February 8, 2013 by chicagogrilling365
We bought a couple ribeyes (yeah, we love those things) and seasoned them the same as those ill-fated New York strips, with the Vulcan’s Fire Salt from The Spice House in Milwaukee.
Our friends Heather and Steve came to Chicago and gave us a jar for Christmas. They rock!
If you love sodium, check their website out and order some stuff.
This stuff is amazing and I could eat it on anything.
So, unlike last night, I kept a watchful eye on the steaks, instead of being drunk and forgetting about them.
I only cook ribeyes twice a week, so they were really good.
I showed her how to open them.
It was fun.