Steak - It’s What’s For Breakfast

When I trimmed up the rib roasts for Christmas, I cut a thin slice from each end to square them up and to give me a good look at the meat.  I could just grind these pieces into burger, but a couple of them were too good for that and seemed just perfect for a breakfast steak.

I seasoned a couple and tossed them on the grill for about three minutes per side.

While the steaks were resting, I cooked two sunny side up dippy eggs for me and a scrambled one for Bev.  After forgetting to start the toaster oven, then it not toasting when I did – no doubt operator error – I decided warm eggs was more important than toast and just went with bread.

The flavor was good but the meat was tougher than I expected, but I was still ready to face the day.  That evening, an old friend, who we hadn’t seen in several years, came over for supper and we had steak again.  We seasoned them with Montreal Steak Seasoning and cooked them over charcoal.  For sides we had cheesy foil pouch potatoes, and Caesar salad.  Fortunately, the meat was nice and tender this time.

After Christmas, I had a repeat of last year using prime rib and a roll for egg dipping.

I had a little trouble with one egg for the picture, but it was still delicious.

After skipping the first 23 bowl games (remember when there were just four on New Year's Day - now I count 35 over three weeks), there are finally several on today I'll have to watch at least parts of and with the temp in the 30's, I think I'll build my first fire of the year.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Finally - The Last Of The Christmas Leftovers

Two years ago: Quiche And Fatty – Real Men’s Breakfast

Larry

12/21/11 & 12/27/11 meal dates