Our mid-week treat was a couple of juicy KC Strips.

These were so yummy (and large), they hung off the plate.

What better way is there to celebrate a Wednesday? Sometimes you just have to give yourself a boost in the middle of the week.

Check out what happened when my husband cut into his . . .

Now that’s juicy! (Note the A1 sauce over to the side. Not necessary, in my opinion. But to each his own.)

This treat ought to last us at least until Saturday, right? Then we’ll start feeling the urge to grill again.

And, yes, this meal happened to be prepared outside on the grill in a driving rainstorm in 22-degree weather. At night. In the dark.

We like our grill. And our steak. 

Can you blame us?

The December 2007 issue of Texas Monthly magazine featured a huge photo of a raw cut of meat with only the word “Steak.”

Its feature story was on just that. Steak.

How to choose the right cut for you, what dry aging is, etc., etc. Very informative.

It has some suggestions on Texas steakhouses to visit. But I don’t recommend traveling all the way to Texas for a steak. Since you have all the tools to choose the steak that will suit you best, just pick one here and grill it up at home.

It’s the only way I’ve found to truly enjoy the steak experience from top to bottom. Do it yourself.

Here’s the link to that article again. Enjoy all its information — without having to book a flight on Southwest Airlines!

http://www.texasmonthly.com/2007-12-01/feature-7.php

This link is to an article about making your own steaks at home the best they can be. It’s a topic that’s near and dear to my heart.

John Lee, the author, is a chef who used to work at some great steakhouses. So he should know.

Check it out and try some of his ideas. They’re easy and these simple steps can make a big difference in how your steaks turn out.

Let me know what you think!

Here’s that link again:  http://hubpages.com/hub/Steak_house_secrets_Make_great_steak_at_home_every_time