Wayne Boatwright wrote:
> We were shopping at Fry's for the 4th and bought some baby back ribs for
> grilling tomorrow and some chicken breasts to put in the freezer. While
> browsing down the meat counter I noticed a sign indicating sale prices on
> various steak cuts. I found some bone-in ribeye steaks (a rarity here, as
> they're usally boneless) and discovered their usual price of $8.99/lb. had
> been cut to $3.97/lb. I'm always skeptical about supermarket steaks, but
> these were well-marbled and look so good that I had to take a chance,
> especially at that price.
>
> Tonight I fired up the grill, rubbed the steaks with fresh garlic, cracked
> pepper, and olive oil. Tossed some mesquite branches on the burners, seared
> the steaks over very high heat for 4 minutes per side, then cut the temp and
> moved them to the upper rack, cooking until they were a true medium inside,
> then lightly rubbed with butter before plating. The steaks were perfect!
> The interiors were rosey and the texture was fork-tender. Possibly the best
> steaks we've had in years, including those from a local butcher shop and
> those ordered at Ruth's Chris. I can't believe they were marked "choice". I
> wish I had bought more.
>
> On the side were salt-crusted baked potatoes and a thick cut beefsteak tomato
> and onion salad with Russian dressing. We skipped dessert.

Sounds wonderful! About the only thing I miss about not eating beef is
ribeye on the grill. Well, that and tri-tips grilled, too...

-L.