A hearty but light meal, if that makes any sense. That’s one sizable New York steak cut in half (well, almost…) and one king crab legs from the wonderful butcher’s counter at Big Trees Market here in Arnold. The steaks are simply seasoned with salt & pepper and grilled outside to medium rare perfection (and I do mean perfection: I got it exactly right this time — even Bea said so). Dealing with an actual butcher’s counter, I was able to locate the perfect cut and it was the most marbled of the bunch. I don’t think I’ve ever had a New York cut so juicy by virtue of the heavy marbling that’s normally reserved for the ribeye cut — my hands-down favorite grilling cut. (Sorry for the photo quality. If forgot my good camera, so this is off the phone and lighting was less than optimal.) The crab legs were previously frozen (normally the case with king crab), and to heat them, I simply placed them on the inside top shelf of the grill while I pre-heated the grill and cooked the steaks. Drawn butter and lemon. Now, let me tell you what I learned this time. First, you…
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