Day One Hundred Thirty Eight: Ribeyes (Not Burned)

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February 8, 2013 by chicagogrilling365

029So, burning a steak in this household will get you damn near burned at your own stake, so I wanted to redeem myself.

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.

024Jenny and I watched television and ate the steaks with bacon and brussels sprouts (Jenny’s favorite side other than mac ‘n cheese).

023Jenny got me a good oyster knife for my birthday, so we’ve been buying a good deal of those guys recently.

I showed her how to open them.

027She popped her first one like a pro.

It was fun.

-K&J

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