Well, well, well… look who’s in the driver’s seat again.
It’s none other than Mr. How Sweet himself. Some of you may be wondering why I’m posting today. You might think this blog is only for people who cook. Good news: I cooked, and I’m here to brag about it.
I started with dippy eggs, moved on to filet with lobster sauce, and now, as a self-proclaimed Grill Sergeant, I tackled strip steak.
To set the scene: on my way home from a long day I received this text: “I’m going to SATC 2…you need to fend for yourself tonight.”
From that text I learned a few things:
- Mr. How Sweet avoided a movie he didn’t want to see. Don’t get me wrong—I loved the show—but at this point they’re closer to the Golden Girls than to the Gossip Girls.
- I needed to eat before settling in to handicap races for tomorrow night’s card at the Meadowlands, or I’d forget to eat and become the feared hungry-angry husband.
- No meal prepared meant it was time to revisit my Introduction to Husbanding: Happy Wife = Happy Life. Clearly, I might have been slacking.
Note to self: some flowers and a card might be in order this weekend to smooth over anything I may have done wrong. Make the apology vague so it covers whatever happened without implicating you in something she doesn’t know about.
Fortunately, I was ready for Memorial Day weekend. If there’s one thing I love more than steak, it’s remembering those who served and sacrificed for this country.
When I got home, I fired up the grill and pulled out four pounds of steaks I’d bought at Sam’s Club. I selected three choice cuts and lightly sprayed them with olive oil cooking spray. Why? My friend Ol’ Budweiser Bob taught me that olive oil has a high smoke point and helps sear steaks, keeping the juices inside—a tip he picked up from Bobby Flay. The steaks were seasoned simply with cracked black pepper and sea salt. Good steaks don’t need heavy marinades—just a touch of seasoning to highlight their natural flavor.
While the grill heated to roughly 650°F, I set the mood with country music—Alan Jackson and George Strait. Steak and classic country feel quintessentially American to me. A little “Good Time” from Alan, a little “Amarillo by Morning” from George Strait—then the ten minutes waiting for the steaks to cook flew by. I flipped them after about five minutes on the grill.
I warmed up some wild mushroom risotto from the store because I always like a side with my meal. Sometimes that side is mac & cheese, sometimes sweet potato fries, and once it was even a chicken breast. A hearty side complements the steak and rounds out the plate.
Enjoy your weekend and the racing on TV Sunday. And let’s take a moment to remember those who helped keep us free.