On Friday night's menu: steak. Earlier in the week I eyed a red, juicy ribeye and purchased it with the intentions of serving it up on Friday night. Despite thoughts to grill it on a Wednesday or fry it on a Thursday, I waited patiently.
My patience was rewarded: the steak was excellent. I seasoned it with Tony Chachere's salt-free seasoning (a New Orleans favourite, imported from America), placed it under the grill for about 4 minutes on each side and trimmed the fat before eating. It's important not to trim it before - it won't cook as well. Ribeye is a fatty cut, however, so it's best to trim it as you eat.
Accompanied by sauteed onions, a portobello mushroom topped with minced garlic and grilled alongside the steaks and a bevy of boiled green beans, and washed down with a glass of Pinotage, I felt rewarded for a long week's work.
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