RePost: Kinda like Miller’s Guild | Grilled Rib-Eye Steaks with Parsley, Celery & Blue Cheese – Not without Salt

Despite being a foodie, I think what prompted me to pick this recipe was the wooden board that they are serving the steak on.

When the husband and I had his post-half marathon meal at Miller’s Guild in Seattle, we chose to split an 82-day aged ribeye that weighed in at a whopping 29 ounces.

We licked our board clean, including the hubby who also got gifted the bone full of marrow on the serving platter. (A new fave for him MEAT BUTTER!)




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