How STEAKNIGHT MAGAZINE came to be.
By Joseph Muscarella Jr.
I have to thank my good friend Doc for being so persistent, without that, this would have never happened.
It all started with a couple of guys getting together for dinner, a few beers, a couple of steaks, nice weather, and a grill. We would do this every so often, and thoroughly enjoyed the time spent relaxing, cooking, and bull-shitting. As time went on the cooking became an obsession, the relaxing became a necessary stress reliever, and the nights became a bit more regular. It suddenly became a weekly ritual, every Thursday night was STEAKNIGHT.
When I tell you the cooking became an obsession I may have been understating it, we were sick. All week long looking for the best steaks at the best prices, figuring out the weekly marinade days in advance. Getting the best Blue Cheese to complement the meat, and the side dish for that Thursday. We only chose the best of the best. Picture messages were sent to everyone we knew to show them our weekly STEAKNIGHT banquet. You may think once the warm season ended we would slow down, no no, we cooked in rain, snow, and I think it was even hailing one night. It didn’t matter how cold it was, a couple of drinks and the heat from the grill did the trick. We loved it and people started to see how great it was.
A buzz started and everyone wanted to be a part of STEAKNIGHT. People would hear how good our steaks were and wanted to be a part of it. Only a select few were chosen to come and enjoy STEAKNIGHT with us. There was one important rule to STEAKNIGHT if you accepted an invite and you didn’t show up you were never asked to come again. We didn’t want any stress that day, it had to be kept just as relaxing as when it was first started. Anyone who has enjoyed STEAKNIGHT insisted to come back again and swore up and down that they couldn’t buy a steak like that anywhere. We treated our outside guests to steak, steak, and more steak, it became obscene. We even provided dessert. You guessed it steak, usually a lesser cut, London Broil, Skirt, sometimes a flank steak. People thought it was nuts but the purpose of the dessert steak was to try a different cuts of beef and different marinades. You always ate a great steak as the main meal, Ribeye was my personal favorite, it held so much flavor even when cooked to different temperatures. The other regulars on STEAKNIGHT consisted of Porterhouses, T-Bones, and NY Strips. We didn’t have a problem throwing in little changes. Every so often a delicious rack of ribs made its way on the grill, or a beautifully marinated pork tenderloin.
There was so many recipes, and ideas flying around the table on our weekly STEAKNIGHT. We figured it would be a shame not to share them with other people. That is why you are looking at STEAKNIGHT MAGAZINE today.
It would not be fair if I didn’t take a moment to thank my beautiful wife Kate for supporting STEAKNIGHT and allowing a bunch of crazy guys invade the house week after week. Thank you.
Inside this website you will find so much more than just a bunch of great recipes and cuts off beef. Here are a few things you can expect to see inside STEAKNIGHT MAGAZINE:
- Reviews of the best steakhouses, beers, wines, cigars, scotches, etc.
- How to’s
- Cooking Gadgets and electronics
- Getting the most bang for your buck
- Crazy dinner table story’s
- Reader commentary
- STEAKNIGHT models
- And so much more….
We want to encourage you to let us know about your very own STEAKNIGHT !!!
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