Coming to the defence of Nigel in the kitchen, I can only say that the steaks I have had at the Beach have been amongst the best I have had anywhere, for both quality and how they were cooked.
I also like my steaks ultra blue (raw in the middle). If you like it blue, its best to order a
fillet, as it tends to be double the thickness of other steaks so is easier to cook blue. Also mention that you do not want any blood flowing from the meat (a sign that is too well done).
Order it on a cold plate, so that it does not keep getting warmer while you eat it.
I can usually tell if the steak is blue without cutting it, by looking underneath for blood
and by prodding it. If its nice and soft and squashy its usually just right.
Another interesting way to gauge the feel of differently cooked steaks is the finger and
thumb test. Lightly place the end of the thumb onto the end of the forefinger and then feel
with the forefinger of the other hand, the fleshy part of the hand at the start of the thumb.
It should feel soft - or like a good blue steak should feel. Then move the thumb down to
touch the second finger, it should feel a little harder - like a rare steak. The third finger is
like a medium and the little finger like a well done.
If you don't get what you order, send it back. I have had a few steaks at the Beach and
can honestly say I have never had to send one back, unlike many other places I have been to.
Like Andy, I have been visiting Sennen for many (53) years. Unfortunately my liking for
blue steaks and the accompanying bottled red sauce leads me to think I will not be
celebrating another 53 years.