Onions, peppers, and fresh herbs!
Tenderloin is great for those special occasions.
I have a 26.5" Weber with a cast iron grate insert. I light up hardwood chunck in a chimney until fire is seen out the top, drop in and leave the cover off the Weber until the fire is so hot i can only hold my hand over the grates for one second. The steaks should be room temperture now with plenty of kosher, course ground pepper, and olive oil (sometimes fresh rosemary). Throw on the hottest part of the grill, cover on after 30 seconds, and don't move until 5 minutes have past. Uncover, flip, repeat. Total cooking time is about 12 minutes and i always have a crusty exterier with pink mid-rare interior with little to no gray. Rest for 7 min
slaw and swiss!
crusty bread, nice cheese, and a great bottle of wine
pan seared mid-rare w/ cherry, ginger, & wine compote
I second the pork! Also great for 1) spread over a wedge of brie 2) mix 6oz of pepper jelly with 1 block of softened cream cheese, refrigerate and serve with Frito scoopers or crackers...sounds a little strange and simplistic,but it's a winner.
CapitalEats hasn't favorited a post yet.