I also have a container of French onion soup and several ribeyes in the freezer, and salad fixin's in the fridge. Thanks for reminding me...that will be tomorrow night's supper, along with a big baked potato which Kim and I will split. I believe I also have some other nice accoutrements
The steaks are thick, and we'll have enough left to slice into Philly cheese steak sandwiches the next day, and if I bake a couple of of extra potatoes, Kim will slice the into wedges and fry them up in a non-stick pan with a small amount of olive oil. They are wonderful that way. If you want to sprinkle them with salt and pepper, grated cheese, bacon bits or whatever, sprinkle, stir for a few minutes, cover with lid and remove from heat. Remove lid when cheese is melted...2-3 minutes.
You've gotta try sprinkling a tiny pinch of sugar sprinkled over both sides of the steak. It's really good.