Favorite Cuts: AGED Sirloin and nowadays (thanks Zunaid), Ribeye.
Cooked: Always medium rare, but occasionally medium.
Seasoning: Dry rubbed with sea salt, cracked roasted black peppercorns and star anise, sweet paprika, fresh garlic and olive oil.
Glaze: Texas BBQ or Teriyaki.
Favorite sides: Sauteed Chanterelles and Porcinis, grilled onions, fried eggs, sauteed baby carrots, seasoned avocados, grilled tomatoes, rice pilaf, creamed spinach, roasted and buttered potatoes, shoestring potatoes and French bread.