Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Saute

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30-Minute Blaze

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 87 Reviews
Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 3 whole jalapenos
  • 3 bell peppers, choose 3 different colors
  • 2 1/2 pounds small potatoes, such as baby Yukon gold or small red skin potatoes, coarsely chopped
  • Salt
  • 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 by McCormick)
  • 2 large T-Bone steaks 1 1/2 inches thick, 2 1/2 pounds total
  • 3 tablespoons vegetable oil, 3 turns of the pan, divided
  • 1/4 cup bourbon, eyeball it

Directions

Seed and slice the hot and sweet fresh peppers and reserve.

Cover potatoes with water and bring to a boil. Add salt to boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet and add a tablespoon of chipotle powder and onions. Cook 5 minutes over medium heat until onions are tender. When potatoes are tender, drain and return to hot pot. 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 to14-inch skillet screaming hot. Add 2 tablespoons of vegetable oil, 2 turns 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 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 pour pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add remaining tablespoon vegetable oil to the skillet. Add hot and sweet peppers to the pan and saute them for 5 minutes. Season with salt and pile peppers alongside steaks.

Remove meat from the T bones and cut into 4 portions. Top with some peppers and pile some chipotle smashers along side. Spoon drippings and juices over meat and serve.

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Newest Ratings and Reviews

Read all 87 reviews

  • on February 11, 2011

    Flag

    Somebody tell Rachael that a T-Bone steak is not sirloin and a filet. It is New York Strip and a filet. And Rachel is the cooking expert?

    Meal looked great, going to try.

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  • on February 02, 2011

    Flag

    We left the heat on screaming hot (didn't read the other reviews. House was completey filled with smoke, may have ruined a pan. We can't get the smell out. Chipotle is a very strong seasoning, recipes usually use 1 tsp. This made it way too hot. Ruined 2 perfectly good steaks. :( Never had a problem with other Food Network recipes. Won't make again.

    people found this review Helpful.
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  • on January 25, 2011

    Flag

    OMG!!!!! so good! The house does get a little smoky so we opened all the windows and turned off the smoke detector but so worth it!!!! We also couldn't find chipotle powder so we bought the chipotle seasoning packet that had other ingredients in it and we used mesquite seasoning instead of montreal.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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