The main course was brought in by the man who lifted the round lid, and the room was instantly filled with a tantalizing aroma. Yu Zexiao saw that he had brought two portions of steak, which, despite being delivered from so far away, were still steaming hot.
Before they were even on the table, the waiter suddenly flicked his lighter towards the edge of the plate. In an instant, a fierce flame flared up like fireworks, burning with intense heat!
This flambé steak wasn't just for show; it was a method used to ensure the steak remained hot and fresh despite the long journey.
Because of his obsession with cleanliness, Yu Zexiao only eats steak cooked to medium-well. He doesn't like the idea of juices seeping from the steak. After Jian Anning specifically instructed so, the steaks were first grilled to rare, gradually warmed en route on lukewarm iron plates, and finally given a flambé finish to achieve medium-well doneness.
