What's on the Grill #209: Steak, what else?

Friday nights in spring are a magical time.  It's the end of the work week and the gateway to the weekend.  The grill is lit by an extra hour of daylight and my mother-in-law can take advantage of a slightly reduced time difference to Skype in and taunt me with the beers they have and I don't.

Ahhh, gotta love those Brits.  (For the record it was a Badger Golden Ale, which I've had before and quite enjoyed).  Anyway, where was I...ahh yes, the weekend.

The magic of Friday historically marked the occasion of Ribeye Fridays.  Even though it seems as of late l've let the ritual slide, it is where I always go when I am really hungry and happy...on a Friday.

I suppose one of the reason I enjoy the occasions so much is because it is quintessential grilling.  It is butcher to plate...though to action, in under 20 minutes. It is meat on flame.  It is simple.  It is good.

Spring time also means the role of the grill is no longer a short lived destination point reached only by dodging cold stiff breezes and dropping snow flakes.  Somewhere around late March, the grill goes from this brief pit stop of food preparation to a conversation destination point often marked by lingering friends and family.  The cocoon of winter finally breaks free.  The grill is not just where the food is, it is where the life of the night begins.  Good smells, laughter and full bellies...all the hallmark of warm weather grilling and right now, Ribeye Fridays.

Long involved recipes have their place.  But after a long week, give me a night home at the grill, a good slab of meat and a beer.  You will find a very happy man.

In my heart, I believe the Skype call was less to give me grief and more to know what they were missing out on.  The smells, the laughter and full bellies can carry pretty far.  Ready your grill this Friday.  Spring is here and the ribeyes will be on.