• 2 tablespoon olive oil
• 1 ½ inch slice of prime rib; beef rib eye
• ½ teaspoon cracked black pepper
• ¼ teaspoon kosher salt
• 2 slices of Cowgirl Creamery, Mt. Tam or another triple cream brie cheese

For the caramelized onion and fennel:

• 1 bulb fennel, sliced very thin on a mandoline
• ½ yellow onion, sliced very thin on a mandoline
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper

Place in sauté pan and cook on medium heat until golden brown.

Turn a grill on to high heat.   Season the beef rib eye with salt, pepper.  Once the grill is hot drizzle the beef with the olive oil, carefully place the beef on the grill. Cook the beef on one side for 3-4 minutes or until they are dark grill marks. Carefully flip over and turn the heat to low.  Cook the beef rib eye for an additional 5-10 minutes or desired temperature.  Let rest for 3-4 minutes.  Top with the brie cheese and the warm carmelized onion and fennel.  Serve immediately.