After the last post of stacked salads and three process shrimp I figured I better get something simple posted too or you would think I was fibbing about the simple and easy dealio!
So here was last nights dinner and this is something I have done in some fashion almost weekly for the past year-- never gets old. Ribeye's, filets, T-Bones, Sirloin, Hanger, Strip, or flap. Whatever steak looks best gets this treatment and goes on the egg. Last night was dry aged ribeyes seasoned generously with kosher salt, quick grilled asparagus, and a wedge salad. Nirvana!!
Really... what else would one need?
edit-- I just wanted to add that my favorite cooking aroma is that which hangs in the air on a cool morning when a pork butt is almost done after a long night of low and slow. A very close second is that blast of goodness that rises off the super hot grill the instant a steak hits the cast iron grate.