I take a porterhouse for me and a new york strip for my wife. Soak them in makers mark and a tiny bit of rice wine vinegar and soy sauce for about 24 hours. Sprinkle them with a small amount of montreal steak seasoning. Cook them medium rare over hardwood charcoal. Grill some potatoes- serve with butter and sour cream. Steam some asparagus spears and top them with butter and garlic.

Serve with a bottle of the local vineyards oak aged dry rhubarb wine and finish off with a bowl full of Samarra in the trusty Dunhill billiard on the deck.

J

Entree:

Rib-eye (medium rare), grilled corn on the cob, gouda mashed potatoes, garlic bread.

Bottle of Cabernet

Dessert:

Cheese cake (Rasberry)

Coffee with Baileys Irish Creme

Graycliff Espresso

I like Thick cut filet, medium rare....with pepper and touch of salt........

Only Californians know this one:

Tri Tip beef marinated in soy sauce and ginger (24 hours) grilled medium rare to medium......really char the outside...hmmmmmmmmmmmmmmm, never seen tri tip anywhere but California.

Charlie

No offense, but alot of fols ruin good meat with marinades, rubs, spices, etc.

Buy the best meat you can find. Coat it with just a bit of olive oil, then some sea salt and fresh-cracked pepper. THAT IS ALL!

This allows you to actually taste what beef tastes like.

Sides would be some kind of potato, a wedge salad. Peach dump cake with home-made vanilla ice cream for dessert.

I have a couple of questions. What is a filet and a Delmonico?

Is that what we midwesterners call a filet mignon and a tenderlion?

Filet-is a filet mignon just about everywhere

Delmonico- seems to depend on where you're at. I have seen it used to describe a ribeye and ny strip.

ribeye. if i'm feeling rich, angus ribeye.

awesome.