The husband was in charge of the steak, because he's patient with the grill. I haven't learned to stop myself from continuously turning the meat and trying to flatten it against the grill thinking it will cook quicker. And it does, but the result isn't that great. Anywho, he did a quick marinade of Worcestershire and Tabasco sauces, along with the usual seasoning (salt, pepper and seasoning salt). He let the steak sit out at room temperature in the marinade for about 15-20 minutes.
Meanwhile, I moved to the eggs blindfolded over cheese grits. To be honest, the result of this was just "eh." I've become a big fan of grits, but there's a thin line between a lump and something delicious. This bordered on the lumpy side. Instead, if we make this again, I'm going to use the grits base of our favorite shrimp and grits recipe--it's creamy, rich and perfectly seasoned. The eggs were, I admit, a bit tricky. The iced cubes in the skillet do work--it quickly drops the temperature and holds the shape of the egg pretty well, so just go with it--we had an initial "huh?" reaction as well, but it was a nice little trick.
I just served our version of steak and eggs with a house salad.
Later today: bleu cheese-stuffed chicken with Buffalo sauce, zesty lemon asparagus, and kicked-up new potatoes.
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