Ribeye With Pea Puree and Candied Bacon

Grilling with the family is always a great time. With this Ribeye, you’ll definitely make some memories.

For the Ribeye:

1 20oz. Bone-in Ribeye (you can always get a bigger or smaller steak)

Olive oil

Salt and Pepper

For the Puree:

1/2 lb. bag of frozen or fresh peas

Water

4 leaves of mint

Salt and Pepper

For the Candied Bacon:

See recipe for Candied Bacon in “Recipes” section.

Rub the room-temperature ribeye with oil, salt and pepper. Lay away from you onto a medium-high heat grill. Sear on both sides for 5-7 minutes (depending on thickness of steak). Meanwhile, make the candied bacon. As everything else cook, begin the pea puree. Blend the peas, water, mint and seasonings until smooth. Optionally, you can put the puree through a fine-mesh strainer for optimal smoothness. Put into a container and keep chilled until needed. Remove the bacon from the oven and the steak from the grill. Allow the steak to rest in order for the steak’s juices to redistribute.

Plate as desired.