It was 70 degrees today. In Seattle. In March. At one point in my car I struggled to throw off my fleece jacket, getting all tangled up, because I was too hot.
It's no wonder I came home with a thick ribeye in the bag.
We loaded the lump charcoal in our trusty worn Weber and grilled meaty portabellos along with the ribeye. Both got a dusting of salt and pepper.
I drizzled the mushrooms with olive oil and balsamic vinegar. I forgot that Eric is adamantly opposed to balsamic on grilled portabellos. He's not wrong; the vinegar overtakes the mushroom flavor, but they were still delicious. I made mine into a mushroom burger, on soft ciabatta bread, topped with this simple salad of mixed greens, tomatoes, and feta.
My tip for grilling the perfect steak?
#1 Buy good meat. Fresh, natural, with plenty of marbling. The ribeye tonight was Painted Hills beef, one of my favorite brands, and one we use at Smokin' Pete's BBQ for our brisket.
#2 Preheat your grill. Whether using charcoal or gas, make sure those grill grates are good and hot before putting meat to heat.
#3 Seasoning...keep it simple. I'm a salt and pepper gal, straight up. A good steak needs little adornment.
Happy grilling and Happy Spring!