{Jay Rayner}: "It was the thing I feared. Either it was going to be steak and chips, in which case why bother? And it kind of is, or it was going to be an innovative take on steak and chips. The innovative take is there aren't going to be any chips." {Monica}: "Beautifully cooked, nicely seasoned, bit of smoky salt on the top there. The lettuce, nice idea of the Parmesan over the top. It's a well cooked plate of food. It just misses the wow factor." {Marcus}: "For me, it's a dish that shows a chef that can deliver. However, is it enough to impress our critics?" {Jay Rayner}: "It was everything I was expecting. Quite a lot less. He's seared some beef, but he's not made very good chips. Pommes allumettes, because they're matchstick thin, are meant to be in heaps. They should be unending. But I don't understand why he's decided to do this for this stage of this competition." {Jimi Famurewa}: "I don't know why he'd promise us burger sauce and give us a kind of creamy gherkin and shallot. Nothing really. The black garlic puree, it has that punch. I can see what he's doing with that grilled romaine lettuce. It's meant to be a little nod to a Caesar. It's kind of in this weird halfway steakhouse where he's tried to do bits of traditional, simple cooking, but then he's got these really strange, unusual flourishes." {William Sitwell}: "I like the anchovy butter. He's rested the beef well. Didn't have a problem with the pommes allumettes. He quite clearly can cook. But there's no theatrics or wit on this."