2.25 lbs of Prime Bone-In Rib Eye – only a bit of Australian Sea Salt and Black Pepper for the rub.
Since I will not be with the kids for Father’s Day next week (Holly and I off to New York for her high school reunion) the Strudel household decided to have an early BBQ to celebrate my AWESOMENESS. All you fathers will enjoy it next weekend. Meat was purchased at Schaubs market in Palo Alto ( yes near that awful university). Schaubs is a premier butcher. Well known in the area for its Fred’s Steak (I’ll save this for a future write up). Vegetables were purchased at Sigonas Farmers market in Redwood City. My vegetarian wife claims there is no better place to buy vegetables and fruit in the Bay Area.
Heirloom tomatoes, mozzarella cheese, homegrown basil and balsamic vinaigrette.
Brussel sprouts: oven roasted with olive oil and sea salt
Red, Yellow and Orange bell peppers in a Williams-Sonoma Balsamic Vinaigrette Marinade on the BBQ: Weber Summit S-660 – Natural Gas Barbeque grill – with 769 sq.in of grilling surface….I love this machine.
Dinner time: Our 7 year old likes his food cut up…not a problem for me since it tends to leave extra portions for me.
MY PLATE: You know it’s great meal when the steak is hanging over the plate.