I have developed a habit of bringing that home. I fire up the grill every evening. Charcoal, none of that gas stuff. I buy 4 different cuts for the week and cook steaks for myself nearly every night. Then assess if I want company. Strangely, once your friends know you do this every evening, they become more available.

Current flavour of the month are rib eye, picaña, flap meat and aguja. All need a different approach which am slowly perfecting and have 3 wines identified for different accompanyment.