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Cast Iron Charred Ribeye with Bacon, Whiskey Onions and Hot Peppers Recipe
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Cast Iron Charred Ribeye with Bacon, Whiskey Onions and Hot Peppers
Serves 2
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Ingredients:
| 2 (16-ounce) Certified Angus Beef ® ribeye steaks |
| 1/4 pound bacon, chopped |
| 1 teaspoon coarse kosher salt |
| 1/2 teaspoon coarse cracked black pepper |
| 1 large sweet onion (Vidalia or Spanish), halved and thinly sliced |
| 1 jalapeno pepper (for less heat, substitute a poblano or a sweet bell pepper), stem and seeds removed, thinly sliced |
| 1/4 cup whiskey |
Directions:
- In a large cast iron skillet, sear bacon over medium heat until crisp; use slotted spoon to remove from pan and set aside, leaving bacon fat in the pan.
- Season steaks with salt and black pepper. Sear over medium-high heat 5 minutes per side to develop a rich mahogany-colored sear. Cook to medium rare, or your desired doneness. (Optional: After initial sear on each side, finish steaks in a 325° F oven.)
- Remove from skillet to a clean cutting board or plate to rest.
- With heat on medium high, add onion and jalapeño to skillet. Sear a minute until charred. Turn off heat and add whiskey. Stir in bacon. Serve immediately over steaks.
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