3 lbs. Yukon Gold Potatoes, peeled and cut into cubes
a dozen rosemary sprigs
Salt
1/3 cup extra virgin olive oil
Black pepper
2 12oz ribeye steaks
4
Ferraro# 4601566- Ribeye Steak 12oz. (JIT item)
Ferraro# 0000717- Yukon Potatoes
Ferraro# 0000208- Rosemary
Ferraro# 2040051- Salt
Ferraro# 360150- Extra Virgin Olive Oil
Ferraro# 2000035- Black Pepper