I met my husband at a steakhouse. We both worked there. He was a manager. I was a server. We didn’t get along…at all. He was strictly business. I
was am a complete goofball. It didn’t mix.
He was all:
“Run my food.”
“You can only use a black ballpoint pen.”
“You have time to lean you have time to clean.”
And I was all:
“I run my mouth.”
“Look at my new pink sparkle gel pen.”
“I don’t clean. I dance.”
But I quit that job and went to work at the worst job ever. And somehow, when my silliness no longer affected his income and job security, we clicked. He’s actually really fun when he’s not working and I’ve come to really appreciate and admire his work ethic.
I also came to really appreciate his ability to make me filet. I mean I married him for other reasons, sure… but the man’s nickname is J Filet. He worked at a steakhouse for ten years. He’s cooked a lot of beef and I completely take advantage of it. I’m not sorry.
I rarely eat steak out. It’s never as good. Jon’s filet is definitely in my top five foods of all time and I thought you should really experience it for yourself. I convinced him to share the recipe but he still refuses to write anything, so I did. Here it is, another entry in my imaginary “Jon’s Guest Post” blog series.
There really isn’t much that goes into it. Just season and wait. There’s no poking the filet. No flipping it back and forth. No slicing it to see if it’s done. Just wait, turn it once and wait some more. I think patience is the secret here, but Jon says the real secret is drinking a beer while grilling. “You can’t be a good griller without a good beer.” But what does he know? He wanted me fired.
Other entries in my imaginary “Jon’s Guest Post” dinner blog series include:
Jon’s Grilled Filet (makes 2 filets. 1-6oz and 1-8oz)
14 oz beef filet (we had 1-6oz and 1-8oz filet)
Drizzle of extra virgin olive oil
1/4 teaspoon oregano, divided in half
1/4 teaspoon thyme, divided in half
A little less than 1/4 teaspoon garlic powder, divided in half (Sorry, typical Jon measuring system here)
Light dusting of white pepper
Freshly ground black pepper
Posted on August 4, 2013