CAST IRON CHARRED RIBEYE WITH BACON, WHISKEY ONIONS AND HOT PEPPERS

Ribeye seared in a cast iron skillet with bacon fat until perfectly charred then topped with whiskey onions and jalapeño peppers. A sublime meal for any occasion.

Recipe - Price Rite of Bethlehem

Servings2

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 ribeye 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.

0 minutes

Prep Time

0 minutes

Cook Time

Servings

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Calories

Shop Ingredients

Makes 2 servings

2 (16-ounce) Certified Angus Beef ® ribeye steaks

Beef RIB EYE , 1 Pound

$8.99/lb

1/4 pound bacon, chopped

ShopRite Turkey Bacon, 12 Ounce

$3.49

$0.29/oz

1 teaspoon coarse kosher salt

Diamond Crystal Kosher Salt, 3 Pound

$3.99

$1.33/lb

1/2 teaspoon coarse cracked black pepper

Badia Ground Black Pepper, 0.5 Ounce

$0.69

$1.38/oz

1 large sweet onion (Vidalia or Spanish), halved and thinly sliced

Sweet Onion, 1 ct, 20 Ounce

$0.89 avg/ea

$0.04/oz

1 jalapeno pepper (for less heat, substitute a poblano or a sweet bell pepper),stem and seeds removed, thinly sliced

Jalapeno Pepper, 1 ct, 4 Ounce

$1.99 avg/ea

$0.50/oz

1/4 cup whiskey

Not Available

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 ribeye 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.