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Entree
2 servings
10 minutes
30 minutes
Chef Tom Fraker
6 slices thick cut bacon
1/4 cup maple syrup - divided use
1 teaspoon plus 1 tablespoon Melissa’s Ground Green Hatch Pepper - divided use
1/4 teaspoon ground cayenne pepper
1 teaspoon Melissa’s Fresh Ginger - minced
2 bone-in rib eye steaks
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons unsalted butter
1 Melissa’s Hatch Sweet Onion - sliced thin
Preheat the oven to 400ºF.
Place a cast iron skillet into the oven to get it red hot.
Brush the bacon with some of the maple syrup and sprinkle with 1 teaspoon of the ground hatch powder and cayenne pepper. Place the bacon on a rack over a baking sheet and cook for 15 minutes. Chop the bacon and place into a bowl. Mix with the ginger and the rest of the maple syrup.
Season the steaks with the salt and pepper. Spoon the bacon-maple mixture over one side of the steaks. Remove the skillet from the oven and place on the burner over high heat. Place the steaks, bacon side down, into the skillet and sear, about 3 minutes. Spoon the rest of the bacon-maple over the steaks, flip and place back into the oven. Bake for 5 minutes or until your desired doneness. Remove them from the skillet to rest.
Meanwhile, melt the butter in the skillet and add the onions. Cook until caramelized, about 6 minutes. Serve over the steaks.
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