I am waiting patiently for the end of the day. Thursday is STEAKNIGHT and I am getting my bounty ready for tomorrows feast. The steaks this week are Prime Dry Aged Bone in Rib Eyes. Bought them at my local Foodtown Supermarket, they happen to have a real nice meat department, and they sell Prime Aged steaks there. 

This week our steaks are going to be marinade free. Just some salt pepper, dried thyme and a little garlic powder. I’m going to try a nice sun dried tomato basil butter.

If you don’t have  prime steak and you want to go marinade free there is a simple effective technique called salting. This will take a choice cut of meat and tenderize to almost prime status in 1 hour.

For our side dish this week I have marinated a mix of zucchini, yellow squash, and sweet vidalia onions. The marinade is a simple honey and balsamic vinegar with salt pepper and garlic powder. Just slice up your zucchini and squash about 1/4 in thick longways and your onions cut in half leaving the root end in tact. Throw all your veggies in a bag and cover with marinade. Grill veggies until tender on med-high, the onions may take a little longer.

At this point I haven’t made it to my liquor store yet. Anyone have a good beer selection? I am a big fan of Aventinus but we are always looking to find new and exciting beers. Now that you know what’s on our menu for STEAKNIGHT, let us know how you spent yours.