There’s a specific kind of hungry that only 18 holes and a few hundred long drive swings can create, and this is the dinner that answers it. We pulled this table together after a long day outside — steak sliced thin and glistening off the cutting board, blistered green beans still bright green, and potato wedges crisped up at the edges. Nothing fussy, nothing that needed a recipe card. Just real food, cooked simply, eaten outside at a table dressed a little prettier than it probably needed to be.
This is the kind of meal we build our week around. When you’re training — whether that’s grinding on the range, hitting long drive reps, or just walking a course in the heat — protein and real fat aren’t optional, they’re the whole plan. We want a plate that replenishes without weighing us down for tomorrow’s session, and that starts with how the food itself was raised and cooked, not just what’s on it.
The steak was seared hot and fast so the outside caramelizes while the inside stays rosy — always in beef tallow, never a seed oil, because that’s non-negotiable in our kitchen. The potatoes went into the same tallow, which is why they hold that deep golden crust instead of going soft and greasy. The green beans got nothing more than a quick blanch, olive oil, and salt, because when the ingredient is good you don’t need to do much to it.
The Lineup
- Steak — grass-fed where possible, seared in beef tallow, sliced against the grain, finished with flaky salt
- Potato wedges — skin-on, roasted in beef tallow until deeply golden and crisp
- Green beans — quickly blanched, tossed in extra virgin olive oil, salt, and cracked pepper
- No seed oils, anywhere — tallow and EVOO do all the work here
This is exactly the kind of dinner we serve during our Stay & Play weeks — simple, protein-forward, and built to help our students actually recover between sessions instead of just filling them up. Good fuel shouldn’t be complicated. It should just be clean, and it should taste like it was made by someone who cared what went into it.