55-60 Day Dry-Aged Ribeye Jalapeño Poppers
This twist on the classic appetizer pairs the familiar spicy kick with the rich, bold taste of ribeye.
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.