Cast Iron Charred Ribeye with Bacon, Whiskey Onions and Hot Peppers recipe provided by the Certified Angus Beef® brand.

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Cast Iron Charred Ribeye with Bacon, Whiskey Onions and Hot Peppers

Serves 2
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.
  • 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
  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.

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