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Grilled Cowboy Cut Ribeye With Bourbon, Bacon & Tomato Chutney

by , Chef, The Single Barrel, Lincoln, Nebraska

Grilled Cowboy Cut Ribeye With Bourbon, Bacon & Tomato Chutney

Serves 4 to 6

    • Grilled Ribeye
    • 4 (20-ounce) Certified Piedmontese cowboy cut ribeye steaks
    • Olive oil
    • Salt and pepper

    Pre-heat charcoal or gas grill to high heat. Lightly brush the steak with olive oil and season with salt and pepper. Grill the steaks to desired doneness and let rest for a few minutes before serving.

    To serve, place the Bourbon, Bacon & Tomato Chutney (recipe follows) in the middle of the plate. Rest the steak on top of the chutney and top the steak with the crispy shallots.

      • Bourbon, Bacon & Tomato Chutney
      • 4 ounces bacon, diced small
      • 1 small yellow onion, diced
      • 1/3 cup cider vinegar
      • ¼ cup brown sugar
      • 1 tablespoon butter
      • ½ ounce bourbon
      • 1 cup grape tomatoes, halved

      Cook the diced bacon over medium heat until crisp. Remove the bacon and leave about 2 tablespoons of the rendered fat in the pan. Add the diced onion to the pan and gently sauté until the onions are tender. Add the cider vinegar, brown sugar, butter, and bourbon. The bourbon may flame up and burn off, so be careful. Simmer over low heat for 10 to 15 minutes, until the sauce is thickened. Remove from heat and add halved grape tomatoes.

        • Crispy Shallots
        • 4 shallots, sliced thinly
        • 2 cups flour
        • Salt and pepper
        • About 2 cups vegetable oil

        In a medium skillet or sauce pan, heat vegetable oil to roughly 350°F. Season flour with salt and pepper. Lightly dust the shallots with the seasoned flour. Fry the shallots in the vegetable oil until golden brown and crisp. Drain on paper towels.

        Pairing: An American IPA beer or Cabernet Sauvignon

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