Kobe Ribeye wrapped in Jalapeño Bacon

Nothing compares to a date night at your favorite steakhouse, but sometimes I just want the steak without all the glitz and glamour of getting ready for a night out. My favorite steakhouse, without a doubt, is Steak48; I had their Wagyu beef there and it was divine.

While out food shopping, I noticed they had some Kobe Beef Ribeyes (which is a kind of Wagyu). I definitely wanted to try my hand at preparing this beauty, but I’m not going to lie, I was nervous for one important reason: Kobe is on the expensive side, so if I messed up, it would be a waste of money (& a perfectly beautiful Kobe steak). LUCKILY… it came out the way I wanted to (thank GOODNESS). Check out down below for the details!

 

Ingredients used:

  • 2 Kobe Beef Ribeyes ( Net Wight was 2.73 lbs for the both. These ribeyes were HUGE)
  • Salt
  • Black Pepper
  • Bicentennial Meat Rub (from Penzy’s – Optional)
  • 4 strips of Jalapeno Bacon
  • Jalapeños
  • Onions
  • 1 stick of Butter
  • 4 cloves of garlic
  • Fresh Rosemary
  • Fresh Thyme
  • 4 wooden skewers

 

Kitchen Prep:

  • Chop your onions and jalapeños
  • Season each side of the ribeye to your liking with salt, pepper, and a hint of the Bicentennial Meat Rub
  • Take 2 strips of bacon and wrap them around your ribeye, holding them in place by sticking your skewers all the way through the ribeye as shown below. These ribeyes were MASSIVE being about an inch thick – if not more. 

 Prep1Prep2

Directions:

The cooking directions for this are essentially the same as the cooking directions for my garlic butter flank steak: https://annaou.com/2018/01/07/119/ The only difference is that since the steaks are bigger (and thicker) the cooking time is much longer, and while cooking, you have to pay special attention to browning the bacon on the sides (I like mine rare, so I cooked mine on medium for about 5 minutes each side. Using a meat thermometer will definitely come in handy when cooking a massive steak like this to ensure it is done to your liking. Also, I used a full stick of butter instead of butter and olive oil. After cooking the steak, just sauté your chopped onions and   Luckily, I have provided a video down below to show exactly what I did for each step

This slideshow requires JavaScript.

 

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