Here's the just a couple of things that hit the dinner table over the last week. All images can be clicked on for the larger, hi-resolution versions.
Grassfed New York Steak
That was the typical red wine reduction. And it goes good on the potatoes, too.
Last night I tossed a tri-tip roast on the grill. This was not from my freezer but from a local high end market. It's a butter and garlic marinade. I took that to an internal temperature of 125, let it rest quite a bit out in the open, then for even longer in the oven at the lowest warming setting of 140. Never be in a rush to cut into the thing. Preserve as much juiciness as you can.
Here's another shot since one ins't enough.
Oh, and if you must, go ahead and have yourself a small salad. It can't hurt.