I usually don't have time to cook after work, but today I was craving a steak. Stopped by the store on the way home and grabbed two bone-in ribeyes and some corn. My wife wanted Montreal seasoning on hers; on mine I did half with grilling salt and half with DP Cowlick seasoning (all good, but simple grilling salts wrote the best).
Peeled the corn husk back, removed "hair", spritzed with EVOO, put husk back and grilled direct.
LBGE & SBGE. Central Texas.