Father’s Day Grub

In every man there is some flaw, some tragic quality that leads them from the path of Grace to that of peril, ruin and perdition. For some, this Siren takes the form of narcotics; for others it’s money; whilst others invariably yield to the allure of a woman.
Strong and heady temptations all. Yet none, in my mind, is so deceptive, so cunning, so singularly focused in its irresistible draw that pulls me in to its inescapable maelstrom as…Costco’s Meat Department. My God. Do you folks realize that they are now selling Prime meats? Not “Select.” Not only their usual “Choice” grade (which is damned good) but Prime grade, the highest grade of meat, at ridiculous prices. Just look at this

Boneless Prime Ribeye for $9.99 per pound. Most places charge a minimum of $20-25 (and a restaurant will charge you at least $35 for each steak) for these babies…and just look at them

That soft still voice you hear is the exquisite marbling crying out to be generously coated (on both sides) with Montreal Seasoning and left to sit at room temperature for 45 minutes or so whilst your Bride makes the Creamed Spinach of the Gods and some pan-roasted Rosemary Red Po-taters as the grill heats up. I’ve become a convert to the “reverse sear” method of grilling, where you cook the steaks indirectly on lower heat then sear them on high heat at the end of the cooking.
Now what to imbibe during this…

yummmmmmmmmm. As you know I really don’t like spending more than $10 on wine if I can avoid it, so when I do I want to make damn sure that it’s worth it. For $19 this Mondavi Cab is simply fantastic; full of luscious smooth fruit and velvety chocolate yumminess.
Especially when joined with the assembled Father’s Day Feast

And the second bottle was even better.

10 Responses to “Father’s Day Grub”

  1. Julie says:

    I’m guessing the pupper didn’t get any tidbits of this delicious meal? 🙂

  2. Mr. Bingley says:

    No, he didn’t.
    and he was not happy with me.

  3. JeffS says:

    I suspect that The Dog could survive a day or so of reduced rations, Mr. Bingley.
    But that meals looks good! I gotta grill me some meat this weekend…..

  4. Cullen says:

    Those look fantastic, Bing.
    I’m a pre- and post-sear kind of guy. I only pre-sear enough to give me the grill marks I want then cook over indirect. The post-sear is the one that adds flavor – imparting that flame kiss. Num.
    Might have to pick up some of those prime cuts myself in the near future. Need to do something to celebrate the end of this semester.

  5. JeffS says:

    I’m retro when it comes to my meat; I prefer a little carbon on the outside, and a little red on the inside.

  6. Cullen says:

    Oh, I’m a rare to medium-rare guy, Jeff. The sear is mainly visual and to flavor that outside layer.

  7. Mark says:

    Reverse Sear?
    This sounds like some Albigensian-ish heresy. But the Inquisition wants to know more before we pass judgement…
    I shall find some thick steaks and experiment… however the apparent need for a thermometer makes me think this method maybe unmanly.

  8. Mr. Bingley says:

    No thermometers were used in this process! I use the touch-test

  9. Mark says:

    Touch test = manly.
    In fact, I’ve been touching my meat for so long I no longer require my other hand as a point of reference.
    …wait, that isn’t right…

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