Certified Angus Beef Ribeye Spinalis
½ stick of unsalted butter
1 bottle of favorite Cabernet Sauvignon
1.Top Ribeye Spinalis with salt, pepper and garlic powder.
2.Cook over Royal Oak charcoal to desired internal temperature. Rare 125 Medium Rare 135 Medium 145 degrees. Take off and let rest for 5-8 minutes.
3.Sautee Portabella mushrooms and sliced onion in butter.
4.In a separate pan put wine over the hot fire to reduce down to a gravy consistency.
5.Top the Spinalis with reduction and sautéed mushrooms and onion and enjoy!