Oh, yes. Let’s. It was Father’s Day this weekend, remember? Mmmm. I remember. We ate. Lots. We had Caramel Apple French Toast for breakfast, which is every bit as sinful as it sounds. If you threw on a scoop of ice cream, it would be dessert. Then, after church, we hurried right up and had our first serving of Tres Leches cake. Remember that cake? If you like dessert (even if you don’t like cake, so much, like I don’t — but I think you have to like sweetened condensed milk and whipped cream — but then, don’t we all?) click here to find my best recipe for it. After a few hours of digesting (and watching Megamind, because that’s how we roll) we ate steak, red potato fries, a yummy green salad, and pink lemonade.
Can we talk about steak for a minute?
I love steak. Insomuch that I have just, right this minute, composed a haiku to steak. Behold:
Juicy, rare red meat!
Thanks for giving up your parts,
Oh blessed bovine.
Don’t worry. It’s out of my system now. (The poetry, I mean.) (Also, probably the steak.)
I know a guy who does meat smokery and barbecue-ism as a side job (in the other hours, he’s a sheriff’s deputy) and he recently talked about meat rubs. I have never tried a meat rub. In fact, I’ve never been much good at steak-making. But I found out why — it’s because I tend to follow the Cheap Is Beautiful philosophy that is the root of my couch-in-the-basement troubles. Even when it comes to food. And can I tell you a secret? Cheap is not beautiful when it comes to steak. But I’m learning. And I looked up some rub recipes, and I made one. And it is lovely. It smells divine, it crunches perfectly, and it looks like the prettiest sand art. Here is my compilation, if you care to try it.
4 tbsp course salt (I’m afraid I’m becoming a salt snob. Kosher Real Salt, that looks like it came off the beach. Yes.)
1 tbsp course cracked black pepper (cracked by a willing child laborer Right That Minute)
1 tbsp onion powder
1 tbsp paprika
1/2 tbsp granulated garlic
1/2 tbsp dried rosemary, lightly crushed
1/2 teaspoon cayenne or something similarly hottish
1/2 tbsp dried thyme
Then you stir it all up and rub it all over the steaks. It can sit there while the grill gets good and hot. Because with saltiness on your steak, you know, you have to sear those babies. After the pretty lines are all marked, I turn the grill down and cook it till I want to eat it. (The Husband likes his done-er than the rest of us barbarians. We want it still mooing at us.)
Did you want to know that after a few games and a little sitting around, we had another serving of Tres Leches? Well, we did.
Coming up around here: It’s Birthday Week. So I’ll be back to tell you the adventures and foibles of the Adorable Wilhite Kids. Cause I know you’ve just been dying to know!