There are two schools of thought about seasoning meat before grilling. Do it, or don’t do it. I’ve fallen under the evil influence of Anne Burrell & Bobby Flay, who both salt their meat heavily. The theory being, a good dose of kosher salt brings the moisture to the surface of the meat, where it creates a beautiful sear over high heat, and locks in the juicy deliciousness. Plus, it tastes great!
Four Pounds of Perfectly Seasoned & Grilled Rib Eye
We proved the theory again last night. Since Island Girl & I hadn’t come up with something new and unique to cook this week, we decided to fall back on the old favorite, a “Steak House Classic” meal. Rib Eye Steak, Compound Butter, Creamed Spinach, Sauted Mushrooms, Mixed Green Salad, Caprese Salad (okay, not classic, but it uses more tomatoes!), and Baked Potatoes with the usual “stuff”.
Recipes/methods, and more photos, here.
~ Blonde Gator
Classic Steak House dinner at BG’s house. Man…that girl can grill!!!! The best and I mean BEST steak I have ever eaten…l I am getting quite “spoiled” with such outstanding food that when I do go out I tend to compare BG food to restrauant food and BG WINS!!!
BG sorry about spilling the red wine on your chair cover. That is a guest’s worse nightmare and folks the chair cover was White. Damn hands…I would gladly replace it my friend.
It isn’t a good party unless something gets spilled. :-p
You didn’t see the stain on the chair, LOL. Fortunately, they’re slip covers and easily washed! I was sorry not to have a full glass of that delicious wine, though.