Cheap steak, but carefully prepared

» Marinated. (This is not a ribeye, which is what the recipe calls for.)
» Cooked “sous vide”.
» Finished on the grill … which sputtered on the last whiffs of propane as I was taking it off the grill. That never [usually] happens!

Does it have to be a ribeye to taste great? No-no-no!
Does cheap meat have to be prepared carefully to taste great and have great texture? Probably!

Lighted garland is on the handrail/banister and the doors were open today: December in Carbondale! I use our grill year-round; the Weber does not get a winter vacation!

Looking back
1 year ago: “Huh.”
2 years ago: No post
3 years ago: No post
4 years ago: “Looking away from the sun [yesterday -- filler]”
5 years ago: “I give up” (frustrations with digital photography…)
6 years ago: “Still leafy into December”
7 years ago: “Humorous … at a price!”
8 years ago: “Zoe”
9 years ago: “Backward-flash”
10 years ago: “Kitchen anemone”

[ PXL_20211202_231811201S100x75tm :: cell phone ]

2nd December 2021 2nd Dec 21