We had some aged Angus ribeyes tonight. Nice and thick. I seasoned them with salt, pepper, and a very light dusting of some of my rib rub spices. Let them sit for 45 minutes or so at room temp as always, warmed up the grill good and hot, four minutes a side and nice crust with a medium rare inside. Some caramelized onions and balsamic glazed zucs and yellow squash. Add in the Sea Smoke and perfect meal. Adding to the pleasure, a nice drizzle rain, which sounds so mellow.