Cast Iron Ribeye with Sweet Twister
No barbecue? No problem! Use a cast iron skillet to make this juicy ribeye, topped with a flavorful sauté of Sweet Twisters™ and fennel.
4 8oz Ribeye steaks, centre cut, tied
1 Tbsp cracked black peppercorn
1 Tbsp Kosher salt
1 Tbsp Extra Virgin Olive Oil
1/2 bunch fresh basil, torn
2 C fresh fennel, sliced
2 C Sweet Twister™ peppers, sliced into rings
2 Tbsp garlic, thinly sliced
1/8 tsp Kosher salt
2 Tbsp 1″ long chopped fresh chives
Preheat cast iron skillet over high heat. Season the steaks on both sides with cracked black peppercorn and salt. Reduce heat to medium, and sear steaks for 4 minutes. Flip and cook until desired doneness.
Preheat a pan to medium heat and add olive oil. Add basil to hot pan, followed by fennel. Add salt and toss so the basil is on top. Sauté for 1 minute, then add garlic and sauté for another minute. Add Sweet Twister™ pepper rings and toss, keeping basil on top to prevent from burning. Sauté until peppers and fennel are slightly softened but still a bit crunchy. Divide fennel pepper mixture into four portions. Serve steaks with fennel pepper mixture and chives on top.