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FAIRWAY MARKET OF 86TH STREET

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FAIRWAY MARKET OF 86TH STREET
240 E. 86TH STREET
NY, 10028
718-569-4511
6 am - 12 am daily
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Build a Shopping Listat FAIRWAY MARKET OF 86TH STREET

FAIRWAY MARKET OF 86TH STREET

You've selected Build a Shopping List
FAIRWAY MARKET OF 86TH STREET
240 E. 86TH STREET
NY, 10028
718-569-4511
6 am - 12 am 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 - FAIRWAY MARKET OF 86TH STREET
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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PRE 100% Grass Fed New York Strip Steak, 10 Ounce
$15.99
$1.60/oz
1/4 pound bacon, chopped
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Hormel Original Bacon, 454 Gram
$6.88
was $7.48
$0.02/g
1 teaspoon coarse kosher salt
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Diamond Crystal Kosher Salt, 3 Pound
$3.99
$1.33/lb
1/2 teaspoon coarse cracked black pepper
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McCormick Black Pepper Grinder, 1 Ounce
$3.69
$3.69/oz
1 large sweet onion (Vidalia or Spanish), halved and thinly sliced
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Litehouse Dressing & Marinade Sweet Onion, 12 Fluid Ounce
$3.49
$0.29/fl 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
$2.99 avg/ea
$0.75/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.