The sun came out yesterday afternoon. And minutes later we were sprawled in our patio chairs with happy smiles soaking up the warmth. Ahhhhh what an unexpected pleasure.
We got our veggie garden planted as well as flowers snugged into deck pots.Tomorrow my husband will spread gravel around our raised garden beds and all will be done!
We enjoyed those burgers last night, they were juicy and flavorful tucked between grilled sour dough bread for a nice little crunch. What is not to like?

So for tonight's fare we are grilling bone in rib eye steaks and I making a green salad with my Mom's Thousand Island dressing. That is all we need as the steaks are quite good size. We usually do not eat the whole steak when they are this large, so I slice what is left to top a salad the next day for lunch.

So here is my way of doing grilled steak.
There are many steaks rubs on the market I make my own and the recipe will follow.
Put steak rub of your choice on both sides of the steak and rub in good. Leave steaks sit at room temperature for a half hour after the rub is applied.
After your grill is hot and oiled put on the steaks. Do not turn steaks until there are well defined grill marks on the down side.
We like our steaks med- rare so from the time I turn them I then time them for about five minutes depending on the thickness of the steak. Only turn the steaks once, do not cut or poke with a fork as the juice will release from the steak. When the steak is grilled to perfection remove to a platter and put a small pat of butter on each steak and cover tightly with foil. Let the steaks stand for ten minutes. They will not get cold and the resting time is so very important. You do not want all that steak juice running out on your plate when you cut into your steak, you want it running down your chin instead!
Serve with your favorite steak sauce or nothing at all.

My steak rub(works well for pork and chicken as well)
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander seed
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano or you can use Italian seasoning
1 teaspoon black ground pepper

Combine all the ingredients in a bowl and mix well.
Makes a 1/2 cup enough for about 8 thick steaks.
Store in clean jar with lid.

Mom's Cafe' Thousand Island dressing.
1 cup mayo
1/2 cup chili sauce
2 teaspoons fresh lemon juice
2 tablespoons minced sweet pickles
1 teaspoon Worcestershire sauce
2 drops Tabasco or hot sauce
1 teaspoon sugar
salt and pepper to taste
Mix all together

So that is what we are dining on tonight. We do not have steak that often so it is a treat when we do have it.
So my steak tips are:
Do not over cook your steak ever
Let the steak sit for ten minutes before digging in
Make sure your grill is hot
Do not poke, cut, puncture your steak in any manner
Only turn a steak once
That pat of butter over the top while the steak is resting is worth every calorie.
Enjoy!