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Nutrition Facts
Serving Size 292 g
(Approx. 4 Servings)
Amount Per Serving
Calories 940 Calories From Fat 670
% Daily Value*
Total Fat 75 g 115%
Saturated Fat 35 g 175%
Trans Fat 2.0 g
Cholesterol 260 mg 87%
Sodium 1460 mg 61%
Total Carbohydrate 5 g 2%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 62 g
Vitamin A 20% Iron 30%
Vitamin C 0% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cast Iron Seared Dry Aged Ribeyes with Bacon and Bleu Butter

Prep Time
50 minutes
Cook Time
30 minutes
Total Time
1 h 20 m
4  People


Recipe makes 4 Servings

12 Oz H-E-B Natural Pecan Smoked Uncured Bacon, diced small or cut into lardons
2 garlic cloves, smashed
4 Oz crumbled blue cheese
4 Oz unsalted butter, softened to room temperature
2 dry aged ribeye steaks, approximately 12 to 14 oz. each
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Place cast iron pan over medium-high heat and let it get hot, about 5 to 10 minutes.
Place bacon in pan and sauté until just crispy, approximately 8 to 10 minutes.
Transfer bacon bits with a slotted spoon to drain on a paper towel or plate.
Drain all but 1 tablespoon of grease from pan, and turn to low heat.
Meanwhile, in a food processor, add bacon, garlic, blue cheese and butter.
Pulse until everything is well incorporated. Place butter into a dish and refrigerate while cooking steaks.
Return pan back to medium-high heat, season steaks liberally with salt and pepper as desired. Add steaks and sear for at least 3 to 5 minutes until a crust is developed.
Flip steaks and continue to cook until desired doneness. Medium rare is desirable for this application.
Once steaks are done, place a few dollops of butter over each and rest for at least 10 minutes. Season to taste.
Chef's Note: Blue cheese butter can be made without a food processor by mixing everything together in a bowl and whisking vigorously.


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