Line Camp Ribeye with PInto Beans

I've been craving a steak for weeks.  As luck would have it, I found an awesome buy on ribeyes at a local market and we were set.  My favorite "Texas" cookbook provided this gem.  I am completely recommending that you purchase The Big Texas Steakhouse Cookbook.  Each recipe for apps, side dishes, entrees, desserts and beverages are from steakhouses in Texas. 

This one is a specialty at Line Camp Steakhouse in Tolar.  I'd like to eat there someday!

6 (14 oz.) ribeyes

Southwestern Dry Rub (recipe on a separate entry on the blog)

Garlic Butter (recipe on a separate entry on the blog)

Pat steaks on each side with dry rub.  Allow steaks to reach room temperature before grilling. 

Each time you flip the steaks on the grill, add a pat of garlic butter.  Grill to desired doneness and before serving, top with another pat of garlic butter.  Enjoy!

Pinto Beans

1 pound pinto beans

1/2 red onion, julienned

2 - 4 whole jalapenos

4 slices uncooked bacon, cut into 1/2 inch pieces

salt to taste

Thoroughly wash and soak beans in enough water to cover overnight.  Drain beans and set aside.  In a large Dutch oven, boil enough water to cover beans again.  Cook until almost tender, about 30 - 45 minutes.  Add all other ingredients and cook another 10 - 20 minutes, until tender.