There's nothing quite like an outdoor cookout to celebrate something special, and this week, that's a big change in the weather. We've gone from weeks of being in the deep freeze -- John, skiing, and me, in Seattle's historic snow event -- to sunny days in the 70s.

So, that seems like a perfect excuse for a mid-week steak night feast. We grabbed a T-bone and fired up the grill at the amazing Riverbend Hot Springs resort in Truth or Consequences, New Mexico, and it was pretty spectacular. Here are a few tips for making the best steak:

• Season with salt and pepper and let the meat come to room temp. This method is sometimes referred to as a dry marinade, but I think it helps the exterior of the meat get that nice sear.
• Let the steak rest for at least five minutes before carving. Otherwise, the juices run all over the plate.
• Drizzle a little olive oil on the first side that's going down on the grill, which helps keep it from sticking.

Serve your juicy masterpiece alongside a Cab, the brilliant Bordeaux grape that's made for just this kind of dinner. Fave producers of Cabernet Sauvignon from Spokane include Arbor Crest, Barrister, Townshend and Robert Karl.   

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