I took advantage of the spectacularly temperate weather this afternoon to grill two of the most delicious steaks I’ve ever had the pleasure to prepare. Two, roughly 12 oz, prime boneless ribeye steaks from my local butcher. Dusted ever so lovingly with Montreal Steak seasoning and then seared over high heat for 3 minutes per side before finishing for roughly 4 more minutes total for a nice medium rare-closer to medium finish. The marbling on these beauties was insane. I typically don’t eat the fat from steaks but this was worth making an exception. Needless to say I will not be eating dinner this evening and will most likely be eating little other than salads for a few days…so worth it. A good steak, prepared well, is worth the indulgence, even in the middle of the day on a Sunday. Seemed like the perfect dish to accompany the Skins/Cowboys matchup. My husband would tell you that it probably helped to ease the pain of the loss.