My wife and I just got back from a long drive to drop our kids off to visit Grandma & Grandpa for a week. It was a Sunday evening and we had time to stop at the store to pick up dinner. I felt in the mood for a nice rib eye, which would be great along side of the Russian rye bread my mother picked up for me. (I can’t get Russian rye in my area) My wife picked up some green beans to steam and I picked up some Guinness.

Guinness, after all, is a fantastic stout and probably the most popular one out there. There many great ones, and many better, but you can’t go wrong with a standby by like Guinness when you are about to make a steak dinner. The Rib Eye was my choice because every once in awhile I like a more fatty cut, where the fat is marbled throughout the steak. It makes the meat tender and needs little seasoning.

We arrived home and the house was quiet for a change. We each went about things, unpacking, checking email, drinking a mug of ale, stuff like that. I fired up the grill and prepped the rest of dinner with my wife while we popped another stout.

Remember Atmosphere? This was one of those times. We love to cook together and enjoy each others company all while enjoying a nice beer.

I cooked those rib eyes to perfection, medium rare, just the way we like it. I even put the cool looking crisscross sear marks on it. I couldn’t wait to sink my teeth into those hot steaks. We set up to eat at the bar in our kitchen. Everything was perfect! A break from parenting, my lovely bride and perfect home cooked meal.

Seeing, however, this is a blog about beer, let’s just say we ate the steaks cold.