Backyard barbeque: A great reason to buy a house!

We’ve all done it: We’ve wandered down the meat case at the supermarket, looked at every steak there, and bought something that looked good but didn’t know if it’s what we “should” be buying. I’m here to tell you that MY house steak, the steak that NEVER lets me down is the Rib Eye.

A Rib Eye steak is PACKED with that meaty flavor you crave. You really can’t screw it up when you’re cooking it because it has plenty of marbling so that it’s juicy even if you prefer it well done.

Grades of meat

Meat is classified or “graded” based on how much marbling is found throughout the cut. Marbling is the thin lines of fat lacing the muscle. It’s what makes meat tender and is much sought after.

Prime
You can usually only find Prime grades of meat served at high class restaurants served by a high-class waiter holding a high-class check for the meal.

Choice
You’ll find this at the butcher shop. If you go to a “better” supermarket that has a butcher’s counter AND a meat aisle, what’s in the aisle will be Select. Make sure you go to the butcher’s counter and ask for Choice.

Select
It’s supermarket quality and perfectly fine but if you want to treat yourself to something special, step up to Choice or, on that special occasion, dine out and order a bottle of wine and a good Prime cut of meat. If you’re buying Select, just make sure it’s never been frozen and buy the youngest date with the most marbling. You won’t go wrong! Trim any fat that you don’t want AFTER cooking, not before.

Standard
If it doesn’t have a Grade marked on the label, it’s probably Standard. Most inexperienced cooks snap this up because it looks lean, red, and juicy but they end up disappointed by a dry and chewy steak. You should cook this in a stew.

Pan-Seared Rib Eye

Ingredients

• 1 boneless Rib Eye steak, 1 1/2-inch thick
• Canola oil to coat
• Kosher salt and ground black pepper

Directions
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Basic Mustard BBQ Sauce

Ingredients

• 1 cup prepared yellow mustard
• 1/3 cup brown sugar
• 1/2 cup balsamic vinegar
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon cayenne

Directions
Mix all the ingredients in a saucepan and simmer on low for at least thirty minutes. This is great for a southern style barbecue.

Sure, it’s a great time to buy a house because of low rates and a fantastic inventory at affordable prices. But if you ask me, being able to enjoy the simple pleasures of life in your own backyard is the BEST reason to own your own home.