"You Realize That's a Roast, Right?"

Another Friday night home alone.  When I know those are coming I debate myself for days over what to make.  Small window of opportunity to enjoy myself, those are the days, guys, when you HAVE to do something she'd never want to do with you.  For me its things like my home made pizza.  She hates it, and, god love her, she insists that we always eat the same thing as each other or our marriage is in trouble.  I don't understand it either but that's the way it is.  So things like my pizza or fried shrimp are perfect home alone grillings.

So as I was winding down the work day Friday I made a fast call to the Goose and get the meat department on the horn.

"Yah, hi," I said, "I need a special cut of bone-in ribeye."

"Ok," the guy on the line tells me.  "What'll you have?"

"I want a thick one, a king sizer.  Three pounds, please."

"Three pounds?  Bone in?" he checked with a pause.

"Please."

"Uh, you realize that's a roast, right?"

"Whatever.  I'm going to season it up and send it crashing onto the grill."

"ohhh kay.  What's the name?"

And yes, my intention was to make baked potato, which I did.  I misjudged how long it'd take to perfectly grill the steak.  I pulled the hoss off the grill and tented it and the potato was way far from done.  Finally I pulled the potato off about 85% cooked and dined.  Wow, folks, that's a LOT of steak.  I ate about 2/3s of it with the potato and it was LIGHTS OUT.

Next time, for a cut that big to be tender, I need to let it set up overnight in the rub.  My only critique was that it wasn't as tender as most rib steaks I'd enjoy in the past.  Juices and flavor were there, just needs to be a little more "soft" for your dining pleasure.

Jeff H.