Let me take you on a little journey....Ok I have mentioned that Kevin's favorite cut of beef is the ribeye and he dislikes any other steak (something I will have to work on), so even though this recipe calls for T-Bones I made fiery hot ribeyes. I know, I know, I shouldn't switch the recipes up but I didn't think this was too much, and the finished product was worth the twist.
So with that said, I started out on my little quest to find the most AWESOME ribeye steaks I could find in my tiny little town and BINGO I hit the jackpot!
Are these babies gorgeous or what?!?!? I was so excited to find them that my nerves about cooking them didn't kick in until I was unwrapping them on the prep board. All of a sudden I looked at them and my mind yelled, "WHAT WERE YOU THINKING?" I hate it when I yell at myself! Bur seriously folks, I have NEVER cooked a piece of meat, aside from a roast, that thick so I was just a tad nervous. Rachaels' recipe calls for 1 1/2-inch thick steaks not almost 3-inch ones! But once I took a step back I realized that I could draw upon my memories of endless hours of food/cooking shows and I was able to calm myself a bit.
With my new found confidence, I started the rub. Since the steaks were bigger than the recipe called for, I decided I would make more of the rub, and it was a good call. I did have extra, but I would rather have too much than not enough. I doubled the recipe but looking back I could have just added 50% more.
I let the steaks rest with their nice warm coating and got the potatoes chopped and in the water. I knew I had to adjust the time a little to allow for the extra cooking time for the steaks, so I opted to get all of my prep done at once instead of doing things on the fly like Rachael does. So the potatoes are in the pot covered in water and my veggies are prepped. See I even have my handy garbage bowl working.
I decided to try the whole "restaurant style" of cooking these steaks, so I got a cast iron pan screamin' hot with a bit of oil, and once it started to smoke I put my steaks on. Thank goodness I only bought two because they took up the whole pan!
I seared them for 6 minutes on high heat and then turned them.........
......and the smell in my kitchen was AMAZING!! Although my smoke detector was less than happy about the situation and let me know over and over again....LOUDLY, I could barely contain my excitement. No one was home so I was sad that I didn't have anyone to share this with. It was almost like Christmas. I know I am weird, but hey, food does it for me!
I let them sear on the other side for the same amount of time and then popped them into an oven that I had preheated to 350. As soon as I got them in I dropped the temp to 300 and left them in there for 15 minutes.
Now I started the potatoes and went with the recipe from there. I rendered the bacon and added the onions and chipotle powder and MAN as soon as that all started working together the smell was just, well just awesome.
Kevin was home now and the first thing he said was, "Where is the bacon going?" and when I told him it was going into the smashed potatoes he got a big smile on his face. I will say, it may have been the chipotle powder that I got, but I think a full tablespoon of it in the smashed potatoes was borderline too much. Although it was the kind of heat that takes you to the edge without pushing you over, it might be just too much for some people.
Now I pulled the steaks out of the oven and got them on the plate to rest while I did the veg. Everyone's, and I mean EVERYONE'S jaws dropped when they saw the steaks come out. I just prayed they were as good as they looked.
I think these could make a carnivore out of just about anybody! After I gather myself back together from my foodgasm, I sauteed the peppers, and I did them a bit longer the 5 minutes it called for. I used a lid to sweat them a bit and let them get some nice color on them.
Now Jessi wanted me to make sure and tell everyone that she, the girl that doesn't like anything spicy, could not stop eating the steak. I am serious, it was a jaw dropper to me guys. She doesn't like too much black pepper on things! But this girl was eating bite after bite. I made a plate for Kevin and he beelined it out of the kitchen, while the rest of us attacked the other steak like a bunch of rabid hyenas! I am amazed we all came out with it with 10 fingers!
So I guess in conclusion I will say, if you don't like it hot cut the chipotle powder in half and try it. If you like a thicker steak, my method made a perfect medium rare one. But I will say, as well as the rest of my gang, TRY THIS ONE!!
Until tomorrow, keep your taste buds happy!!
Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Saute
3 bell peppers, choose 3 different colors
2 1/2 pounds small potatoes, such as baby Yukon, coarsely chopped
4 slices bacon, chopped
2 tablespoons chipotle powder, divided
1 small onion, chopped
1 cup sour cream
1 tablespoon dark chili powder
1 tablespoon ground cumin
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning)
2 large T-Bone steaks 1 1/2 inches thick, 2 1/2 pounds total
3 tablespoons vegetable oil, divided
1/4 cup bourbon, eyeball it
Seed and slice the hot and sweet peppers and reserve.
Cover potatoes with water and bring to a boil. Add salt to the boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet. Then add a tablespoon of chipotle powder and the onions. Cook 5 minutes over medium heat until the onions are tender. When potatoes are tender, drain and return to the hot pan. Add bacon mixture and sour cream to the potatoes. Smash potatoes and season with salt to taste.
While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Heat a 12 to 14-inch skillet screaming hot. Add 2 tablespoons of the vegetable oil, 2 tuns of the pan. It will smoke. Add steaks and do not turn for 6 minutes. Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done. Remove skillet from the flame and add bourbon. Return steaks to stove and flame the pan. When the fire goes out, transfer the meat to a large serving platter and pout pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add the remaining tablespoon of vegetable oil. Add the hot and sweet peppers to the pan and saute them for 5 minutes. Season with salt and pile peppers along side the steaks.
Remove meat from T-Bones and cut into 4 portions. Top with some peppers and pile some chipotle smashed potatoes along side. Spoon dripping juices over meat and serve.
**side note- this WILL I mean I GUARANTEE it will cause a lot of smoke. Open windos and turn off the smoke detector if you can!!