We are fortunate to have a butcher down at the end of our street. He carries only organic and mostly local Virginian meats. If you're in the area, I really recommend him: Let's Meat on the Avenue on Mt. Vernon in Del Ray.
We picked up two ribeyes from him. My aunt has been in town stranded from the snow but two large cuts of meat are more than enough for three people to share. We just cut each piece of meat into three pieces and served each person two.
Jack fixed this rub for the ribeyes (you could do it on any meat) and they were divine:
2 Tbsp salt (we used course ground sea salt)
2 Tbsp pepper
1 Tbsp Cavenders Greek Seasoning
1 tsp sugar
1 tsp Lawry's seasoned salt
2 Tbsp cumin
Rub the mixture generously onto the steaks and make sure you leave them out until they are at room temperature before you put them on the grill. Cook to preferred temp. In case you're wondering, the sugar doesn't make the meat sweet but it causes a nice caramelized glaze on the outside of the steak.
We had 'em with twice baked potatoes and sauteed mixed beans and carrots. Yum.
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