Rib cap prime steak with grilled potato and asparagus – 3/8/17

This was a pretty fancy dinner for a Wednesday night especially since we opened a bottle of Deerfield Ranch 2007 Reserve Cabernet Franc. What was the occasion? It was our grandson’s 11th birthday! Even though he was not here to celebrate with us (that will be Sunday when we go to the movies and out for pizza) there is no reason to pass up a chance to celebrate.

Rib cap steak with grilled potato and asparagus

John sous vide the beef and then hit it and a nuked russet potato on the grill to give them an even better flavor. And, yay, it is asparagus season (at least in Mexico) so these yummy stalks are on sale and should keep coming as the asparagus season moves north to California. Tip: if you peel the bottom of the stems you will get a better yield per stalk. It will snap off closer to the bottom.

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