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!
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”.
~ Blonde Gator