I stopped by Guillory's on the way home and bought a couple of little filets to put on the grill. For small tasks I use a large George Foreman grill that Milady picked up at the auction. There are times that I want to build a fire, make some smoke, but there are other times when all I want is a hot piece of metal the Foreman grill does that just fine.
Guillory is an old-fashioned butcher shop, where you walk up to the counter and tell him what you want. They get the meat from the back and cut it to specs. I bet if I told him I wanted a 3" ribeye, he'd cut it for me without hesitation. Tonight, all I wanted was a couple of little 1" filets. I also asked him to season them for me. He uses some secret spices and puts it on as a rub when requested.
Those are about 8 oz filets, seasoned, and put on a hot grid. A couple of baked potatoes and I'm done. Milady likes hers medium rare. I prefer mine more toward medium.
Guillory's prices are better than the local grocers, they cut the meat in-house, and they're a local outfit. They make great tasso, good boudin, and their sausage is excellent. If you're ever on Highway 28 East in Pineville, stop in and let Guillory cut you a steak. I really like the ribeye's, but a 1" ribeye averages a pound. That's too much meat for me, so I've gotten happy with the filet. Next time, I might try their sirloin.
Whoo!, it's good.