Song of the night goes to…Spoon – You Got Yr. Cherry Bomb

Nothing sounds as mouthwatering as a steak sizzling.  Lea picked-up some steaks today and we’re grilling them now as I type this.  I’m working on perfecting caramamelization (or improving, anyway).  Here are some tips:

• Make sure your meat is dry; pat-down extra moisture
• Add some sugar to your dry rub (still figuring out how much is good)
• Use a heavy skillet on high heat, and add the steaks for approx. 1 minute on each side (timing this is the other thing I’m working on perfecting)
• Then, add to a grill or in the oven and cook at about 350 degrees until done; turn only once (How do you know when it’s done?  A man just knows.  Some pansies like to cut into it and let the juice run out, others live by the meat thermometer.  Whatever’s clever.)
• Let it rest for about 5 minutes after taking off the grill so the residual heat can finish cooking, and the juice rests.  During this time, tent the steaks with foil to keep warm.

Still don’t believe me?  Look at these beauties.

I can take no credit for this creative side dish.  Roasted edamame salad: start by roasting edamame corn, scallions and garlic.  Once cooled, add chopped tomatoes  and basil.  Sooooo good.

Did I mention vino?  Oooooh damn.  JP’s had this pup layin’ down for 3.5 years.  Tonight, I guess, was the night.  Happy Wednesday!  2000 Leeuwin Estate Cab, Margaret River, Australia.