With apologies to those of you in colder climates, it is a gorgeous 58 degrees out right now in South Florida so I wanted to be outside as much as possible. Convinced wife that we should have steaks (OK, didn't take much convincing).
Decided on a 24 oz dry-aged Flannery porterhouse
for me and a 10 oz dry-aged rib cap medallion for her. Seasoned with Morton & Bassett's Italian Seasoning and coarse Fleur de Sel.
Wine is a 2004 Saxum James Berry Vineyard Bone Rock
Fries will be Restaurant Depot seasoned fries made in the Cajun Fryer.
Steaks will be reverse seared at 350 indirect using PS woo-CI and the BGE CI grid.
Wine has mellowed considerably from its younger days, but still drinking fine.
More photos later.