Well guys, the question is in the title .
I'll start off! Yesterday I went to my local Whole Foods as they were running a special on all NY Strip and Ribeyes! I picked up two 0.75lb Prime grade dry aged ribeyes!! I can't wait to throw those baby's on the fire! They will get a very simple rub called Tommy's Steak seasoning from Duck, NC. The marbling in them is amazing, I will post pics either Sunday or Monday. They had a sample of some Prime dry aged NY Strip and I don't like strips and it was amazing, so flavorful and as tender as a Filet Mignon!
With that we will be having a cauliflower mushroom brie risotto, and some lemon pepper broccoli and of course a fantastic full bodied red!
Now what are you guys doing?
I'll start off! Yesterday I went to my local Whole Foods as they were running a special on all NY Strip and Ribeyes! I picked up two 0.75lb Prime grade dry aged ribeyes!! I can't wait to throw those baby's on the fire! They will get a very simple rub called Tommy's Steak seasoning from Duck, NC. The marbling in them is amazing, I will post pics either Sunday or Monday. They had a sample of some Prime dry aged NY Strip and I don't like strips and it was amazing, so flavorful and as tender as a Filet Mignon!
With that we will be having a cauliflower mushroom brie risotto, and some lemon pepper broccoli and of course a fantastic full bodied red!
Now what are you guys doing?