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14oz bone-in frenched rib eye. All natural top 2/3 Angus beef. The steak is accompanied with rosemary-roasted all organic Colorado banana fingerling potatoes as well as shaved Manchego cheese, 3 year old balsamic vinegar, pumpkin seed oil and Murray River sea salt.

Ingredients:

• Rib eye, bone-in, frenched - 1 ea
• Banana fingerling potatoes - 4 oz
• Rosemary, chopped - 1 tsp
• Garlic, minced - ½ tsp
• Manchego, shaved - 1 oz
• Balsamic vinegar, 3-year-old - 1 tsp
• Pumpkin seed oil - 1 tsp
• Murray River Sea salt - 1 tsp
• Salt and white pepper - as needed
• Olive Oil - as needed

Preparation:

1. Toss potatoes in 2 Tb of olive oil, rosemary, garlic and salt and pepper and roast potatoes in a 400-degree oven until cooked through.
2. Season steak with salt and pepper and sear in a seasoned iron skillet for 3 min. per side, this will leave you with a medium rare steak.
3. Slice steak into 4 pieces and lay atop potatoes. Drizzle pumpkin seed oil and vinegar over steak and scatter Manchego shavings over the meat.
4. Sprinkle with sea salt and serve.