Your perfect steak?

[El Kabong]

I prefer a vennison backstrap or tenderloin over steak but a 1-1.5 inch thick t-bone salted with pepper and olive oil. Seared on each side on the grill then put in the oven for a few minutes till its medium rare. Serve with grilled asparagus, baked sweet potato fries and a cold Boston Lager.

Venison is great....has to be cooked right because if someone not used to it tries to cook it you'll end up with a hockey puck for dinner . That marinade I mentioned goes GREAT with venison...I've also had it marinaded in mustard and pan fried which is different but equally awesome.

Tell me you've got the Sam Adams glasses for your Boston Lager...it really makes a hell of a difference.