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🥩 Cowboy Ribeye with Buckaroo Pepper Jam Glaze, Charred Vegetables & Herbed Cornbread

Ingredients

For the Ribeye

2 bone-in ribeye steaks (1–1.5 lbs each)

2 tbsp Rollicking Buckaroo Seasoning Blend (your choice – smoky, jalapeño, or chipotle works great)

2 tbsp olive oil

2 tbsp butter

For the Glaze

½ cup Rollicking Buckaroo Pepper Jam

1 tbsp balsamic vinegar

1 tbsp whiskey (optional, for campfire authenticity)

For the Charred Vegetables

1 zucchini, thickly sliced

1 red bell pepper, cut in strips

1 yellow squash, thickly sliced

1 red onion, cut into wedges

2 tbsp olive oil

1 tbsp Rollicking Buckaroo Seasoning Blend

For the Cornbread (skillet style)

1 cup cornmeal

1 cup flour

1 tbsp baking powder

½ tsp salt

1 tbsp sugar

1 cup buttermilk

1 egg

3 tbsp melted butter

1 tbsp finely chopped fresh rosemary or thyme

Instructions

Prepare the Steaks

Rub ribeyes with olive oil and generously season with Rollicking Buckaroo Seasoning Blend.

Heat a cast-iron skillet (or grill over the fire) and sear steaks 3–4 minutes per side until medium-rare. Add butter in the last minute, basting.

Make the Glaze

In a small pan, combine pepper jam, balsamic vinegar, and whiskey.

Simmer until glossy and slightly thickened (5 minutes). Brush onto steaks before serving.

Char the Vegetables

Toss vegetables in olive oil and seasoning blend.

Grill or sear until lightly charred and tender, about 6–8 minutes.

Cornbread

Preheat oven to 400°F.

Mix dry ingredients. Whisk wet ingredients separately, then combine.

Stir in herbs and pour into a greased cast-iron skillet.

Bake 20–25 minutes until golden brown.

Serve it Up Cowboy-Style

Plate ribeye with a drizzle of Buckaroo glaze.

Serve alongside charred vegetables and a warm wedge of herbed cornbread.

Optional: Pair with a glass of whiskey or campfire coffee for the full range experience.

🌵 This takes the spirit of chuckwagon grub and turns it into a gourmet cowboy feast — hearty, smoky, sweet, and fiery with Rollicking Buckaroo flair.