I have a confession to make. Among my favourite things in life is rare, juicy steak straight off the grill. Lately – and I'm not just saying this because it's Stampede time in Calgary – my favourite has been cowboy steak, a thick, bone-in rib steak with the bone partially cleaned (or frenched). Each can satisfy two to three people, depending on size of appetite and what it's served with. Recently, I had some grass-fed beef sourced by Toronto-based Cumbrae's from a cattle farm in Cayuga, Ont. It was juicy and full-flavoured with a slightly chewier texture – the way beef used to taste. In addition to Texas grilled potatoes (see recipe below), serve yours with a grilled Caesar salad, which you make by lightly grilling romaine-lettuce quarters (the edges should be tinged brown), some sliced onions and several slices of bread to be made into croutons, then tossing with your favourite Caesar dressing. Cap it all off with local strawberries and cream for dessert.