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Build a Shopping Listat Gourmet Garage of West 66th

Gourmet Garage of West 66th

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Gourmet Garage of West 66th
155 West 66th Street
NY, 10023
212-571-5850
7 am - 9 pm daily
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Build a Shopping Listat Gourmet Garage of West 66th

Gourmet Garage of West 66th

You've selected Build a Shopping List
Gourmet Garage of West 66th
155 West 66th Street
NY, 10023
212-571-5850
7 am - 9 pm 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 - Gourmet Garage of West 66th
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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Shop Ingredients

Makes 2 servings
2 (16-ounce) Certified Angus Beef ® ribeye steaks
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PRE 100% Grass Fed New York Strip Steak, 10 Ounce
$15.99
$1.60/oz
1/4 pound bacon, chopped
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Greenfield Bacon - Applewood, 12 Ounce
$7.69
$0.64/oz
1 teaspoon coarse kosher salt
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Morton Salt And Pepper Shakers, 5.25 Ounce
$2.99
$0.57/oz
1/2 teaspoon coarse cracked black pepper
an image
Black Bear Bratwurst, 16 Ounce
$6.99
$0.44/oz
1 large sweet onion (Vidalia or Spanish), halved and thinly sliced
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Sweet Bites Red Onions - Diced, 7 Ounce
$3.99
$0.57/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
$3.99 avg/ea
$1.00/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.