Now, I don’t know about you, but I can’t see cutting my ribeye with that. But maybe I’m a little more evolved than our ancestors who used this.

But just a little.

This tiny piece of flint is thought to have been among the first steak knives used around 200,000 years ago in Israel. They found it surrounding a fire containing animal bones.

It’s amazing to think we’ve gone from that teensy bit of rock to this . . .

And I am so thankful, too, because I’m impatient as it is when I’m eating my steak. The thought of spending hours just cutting it up makes me, well, hungry.

Read the entire interesting article about this historical find here. But don’t throw away your steak knives. You’ll wanna keep those.

Top photo courtesy Ran Barkai via aolnews.com.

Steak knives photo courtesy of ludwigschiffcutlery.com.

You know how your mom always told you to clean your plate?

I don’t think it’s gonna be a problem with this one.

This steak chili has a distinct stick-to-your-ribs quality that is extra appealing at this time of year. I know I’m always trying to find ways to stay warm.

The smoked paprika and chili powder give it the kick we all want, plus a little something more.

Make a huge batch of this to share and to freeze for later. I always like it when I have yumminess on hand on those days when I just don’t have enough time to make something spectacular. And with two busy kids, well, let’s just say that happens a lot.

Click here for this hearty steak chili recipe – it’s mom approved!

Photo courtesy of EvilShenanigans.com.