Grilled Rib Steaks

OOOOH this steak was sooooooo good. I picked up three boneless rib steaks (think Prime Rib AAA Alberta Beef). Each of the steaks weighed more than one pound. Two went into the freezer and I presalted the third one. It was also rubbed with fresh garlic, lots of coarse black pepper and fresh rosemary and sage and drizzled with a little olive oil.
Served with sauted mushrooms, steamed green and yellow beans (from our garden) and Moe's favourite a nice big baked potato. TIP: Use Russet potatoes. Wash and dry and rub with butter or olive oil, sprinkle with sea salt and bake at 400°F to 450°F for 20 minutes. Prick with fork, turn over and continue to bake until potatoes are tender. Skins are even good to eat when prepared this way.