I like great quality meat. But I like a good bargain, too. And I have to start planning for Labor Day now. It will sneak up on me.

So this Labor Day holiday I’m going to stock up on some of our neighborhood favorites – because inevitably, the neighborhood ends up in our back yard.

I really love that because I like being in control. I’m neurotic that way. We have burgers, steaks and chicken. Everyone’s happy.

We eat the food I like, listen to the music I enjoy – you get the picture. So why wouldn’t I want the festivities at my house? What’s a few crumbs on the counter among friends when I can make sure I have Teriyaki sauce for my ribeye? See how that works?

I’m looking forward to Labor Day because it’s that last grasp at a summer feeling. People are off work, it’s still warm out where we live and folks are in the mood to have fun. I like that.

So come on, Labor Day! I’m ready for ya!

I’m just not ready for you to be over.

Photo courtesy of Kansas City Steak Company.

Sometimes you want to do something different. And sometimes you just want to pop that steak in the oven instead of firing up the grill.

This link shows you step-by-step how to do that and get great results.

It’s especially helpful if you live in a small apartment without access to an outdoor grill.

One thing, though, the post states that a Porterhouse is otherwise known as a T-bone. That is not true. They are different cuts (one has more filet side and one has more strip side). Different. Similar, but different.

Check out descriptions of cuts of beef here for everything you ever wanted to know about the different steak cuts.

But do check out this process and let me know how your broiled steak turns out!

Photo courtesy of thekitchn.com. 

Oh, how I love the ribeye.

It makes me happy. Gives me joy. Satisfies my meaty urges.

I’m gonna guess you like them too. Wanna make yours “perfect?”

Southtier has compiled five easy steps to achieve just that.

Knowing me, I’ll mess one up and achieve a pretty great steak – just missing the perfect mark.

But hey, a “pretty great” steak still surpasses anything else I could possibly eat. So there.

Maybe you’ll fare better.

Check out Southtier’s five steps here. And let me know if yours turns out perfect also!

Photo courtesy of Southtier.com.