Rachael Ray turns up the flavor on a black pepper-covered steakhouse staple with her Sichuan Steak au Poivre with Scallion Mashed Potatoes, which uses both Sichuan and traditional black peppercorns. Her side of creamy mashed potatoes rounds out the steakhouse-inspired meal.
Tyler Florence teaches his recruits the secrets to a perfectly seared and roasted rib-eye steak with red wine butter sauce and silky truffle mashed potatoes.