I haven’t had one of these bad boys for avery long time. If it’s gonna be wonderful, it’s gotta be at least a pound and well-marbled. A slight rub of olive oil, salt and ground pepper and ground garlic. That’s it! Grill it on high, uncovered, 8-9 minutes, flipping every 2 minutes. Get your crosshatch, rest it for 5 minutes. Rare to very rare.Pull out something that’s been sitting a long time and could be past it’s prime. This one was just perfect for a steak.I took this picture to be a snotty bastard. Don’t really know what the color shows, but, judging from the taste, it has to be good. If any of you can elaborate, I’d appreciate it.Whenever I go to a steakhouse, I get creamed spinach to go with my steak. This is called Seabrook, frozen section in the supermarket, 160 calories for the whole package, two servings.
This was an awesome meal. I delude myself that it’s low carb, so not unhealthy. I didn’t gain any weight. So other than the 76ers losing their playoff game, it was a perfect night.
JoshEatsandDrinks