| | Jalapeño Ribeye Tacos

Author / John


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


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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John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.


  1. billpain2 on November 2, 2015 at 9:49 am

    Followed this recipe to the tee and it was probably one of the best meals I have made in a long time. Highly recommended.

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