Doing a lot more cooking for myself these days, now that I have an outdoor grill, a patio, and a larger, more serviceable kitchen. I've always been a decent cook, just haven't had a decent cooking location for quite a few years. I'm working my way back into it.
Tonight, I prepared a 1-1/2-inch ribeye (marinaded in Red Hood pale ale and generic seasoned salt) Tuscan style -- braised in the skillet on the cooktop, then baked at broiling temperature (550 degrees -- but not with the broiler going) several minutes per side. I topped it for about 60 seconds with some American cheese and thin slices of store-brand deli ham (prosciutto would have been nice, but too much expense for 'dinner for one').The thickness precluded cooking (without blackening the outside) much beyond medium rare, but I found the edges of the 22-ouncer perfect, and I set the thicker, middle half aside for a leftovers lunch tomorrow or Saturday. Dining alone, I kept it pretty simple, simmering a can of pork-and-beans, and buttering some bread along with about a half-bottle of inexpensive-but-well-valued 2005 Delicato California shiraz.
All in all, I enjoyed it enough that it inspired an after-dinner pour of 2008 Eagle Rare 17yo, which I'm enjoying in a 10-oz. brandy snifter. The woody sweetness is about perfect.
Please follow up here with home-cooked fixin's, to give me ideas -- of both what I can and can't do!