Ribeye Brunchfast

Grass fed & finished, aged 28 days

Thaw in fridge 1 day (almost too tender for the grill)

Coat w marjoram, salt & pepper,  

Mortise & Pestle sesame seed then mustard for the outer coat

Grill, 1st turn brush a very little 1/2 olive oil mixed & melted grass fed Irish better

Separately, simmer fresh onion, garden peppers. Tip of dried hot pepper, until onion is translucent. Add B&B pickles.

Plate with cool lettuce.