First thing's first: We all know that to truly unlock the deliciousum potentia in a steak, you can't use a gas grill. Charcoal and wood-chips are the way to go... but we just don't have access to those things at this time.
The Cannibal and I both agree: Steak is awesome. That is why we have instituted a weekly tradition that we call Steak Night. Nothing soothes the aching void in one's soul at the midpoint of a work-week like a massive hunk of marinaded and charred beef. So, every Tuesday night we trek to the food library, check out some likely-looking cuts of steak, and submerge them in tasty, tasty marinade. The cuts soak up the liquid deliciousness overnight and during the next workday. Wednesday evenings (hey, THIS is Wednesday... awesome!) after the soak is complete, the cuts go on the grill, the rolls go in the oven, and it's time to rock and/or roll.
That is Steak Night in a nutshell. Even though a nutshell is by no means large enough to contain either the concept or the awesome that is steak.
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