This dish is an homage to my dad in Montana. Two 14 oz. ribeye steaks with gorgeous marbling. It takes a lot of time to tenderize a nice steak properly. We include cracked Himalayan Sea salt and pepper, and homemade compound butter with fresh herbs from our garden. Then, sear on a hot charcoal grill. Comes ready to finish in your oven or grill with another slice of homemade compound butter made with fresh herbs and a little kick!

Pairs perfectly with this week’s Cowboy Beans, Mushrooms with Caramelized Shallots, and Classic House Salad with Red Wine Vinaigrette under our “Sides” menu!

Ready to Bake; Gluten-Free; Can be Dairy-Free (no butter sub-coconut oil.)

48 oz. Baking Dish (two 14 oz. grilled ribeye steaks)