USDA Prime Bone-in Ribeye with Green Beans & Baked Potato InGReDIentS foR 2 24-32 ounces USDA Prime Bone-in Ribeye; 2 tablespoons kosher salt; fresh ground black pepper; 1 tablespoon garlic powder; 1 pound fresh green beans; 1 tablespoon garlic, minced; 1 large, fresh shallot, diced; 1/4 pound unsalted butter; 2 cups chicken stock; 2 large baking potatoes; 2 tablespoons extra virgin olive oil; 1 cup shredded cheese; 1/4 cup fresh chives; 1/4 cup crispy pancetta DIRectIonS For ribeye: 1. Heat grill to 425 degrees while preparing your ribeye. 2. Season all sides of the meat and set aside until it reaches room temperature. 3. Place ribeye on the grill and cook for 3-4 minutes before slightly rotating it once. Do this to both sides to achieve a beautiful diamond grill marking on your meat while allowing the steak to reach a medium-rare temperature. 20 NOVEMBER 2017 Givaga/iStock/Thinkstock Palmer legends For green beans: 1. In a medium sauté pan, melt butter on medium-high heat. 2. Add fresh shallots and allow them to caramelize. 3. Add minced garlic and seasonings. 4. When the garlic becomes fragrant, add green beans and chicken stock. 5. Cover and cook until desired tenderness. For baked potato: 1. Pre-heat oven to 350 degrees. 2. Rinse potatoes and pat dry with a paper towel. 3. Place potatoes on aluminum foil squares. 4. Coat potatoes with oil and salt before wrapping tightly in foil. 5. Cook for 1-2 hours, depending on the size of the potatoes. 6. Carefully open foil when potatoes have cooked. Cut a slit on the top of the potatoes and stuff with cheese and pancetta (or bacon bits, if you prefer). 7. Place back in the oven until the cheese is melted. Paired with Kenwood Vineyards Jack London Cabernet Sauvignon Sonoma Mountain 2014