Dont over think it and dont over do it!
Rib Eye or Porterhouse
Prime
2 thick (from local butcher).
Pat dry and make the hottest damn fire you can
natural lump charcoal or wood or a combination
Nothing on the meat
yet
put meat on the grill
course salt
A few minutes
flip
more course salt
a few more minutes
THATS IT!
Drizzle with extra virgin olive oil
let it rest
dig in
nice and RARE! Black and Blue!
Oh
a good Cab, Amarone (my preference) of a Malbec Reserva!
Tony
_________________________
Tony LaPetri
RKS#1885
RKCC CM-022
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