OklaDustDevil
is one Smokin' Farker
Christmas morning I made steak gravy and biscuits. It's a dish my Oklahoma grandfather taught me when I was 10. Of course, Grandad would always pull an Angus tenderloin from the fridge and dice it up; I used ribeye this time. It may seem strange to use such a good cut of beef when you're going to cut it up and serve it in gravy, but Grandad always said it doesn't cost much more to go first class!
Even my daughter, who fancies herself a bit of a vegetarian, can't resist steak gravy.
Grandad would serve it with eggs, bacon, and fried grits, but it's so heavy I just put some fresh berries on the side.
Of course, I only make it on Christmas Day, New Year's Day, my wife's birthday, and Mother's Day. Any more frequently and we'd weigh 400 lbs each!!
Even my daughter, who fancies herself a bit of a vegetarian, can't resist steak gravy.
Grandad would serve it with eggs, bacon, and fried grits, but it's so heavy I just put some fresh berries on the side.
Of course, I only make it on Christmas Day, New Year's Day, my wife's birthday, and Mother's Day. Any more frequently and we'd weigh 400 lbs each!!
Last edited:
