Sunday, June 17, 2012

Six Simple Golden Rules to Great Grilled Steak

Six Golden Rules to Great Steak - a Timeless Classic from our Daddy to Yours

Grilled Ribeye, Asparagus in Browned Butter and
Chopped Salad with Blue Cheese and House Vinaigrette.
Steak was a delicacy in our house. Not only was it expensive, but we had to make a special trip to the grocery and it seemed like Daddy had to talk to the butcher for hours in order to procure it. I would twiddle my thumbs, run up and down isles and touch every package of meat in the case, while Daddy talked shop with his butcher pal.

Our dad hunted and between him and the boys, plus Nanny and myself, we managed to put most of the meat on our table from the wild: venison, pig, dove, ducks, geese, turkey, rabbit, squirrel, fish, crab, shrimp and heck, even the odd armadillo – it is Texas after all. So we didn’t see the butcher very often. We even made our own ground meat, chili meat and sausage.