Thursday 4 June
Barbara went out to forage, and came back with a giant ribeye steak that she'd gotten the Kroger's butcher to cut 2" thick.
Holt read an article in this month's Saveur on how to deal with such oversized cuts.
He flipped it over on the grill every five minutes for 45 minutes, letting it rest for 15 more, so that it was perfectly medium rare, with juices well distributed and retained.
On the side, simple mashed potatoes; unoriginal, maybe, but the classic counterpoint to a big, beefy meal.