16 Oz Center Cut Ribeye Recipe
Sweet Corn - Vidalia Onion - Beef Bacon Succotash, White Asparagus
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Ingredients
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Beef
Vegetables
Bacon
Seasoning
Method
Preparation
- 1
Prepare the Vegetables
Shuck the sweet corn and cut the kernels off the cob. Dice the Vidalia onion finely. Rinse the white asparagus, trim the ends, and cut into 1-inch pieces.
- 2
Prepare the Beef Bacon
Chop the beef bacon into small pieces.
Cooking
- 3
Cook the Beef Bacon
In a large skillet over medium heat, add the chopped beef bacon. Cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving the rendered fat in the skillet.
- 4
Sauté the Vegetables
In the same skillet, add 1 tablespoon of olive oil. Add the diced Vidalia onion and sauté for 2-3 minutes until translucent. Then, add the sweet corn and white asparagus. Cook for an additional 5-7 minutes until the asparagus is tender. Stir in the crispy beef bacon, and season with salt and black pepper. Remove from heat and set aside.
- 5
Cook the Ribeye
Season the center cut ribeye generously with salt and black pepper on both sides. Heat the remaining tablespoon of olive oil in a cast-iron skillet over high heat. Once the oil is shimmering, add the ribeye. Sear for 4-5 minutes on one side without moving it, then flip and cook for another 3-4 minutes for medium-rare (adjust time for your preferred doneness). Remove from skillet and let rest for 5 minutes before slicing.
Plating
- 6
Serve
On a plate, spoon the succotash mixture (sweet corn, Vidalia onion, beef bacon, and white asparagus) beside the sliced ribeye. Enjoy!