I do not think you should be waiting up to three months for a table, only to be rushed by waiting staff into ordering.  I have known people who have been hustled out of the restaurant by staff, as the customers were taking their time enjoying the food.  Unfortunately there were other customers waiting for their table.

Overall good food let down by a pressured and rushed service – 6/10

All pictures and dish names copyright The Ivy