Meat - Bring It On Home

I've been receiving hate-texts recently that I haven't been posting enough...and that I am in bed with Shop Rite. I'm writing to change all that. Last night I got midieval and dialed up four bone-in rib-eyes from Acme in West Chester: 2 20oz's for the dudes and 2 pounders for the ladies.

As always, I salted these babies up with a coating of sea salt for about an hour. After that, I washed the salt off and dusteed them with freshly cracked black pepper. No more no less.

5 minutes a side under wicked hot flames and these blocks of meat were perfected. A few bottles of Calvet Reserve and the meal was sealed.