Milady and I have been busier than two cats in a sandbox today, but it's toddy-time and we're slowing down. Some family and friends coming over soon and I've taken the steaks out to get to room temperature before I put them on the grill.
Durned little ole ribieyes, the average about a pound apiece. They've been marinating in good creole seasoning for two days. I told the company to get here about 5:00, we'd have an aperitif and put the steaks on about 6:00, with taters and salad.
Steak, taters and salad. It's what's fer supper.