1.5-2 lb bone-in ribeye. Let stand till room temp, then pummel lightly with fists on counter. Rinse & pat dry, then rub with EV olive oil, followed by fresh-chopped rosemary/minced garlic/salt & pepper. Quick-sear each side over high, then grill med-low for about 4 min/side (whatever gets you to rare). Top sparingly with crumbled gorgonzola, serve with:
-loaded baked potato
-grilled asparagus (tossed in olive oil/garlic)
-cab sav, rye Manhattan, and/or guinness
Edited to add: keep forgetting little details...
-loaded baked potato
-grilled asparagus (tossed in olive oil/garlic)
-cab sav, rye Manhattan, and/or guinness
Edited to add: keep forgetting little details...