Fire Roasted Ribeye Steak with Bacon & Texas Pete Butter
Food and Drink

Courtesy of Texas Pete®,

Fire Roasted Ribeye Steak with Bacon & Texas Pete Butter

Serves: 4


For the steak butter:

6 slices of thick cut slab bacon

1/2 cup molasses, divided

1/4 cup Texas Pete® Chipotle

Hot Sauce, divided

Salt and pepper to taste

8 tablespoons sweet butter, softened


For the steak:

4 1/2-inch thick ribeye steaks

Extra virgin olive oil

Cracked black pepper

IN A 400°F preheated oven, on a baking sheet, cook bacon that has been brushed with 1/4 cup molasses and 1/8 cup Texas Pete® Chipotle Sauce. Bake until cooked through, not crispy – about 12 to 16 minutes. Chop bacon, and transfer to mixing bowl, add remaining molasses, Texas Pete® Chipotle Sauce and softened butter. Mix, and refrigerate.

REMOVE STEAK from refrigerator, and allow to rest at room temperature for 15 minutes. Season with extra virgin olive oil and cracked black pepper.

PREHEAT GRILL to 400°F. Place steak on grill for 3 to 4 minutes, rotate 45 degrees, and cook for an additional 3 to 4 minutes. Flip the steak and repeat the process.

REMOVE from grill and slather with Texas Pete® Butter.