Definitely go for the less is more approach. Have had delumptious steaks at the Goucho Grill where just the steak arrives on the plate, cooked and seasoned to perfection, with chunky chips brought separately. Yum.

My xh, although useless in many ways, is able to test the 'doneness' of a steak just by poking it delicately with the tip of a knife. (He was a chef at a Top London Restaurant ). Once or twice, when out for a meal, he sent back a steak saying it was wrongly cooked using this technique, despite the waiter/manager's protestations. He could even tell them exactly how it was cooked, too. And he was always right.

I would cook it a little (I love it bloody) and serve with a blue cheese and cream and mushroom sauce, savoy cabbage and bacon....

I would cook it a little (I love it bloody) and serve with a blue cheese and cream and mushroom sauce, savoy cabbage and bacon....

Basically the 'give' in your skin, whetehr on your face or in the pad fo flesh under your thumb, has the same give as a steak cooked to that level.
But if you use your face you don't look so much like a tit doing it

Sooo confused by the hand trick... *pokes away at nose and face* My face really doesn't feel like a steak...I don't think???

Uber rare, jacket potato dripping in butter. Nice peas, mushroom and a grilled tomato...

<drooooooools>

<<tries it herself>>

You must have really weird hands hecate!

Tis ok Korma, you explained it much more clearly than me anyway!

sorry JB - gatecrashing and answering for you

I've just tried that and I can't tell any difference.

or what korma said