INGREDIENTS:

3 lbs rib eye steak (grass-fed)
3 ounces pasture butter (3/4 of a stick of butter)
3 tablespoon Olive Oil
1 cup smoked bacon, diced
1 Spanish onion, sliced
2 jalapeño, sliced lengthwise
½ cup shredded Monterey jack cheese (optional)
8 corn tortillas
Sea salt & ground black pepper
Lime wedges

DIRECTIONS:

Preheat oven to 350F; season with the ground pepper and salt.

Heat a cast iron skillet over medium-high heat. Add 8 ounces of butter, move the butter around the pan as it begins to melt. Before the butter completely melts add the rib eye to the pan. Let the steak cook for 3 minutes then turn over to the other side and cook 3 minutes more.

Transfer the skillet to the oven and cook for 7 minutes (medium rare) or until desired temperature is reached.

When the rib eye is cooked to taste remove the skillet from oven and transfer steak to a cutting board. Let the steak rest at least 5 minutes and then dice into 1-inch pieces.

Return the skillet with cooking juices to medium heat. Add the remaining 4 ounces butter to the skillet; slowly stir melting butter into the cooking juice, season to taste. Remove from heat and set aside.

In a saucepan over medium heat, warm the olive oil and add the bacon. Once the bacon begins to crisp, add the Spanish onion and jalapeño and let them cook until tender.

Next add the diced pieces of rib eye and the cooking juice; lower the heat to avoid drying out the meat. Stir pan to mix the ingredients well. And if you dig cheese, you can add the Monterey Jack to the pan and allow the cheese to melt. I am not a massive fan of cheese so I just a small amount, but some people, like Luke, can’t get enough so be responsible.

Set the griddle to a medium heat, and warm the tortillas until soft.

Serve yourself on a big plate and remember…this only serves one

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