Behold the beauty of a perfectly-grilled ribeye.

I first seasoned it with Liz Lansing’s seasoning (see post from Jan. 28th) before grilling and then sprinkled a bit of oregano on top right off the grill.

I liked the kick of the oregano. It was a bit unorthodox, but I loved it! Then, I dipped each bite in a bit of Teriyaki.

I just can’t live without it.

The satisfaction of putting together my own flavor creation and its utter, shameless beauty almost made this ribeye too good to eat.

Almost.

(Headline sung to tune of “Summer Nights” from Grease.)

Now that’s a well-used grill.

Wintertime does not mean you have to close up shop and let the grill collect cobwebs.

Just put on your coat and gloves (no mittens, please) and get on out there!

That’s what my dedicated husband is demonstrating here. This was our project last Friday evening. We live by the post office motto of “Neither rain nor sleet nor snow . . .” around our house.

Nothing will stop me from getting my fix of tender, mouth-watering steak. Ribeye to be exact. Not even 29-degree weather and snow flurries.

What’s a little pain when the payoff is so great?

Tomorrow, the fruits of our labor . . .

In a recent post, I told you that my mother-in-law had given us a wonderful seasoning that we love to use on our steaks.

Well, I finally got her to give up the goods. And it turns out this seasoning is her mother’s recipe. I always knew Liz Lansing was a spicy lady — but I had no idea she was this brilliant!

Liz’s legacy will live on in our house through amazingly-flavored steaks (and her great-grandchildren, of course).

Try it and see what you think! 

Seasoning Salt by Liz Lansing

2 c salt
1T garlic powder or 3T of garlic salt
2T pepper
1t nutmeg
1/4 cup paprika
1T onion powder or 3T onion salt
1T oregano, thyme or basil
1T celery salt
1T chili powder
Mix together