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Message: <blockquote data-quote="grizzly97" data-source="post: 1387267" data-attributes="member: 13933"><p>1 vote for the fat steaks from Sams.  Get a nice fat (1 inch thick minimum) ribeye, season and marinate, leave her in the fridge for about a week.  Then, set her out for a few hours to get to room temp, then grill her up!  That's what I do anyways.  I like to go to Reasors and get their 1 1/2" thick 1.9 lb top sirloin.  Freakin awesome!  You could always do some good old baby back ribs too.<img src="/images/smilies/new/drunk.gif"  class="smilie" loading="lazy" alt=":drunk2:" title="Drunk 2    :drunk2:" data-shortname=":drunk2:" /></p></blockquote><p></p>