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Steaks, what type and how cooked and etc.
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beh
Posted 2/25/2009 00:48 (#621876 - in reply to #621547)
Subject: Ribeye, rare, pepper


Heil Harvesting, Ulysses KS/Limon CO		And I mean rare, cool/cold in the center still. Really thick, I like my steaks that resemble a small roast in thickness. An inch is good, thicker is better. A shake or two of pepper and away you go.

Served with a cold beer or stout whiskey, baked potato with bacon, butter, cheese, sour cream, ranch dressing and of course pepper, fresh cut green beans, home made dinner roll and a house salad with ranch.

Just can't be beat.

Steakhouses: Trappers in Simpson KS, Ramblers in Manhattan KS, Poorboys Steakhouse in Clovis NM, the bar in Sumner NE, but best is off my own grill.
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