We have a local butcher (a rarity, at least in the Triangle area of NC) who will cut your steaks to order while you wait. Our standard cut is rib eye, sliced 2" thick.
I use a charcoal grill (changed from gas after 20+ years). Prepare the steak by patting it dry, then brushing with olive oil. I then add kosher salt and fresh cracked black pepper. Cook the steaks over the hot grill for about 5 min. per side for medium to slightly med rare.
Usually grill fresh veggies and bread along with the steaks. So much better than getting steak when dining out.
Would be interested in hearing about your favorite steak & recipe for it.
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