I don’t often eat steak but when I do, I prefer to grill what is (in my mind), the most flavorful of all cuts—the rib eye. Lots of folks rhapsodize about the tenderloin, and it has its place in culinary preparations (most notably the legendary Beef Wellington). But to my mind, the rib eye is tops. Grilled medium rare and allowed to rest until its juices have been reabsorbed makes this a truly exceptional cut of beef. And while I suggest a thin “drizzle” of a sauce here, it really isn’t necessary if you are not so inclined.

Pan-grilled rib-eye steak with a brandy-peppercorn-mustard drizzle
Fork-mashed potatoes with roasted garlic
Steamed baby carrots and sugar snap peas

Strawberries with cream and sugar