I seasoned this 16-ounce (0.5 kg) ribeye with olive oil, sea salt, cracked black pepper and chopped rosemary. I didn’t feel like building a fire to grill it, so I seared each side in a white-hot cast iron skillet. Upon plating, it received the blessings of raw chopped garlic, scallions and – of course – more olive oil to mingle with the juices and get mopped from the plate with bread.

This, my friends, was breakfast.