just had a grilled bacon wrapped fillet for dinner. seasoned only with tony's and cooked medium rare. delish.
Hard to beat a Ruth Chris ribeye. At home I like to buy those cheap-ass chuck eye steaks and blacken them in my cast iron skillet with that Zatarain's blackening, then flip 'em and broil them in the oven for a few minutes. Pretty damn tasty.
The only thing I buy are Omaha Steaks Private Reserve. They come packed frozen in dry ice. They are expensive but grain fed and extra aged. Simply delicious. There is enough marbling in the fillets to give them good flavor with a little marinade and the rib eyes are outstanding. I char grill the fillets in a 550-600 degree grill using natural lump charcoal. 5 minutes one side, 4 minutes the other is perfect juicy medium. The ribeyes are 4 minutes and 3 minutes. Check your wallet at the door. http://www.omahasteaks.com/servlet/browse/1/Private-Reserve/Simply-the-Best?Dsp=150&RAND=QA6571
