Sorry for not being in touch today. We are a tad busy with life’s exigencies. More on that next week. After several hours filling out paperwork we went to lunch then Jim undertook his other appointments. Having one car (which has sufficed for now because he walked to work) is no longer possible, so I did the unthinkable.
I sent Jim to the grocery store! He did great getting toilet paper, paper towels and eggs and his favorites, tortilla chips and dip. He also managed to spend some time in the ice cream isle. But he called me from the butcher counter and actually gave his cell phone to the butcher to talk to me and order! He ended up with two thin steaks, for which he paid more than for one ribeye, 3/4″ thick that the butcher sold me over the phone.
Turns out he didn’t want to grill tonight so got two inferior steaks instead, while I could have cooked the thick ribeye on the grill and sliced it and it would have been more than enough for two. Oh well it’s his first time and our butchers are great and treat me well as a four-year customer.
I hope I’m not violating anyone’s recipe when I call for trimming a good steak, putting at room temp for at least 1/2 hour, covered. Some call for salt after grilling. I do it beforehand. Rub with good olive oil. Kosher salt, freshly cracked pepper (bashed rough peppercorns with a pounder or pot if you want traditional steak au poivre). Let sit to get to room temperature.
Cook to a little less than desired done-ness, let rest five minutes and serve or slice for more than one person. Serve with salad and roasted potatoes. Or sliced, seasoned tomatoes and french fries, your choice. If you’ve got the grill going why not serve some…
Grilled Radicchio
If you’re using the round radicchio cut into quarters. If Trevisano (elongated), cut in half. Leave the root on to keep it together. Season in a bowl with salt, pepper and olive oil and toss gently to marinate until the grill is ready. Place on the grill until seared and a bit softened. Do not burn or overcook. And don’t worry if your steak is not done yet as this will come off the grill and continue to get better as it gets to room temperature. Marinate it in regular balsamic vinegar, just a bit. If you’ve got the heirloom balsamico you’ll know what to do with it, and it’s not letting it drain down the grill!
Today we were consumed by appointments et al so didn’t even get to cook the steaks. We had heated lasagna from last night (not “cheater” because I made my own sauce).
I’ve thought up another series but have to Cook’s Tools first unless you think otherwise. More next week, D
Cooking with Dee 
If you want to coarsely grind peppercorns and don’t have a suitable grinder to do so, place what you need in a zip bag, wrap in a clean kitchen towel and pound to desired consistency. Otherwise you’ll have peppercorns all over your kitchen.