That’s where we were on Sunday as we celebrated Mother’s Day with ribeyes and strips. 

Some were thick cut, some were thin and some were in between. 

Some had spicy marinades and some just had salt and pepper.

We aim to please and, believe me, everyone was pleased.

 We put the steaks on the grill while everyone settled in and the sun was still shining . . .

Do you see those strips? They’re to die for. They’re marinaded in spicy Tabasco Worcestershire sauce, salt and pepper and a new mixture of seasonings my mother-in-law gave us.

Even I don’t know what’s in it. But that’s half the fun.

Now, check out this mouth-watering ribeye . . .  

Couldn’t you just eat it up?

Well, I did. Sorry.

I like ’em thinly cut and this one was absolutely perfect.

Just like Mother’s Day.

I marinaded mine in regular Worcestershire sauce, the mystery seasoning mix and salt and pepper. I can’t take it quite as spicy as my husband can.

Then, when it was on my plate I used the ever-present Teriyaki sauce to bring out every last juicy drop of goodness.

I think there was a point during the meal where no one spoke to me.

I was having some kind of Zen moment. You know, just me and the steak. As one.

Hope your day was just as wonderful!

Want to walk on the wild side? This Mother’s Day appetizer recipe will do you right for Mother’s Day IF your mom is willing to try Steak Tartare.

Serve it as an appetizer, or heck, serve it as a meal. But just one tip, don’t “surprise” Mom with this without fair warning. You want her to speak to you again.

If she’s game, serve away! Happy Mother’s Day, moms!

Duo Filet Appetizers

(Serves 10)

Steak Tartare

2 6 oz. Filet Mignon

2 Fresh Egg yolks

4 Anchovy Filet, packed in oil

4 tsp. Capers

2 Tbsp. Dijon Mustard

3 Tbsp. Red Onion, finely minced

1 Tbsp. Parsley, chopped

Salt and Pepper

Finely chop the filet until evenly minced and set aside.  Combine the anchovy, capers and mustard and mix in a mortar and pestle or mash with the back of a fork until formed into a paste.  Mix in the onion, parsley and yolks and stir to combine.  Season the meat with salt and pepper and mix with the anchovy mixture.  Serve with toast or crackers.  (Note, consuming raw or undercooked foods may lead to food borne illness.)

I’m getting ready for Mother’s Day over here. Now starts the countdown.

Sunday, it’s go time.

Okay, so I’m a mom but I’ve invited my mom over for some steaks.

I love steak.

So does that mean I’m celebrating myself?

I don’t know.  It’s too deep.

I just know we’re having steak.

And I’m gonna rock the Teriyaki sauce.

Mother’s Day, you’re the best.