Registered: 10/05/05
Posts: 6907
Loc: Glen Head NY
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
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Tony LaPetri RKS#1885 RKCC CM-022
Registered: 12/03/16
Posts: 1874
Loc: Lake Fork, East Texas
I LOVE me some collard greens!!!
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"Filet that fish? Hell naw! I'll scale him, gut him, fry him up in grease, take him by the head and tail, and play him like a French Harp!" - Uncle Paul sometime in the 60s.