We’re trying to eat in as much as possible here on our vacation. We’ve done the restaurant scene around these parts for a few years and we usually leave disappointed.

Granted, some of that is due to the fact that we’ve always had little ones in tow. Meltdowns are a given when you’re waiting an hour for a table after a whole day running and playing in the sun.

So this time we decided to get smart. We are cooking up a storm and loving it.

Last evening, it was spaghetti in a meat sauce made with ground sirloin and ground hot sausage. It was divine. Take a look . . .

For us, a leisurely meal made exactly how we like it — and that amazing view — is heaven on earth.

It’s funny how “heaven” for us always includes some sort of beef. Uh huh, just wait ’til it’s steak night!

Ever wonder what the heck “gratin” is anyway? I did. I’m intimately familiar with potatoes au gratin, but I knew gratin had other connotations also. I just couldn’t put my finger on exactly what.

So, once again, I turned to my trusty Wikipedia. Here’s what it says . . .

Gratin
From Wikipedia, the free encyclopedia

Gratin adapted from French cuisine is a type of casserole dish that is covered with Béchamel sauce or Mornay sauce, topped with buttered breadcrumbs or grated cheese and either baked or broiled, then served in its baking dish with a golden crust. Cooking au gratin is a technique rather than exclusively a preparation of potatoes (which is specifically a gratin dauphinois): anything that can be sliced thin, layered with a cream sauce and baked is material for a gratin: fennel, leeks, crabmeat, celeriac, aubergines.

So, the Ribeye Gratin dish I tried called for spinach and cheese to create the gratin (along with lots of other yummy ingredients.)

I’m thinking of a new ad slogan for it now:  Gratin:  It’s not just for potatoes anymore.

Okay, so it never really WAS just for potatoes. My slogan is still in the working phase, people.

Anyhoo, THIS gratin recipe started off with some tender, thick ribeyes.

Then, we made the gratin (just look at that gorgeous spinach!).

And here is the final finished meal. This cheesy, spinachy gratin really created some wonderful texture and flavor and complemented the steaks really well.

Try it for yourself!

Ribeye Gratin

4 10 oz. Ribeye
2 Cups Spinach, chopped
½ Cup Gruyere Cheese, grated
2 Tbsp. Dry White Wine
1 Tbsp. Shallot, minced
1 tsp. Garlic, minced

Saute the spinach in the white wine until wilted.  Add the shallot and garlic and cook 1 more minute, remove from heat and toss in the cheese. Grill steaks to desired doneness (about six minutes per side for medium, rotating a quarter turn every three minutes to create the cross hatch grill marks.)  Top each steak evenly with the spinach mixture and place under a broiler until the cheese turns golden brown, about 30 seconds.  If you don’t have a broiler, you can melt the cheese in the oven but ensure you undercook your steaks before placing them in the oven to avoid over doneness.

It’s summer and we’re all spending lots of time outside making some great meat. But if you’re looking for ways to change up the same old grilling dishes why not try some different sides?

Bush’s Beans has come out with their new Grillin’ Beans. It’s 4 flavors of beans — each with an intended purpose. The Steakhouse Recipe flavor is supposed to complement a yummy ribeye or beef tenderloin or any other steak you like.

They even have recipes that go with each flavor on their site that you can try. Of course they do! They want you to buy their beans!

Check it out anyway if you are looking to freshen up your already perfect meat dishes. If nothing, you can at least look at photos of that cute Golden Retriever they always have on their commercials — Duke. I love that guy!

Here’s the link:

http://www.bushbeans.com/products/grillinbeans/