Toby Keil
Executive Chef
On Thursday afternoon I pulled three steaks out of the fridge, sprinkled them with some Texas steak rub then they went back in the fridge uncovered. I left them that way until Friday night then I cooked them over charcoal until they were medium rare. We also had some asparagus (kinda small) and a nice green salad. I like to eat my salad last so that’s why you don’t see it on my plate, plus the steak was taking up most of the room. All in all it was a good dinner.




