Registered: 10/05/05
Posts: 6909
Loc: Glen Head NY
Don’t over think it and don’t 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 … THAT’S 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.