>Prefection In Dining

12 May

>’Cos it comes in ahead of perfection, see?

Tam scrubbed the grill proper down this afternoon and we grilled a couple of steaks tonight, filet mignon, over the fancy hand-blown charcoal from Fresh Market (‘cos we had plenty left from last year). I didn’t do anything much with them, just a slathering of Irish butter (why? Because I can) plus pepper and a little salt. Butterflied mine and left Tam’s a big thick slab’o’beef.

They were wonderful. Spot-on in done-ness, mine medium and hers rare, with that fine grilled taste and melt-in-your-mouth tender. A good green salad and Indian spiced rice on the side: yum!

The grill at Roseholme is nothing special, one of those inexpensive, rounded-cube things; but my, oh my, $32.98 American was never better spent on cooking equipment.


7 Responses to “>Prefection In Dining”

  1. North 12 May 2011 at 7:43 am #

    >Irish butter? Better?

  2. Roberta X 12 May 2011 at 8:08 am #

    >I think so. I love it — I was raised on margarine and the somewhat funky taste of (most) North American-stye butter puts me off. Irish butter seems lighter and sweeter; it's higher in butterfat (!). Bright sunshine yellow, too. Most of the time, I use Healthy Choice (darned good margarine). But sometimes you've got to splurge; it'd be a crime to put something like that on a fine steak.

  3. North 12 May 2011 at 8:12 am #

    >I'll have to look around for some!I do butter/herb mixes for steaks. Actually a good butter/spice/herb mixed in softened butter can be returned to the fridge and is great for anything from toast to potato to melting for fried eggs.

  4. Turk Turon 12 May 2011 at 9:02 am #

    >McCormick Montreal Steak Seasoning for me. If not available, just plain salt. My sons (ages 19 & 22) like A-1, but I think that'll change when they get older.

  5. LeeAnn 12 May 2011 at 5:14 pm #

    >The closest I've ever come to grilling is the tiny hibachi we had on the patio in Hawaii, until we became the cat people and stopped using it for fear a kitten might charbroil itself. That being said, I will walk over relatives to get at a filet mignon, rare. Well, yeah, I'd walk over most of them anyway but you know what I mean.

  6. North 12 May 2011 at 6:36 pm #

    >"I will walk over relatives to get at a filet mignon, rare."Anything other than rare is a crying shame.

  7. Matt G 12 May 2011 at 11:14 pm #

    >We grilled for Mother's Day, and ate at my mother's place next door. Per her request, we had picked up Tuna steaks and marinated them in a ginger marinade before grilling them. Because I can't just do fish without also doing steaks, we put some decent sirloins on, and some big sea scallops (hey, it's Mother's Day, what can I say?). The steaks surpised me as being the items that people least were interested in. I'm going to start keeping those individually-wrapped tuna steaks in the freezer. Good. Gawd.

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