Grilled Ribeye, Mashed Potatoes and Gravy

Grilled Ribeye

ribeye steaks, as many as desired

olive oil

favorite steak seasoning (ours is a homemade blend made by my husband--recipe next time he makes it!)

Rub thawed steaks with olive oil and steak seasoning. For steaks less than 1/2" thick, cook on medium-high heat to desired doneness, turning once. (Cook on low heat for thicker steak.) Use meat thermometer to test temperature for thorough cooking, or make single incision with knife. Approximately 5-10 minutes on each side. Can be done on stove top in buttered frying pan.

Perfect Mashed Potatoes

6 medium potatoes

1/2 cup milk

4 oz cream cheese

1/2 tsp salt

1/4 tsp pepper

2 T butter

Peel, cube and boil potatoes. Potatoes should fall apart when stabbed with fork, but should not be mushy. Drain water. Add remaining ingredients and mash with potato masher (lumpy) or whip with electric hand mixer. For larger quantities, can mix in stand mixer. My mother always saved the butter for last and placed it in the center of the whipped potatoes, making a pool of melted butter for serving.

Gravy

1 cup beef broth

1/4 cup flour

salt & pepper, to taste

Bring ingredients to a boil and simmer to desired thickness, stirring constantly (whisk recommended) to prevent lumping.