Ribeye Saturday Night
It was such a nice day on Saturday for the first weekend in March of 2023 that we decided to fire up the Weber Summit Grill Center. It had sat dormant for close to 3 months despite the extremely mild winter we had. It just was not like us to not use it for that long. I guess when you have 2 kitchens and we hibernate in the basement during the winter months…maybe that isn’t all that unusual.
We grilled up 2 fresh Ribeye’s that I had picked up at the local Sam’s Club in Shakopee. We topped them off with a Garlic Butter/Bleu Cheese Crumble. Choice of Potato was to use up some hashbrowns that were in the freezer. So…Cheesy Potatoes it was. Dawn also chopped up some Mushroom and placed them in a lodge cast iron sauce pan with some mushroom sauce. She also put on some Brussel Sprouts.
We paired the above with a Cabernet Wine from Line 39. This variety was a Red Blend…one of our favorites.
Good Meal. Hit the spot and was a perfect medium rare.
