Dry-aged ribeye from Whole Foods, grilled corn, and a salad with cottage cheese and Marie's Bleu Cheese dressing, a little on top of the ribeye, and a nice glass of Cabernet.
I cooked the steaks at 250 degrees dome temp on the large until internal temp reached about 120, then moved them to the XL which was rolling at 700 F. Seared about 60 seconds per side with a 90 degree turn in the middle, flipped and repeated.
It's a good thing the nearest whole foods is 50 miles away, SWMBO and I could easily get addicted to these steaks.
Sorry for the crappy cell phone pic:
