Estimated reading time: 3 minutes
Monday means the gym. Before we go, I need to weigh myself, and for that, I need Mary’s assistance.
The gym was pretty good today. I only needed one crutch when I was leaving. The old body held up pretty well under all the stress and strain. I am back down under 200 pounds again!
I have decided my favorite machine in the gym is the water cooler.
After departing the gym, we went directly to the Orange Ranch Market, a unique and eclectic shopping destination. We selected a variety of goodies to try, including some of the finest fruit we have ever seen.
Our main goal was to get Mary the T-Bone steak she has been wanting. A T-bone steak is a cut of beef that includes both a strip steak (New York strip) and a tenderloin (filet mignon) on either side of a T-shaped bone. It’s essentially two steaks in one, offering a diverse flavor and texture experience. The T-bone is cut from the short loin of the cow, with the bone acting as a natural divider. This cut is also known as a Porterhouse Steak.
OK, I went to the butcher and asked for two T-Bones. He wrapped them up, and I saw the $161 price and nearly fainted. Mary almost crashed the market basket into a display. We looked at each other and asked, “What did we do?”
We called the police department and requested a patrol car to escort us home.
These puppies were two and a half pounds each! Oh my!
I needed to run by the bank to help pay for these!
We know Charlie is after a truck, and we stopped to look at one on the way home. We are not too sure he would appreciate it, but it would keep him out of the bars at night.
Charlie, it’s a good start!
We got home, and I got the wheelbarrow to bring the steaks inside. We decided we would have one for brunch. But how the devil do you cook something so big? We almost had to roll out the BBQ.
2 1/2 pounds of delicious steak!
It was thick, so I had to pan-fry it on both sides to get a good crust. Four minutes per side on high seemed to do the job.
We let it get to room temperature before applying the seasoning.
We used our new Hex-Clad pan, heating it to HIGH so the meat would sear quickly.
Cloves of garlic are added to the pan.
After the first turnover, we added two tablespoons of butter and then basted the steak with it during the four-minute searing process.
The stove fan was on full blast to keep the fire alarms from going off!
Time to rest before being attacked by Mary! The truth of the matter is we only could finish two-thirds of the steak so we put the remainder in the frig.
