Picked up our quarter-beef from the butcher's today. Tonight is Porterhouse fillet side for DW, strip side with bone, seasoned with salt and pepper for me, rare of course, and a side of buttered spinach.
Is good enough. Hold that thought. Steaks are done. I'll report back...
...We have a little store and meat market that everyone in these parts swears by. And, there meat is definitely a cut above the supermarkets for quality. Once in a while, you get an exceptionally good steak there, with good beef flavor. I have just finished my steak, and it far surpasses the meat from that pretty good little market, and I've got a freezer full of them.
Best of all, I can still unbury the Webber and break out the charcoal. That steak was so well flavored, and tender, just from the grill pan on the stove top, that when it's cooked properly, over charcoal, well, I think the aroma might bring unwanted neighbors and relatives. I'll have to hold 'em off with a tower of snowballs.
I am satisfied with my purchase. It was a good thing, especially at 3.70 per pound, less than hamburger around these parts.
Seeeeeeya; Chief Longwind of the North
