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.

--
Wayne Boatwright @¿@¬
_____________________

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.

Oh pshaw, on Mon 03 Jul 2006 11:31:09p, -L. meant to say...

>
> 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...

We have steaks, all beef for that matter, very infrequently. Perhaps only
3-4 times a year. We eat mostly chicken and the occasional pork chop or
pork tenderloin.

--
Wayne Boatwright @¿@¬
_____________________