What’s today? Tuesday?

Sounds like a good day for a steak.

Okay, any day sounds like a good day for a steak. So here’s a fun recipe that features port wine. You can’t go wrong there!

Port Glazed Ribeye
(Serves 4)

4 10 oz. Ribeye
2 Cups Beef Stock
2 Cups Port Wine
1 Shallot, minced
1 sprig, Thyme
2 Tbsp. + 1 tsp. Butter
Salt and Pepper

In a small sauce pan, sweat the shallot in 1 tsp. butter, add thyme and beef stock and reduce to ¼ Cup.  Add port wine and reduce to 1/3 Cup and remove from heat.  Whisk in the remaining butter, ½ Tbsp. at a time. Grill steaks to desired doneness (about six minutes per side for medium, rotating a quarter turn every three minutes to create the cross hatch grill marks.)  Using a pastry or basting brush, coat each ribeye evenly with the glaze and serve.

Wanna see a new way to cook your steaks?

Check out the post below from KitchenContraptions.com.  These Kitchen Rocks are a cool way (pardon the pun) to heat up your steaks. Take a look . . .  

Cook Your Steak On Hot Stone Kitchen Rocks

The Hot Rock is a very unique dining concept. Each diner cooks their own meat on a volcanic stone! The idea of cooking on rocks has been used for centuries by all different cultures, and the evolution of this cooking process has been captured by Hot Rock. No oil or fat is required to be used. It is ideal for meat and vegetarian dishes. Hot Rock meals are quick, entertaining, healthy and delicious if you know how to cook your meat.

At Kitchen Rocks

Read More in: Kitchen Gadgets

I like to read slightly off-center humor. Not dirty. Demented. There’s a difference.

So, I came across this post on a blog called “stupidramblings.”

Ah, yes, “stupidramblings.” He’s right up there with Shakespeare, Walt Whitman, and that chick who wrote “Sex and the City.”

The blog’s title alone piqued my interest.

Stupidramblings produced this beauty of a post called “Steak You Can Cut with Plastic Utensils.”

Intrigued? I was. So here it goes . . .

171. Steak You Can Cut with Plastic Utensils.
Marinate 5-6 steaks in:

the juice of two limes (with pulp)
1/4 cup extra virgin olive oil (now with extra virgins!)
2 cloves crushed garlic
1/2 tsp salt
crushed red pepper to taste (use a little more than you think you’ll need–it gets cooked off)
a palmful of tarragon
two drops of orange extract
black pepper to taste (use a little more than you think you’ll need–it gets cooked off)
1 tbsp brown sugar
a pinch of crushed dill weed
a pinch of crushed coriander
3-4 grains of anise seed
and a pinch of cumin

Mix marinade well and pour over the steaks. Marinate overnight.

Cook (BBQ preferably) on very high heat until the inside is slightly pink.

Invite your neighbors over and throw the steaks at them…

It was that last part that had me scratching my head. Throw them at your neighbors? Huh?

But the recipe looks amazing. And people actually commented that they tried it and thought it was perfecto.

Can you really cut the steak with plastic utensils? You be the judge.

Just don’t throw them at your neighbors.

Want to see the whole post? Click here.