You know I am having fun in my kitchen. I Love to cook and invent fun names and just inspire others. I go online and I see what I call “repeat” recipes everywhere. Some people have no imagination, they just want to copy, rename it and post. I love to name my dishes from inspiration around me! Hence…Ribeyes It’s What’s for dinner! I went grocery shopping and these Ribeyes were shouting at me( buy me buy me!). I swear I totally made a U Turn and threw them in my cart! 2 ½ inches of amazingness each! Will you just look at these babies? They are so perfect they look fake. Anyways we here at The Pink Papaya are drooling over these Ribeyes We will be topping them with roasted mushrooms and garlic. We will be pairing them with Baby Tri Colored New Potatoes alongside Creamy Purple Asparagus topped with Pine Nuts.

Ribeye's "It’s What's For Dinner"

Not only is Ribeye What's For Dinner but he is bringing a whole lotta friends to this dinner party. Mr. Ribeye of course is the star of this event but he decided to wear a mushroom garlic coat for the evening. He invited his Roasted tri-colored potatoes to join in because not only are they pretty to look at but they are amazingly roasted. Finally he had to have his creamy Asparagus attend. After all, when do you ever get a chance to eat shallots and chives, whipped cream cheese drizzled onto Asparagus and topped with toasted pine nuts for the grand finale, after this meal always!

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Servings 2 Steaks Dinners

Ingredients

Ribeye's It’s What’s For Dinner

2 steaks 2-3 inches or 2.6 lbs. each.
4 Tbsps. Olive oil (for seasoning)
2 Tbsps. McCormick Montreal Steak Seasoning
10 baby bella mushrooms (thickly sliced and cleaned)
6 cloves of large garlic (minced)
2 Tablespoons of butter.
2 Tablespoons of Olive Oil (for sautéing mushrooms)
Sea Salt (to taste)
Cracked Pepper (to taste)

Tri Colored New Potatoes

2 Lbs. of Tri-Colored Potatoes (rinsed)
8 Tbsps. Of Olive Oil (for Basil Marinade)
4 Tbsps. Of Olive Oil (for Potatoes)
1 Cup of Basil leaves (fresh, packed)
2 Shallots
8 Garlic cloves
½ Tbsp. Garlic Salt
½ Tbsp. of McCormick Pepper
1 Tbsp. of Herbs De Provence
½ cup of Parmesan Cheese (grated)

Asparagus

12 Asparagus Spears (rinsed and trimmed)
1 Tbsp. Butter
½ Cup of Pine Nuts
1 Container of Whipped Chive/ Onion Cream cheese
¼ Cup of Dried Shallots
¼ Cup of Orange peppers (diced)
¼ Cup of Red peppers (diced)
¼ Cup of Yellow peppers (diced)
1 Tsp. Of Garlic Salt
1 Tsp. of Cracked Pepper

Instructions

Lets start with the potatoes

Let’s Preheat your oven to 400° F.
Get a large baking sheet ready with Parchment Paper. Set to the side.
In a blender let’s place 8 Tbsp. of Olive oil, basil, garlic cloves, dried shallots, garlic salt and pepper.
Blend until combined and chunky.
Place in small container, cover and refrigerate.
In a large bowl place your potatoes.
Place your other 4 tablespoons of Olive oil in a large bowl on top of potatoes and sprinkle your Herbs de Provence.
Mix well and place on your lined sheet pan. (Evenly space them so they do not steam, we want to roast them)
Place in the oven for 35 minutes.
It's done when it is golden brown and fork tender.
Remove from oven and toss in a large bowl along with your refrigerated dressing. Set aside
On a sheet pan, place a parchment paper and your ribeye's.
Using 2 tbsp. of olive oil. Oil both sides of those steaks.
Now we will season them with Montreal Steak Seasoning.
Let's get that grill fired up on high heat about 600° F and place your rib eyes on the grill for about 10 minutes on each side. turning half way each time to 90 degrees for your seared cross marks.
After the first 5 mins, I like to rotate the steak 90 degrees to get those crisscross marks and aging 5 minutes after I flip the steak.
When your thermometer reaches 145 its med. Rare, 160 medium 170 well done. Cook to your desired temp.
When done, Remove and let rest for 8 minutes.
Place a medium sauté pan with water to boil on the stove. While we wait, let's Sautee those mushrooms.
Place a large skillet on your stove.
Place your olive oil and butter in the skillet.
Once melted, place your mushrooms in the pan and sprinkle with your minced garlic, salt, and pepper.
Saute until golden brown. Place on baking sheet and place to the side until ready for plating.
In the same sauté pan place 1 Tbsp. of butter and the three colored diced peppers, shallots, along with pine nuts and salt.
When ready. Place alongside your mushroom until ready to plate.
Back to Boiling water let's submerge our asparagus for about 5 minutes. We like our still a little snap..
While waiting, place your softened chive/onion cream cheese in a large bowl.
Using a colander drain your asparagus and add to the large bowl that has your cream cheese mixture. Mix and make creamy.
Once combined, Place on baking sheet and set aside. Let's plate!
Gather all of your components.
Place your steak first and top with your mushrooms. I like to feather them on one side of the steak.
Place your potatoes off to the side in one line.
Next to that, place your Asparagus spears.
Using a plating spoon place pine nuts and peppers mixture over the top of those gorgeous creamy purple asparagus spears.
I garnish with parsley. Enjoy!