On a beer run into town yesterday I stopped by the butcher shop and had a 1 1/2 lb rib-eye cut. When home I gave it a coating of EVOO and a good dousing of WOW. Into the fridge it went until this evening. While the steak came to room temperature it was happy hour! Time for a few Orange Maple Old Fashioneds! While this was going on the corn was soaking in the sink. OK corn on first then the steak was seared on both sides, compound butter added atop the steak which by now was on the cool side of the grill. Corn is done and steak was 135F and tented. A bit of compound butter for the corn, served with rice pilaf. Great dinner and time to get social as it's group photo night at the resort's bar at 9:00.
Cheers!
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