Favorite Cuts: Ribeye, T-Bone/Porterhouse (from the short AND tenderloin), New York Strip (from the short loin)
Cooked: Always medium rare, never more, but occasionally rare
Seasoning:
- Lots of crushed garlic, cracked pepper, sea salt, crushed coriander (almost essentially Montreal steak seasoning)
- Lots of crushed garlic, cracked pepper, sea salt, and Worcestershire sauce
Glaze: NEVER
Favorite sides: More steak, sitr-fried al dente asparagus, sauteed portabella mushrooms, horseradish sauce, salad with blue cheese dressing, steamed vegetables
