Sat. Feb. 17
Simplicity itself, especially when you made too much gorgonzola butter the last time, back in September, and froze it for later use. The steak was also frozen to start with, and took a good long time to defrost, as it was an inch and a half thick. Once it reached room temperature, we anointed it with Worcestershire and grilled it, flipping assiduously to get those crossed-bar grill marks on it. The potatoes were our standard yukon golds, boiled then whipped with some cream.
It's what's for dinner.
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