Steak nights are an occasion at our house, a meal that typically happens on Saturday night. Firing up the grill for steaks is a celebratory event engrained from childhood, when my grandfather would splurge on massive T-bones, fry potatoes and onions, haul out the horseshoes and douse a pile of coals with lighter fluid (a tradition I have not adopted). Serving your people, “a nice, big steak,” is a reward for a productive week of work, and a way to savor the slower pace of weekends.
On Saturdays, I don’t give much thought to rounding out the meal (a salad and grilled toasts suffice as supporting players). The meat is the main event, so I seek out the best cuts from my local market. For me, that means a well-marbled cut, dry-aged steak sourced from a particular farm or ranch. Dry-aging, or cooling the meat for an extended period of time concentrates moisture and results in a rich, beefy flavor.