The pasta was good. Penne with butter and Tony Crachere’s seasoning.
No sauce. I liberally applied McCormick’s Steak Rub before cooking. The steak was perfect medium-rare/medium. Plenty of juices to go around.
I cook ribeyes 4-5 minutes on the grill per side. Then, I move the steak to the top rack in the grill and bake until the internal temp is where I want it. The steak is only flipped once and not down near the flames too long. They come out perfect every time. Occasionally, the steaks are so juicy the flames kiss the steak even on the top rack, but, even then they come out great.
- formerly alestateyall.