Being Good To Me - Francis’ Steak
I finally found the time to give myself the treat I’ve promised - Francis’ steak. I’m so good to me (smirk).
Mmmm mmmm look at that! There’s a pineapple ring underneath all that mushroom, BTW.
I’ll say it’s definitely worth the RM22.00 I paid for it. A thicker piece of beef compared to Little Chef and lots of side dishes.
I thought I wouldn’t be able to finish the whole thing because my stomach’s capacity to hold food is not what it used to be. I was wrong. The first bite triggered the most intense hunger I’ve ever felt.
That’s good food 
Here’s a cross section of the steak. Check out that pink interior and red juices. Francis is one of the few places in town that can get medium rare steak just right. The other one worth mentioning is this little place called Munch along Gottlieb Road but it’s closed down now.
My only complaint with Francis’ food is that they tend to be a little dry. The Cheesy Pork Chop I had the last time I was there was dry too.
Other than that, everything else was superb.
I noticed that Francis kept poking the steak with a fork while he was cooking it, presumably to get it cooked faster. That’s a bad idea because it drains the juices from the steak, hence the dryness.
I learned that tidbit of info from Chef Zam after watching Kan Cheong Kitchen When cooking steaks, normally, people just leave it on the pan and don’t bother it until one side is cooked then flipping it to the other side. Pressing it with a spatula will drive all the juices out, leaving you with something with a leathery texture.
I made a new friend that night. She’s absolutely gorgeous with large eyes, a pointed nose and shiny black hair that gleams in the light.
Her name is Pipi and she’s an adorable little Doberman Pincher 
