On the final day of our stay in the Black Hills, we went to Hot Springs, SD to visit a couple of attractions plus the Black Hills Meat Company where I wanted to get some bison meat to take home. They also had some great looking beef so we bought some steaks to grill when we got to Colorado Springs.
However, the weather had other ideas as it was cold and rainy for our entire time in Colorado, so we brought the meat home to cook out with our neighbors (and trip companions). Here is a shot of the rib-eyes, bacon wrapped fillets (all about 1½ inches thick), and a T-bone provided by the neighbors - on each side, they got a light coating of Montreal Steak Seasoning and a spray with Pam. For sizing estimates, the rack they are on is 14" long and each rib eye takes up about half of it - the wires are 3/4" apart.
After grilling, I was so focused on getting each steak cooked as ordered that I forgot to take some shots but here is one of the big piece I didn’t eat and I got it cooked just right for me. These were a challenge as I’m not used to cooking steaks this thick - but I believe I'll practice on some more of them.
This was our second South Dakota meat market stop and these steaks were better than the first one and they were a big hit – Bev was the only one to finish hers. I'm certainly not a steak expert, but I can't imagine one being a whole lot better and if I lived out there, Black Hills Meat would be my regular steak supplier. I forgot to look at the prices but I remember they were very reasonable. I’ll tell you about the bison when we give it a try.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
10/14/17 Meal Date