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.
