Ken outdid himself again by making a very special brunch of steak and eggs. We had a Delmonico steak from our latest shipment from US Wellness Meats and Ken used this for the steak. He seasoned it and seared it on the stove then finished cooking it in the oven and it was the most tender steak I’ve had. I usually try to avoid eggs because they are high on my sensitivity chart but sometimes I can’t resist especially when Ken is cooking. Ken made fried eggs topped with Foxpoint seasoning from Penzeys and they were delicious!