3 Pepper Ribeye Steak with Compound Butter Ranch Potatoes and a Grilled Romain Salad.

3 Pepper Rub

• 1/4 cup whole Pepper corns

• 2tbs whole white Pepper corns

• 2tbs whole pink Pepper corns

• 2tbs kosher salt

• 1 1/2 tsp yellow mustard seed

• 1 tbs dehydrated onion

• 2 tbs dehydrated garlic

1. Grind all in a coffee grinder, food processor or blender and seasoning is ready.

Compound Butter

• 1 stick salted real butter softened

• 1/4 cup cilantro chopped fine

• 1/4 cup minced fresh garlic

• 1/4 cup Finley chopped shallot

• Juice from lime wedge

1. Fresh cracked black pepper to taste

2. Mix all ingredients together and chill till firm , cut into pats to top the streak when done .

3. Grilled 3 Pepper Steak

4. Thick cut Ribeye steak with or with out the bone

5. Drizzle extra virgin olive oil on steak and rub in to act as a binder.

6. Lightly salt with course sea salt and season with the 3 Pepper rub.

7. Direct grill over high heat 2.5-3 mins per side looking for 127-130 internal and rest 5 mins

8. Should have a slight char and a perfect med rare

9. Top with compound butter to serve.

Ranch Potatoes

• 1- shallow aluminum half pan

• 2.5 lb golden potatoes thinly sliced

• 1/4 lb cooked and crumbled pepper bacon

• 2 table spoon Extra virgin olive oil

• 1 stick salted real butter divided into 8 pieces

• 1 shallot Finley minced

• 1/4 cup chives

• 1 tsp season all

• Salt and pepper

1. In the aluminum half pan toss all ingredients except the butter and chives.

2. Cook med-high heat indirectly for 30 mins.

3. Add the butter and cover with foil cook an additional 20 mins or until the potatoes are tender.

4. Top with chives when ready to serve. ( cheese may be added if desired)

Grilled Romain Salad

• 1 head Romain lettuce split lengthwise with the outer leaves removed

• 2 tbs olive oil

• 2 tsp garlic powder

• 1/2 cup fresh grated Parmesan cheese

• Course salt and fresh cracked pepper.

• Juice from 1/4 lemon wedge

1. Mix all the dry ingredients in a bowl, mix the olive oil and lemon juice, drizzle the Romain halves with the oil and lemon and season with the dry ingredients mixture.

2. Grill over direct med-high heat 30-40 seconds per side just enough to warm and wilt.

3. Top with Vinaigrette dressing and serve. ( add blue cheese and bacon crumbles if desired)

Vinaigrette dressing

• 1/2 cup extra virgin olive oil

• 1/2 cup balsamic vinegar

• 1 clove minced garlic

• 1 teaspoon ground mustard

• 1 pinch salt

1. Ground black pepper to taste

2. Whisk all together and ready to use