Edition A. E. Wild

Bone-in ribeye, topped with butter-sauteed, sliced shitake mushrooms; steamed asparagus; baked yukon gold potato. Olive oil rather than butter over the veggies. Light salt, generous black pepper. Liberal use of Tabasco Family Reserve. I seasoned the meat with a dry rub of salt, garlic power, onion powder, and cayenne pepper about 3hrs before grilling, and let it get to room temp. Asparagus in the InstantPot. Potato cooked in microwave, and then a few minutes more in the air-fryer covered in olive oil. Rating: 65/100 Delicious but basic. That I wasn't actually cooking until 10pm (on a work day) probably accounts for the mediocrity.