Martin here, time to weigh in on the Great Steak Debate of 2021 on Martin Monday. It just so happens, before I even mentioned these posts, Mrs. Martin decided on a Monday treat for the fam of some beautiful steaks. As you can see from the cover photo, she absolutely nailed it. Gorgeous pink bovine muscle tissue for my enjoyment. Now generally she likes hers a little closer to Robert, but she indulges the aristocrats in the family who prefer beautiful, succulent, tender, and juicy medium beef. These are even pan fried, not grilled, as it is freaking January and colder than a brass monkey outside. I even had a small side of horseradish sauce to jump the flavor up a notch. I also polished it off with a fine American lager. Talk about being at the top of the food chain.

So readers, I will let you decide. I will hereby forswear any grief directed Robertus Malleus’ direction from this time forward, and let you convince him that anything cooked beyond what I’ve posted is likely to be ruined. Whoops, I said I wouldn’t give Robertus any further grief.

I sense a hoopajoob on beef alone in our future. Pending that, here’s another photo of glorious, succulent, wonderful, bovine muscle tissue from our Christmas standing rib roast, or what is essentially a prime rib dinner, also with a touch of horseradish on the side. And yes, we kept the rib bones for enjoyment at a future day. Mrs. Martin wasn’t sure we could pull it off, but about 2.5 hours after starting, this was our result. Mrs. Martin said she felt like Cindy Lou Who carving the roast beast. And props to the young man at the Kroger meat department who cut and tied it up for us, he was courtesy and helpfulness incarnate. (Robert isn’t the only one who can use $10 words.) Best Christmas dinner EVAH! So let us know what you think readers/listeners.