BEEF! It's what's for supper....

[Gonna Smoke]

...well steak, anyway. So my wife has to work tonight and I always try to have her supper ready when she gets up. Tonight was pretty basic and easy. I had a ribeye in the freezer and Kroger has top sirloin (not my favorite steak) on sale so I bought a couple to supplement the one ribeye, got family coming over. They also have asparagus on sale so....
A little course salt and fresh cracked pepper on the steaks. Same on the asparagus after a good drizzle of EVOO.

My wife loves sauted onions, peppers, and mushrooms.....

I had some grape tomatoes, and after a recent visit to a restaurant, I cut them in half and put them on top of the asparagus.

The steaks went on my Weber on some lump charcoal and the asparagus went into a 425℉ oven to roast. Roasting took about 30 minutes. We eat our steak mostly medium rare so they didn't take long. Put some freshly grated Parmesan cheese on the asparagus and put some blue cheese crumbles on the ribeye and under the broiler they went to get a little happy.

This whole meal is really simple and took maybe an hour to throw together. The fine china again...

 

[smokin peachey]

Everything looks delicious!

 

[zippy12]

nice pics! awsome!

 

[Wurstmeister]

Nice prep work with simple seasoning/cooking. I'm sure the Mrs. loved coming home to that delicious looking meal.
John

 

[pineywoods]

Looks like a great meal

 

[clifish]

looks good, Costco has the sirloin caps fairly cheap here, they look like filet mignon. That is until you cook them hot and fast, they are a little tough. I am going play around with how to tenderize them, maybe 6 or 8 hours of sous vide??? Any thoughts on this?

 

[disco]

Nice meal. It is unbearable I didn't get to join you! Big like!

 

[flatbroke]

Looks really good.

 

[Colin1230]

That is one fantastic looking meal, thanks for sharing. Just curious, how many were you cooking for?

 

[Brokenhandle]

Great looking Meal! You have the same pattern of fine China as us!

Ryan

 

[jcam222]

That’s a great looking meal. Love blue cheese on steaks at times and the asparagus with tomatoes looks fantastic.

 

[Gonna Smoke]

That is one fantastic looking meal, thanks for sharing. Just curious, how many were you cooking for?

Usually have 7 for supper. Our son-in-law always works late and never makes it in time so I make sure that he has a plate for supper and a plate for lunch the next day.

 

[Gonna Smoke]

That’s a great looking meal. Love blue cheese on steaks at times and the asparagus with tomatoes looks fantastic.

Thanks, Jeff. Yeah, the blue cheese is something that I really like....at times. I was in the mood for it and my wife likes it as well, but I always have to leave some steak without it.

I've roasted tomatoes with asparagus before, but had forgot about them. We went to a restaurant last week had they had them on the menu as a side item so that is what jogged my memory. Drizzled with reduced balsamic vinegar is another good way to serve them.

 

[BrianGSDTexoma]

looks good, Costco has the sirloin caps fairly cheap here, they look like filet mignon. That is until you cook them hot and fast, they are a little tough. I am going play around with how to tenderize them, maybe 6 or 8 hours of sous vide??? Any thoughts on this?

I keep frozen fresh pineapple chucks in the freezer. They have to be fresh not processed. I grate a few chunks into a marinade. It is the best tenderizer there is. You do have to watch how much and time you use. Can turn meat mushy if over do it.

 

[BrianGSDTexoma]

Really good looking meal. You nailed the cook on the steaks.

 

[SmokinAl]

Good looking meal!
Love the China!!
Al

 

[clifish]

I keep frozen fresh pineapple chucks in the freezer. They have to be fresh not processed. I grate a few chunks into a marinade. It is the best tenderizer there is. You do have to watch how much and time you use. Can turn meat mushy if over do it.

Brian, what kind of time do you do in the marinade?

 

[BrianGSDTexoma]

Brian, what kind of time do you do in the marinade?

I mostly use on tough cuts. My favorite is with Korean flanken ribs though. You have to play around and figure out how you like it best. I only add a few frozen chucks using my fine grater and use a mesh glove as to not grate your fingers. . I usually go a couple hours. This stuff can turn meat into mush depending on how much you use and time.

 

[clifish]

Thanks, I am glad i asked. I was going to do 24 hours. I am going to use it on sirloin cap steaks about 2.5" thick. Leaner cut but was a little tough off a hot and fast grill.

 

[Gonna Smoke]

Looks like a great meal

Thank you. It's so quick and easy to put together, makes a good meal for my wife before she goes to work at the hospital.

Nice meal. It is unbearable I didn't get to join you! Big like!

Thank you and you're always welcome.

Looks really good.

Thank you.

Really good looking meal. You nailed the cook on the steaks.

We like our steaks med-rare to rare, but with a good sear. The ribeye was a little over cooked for our liking, but that was probably due to the broiler after I put the blue cheese on top. I will also sear ribeyes in a cast iron skillet on my fish cooker.