Men, Fire And Food
June, 1994
I try to keep it simple: a rib eye cut three inches thick, rubbed with olive oil, dosed with garlic, cooked six minutes on each side over a very hot fire. Tell your butcher you want the beef to be the whole story (he will understand and respect you). Once it's off the grill, add a baked potato, an arugula and tomato salad and perhaps a bottle of good merlot. The point is the meat, burned on the outside, blood rare on the inside. This is a meal most men love and most women find crude and monotono...
