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Southwest Rib Eye Steak topped with Smoky Bacon Butter
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.
| 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.
| Course: | Dinner |
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