Beef or Crab?

by Mika

On Mothers’ day I grilled up some awful tasty steaks for the fam, and like almost every other American family (Pops isn’t gonna like hearing me say that!) we like to grill things up. My folks’ yard is perfect, and they’ve got a nice, albeit huge stainless gas grill that’s worlds ahead of my pales-by-comparison Weber.

Anyway, so these steaks were AWESOME, and I just can’t stop thinking about them. They’re Angus prime grade beef tenderloins that are about 2.5″ thick an around 8oz each. I cooked them to somewhere just between medium and medium-rare, and you could cut them with a butter knife they’re so tender. Corn fed, all that jazz, but it actually makes a difference. They’re the best steak I’ve ever eaten plain. Just add a little salt and pepper while grilling, and that’s all you need. Downside: they’re expensive, even wholesale.

Now, I start thinking about eating too much red meat and all that stuff, and my other favorite food (also conveniently available from my family’s Alaska Seafood business) is Alaskan King Crab. With the pre-split ones, you barely even have to work to get the crab meat out. That and a melted bowl of butter is almost heavenly. Kind of defeats the healthy aspect to seafood though…

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