Buffalo Bone in Ribeye Steak w/ Sauteed Mushrooms and ….

January 24, 2014 at 6:21 PM | Posted in greenbeans, mushrooms, potatoes, Wild Idea Buffalo | 1 Comment
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Today’s Menu: Buffalo Bone in Ribeye Steak w/ Sauteed Mushrooms and Green Beans w/ Potatoes


Bone In Buffalo Rib Eye 003

Another below zero morning to start the day, minus 7. The day didn’t warm up any at all, it may have hit the teens but the wind chill kept it around zero. Went to the store early this morning since I probably won’t be able to do it over the weekend due to more snow coming. After that I came home and I wanted to get this last snowfall off the driveway and salted before the next one comes in later tonight. Even in a wheelchair shoveling snow is a workout, and a pain the butt! Done for the day until dinner. For dinner I prepared a Wild Idea Buffalo Bone in Ribeye Steak w/ Sauteed Mushrooms and Green Beans w/ Potatoes.



Bone In Buffalo Rib Eye 004
This was my last Bone in Buffalo Ribeye Steak (Cowboy Steak). I had ordered a Wild Idea Holiday Package of Buffalo, which included 2 – T-Bone Buffalo Steaks, 2 – 16 oz. Bone-In Ribeye Steaks, 2 Packs of 1/4 lb. Buffalo Burger Patties, and a 1 lb. Package of Buffalo Brats. What a beautiful cut of meat the Ribeye are! It’s about 1 1/2″ thick with just enough of marbling to make it perfect. To prepare it I rubbed it with Extra Virgin Olive Oil and then seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it using a Cast Iron Skillet that I preheated on medium heat. When it was ready I placed the Ribeye in the pan and on the first side fried it about 4 1/2 minutes then flipping it to the other side for another 4 1/2 minutes. I then removed it from the pan and let it set covered with foil for 7 minutes. I had it an internal temperature of 140 degrees for a medium rare, and it came out perfect. So moist and tender and with that distinct Wild idea Buffalo flavor. Way to big for one meal as the other one was, I’ll have the leftover for breakfast or lunch tomorrow. Thank you Wild Idea Buffalo!



For one side I had some Sauteed Baby Bella Mushrooms. Sateed in Extra Virgin Olive Oil and seasoned with Sea Salt, Dried Rosemary, Dried Thyme, Roasted Ground Cumin, and a 1/2 Pat of I Can’t Believe It’s Not Butter. Then I also heated a can of Del Monte Cut Green Beans with Potatoes. I also had a slice of Klosterman Wheat Bread. Great sides to go with one mouth-watering Bone in Buffalo Ribeye Steak. For dessert later a bowl of Del Monte No Sugar Added Mango Chunks.



Wild Idea Buffalo Bone In Ribeye Steak
Wild Idea Buffalo 16 oz. Bone-In Ribeye Steak (Cowboy Steak)
The Ribeye cap and bone add the extra richness to this cut. Our Bone-In Ribeyes make for a perfect presentation, and luckily they aren’t just for cowboys. Our bone-in ribeye was a featured winner of the 2012 Cooking Light Artisan Products Award. Cut to 16 oz. each.




Del Monte Blue Lake Cut Green Beans & Potatoes with Ham Style FlavorDel Monte Cut Green Beans and Potatoes

Del Monte’s tender blue lake green beans and hearty potatoes are grown in the best soils in America. Del Monte green beans and potatoes are harvested and packed at the peak of ripeness to capture delicious flavor and essential nutrients. Del Monte Blue Lake Cut Green Beans & Potatoes with Ham Style Flavor have a dash of sea salt and no artificial flavors. Brighten your plate with this easy side dish or add to soup, casseroles and salads.

Del Monte Blue Lake Cut Green Beans & Potatoes with Ham Style Flavor:
* Low fat
* With natural sea salt
* Kosher


Nutrition Facts
Del Monte – Cut Green Beans & Potatoes Drained
Servings: 1 1/2 Cup
Calories 30 Sodium 240 mg
Total Fat 0 g Potassium 160 mg
Saturated 0 g Total Carbs 7 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 1 g
Cholesterol 0 mg
Vitamin A 6% Calcium 2%
Vitamin C 4% Iron 2%

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