My friend and Scrumptiouschef contributor, Ron, is the biggest meat lover I know. He collects the stuff. Which means that every once in awhile we have to prowl through his vast freezer, sort through his custom cryo-vacced meat pouches and figure out what absolutely needs to be cooked.

Which meant that last night was steak night.

Pictured: 3 big New York Strip steaks, hot off a red-hot grill. Simply seasoned with salt and pepper, and rubbed with a little oil before flash cooking on a hot fire. Had we had the time, we would’ve followed the following technique http://www.scrumptiouschef.com/food/2010/10/18/How-To-Dry-Age-and-Smoke-a-32-Ounce-Ribeye-Steak it yields one of the best tasting steaks you’ll ever put in your mouth.

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