1950s Wannabe

In my opinion, there are only two cuts of steak that I will serve. Filet Mignon or Ribeye. Obviously, filet mignon is reserved for special occasions, so I mostly do ribeye. There is a specific reason for this. Fat. Yep...I said it...beautiful, buttery, melty fat. Oh stop scowling. There's nothing wrong with fat. It's the flavoring of most the things you love. The fat makes this cut of meat tender and juicey to the very last bite. A ribeye is extra special because of it's marblization of fat. Not sure if marblization is a word but it should be in this context. Tonight, I chose a 1 1/4 inch thick bone-in ribeye. I will slice this meat up and serve, so a bone will not matter and it's generally cheaper than a boneless ribeye. Once you have your heavenly piece of cow home, remove it from the butcher paper and let it sit out on the counter for about 10 to 15 minutes. I never put a cold steak on the grill. Once it's sat on the counter for a spell, drizzle on some extra virgin olive oil and generously salt a pepper both sides. Let it sit another couple of minutes.