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LouBriccant!
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Coarse Kosher Salt & fresh cracked Pepper go on as soon as I remove the meat from the fridge. While the meat comes to room temperature, I cut a few sprigs of fresh Rosemary, throw them in a bowl with some Olive Oil. The steaks go on the grill and the Rosemary goes on top. After you turn the steak, keep the Rosemary on the topside.


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Posts: 50 | Location: Y | Registered: Apr 29, 2008Reply With QuoteEdit or Delete MessageReport This Post
Berno
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quote:
Originally posted by LouBriccant!:
Coarse Kosher Salt & fresh cracked Pepper go on as soon as I remove the meat from the fridge. While the meat comes to room temperature, I cut a few sprigs of fresh Rosemary, throw them in a bowl with some Olive Oil. The steaks go on the grill and the Rosemary goes on top. After you turn the steak, keep the Rosemary on the topside.


I like this method. Rosemary and Cabs play together nicely.


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Posts: 1333 | Location: Illinois | Registered: Jun 29, 2005Reply With QuoteEdit or Delete MessageReport This Post
Primordealsoup
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Not a big jared spice guy here, but Emeril's Original Essence rubbed into Rib-eye 30 min prior to grilling is pretty nice with a Cali Cab on a Friday night.
 
Posts: 163 | Registered: Feb 27, 2007Reply With QuoteEdit or Delete MessageReport This Post
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