Grilled Rib Steaks with the Fixin’s on November 2

We’ve had some gorgeous, dry weather here the past few days and took advantage of it by grilling our last rib steaks from our 1/2 beef from last year.  I seasoned them with salt and pepper and grilled them medium rare on the Ducane.  We had a lonely avocado that needed to be eaten, so I made avocado butter with cilantro, garlic, cumin, salt, Franny’s pepper paste, butter, and the avocado.  We also had some fresh corn that was in the same state, so I cut it off the cob and sauteed it with some of the avocado butter, more cilantro, salt, and pepper.  The rest of the avocado butter was served with the steaks along with the leftover ‘burner’ greens Bruce made on Halloween (they went underneath the steaks).

Bruce baked some potatoes that he coated in duck fat and rosemary salt.  For the potato condiments, he chopped up some prosciutto (in place of bacon bits), and green onion.  Butter and homemade creme fraiche were also served.  We celebrated the last of our steaks with a bottle of Tyrus Evans 2005 Syrah.