First of all, Happy New Year to everyone out there!  To ring in 2009, I prepared some monster rib eyes, creamed spinach and oven roasted Greek potatoes.

Originally part of an Angus bone-in rib roast, the two steaks dry aged for two weeks in an outdoor fridge before I cleaned them up, prepped with a four pepper (chipotle, smoked paprika, hot new mexico chili powder, black peppercorns) and sea salt rub, and rested for two hours as I heated up one of the Weber kettle grills. 

Unfortunately it was arse cold outside and my beer kept freezing, but I was able to get the grill cranking at about 500 with some olive wood thrown in for flavor.  10 minutes or so on each side, finished with some sage brown butter and the rest is history...