I had quite a impromptu weekend when my friends threw me not only a surprise birthday party, but also got a few of my friends from out of town to come as well. What I thought was going to be a fairly chill weekend turned into a weekend of fun. One of the things we decided to do was to have a dinner grill out which turned into quite an awesome feast. We went to the nearest grocery store, Whole Foods, to gather our ingredients and ideas of what to make. We also happened to find on the Whole Foods website a perfect pasta salad recipe that fit our grilling theme as it had grilled zucchini and peppers in it. A simple side salad was also made.
For our main grill items the steaks, the boys went to the meat counter and after some discussions with the butcher they came away with 2 T-bone steaks, a rib-eye steak (bottom right below), and a sirloin steak (top left below). They choose the T-bone steaks because they felt it had a lot of bang for the buck as this cut of meat is made up of 2 cuts of meat, the larger part being the strip steak (also known as the New York strip) and the smaller part being the tenderloin (also known as the filet, the small forward end of the tenderloin/filet being the filet mignon). When the tenderloin part is larger than the strip steak this becomes a porterhouse. The boys also came away with a free sea salt steak seasoning the butcher gave to them which they used on all the steaks. For one of the T-bone steaks (top right below) a blue cheese rub was also improvised.
From wandering around the store we also picked up some shrimp, salmon, asparagus, and mushrooms to put on the grill. Some caramelized onions were also made.
Here was my plate of many tasty morsels. I've discovered that my favorite cut of these steaks is the rib-eye and my least favorite is the sirloin. They are all very good though and the dinner (and the company!) was excellent. Thanks you all so much for making my birthday great!
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For our main grill items the steaks, the boys went to the meat counter and after some discussions with the butcher they came away with 2 T-bone steaks, a rib-eye steak (bottom right below), and a sirloin steak (top left below). They choose the T-bone steaks because they felt it had a lot of bang for the buck as this cut of meat is made up of 2 cuts of meat, the larger part being the strip steak (also known as the New York strip) and the smaller part being the tenderloin (also known as the filet, the small forward end of the tenderloin/filet being the filet mignon). When the tenderloin part is larger than the strip steak this becomes a porterhouse. The boys also came away with a free sea salt steak seasoning the butcher gave to them which they used on all the steaks. For one of the T-bone steaks (top right below) a blue cheese rub was also improvised.
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From wandering around the store we also picked up some shrimp, salmon, asparagus, and mushrooms to put on the grill. Some caramelized onions were also made.
Here was my plate of many tasty morsels. I've discovered that my favorite cut of these steaks is the rib-eye and my least favorite is the sirloin. They are all very good though and the dinner (and the company!) was excellent. Thanks you all so much for making my birthday great!
