IF YOU are lucky enough to have a table booked at a fancy restaurant anytime soon, listen up.
A chef that has worked in a Michelin star restaurant has revealed that if you have a visit planned, avoid ordering steak.
Now, many of us see steak as a treat and would be looking forward to tucking into a juicy sirloin or a delicious rib-eye with a portion of chips on the side at a fancy dinner.
After all, you can't go wrong with meat and chips – right?!
Well, according to Head Chef William Morgan, if you want to cut down on the eye-watering bill at the end of the evening and save yourself some cash, it’s best to steer clear of steak.
We all know that steak doesn't come cheap in a restaurant, but here is what William has to say.
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William Morgan told The Mirror: “I get it. You have just been seated and when you look at the menu, all you can see are indecipherably fancy-sounding dishes.
“You think from GCSE French that "poussin" could mean duck, or perhaps chicken, but to be safe you order the steak – it is a treat after all.
“If this has ever been you or maybe one of your dining companions then congratulations, you have just fallen for the oldest trick on the menu.
“Though the individual cut of meat is relatively expensive, most steak dishes take minutes to cook and will regularly be marked up by more than double its cost.”
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So if you are wanting to save some money, according to this chef, you’re better off just buying a steak in a supermarket or butcher and cooking it yourself at home.
And don't worry if you don't know how to cook steak, it's incredibly easy.
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William explained that instead of paying £30 in a restaurant for the steak, you’re better of getting the fanciest piece of meat a butcher sells and cooking it yourself.
This way, you are ensuring great quality, without the restaurant price.
He added that to make the nicest steak, you should “season it more than you would think” and cook it in a “scalding hot pan”.
He advised to turn it just once and add a knob of butter on top to keep it moist.
Once you‘ve done this, let it rest on the side for five minutes.
No matter how hungry you are, don't skip this important step.
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It's important to let your step rest so the juices inside can redistribute – ensuring your steak remains juicy and soft.
William added: “Well done, you have just made a restaurant standard steak for either half the cost or twice the quality.”
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