Ribeye Fiorentina with Sauted Spinach & Kale and Fresh Berries

This turned out to be one of the best steaks we've had in ages, and the sautéed spinach and kale was fantastic.

I tried a variation of the reverse sear on the steaks: for the first part of the cook I did raised direct instead of indirect, then as usual went to a much lower cast iron grate to finish up. Worked great and much quicker; I will use this method going forward.

The spinach was super easy: heated EVOO in a pan, added garlic, cooked until it just started to brown, added the kale and spinach and cooked until in started to wilt; removed to a bowl and added lemon juice and zest. Super easy and great, and a nice contrast to the richness of the steak.

The steaks were also fairly simple: I put fresh Rosemary, Thyme, Sage, plus salt and pepper, in a small dish with some WVOO; let sit 30 minutes; and then rubbed into the steaks one hour before I put them on the Egg.