Monday, March 25, 2013

Steak For Breakfast -- Again

     Tamara had picked up a couple of massive filets for Sunday; I made them for brunch but split mine and saved one half for later.

     This morning was "later."  I got the thing out, look one look at it and realized it was so thick it could be split again, resulting in two 3/4" thick "breakfast steaks."  Add a slice of bacon, an egg, toast and coffee, and there's breakfast enough to face what looks to me like over 6" of snow on the ground -- and still falling, gentle now but they're promising (threatening?) more intensity later.
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5 comments:

  1. Fuzzy CurmudgeonMarch 25, 2013 at 7:30 AM

    We have some lovely ribeyes in the refrigerator, but unfortunately they aren't on my list of Weight Watchers acceptable breakfast foods.

    Bacon, on the other hand, is.

    Stay safe :)

    ReplyDelete
  2. NAVIGATORMarch 25, 2013 at 8:05 AM

    UNDER THE BROILER OR IN A CAST IRON SKILLET ?

    ReplyDelete
  3. J.R.ShirleyMarch 25, 2013 at 12:32 PM

    Mmm. I never tell my stomach was time it is. :-)

    ReplyDelete
  4. ROBERTA XMarch 25, 2013 at 1:47 PM

    All cooked on the same non stick griddle -- don't think ill of me, time is of the essence in the morning @ Roseholme Cottage!

    ReplyDelete
  5. Windy WilsonMarch 30, 2013 at 12:35 AM

    I think I prefer steaks in the 3/4 to 5/4 inch range anyway, so guess what's now on tomorrow's shopping list?

    ReplyDelete

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