Buffalo Bone-In Ribeye Steak w/ Baked Potato and Roasted Asparagus

June 14, 2019 at 6:43 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Bone-In Ribeye Steak w/ Baked Potato and Roasted Asparagus

 

 

For Breakfast I had a Poached Egg, a toasted slice of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Big change in the weather, is was down right Chilly out yesterday but today its sunny and 76 degrees out. After Breakfast went and picked up Breakfast for Mom at McDonald’s. After Lunch I went with a High School friend of mine and we went to the Hospital to spend some time with another old classmate of ours. He had a heart transplant last week. He’s doing real good with all the tests coming back positive! So good news there. For Dinner tonight I prepared a Buffalo Bone-In Ribeye Steak w/ Baked Potato and Roasted Asparagus.

 

 

 

I had purchased a couple of Wild Idea Buffalo – Bone – In Ribeye Steaks (Cowboy Steak) 16oz. while they were on sale a couple of weeks ago. I had them in the freezer and I took one out and let it thaw overnight in the fridge. To prepare it I’ll need; Extra Light Olive Oil, McCormick Grinder Sea Salt and a Grinder of Peppercorn Medley and Dried Rosemary.

 

 

 

 

 

I first turned the oven to 400 degrees. Next I got the large Cat Iron Skillet out and added a 1/2 tablespoon of Extra Light Olive Oil to it. Heated the Skillet on medium. As that was heating up I Seasoned the Ribeye with a rub of the Extra Light Olive Oil, seasoned with the Sea Salt and peppercorn Medley Grinders, and the Dried Rosemary. Let it sit until the Skillet was fully heated. When ready I added the Ribeye. I cooked it 2 minutes per side and then into the oven. I cooked it for 4 minutes and then turned it over to the other side and continued to cook it for minutes. Checked it with the Meat thermometer and had it at 147 degrees, perfect temperature.

 

 

 

 

The Ribeye came out a perfect medium rare! This has to be Big Boss of Ribeyes! Love cooking Steak with Bone – In. The Steak is so tender and moist, it cuts so easy! Wild Idea Buffalo as always just incredible! The Steak was 16 oz. so plenty of leftovers for Breakfast or Lunch tomorrow!

 

 

 

 

 

 

For one side I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

 

For another side I prepared Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of CrumbledBacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious!

 

 

 

 

 

At the last minute I also made some Fried Cornbread Cakes (Johnny Cakes). To prepare them all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Light Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. For Dessert later a Jello Sugar Free Dark Chocolate Pudding Cup.

 

 

 

 

 

 

 

WILD IDEA BUFFALO – BONE-IN RIBEYE STEAK (COWBOY STEAK) 16 OZ.

The ribeye cap and bone add the extra richness to this classic 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.

https://wildideabuffalo.com/products/bone-in-ribeye

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