Steak Enthusiast

Valentine’s Day is just two days away. 

And I hope you’re not one of those unfortunate souls who stress about it. Just make your sweetie an out-of-this-world dinner!

Hey, I’ve said it before, the way to anyone’s heart in my family is through their stomach.

And if you make enough for leftovers this weekend? Fuhgeddaboudit!

So here’s a great recipe for a spicy ribeye rub — though I’m sure it would be fantastic on any cut of steak!

Spicy BBQ Tomato Wet Rub
Makes enough for 4 to 6 Ribeyes

1/2 C. Tomato Powder
1/8 C. Brown Sugar
1/4 C. Pacifica Culinaria Roasted Chili Avocado Oil
(If this is unavailble use a neutral oil, such as canola
and add an additional teaspoon of chili powder)
2 T. Chili Powder
2 Cloves Finely Chopped Garlic
1 T. Finely Chopped Shallot
2 T. Worchestershire Sauce
1/2 tsp. Liquid Smoke
1/2 tsp. Onion Powder
1 T. Kosher Salt
1 tsp. Fresh Ground Pepper
3 Dashes Hot Sauce

Combine all ingredients till it forms a paste,
add water if necessary to create a nice thick
paste.  Bring beef to room temperature, then
salt and pepper it.  Coat all sides of the meat
with the paste and rub into the meat well.
Let meat sit in the paste for at least an hour,
then grill.

My brother and I (and our spouses) feted our parents on their 40th anniversary this weekend.

A celebration of 40 years of marriage is certainly a special occasion and we were all really excited about it.

And how else would we celebrate it but with food?

The only thing my parents wanted to do was come together over a great meal. So that’s what we did.

We had everything under the sun: salmon, boneless chicken breasts and, of course, steak. Yum.

What better way is there to toast a lifetime of commitment, perseverance and love? It’s what we’ve done for my entire life in my family. Great food makes us feel warm, taken care of and loved.

So happy anniversary, Mom and Dad. Thanks for the amazing example you set. We’ll be celebrating with great food for the next 40 years as well.

Look what appeared on my doorstep today!

It’s my order of lobster tails and top sirloin steaks that I’m going to prepare for my special Valentine!

I decided to mix it up a little and go for the sirloin. Gotta keep him guessing.

Here’s what it looked like when I opened it up. . .

That dry ice rocks! Everything was still really cold so I put the two boxes of meat directly in the freezer.

I like the reusable styrofoam cooler, too. It’ll come in handy the next time I brine a turkey.

I am excited to make this meal for Valentine’s Day next week. The only problem will be the waiting!