What, you say? Grape?
Yes. Grape. It’s something I’ve never thought of before.
Good thing there are chefs out there who are always thinking!
Here, Chef Evan Branning goes over this recipe detail by detail, tip by tip for us. Thank goodness, because I need specific directions.
He even tells us exactly how to season before the marinade to get the most flavorful steaks possible. So go here now for the full recipe and instructions.
Happy cooking!
Photo courtesy of ChefALaPorte.com.
Ever have one of those conversations that goes something like this????
YOU: “I really want a steak and baked potato.”
SPOUSE: “Cool. How ya gonna make that happen?”
YOU: “Uh. I haven’t gotten that far.”
SPOUSE: “Let me know what you come up with.”
Yeah. Those are the days when you hope you have a supply of steaks on hand in the freezer because those urges can be a real bear.
Some folks I know did.
And those T-bones you see are proof.
Buy steaks in bulk; save a marriage. Good stuff.
Because I really like you, I give you THIS . . .
A thick, juicy, bone-in, Flintstones-lookin’ steak delight paired with a hunk ‘o hashbrowns.
I’m sorry, this is pure heaven.
I’d seriously rather have this over an entire chocolate cake any day. Hands down.
Plus wine? It’s too much goodness. It’s like looking right into an angel’s eyes. I’m not sure I’m worthy.
Click here to read a little more about this truly exquisite meal. But really — you know all you need to know from the photo.
You’re welcome!
Photo courtesy of Patrick Snapp via WeeklyVolcano.com.
Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.
I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.
