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
Ingredients
- 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
Instructions
- 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.
