Dry-Aged Ribeye Jalapeño Poppers Recipe

First Bite Delight

Appetizers That Make a Great First Impression

No matter their alias – starters, tapas, or small bites – appetizers all share a common goal: spark the appetite and set the stage for what’s to come. Whether hot or cold, sweet or savory, the most memorable appetizers delight both the eye and the palate, striking a perfect balance of flavor, texture, and presentation. Here, six chefs share appetizers that make a bold statement and start things off right on the first bite.

Photography by Rich Smith

Smiling chef in a black jacket, with short dark hair and a friendly expression against a white background.“These stuffed jalapeños take that classic spicy kick and pair it with the rich, bold taste of dry-aged ribeye. The crunchy panko and creamy cheese make every bite really pop. It’s a fun, surprising appetizer that makes guests feel welcome and sets the mood before the main dishes even arrive.” – Chef Shawn Lee

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A hand reaches for crispy fried food on a black plate, alongside a glass of white wine and garnished greens.

55-60 Day Dry-Aged Ribeye Jalapeño Poppers

Shawn Lee
This twist on the classic appetizer pairs the familiar spicy kick with the rich, bold taste of ribeye.
Course Appetizer
Cuisine Korean

Ingredients
  

  • 5 oz. 55-60 day dry-aged ribeye finely chopped
  • 3 Tbsp. cream cheese
  • 1 green onion finely chopped
  • Salt and black pepper to taste
  • 1 large jalapeño halved and deseeded
  • ¼ cup 30g all-purpose flour
  • ¼ cup water 60ml
  • ½ cup 30g panko breadcrumbs, for coating
  • Oil for frying
  • Caviar for topping (optional)

Instructions
 

  • To start, prepare the filling by mixing the chopped ribeye, cream cheese, and green onion in a medium bowl. Season with salt and pepper to taste. Fill each jalapeño half with the mixture.
  • Whisk the flour with water to form a light batter. Dip the stuffed jalapeños in the batter, then coat with panko.
  • Caviar, for topping (optional)
  • Cut each fried half into four pieces. Top with your favorite topping (we like to use caviar).
  • Deep-fry the poppers in oil at 350° for 5-7 minutes until golden brown and drain on paper towels.
Keyword Dry Aged, Jalapeño Poppers, steak
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