Dining for one tonight.
- formerly alestateyall.
Sometimes you gotta just treat Number 1 to a really nice, quiet dinner, right? Looks perfectly grilled.
Personally I’ve never mixed pasta with a steak. Did you throw sauce on there?
I always dine for one 
Last night I had tri-tipmseasoned with bourbon and black pepper, mashed potatoes gravy and a veggie medley.
The pasta was good. Penne with butter and Tony Crachere’s seasoning.
No sauce. I liberally applied McCormick’s Steak Rub before cooking. The steak was perfect medium-rare/medium. Plenty of juices to go around.
I cook ribeyes 4-5 minutes on the grill per side. Then, I move the steak to the top rack in the grill and bake until the internal temp is where I want it. The steak is only flipped once and not down near the flames too long. They come out perfect every time. Occasionally, the steaks are so juicy the flames kiss the steak even on the top rack, but, even then they come out great.
- formerly alestateyall.
McCormick’s Montreal steak seasoning is hard to beat for steaks. A liberal sprinkle on each side as the steak comes up to room temp and you’re good to go.
Nice looking steak. I like the Spicy McCormick seasoning too. I sous vide mine for 2 hours and then sear them on salt blocks.
I hear you, man. And it’s not always easy cooking for one. Just had myself a nice Sunday supper, sauteed pork cutlets with a nice pan sauce mounted with butter, steamed broccoli and rice pilaf.
I wish I could cook for one more often, since my wife isn’t the most adventurous eater. When I do, I always make double or triple portions so I can bring the leftovers to work for lunch.