Tonight I heard the sweetest words come out of my picky 8 yr old daughter’s mouth. “Mom, that was the yummiest dinner ever, can you please make it again sometime?” A moments like this is what I live for as the cook of the house. This simple sentence coming from the pickiest eater (ever) is the best un-solicited compliment I could ever hope to hear. I was so happy all the while watching her help herself to seconds. What can I say, the girl has exquisite taste buds when it comes to steak, and a mighty fine steak at that.
Seasoned only with salt and pepper, I grilled rib-eye steaks for this evenings dinner. It is my favorite way to prepare steak because of its simple preparation and cooking method. Of course everyone knows how succulent, tender, and juicy rib-eyes can be when prepared properly. And if you don’t know, now you do! In my opinion, medium-rare is the ideal way to experience steak at its most tender point. However I do not recommend cooking it beyond medium. The longer you cook it, the less tender it will be and the texture becomes less optimal. With that said, I have a husband who prefers his steak well-done and doesn’t mind the texture being borderline beef jerky.
What sends this steak into the category of divine is the big dollop of homemade garlic butter adorning the steak like a crown of glory. [click to continue…]
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I love grilled corn on the cob. What I don’t love is the amount of time it takes to cook on the grill. Something is seriously wrong if a steak takes less time to cook than corn on the cob. I developed a short cut that not only reduces grilling time, it produces crisp, juicy, and just off the grill flavor. Best part about it is that the corn is ready to eat, when the meat is ready to eat, not 20 minutes later. 
