Ribeye Steak Montreal

2 10 oz Concord Grass-Fed Ribeye Steaks
3 Tri-colored Bell Peppers
1 Large Red Onion
1 Samall package Crimini (Baby Portabella) Mushrooms
Extra Virgin Olive Oil
Steak Montreal Seasoning
Fresh Thyme
Fresh Rosemary
Fresh Flat Leaf Italian Parsley
Kerry Gold Butter
Chuncky Garlic Paste
Himalyan Pink Salt and Black Pepper to taste
1. Thaw steak to room temperature (no cold steaks in a hot pan). Rinse steak and pat dry, coat generously with extra virgin olive oil. Season evenly with Steak Montreal Seasoning and cover in a dish with saran wrap to marinate
2. Prep Veggies: Peel Onion, cut off ends, cut in half/flat-side down, cut four slices and repeat in other direction to make 1" square "grandma-style" pieces. Cut peppers in half length-wise and remove stems and seeds. Slice into large 1" square "Grandma-style" pieces. Mushrooms, remove excess dirt with a paper towel, cut and quarter them
3. In a Large Saute Pan on medium-high heat add a few tablespoons of extra virgin olive oil and two tablespoons of Kerry Gold Butter
4. Add steaks to pan and sear to a golden brown ( approximately 5 -7 minutes per side or less while labeling butter over the steak. Sear to rare or just under medium rare and remove from the pan placing on a clean cutting board. Your Steak will continue to cook out of the pan, let the steak rest
5. Veggies: In a large Saute pan add a few tablesppon of extra virgin olive oil. Add onions and peppers first, tossing them gently with a spatula and then follow with mushrooms. Saute until golden brown, yet crisp and tender (towards the end of your saute, add two tablespoons more butter, two tablespons chunky garlic past and fresh herbs. Sprinkle with Montrreal Seasoning to taste. Use spatula to turn veggies so they are evenly golden brown. Remove from heat
6. To serve: Cut Steaks at a diagonal against the grain and serve on top of the sauteed vegetables
Suggested Side Dish

Baby Red Potatoes & garlic herb butter sauce

1 lb. baby red potatoes
1 bunch Fresh asparagus
Pink Salt and black pepper to taste
1 Stick Kerry Gold Butter (1/2 for Potatoes and 1/2 for Aspapragus)
4 tablespoons Chunky garlic paste
Fresh Flat Leaf Italian Parsley
Fresh thyme (Removed from stems)
Fresh Oregeno
1. Rinse veggies in cold water and cut of bottom two inches of Asparagus and discard bottom stems. ***** While you are preparing veggies melt butter with 4 tablespoons of garlic paste strir and set aside on lowest temp and add 1/2 of fresh choped herbs, salt and pepper to taste.
2. Place potatoes in a large pot of salted water bring to a boil and cook for 15 minutes or until fork-tender and remove from heat. Drop in aspasragus, cover and set aside until raw asparaugus is tender, yet firm. Drain potatoes and asparagus and place in seperate dishes; when ready to serve toss with garlic-butter mixture and remaining fresh herbs.