Heaven on Earth with EASY clean up!!!

Bone-in Ribeye

Ribeye, baked potato, sauteed spinach & a bottle of EII!!!

So everyone's idea of "heaven on earth" is different...For me this meal is pretty close to "it"! Any meal that pairs well with a bottle of EII Red is a good one in my book!

A bone-in ribeye (US grown & grass fed), 3/4"-1" thick...I salt & pepper the steak about an hour and a half before I want to cook it and leave it covered with a paper towel at room temp.

I start the potatoes about an hour before I want to serve dinner. Preheat oven to 425 degree, wash the russet potatoes well and place on the oven rack (no piercing, no wrapping with aluminum foil!)...Bake for 40ish minutes. Give a slight squeeze to check for doneness - they should give just a little and will continue to cook after they are removed from the oven.

About 15 minutes before I want to serve dinner, I will start to heat a cast iron skillet on high heat. When it's good and hot, I place the seasoned ribeye in to the dry pan (the fats in a well marbled piece of meat will be sufficient). Set the timer for 3 minutes. Turn the steak over. Set the timer for an additional 3 minutes. Remove ribeye to a plate to rest before slicing.

In the same cast iron skillet, add baby spinach leaves, a little salt & pepper and saute until wilted and cooked.

Plate up...If you're hungry and plan to eat the whole ribeye all by yourself, then add the baked potato to the plate and the sauteed spinach...grab a fork and sharp knife and go at it...if you happen in to have a good bottle of red wine, this is the perfect opportunity to pop that cork...

If you plan to share this monster ribeye, then remove the bone from the meat and then slice the steak. Add a good portion to a plate with a side of spinach and a baked potato...Again, enjoy - preferably while watching the Lakers defeat the Spurs!