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Southwest Rib Eye Steak topped with Smoky Bacon Butter
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Serves 4
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Ingredients:
For the Steak:
4 rib eye steaks
Olive oil
Southwest seasoning
Sea salt
Freshly ground black pepper
Preheat grill or skillet to medium-high heat. Rub steaks all over with olive oil and sprinkle with southwest seasoning. Cook on each side for about 7 to 8 minutes for medium.
Remove to a platter, place a slice of the smoky bacon butter on top of each steak and cover with foil to keep warm and let rest for 5 minutes. Season to taste with salt and pepper and serve.
Smoky Bacon Butter
1 cup soft butter
3 oz. crumbled cooked bacon, (Hormel Real Bacon Bits in a jar)
2 tablespoons chopped green onions or chives
1 teaspoon minced fresh garlic
1 teaspoon Dijon mustard
3 drops Chipotle Tabasco Sauce
Sea salt, to taste
Freshly ground pepper, to taste
Butter Preparation: Mix all butter ingredients in medium bowl and season to taste with salt and pepper. Shape into log on wax paper and roll up, twisting ends together. Refrigerate until ready to use.
Keeps 1 week in fridge or 3 months in freezer. Makes about 1 1/2 cups of butter.
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Southwest Rib Eye Steak topped with Smoky Bacon Butter
Serves 4
Ingredients:
For the Steak:
4 rib eye steaks
Olive oil
Southwest seasoning
Sea salt
Freshly ground black pepper
Smoky Bacon Butter
1 cup soft butter
3 oz. crumbled cooked bacon, (Hormel Real Bacon Bits in a jar)
2 tablespoons chopped green onions or chives
1 teaspoon minced fresh garlic
1 teaspoon Dijon mustard
3 drops Chipotle Tabasco Sauce
Sea salt, to taste
Freshly ground pepper, to taste
Directions:
Preheat grill or skillet to medium-high heat. Rub steaks all over with olive oil and sprinkle with southwest seasoning. Cook on each side for about 7 to 8 minutes for medium.
Remove to a platter, place a slice of the smoky bacon butter on top of each steak and cover with foil to keep warm and let rest for 5 minutes. Season to taste with salt and pepper and serve.
Smoky Bacon Butter
Butter Preparation: Mix all butter ingredients in medium bowl and season to taste with salt and pepper. Shape into log on wax paper and roll up, twisting ends together. Refrigerate until ready to use.
Keeps 1 week in fridge or 3 months in freezer. Makes about 1 1/2 cups of butter.
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