Butter Basted Rib Eyes

Salt
Two 1-inch thick boneless rib eye filet {petet} steaks
4 tablespoons) unsalted butter
1 large clove of garlic, grated
½ teaspoon dried thyme

Mushroom Sauce
4 oz can of sliced mushrooms, drained
¼ cup red wine
Coarse black pepper to taste

Directions

Heat a medium skillet over high heat.
Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 3 minutes. Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes.

Add the butter to the pan and allow it to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping after 2 minutes and continuing to baste until desired internal temperature is reached, about 2 more minutes for medium rare.
Remove steaks to a platter and cover lightly with foil.

Add the mushrooms and wine to the skillet and simmer on low heat, for about 5 minutes. Add pepper and pour over stacks to serve.

Green Salad With Dried Cranberries And Nuts

Salad
4 cups torn Romaine lettuce
1 tomato, diced
¼ of red onion, diced
¼ cup crumbled blue cheese
½ cup dried cranberries
½ cup toasted walnuts
1cup croutons

Dressing
¼ cup raspberry vinegar
1tablespoon honey
1teadpoon dried Italian seasoning
¼ teaspoon salt
1garlic clove, grated
½ cup avocado oil

Directions
Make the dressing in a jar, Shake well, and set aside.
Arrange salad ingredients in a salad bowl and drizzle with some of the dressing. Toss until well combined and serve with the steaks.