I’m interested.
Okay, do you strictly favor Cow, or can I interest you in some nice Venison, Elk or Buffalo?
(I’ll have to check on that Elk steak....been eatin’ them up pretty fast.)
In any case, we usually have T-bones (Grandma takes the fillet and I get the rest), I have ‘em cut about 3/4 inch thick, cook ‘em over charcoal seven minutes on each side and serve with a baked potato and some steamed broccoli or whatever other vegetable Grandma’s got around. (I only said broccoli ‘cause she went over to the Costco in Billings and came back with about ten pounds of the stuff.)