GRASS RUN FARMS BONELESS RIBEYE RED EYE GRAVY BITES

Served with southern red eye gravy dipping sauce

Prep Time: 20 – 30 mins

Cook Time: 15 - 20 mins

Serves: 4

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Ingredients

Ribeye Bites

2 lbs. Grass Run Farms Boneless Ribeye, cut into 1–1 1/2-inch cubes
1 T. brown sugar
2 T. avocado oil
1/2 lemon, juiced
6 cloves garlic
1 T. Worcestershire sauce
salt and pepper, to taste

Tomato Red Eye Gravy

8 oz. bacon, small dice (raw)
1/2 cup coffee, brewed
1 cup ketchup
1/2 cup water
reserved marinade from the steak
salt and pepper, to taste

INSTRUCTIONS

Ribeye Bites

1. Trim any excess fat from the meat and discard. Cut into approximately 1-inch cubes.
Puree the brown sugar, lemon juice, garlic, and Worcestershire sauce in a blender until smooth.
Place the meat in a large bowl with the marinade and toss to coat. Cover and chill for at least 2 hours or overnight.
Remove the meat from the marinade. Thread onto skewers, leaving a little space at the ends for easy turning. Reserve the marinade for the sauce.
Season with salt and cracked black pepper.
Heat a cast-iron pan to medium-high heat.
Sear the skewers on all sides until charred, about 2–4 minutes per side. Remove and set aside.

Tomato Red Eye Gravy

Render bacon in a pot over medium heat until slightly crispy.
Deglaze with coffee and reduce by half.
Add ketchup, water, and the reserved marinade. Mix well.
Simmer until the sauce can coat the back of a spoon but is still loose.
Season with salt and pepper.
Serve in a dish alongside the steak bites for dipping.

Quick Cooking Tip

For best results, always rest steaks after cooking. It keeps juices locked in, ensuring every bite is tender and flavorful.

Want to get the most out of your grass fed steak? Browse our Home Chef’s Guide to Grass Fed Angus Beef for tips, recipes, and helpful how-tos. And for safe, delicious results, always cook steak to an internal temperature of at least 145°F.