1. Make rice.
2. Grill a steak perfectly to medium rare.
My friend Carin N. healed me on the rice front though. It always stuck to the bottom of the pan or was still watery. Turns out that when you leave it to simmer it is IMPORTANT to leave the lid on. No peeking/stirring/fluffing! I now make some bomb-ass rice. Thanks C-Money!
As for the steak front…help???
And what’s the best cut anyway? You know, for backyard grilling* not restaurant eating. I enjoy a solidly marinated flank steak but am pretty clueless on other cuts that would be scrumdiddlyumptious.
* FWIW – I have the Meat-lover’s Bane (unless you’re Hank Hill): a gas grill.