I like steak on the bone, steak off the bone, steak that has never seen or been near a bone, whatever. It all suits me!

But some steak lovers are adamant that steak on the bone retains better flavor.

I can see that.

Check out this steak expert’s take on steak on the bone (he’s at primecutsblog.com) — then go try one for yourself!

Let me know what YOU think. Does it make a difference??

Bone-in ribeye photo courtesy of KansasCitySteaks.com.

Seriously, how did it get to be . . . August????

What happened to all the projects and things I was going to check off my list this summer?

Organize home office?

Nope.

Clean out guest bedroom closet that is filled with clothes that haven’t seen the light of day THIS DECADE?

Uh, no.

I guess I’m just living in the moment. Sure, that’s what we’ll call it. And I’m enjoying these summer days with my kids — when they aren’t drilling holes in the side of my skull with incessant Star Wars noises and samurai sword sounds.

But one thing we have done this summer is get outside and enjoy really good food. We haven’t let the sunny days go to waste. And I’m feeling a sense of urgency to milk all I can out of what’s left.

I know I’ll blink and it’ll be November!

So here’s to the home stretch of summer. May your days be filled with the rich smells of a grilling steak and those soft, sizzling sounds that accompany it.

The bags of old clothes and unrecycled catalogs can wait. We’ve got some cooking to do!!!

Photo courtesy of craveonline.com.

THIS is way fun! A steak sub is a great way to combine all the flavors you love — just the way you like them.

Want cheese? Add it!

Want mayo? Spread it on!

Want a tomato? Put it in there!

The possibilities with a steak sub are endless. You can even change up the type of bread you use.

Here’s a recipe to get you started, but customize it to your liking — and have fun!!!

Summer Steak Subs

Ingredients

• 2 sub rolls or mini baguettes
• 1 tbsp mayonnaise or horseradish sauce
• 1 tbsp vegetable oil
• 1 small onion, finely sliced
• 1 red pepper , deseeded and finely sliced
• 2 thin frying steaks
• 2 slices gruyère cheese

1. Split the rolls down the middle, spread with the mayonnaise or horseradish, then set aside. Heat half the oil in a large frying pan and fry onions and peppers together for 5-10 mins until soft and beginning to color, then spoon into the rolls.
2. Heat remaining oil in the same pan, season the steaks and cook for 1 min until browned. Flip steaks over, top with the cheese and continue to cook until the steak is cooked to your liking and the cheese has melted. Lift the steaks into the rolls and tuck in.

Recipe from Good Food magazine, June 2006.

Thanks to BBCGoodFood.com for the photo and recipe.