4- 12 ounce Ribeye steaks
2 tablespoons olive oil
Sea Salt and Fresh Ground Pepper
2 cups Pecan Wood Chips (soaked in water overnight)
Pre heat grill over medium high heat. Season Steaks with Salt and Pepper and Rub with Olive Oil. Place pecan wood directly over flames and allow to burn for several minutes. Place steaks over wood, cover and allow to grill and smoke for about 3 minutes. Remove cover, turn steaks and cover again. Cook for 3 more minutes and check for preferred doneness. Place steaks on plates and top with Sweet onion Bacon jam. Serve.
Sweet Onion Bacon Jam
2 cups apple wood bacon (diced)
4 cups sweet onions, sliced thin
½ teaspoon ground cumin
1 teaspoon chopped garlic
3 tablespoons honey
1-tablespoon balsamic vinegar
In a cast iron skillet over medium heat, cook bacon stirring occasionally until crisp. Remove bacon to plate and set aside. In bacon fat, add onions and garlic. Cook until stirring occasionally until soft and brown. Add cumin, honey and balsamic and cook until reduced to the thickness of jam. Add in bacon and season as needed with salt and pepper. Place in food processor and pulse several times to chop. Place in airtight container in refrigerator until ready to use.