So I found this discussion group on the ‘net called “I Like Steaks.”

I was a bit skeptical at first cuz, well, just listen to some of the members’ names. . .

There’s PhysicalWreck and the very lovely BlasphemousAngel and then there’s sks19 who’s “feeling crappy” today.

Eeeewkay.

But then I read this and decided I might need to take a closer look at this discussion group:

One of my favorite ways to make a steak is to cut up onion, and a little butter, some salt and pepper and maybe a garlic clove or 2, wrap it in foil and bake or throw on a BBQ, if I want to sear the outside, I do that after it’s cooked to almost where I want it, just to get that searing, it makes for a very tender, juicy and well flavored steak.

That, by the way, was from BlasphemousAngel. More like AwesomeAngel, I’d say. The wrapping of steak in foil with the butter, onion and garlic is sheer genius.

I’ve never tried that. But I’m gonna.

Sounds like it would totally infuse the steak with juicy flavor. And that rocks.

Wanna delve deeper into the discussion? Check out the group over at ExperienceProject.com here.

And when you do, give sks19 a fist bump from me, will ya?

Comment courtesy of BlasphemousAngel via ExperienceProject.com.

I LOVE trying new cuts of steak because it gets me out of my comfort zone. I tend to gravitate toward my old standby favorite, the ribeye.

But, sometimes, I won’t try something because I don’t exactly know what I’m trying.

That’s why I like this handy-dandy little guide to all the different cuts of steak. It tells you just what you’re eating . . . and why.

Like ’em extremely tender? You need a filet mignon.

Want a firm, lean cut? Try a top sirloin.

You get the picture.

And speaking of pictures . . . that one at the top? It’s a Porterhouse.

Nice, huh? It’s got the best of both worlds, baby — strip and filet.

Click on the guide above and you can be edumacated too!

Photo courtesy of the Kansas City Steak Company.

Remember how I wasn’t sure if my photos would do the cute little mini steakburgers justice? You know, the ones I grilled at the beach?

Well, check this out . . .

I think they turned out all right!!!

The combination of the gorgeous slider and the beautiful beachy sunlight made this a PERFECT meal. And photo. This was just taken on a white plate out on the balcony.

I was pretty sure I couldn’t mess up the grilling on these little guys. And I was right about that. I whipped out my George Foreman Lean Mean Grillin’ Machine and our little condo was filled with such an amazing smell. All I did was salt and pepper them. That’s it! The kids played as these babies sizzled and everyone kept asking, “Are they ready yet?”

They had been delivered to my door the day before and it was so nice to not have to hunt through the local supermarket’s selection of beef. We’ve been to this resort town before and it’s often iffy at best.

My kids loved how small and cute the sliders were. We bought Hawaiian rolls, sliced them in half and we had the perfect little buns for our mini steakburgers.

What a treat to have these little guys delivered to us halfway across the country!

Seriously, one of our absolute favorite aspects of a vacation is cooking great meals at night. We take the time to savor the experience of cooking and eating.

These sliders were so fun and flavorful. And to me, that’s what life’s about.