My apologies to my vegetarian friends, but sometimes, there's nothing like a delicious grilled steak to start the weekend off. (And when I say sometimes, I really only do this a few times a year.) I covered this ribeye steak lightly with olive oil and my favorite Italian sea salt combo (it contains garlic, rosemary and sage) and fresh ground black pepper and slapped it on the grill. After it came off the grill, I topped it with my rosemary-garlic-gorgonzola compound butter. Then I ate it. (But not the entire thing - I didn't finish the whole thing until Saturday night.) It was tasty.
