Another rare foray here.
I stumbled upon organic, grass-fed ribeye for $10 for 10 oz the other day, so leapt upon it.
Seared in cast iron with a garlic and butter baste, which was then used to sear brussels sprouts and maitake mushrooms. To the latter I applied TJ's balsamic glaze, and to the former, leftover thanksgiving gravy thinned out with some Dolin rouge.
To paraphrase the Dos Equis guy, "I don't often eat red meat, but when I do, god damn!"