The Texas Ribeye

Did you know that the "Angus is the best part of the cow"?  Nice, very nice.  We had some dear friends over tonight and had a little steak dinner.  This Angus question was a story that the told of a dinner that they had out and the server made the statement to them. Friends come in and out of our lives but, True Friends are ones that you can pick up the phone after four months and be happy to talk to you & make you feel as if you talked with them yesterday.  Here's to a couple of great friends who we care dearly for!  Godspeed!

Cheers!               

The Texas Ribeye

4 ea Bone In Ribeye Steaks(Fred Flinstone Steaks)

steak seasoning

olive oil

1 red pepper, julienned

1 onion, sliced

15 baby carrots, chopped

8 yukon gold potatoes, diced skin on

3 c. spinach

2 T. olive oil

salt & pepper

basil

1/2 c butter

1/2 c basalmic vinegar glaze

Method:

1. soften potatoes up in microwave about 2 minutes in a little bit of water.

2. in large saute pan, heat 2 T. olive oil, carrots, red peppers, onions salt & pepper.  cook on medium heat until vegetables start to soften up.

3. add potatoes & basil.  toss.

4. add butter & glaze. reseason with salt & pepper. keep on low heat about 5-7 minutes.

5. toss in spinach at end just until wilted. serve.