Weightlifter's Steak Dinner

   2in. Cut of Prime Rib (trimmed) 

   1 Large Potato

   1 French Bread Loaf


   2 Cloves Garlic


   1 Green Onion

   ¼ Cup Shredded Cheddar

   Olive Oil

   Sea Salt

   Black pepper


    Here we go now. I used to live on the California/Nevada border in a hotel that served up all you can eat rib-eye and I have been known to put down a couple steaks when challenged or even just for the hell of it. There ain't nothin' like a good cut of beef cooked to perfection to build strong muscles. 


    You want to know how you can train to maximum everyday? Put down a plate of this for dinner after maxing out on Friday and I guarantee you will be putting up 30k more in total on Saturday. That is if you are a man and can finish your plate. 


    Cut yourself a french loaf lengthwise and smear it with plenty butter, minced garlic and black pepper. Put it on the grill (smear side up) over an indirect heat and let it cook until golden brown. Grill should be reading about 350 degrees for this. Once the garlic bread is done everything else should be   right about done as well. 


    Put your potato in the microwave for ten minutes and make sure your coals are glowing. Smother your steak in the olive oil, salt, and pepper. A teaspoon and pinches should do just fine. Once your potato is done wrap it in foil and place it directly on the coals so it can finish doing its thing. Over direct heat drop your steak on the grill and you should here it begin to sizzle immediately. If not then your grill was to cold and you won't get those beautiful char marks. Wait about 2 minutes and flip then wait another 2 minutes. After your steak has seared then move it over to indirect heat with the cover on. It should be done in about 4-5 minutes or until the internal temperature reads at 125 degrees. We don't eat no well done steaks around here so buck up and enjoy the juices.


   After your steak is done take it off the grill and cover it with foil to keep it warm. Brush your asparagus with oil, salt and pepper then put them over direct heat for about a minute and a half or until you see some grill marks. Asparagus is best if you keep em' snappy so don't leave them on to long. Once done cover with foil. 


   Take your potato off the coals and slice her open then push in the ends to open her up. Get yourself a ¼ stick of butter and place it in your potato with some finely chopped green onion, shredded cheddar, salt and pepper. Your garlic bread should be done by now so take it off and slice to serve. Plate up your steak, baked potato, asparagus, and garlic bread. Serve with an ice cold beverage of your choice and get ready to loosen your britches when your done eating. If you can't finish be sure to paint you toes and gossip with your boyfriends about how many times you have watched “Sleepless in Seattle” with your baby cheeks dripping in tears. Serves one weightlifter. ENJOY.