It was a use-it-or-freeze-it night for dinner, even though it’s usually a Friday night meal. But I’m hoping to have some sangria and tapas this Friday night, so tonight was steak night.
A rib-eye steak was seasoned lightly with olive oil, Penzey’s Old World seasoning and some minced fresh rosemary, then grilled on the grill pan; finished in the oven to 135° on the Thermapen.
Baked tater and steamed asparagus (and a glass of wine) alongside. T’was good.
