We bought an Iowa beef. Grass fed organic finished Angus/Tarantaise cross. Butchered and hung 14 days at Oldfield processing. Picked it up yesterday and of course, went for filet first. Little things matter. Bacon wrapped and string tied, no toothpick. That way the bacon stays where it's supposed to. Ciabetta from the farmer's market this morning.
Got a little asparagus too.
Crushed garlic and arbequino EVOO and an heirloom tomato that actually tastes like it is supposed to. Both for the toasted bread.
Made pasta salad with red bell pepper, fresh garlic, Vidalia onion, pepperoni, zucchini, green olives, sliced kalamata olives, EVOO, red wine vinegar and merlot. It's a personal favorite
.HOT fire
Grill the steaks and toast the bread.
Toasty!
Finished product. It was good.