john a
Executive Chef
Rubbed a Choice Rib Eye with olive oil then hit it with a mixture of kosher salt, garlic salt, and course ground black pepper. While it sat for an hour at room temp I put together a Caesar salad and got the Weber gasser ready. That thing buries the temperature gauge at 550º but I add some thick sliced bacon to help it along. A couple of oven roasted potatoes and it’s time to eat.
