There is a moment, about ninety seconds after a steak hits the grill, when the crust sets and the juices rise. Get it right and the result is a deep mahogany sear with a blush-pink centre. Get it wrong and no sauce will save it.
Our kitchen works to three rules. First, the grill must be brutally hot before the meat ever touches it. Second, the steak rests for half its cooking time, so the juices settle instead of running across the board. Third, seasoning stays simple: coarse salt, cracked pepper, and nothing that burns before the beef is done.
Ask your server about today's cuts. The ribeye is our house favourite, but the lamb chops have a loyal following of their own.