While on holiday in Greece I fancied a ribeye steak. At home we sometimes indulge in a bit of ribeye to cheer us up a bit, though the good stuff is tres expensive. But no, seems the Greeks only serve up plain steak resembling roadkill thats been bashed into submission with a jack hammer. And then I asked "have you heard of T-bone?" and the man smiled broadly and said wait a minute.
He brought back something so huge on a plate that it resembled a cow. "How much will THAT cost?" I asked.
"Nineteen euros, forty cents."
"Please cook it medium, but I like to see a bit of blood on my plate when I cut into it. (Nearly said "drill into it", but my humour would probably not be appreciated. I asked if he would sprinkle some souvlaki spices over the meat, and he said sure.
Here it is. Cooked to one inch thick and accompanyed with home cooked chips, sliced red onion, slaw also, but uninteresting rice which I left.
It was delicious! The T-bone was somewhere between sirloin and ribeye, locally reared the man said and I took an hour to eat it all up.
And theres nothing quite like gnawing the bone either, even though Mum kept muttering I was "Gannet incarnate."