By "How about grilled steaks on New Year's Day?" I asked. "I've got a new recipe I want to try, and steak is sounding good again."
Michele agreed. Steak was sounding good again. Interestingly, the frequency of steak in our house has lessened over the past few years. Once every month or two suits us. That is probably a healthy inclination.
The two steaks Michele brought home looked surprisingly similar. That was because they had arrived in the butcher case as a single, very thick steak. Michele wisely asked the butcher to cut her choice down to our size.
The recipe I tried called for soaking (ok, marinating) the steaks in beer, in the 'fridge, for an hour.
The next step was rubbing a rub onto the steaks, and letting them bide in the 'fridge for half an hour more. The rub included brown sugar, seasoned salt, pepper, onion powder and garlic powder.
And here the wonderfully aromatic steaks are, sizzling off the grill. The beer and the rub complimented the beef gloriously. Our dining room smelled like a steakhouse. We each finished our steaks without pause.
Later, our taste for beef sated, Michele commented, "You know, cold beef fat has an off-putting odor."
That is not the scent we will remember in a month or two.
Mark and Tony like steak cooked this way.