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About the Dish

  • Georgia Grown Ribeye Steaks

    Georgia Grown Ribeye Steaks

  • Shallot


  • Snap Beans

    Snap Beans

  • Applewood Smoked Bacon

    Applewood Smoked Bacon

  • Garlic


  • Sherry Vinegar

    Sherry Vinegar

  • Blue Cheese

    Blue Cheese

  • Vidalia Onion

    Vidalia Onion

  • Jalapeño Pepper

    Jalapeño Pepper


Season steaks on all sides with a total 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let stand at room temperature.
Prepare your mise en place: Finely chop bacon. Cut off ends of snap beans. Cut or break beans in half if large. Peel and mince garlic. Peel, halve and thinly slice onion. Seed jalapeno pepper and mince finely. Peel & mince shallot.
In a small saucepan with a lid over medium heat, heat 1 teaspoon olive oil. When hot, stir in shallots and cook 1 minute. Stir in beans to coat in oil. Carefully pour in 1/3 cup water, cover, and reduce heat to low. Simmer beans 8 - 10 minutes, until tender. Remove from heat, drain excess water, season with 1/4 teaspoon each kosher salt and black pepper, and remove to a bowl or dish.
In a skillet over medium heat, cook bacon, stirring occasionally, until crisp, 4-6 minutes. (Watch carefully as the bacon goes from nicely browned to burnt fairly quickly.) Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain. Leave fat in pan.
In a sauce pan over medium heat, combine 1/2 teaspoon olive oil and garlic. Cook, tossing, for 1 minute. Add sherry vinegar and stir to loosen any bits in the pan. Return beans to pan, tossing in sherry. Remove from heat to the same bowl or plate until serving.
Sear steaks: Return the skillet and bacon fat to medium-high. Stand steaks in pan on their fat side (you can hold with tongs, or prop them against each other). Cook until well browned on bottom, about 2 minutes.
Lay steaks flat in the pan, and cook 1-2 minutes per side for rare to medium-rare. For medium, cook 2-3 minutes per side. For medium-well, cook 4-6 minutes per side. Remove steaks from the pan, and let rest. Top each steak with half of the blue cheese crumbles.
Increase the temperature to high, and add onion and jalapeno to the skillet, Toss and cook until onions begin to become translucent, 2-3 minutes. Stir in bacon, toss 1 minute, and pour over steaks.
Serve steaks with beans and enjoy!