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Dearborn Market

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Dearborn Market
2170 Route 35
NJ, 07733
(732) 264 - 0256
8.00 A.M. – 8.00 P.M Daily
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Build a Shopping Listat Dearborn Market

Dearborn Market

You've selected Build a Shopping List
Dearborn Market
2170 Route 35
NJ, 07733
(732) 264 - 0256
8.00 A.M. – 8.00 P.M Daily
5e36a4f0-3004-44c3-87ab-66d965a05dd9.jpg
5e36a4f0-3004-44c3-87ab-66d965a05dd9.jpg
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.
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Recipe - Dearborn Market
5e36a4f0-3004-44c3-87ab-66d965a05dd9.jpg
CAST IRON CHARRED RIBEYE WITH BACON, WHISKEY ONIONS AND HOT PEPPERS
0
Servings2
0
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
  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 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.
  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.
0 minutes
Prep Time
0 minutes
Cook Time
2
Servings
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Calories

Shop Ingredients

Makes 2 servings
2 (16-ounce) Certified Angus Beef ® ribeye steaks
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USDA Choice Beef Bone-In, Hindshank, 1 Pound
$7.49 avg/ea
$7.49/lb
1/4 pound bacon, chopped
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Al Fresco Chicken Bacon, 8 Ounce
$4.49
$0.56/oz
1 teaspoon coarse kosher salt
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Lawry's Seasoned Salt, 8 Ounce
$2.99
$0.37/oz
1/2 teaspoon coarse cracked black pepper
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McCormick Black Pepper Grinder, 1 Ounce
$2.69
$2.69/oz
1 large sweet onion (Vidalia or Spanish), halved and thinly sliced
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Bowl & Basket Specialty Kettle Chips Maui Sweet Onion Flavored, 8 Ounce
$1.89
$0.24/oz
1 jalapeno pepper (for less heat, substitute a poblano or a sweet bell pepper),stem and seeds removed, thinly sliced
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Jalapeno Pepper, 1 ct, 4 Ounce
$1.99 avg/ea
$0.50/oz
1/4 cup whiskey
Not Available

Directions

  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 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.
  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.