Ribeye with Whiskey Onions and Charred Peppers

Charred Ribeye with Bacon, Whiskey Onions and Hot Peppers

Ribeye with Whiskey Onions and Charred Peppers

Want a show-stopping, foot-stompin’, finger snappin’ recipe? This is it, really. It may be the highlight of your whole month. It’s steak with attitude — your own brand of Saturday night special. Or Monday, Tuesday — any day, really. It’s just the flavorful kick you need to get off on the right foot!

Cast Iron Charred Ribeye with Bacon, Whiskey Onions and Hot Peppers
  • 2 (16-ounce) [i]Certified Angus Beef[/i] ® brand 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
  1. 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.
  2. 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.
  3. 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.


Published by

Jennifer Kiko

Jennifer lives on a rural route with her husband, kids, horses, cows and faithful Labs, Cash and Carter. She's an aspiring foodie and enjoys making good food for great friends. She lives next door to a winery, plays the piano, and admits to growing too many tomatoes.