Smoky Rib-Eye Steaks With Loaded Mashed Potatoes |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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By Liz Pearson. From Fine Cooking Feb/Mar 2010. Ingredients:
2 lbs yukon gold potatoes, scrubbed and cut into 1-inch chunks |
4 slices thick-cut bacon |
2 boneless beef rib eye steaks (about 2 lb. total) |
1 1/2 teaspoons sweet smoked paprika |
kosher salt & freshly ground black pepper |
1/2 cup whole milk |
2 tablespoons unsalted butter |
3 ounces sharp cheddar cheese, grated (3/4 cup) |
1/2 cup sour cream |
2 medium scallions, thinly sliced |
Directions:
1. Arrange a steamer basket in a large pot with 1 inch of water in the bottom. Spread the potatoes in the basket in an even layer, cover, and bring to a boil. Reduce the heat to medium low and steam until the potatoes are tender, about 15 minutes.
2. Meanwhile, cook the bacon in a large cast-iron skillet over medium heat, turning once, until crisp, 7 to 8 minutes total. Transfer the bacon to a paper-towel-lined plate; discard all but 1 Tbs. of the fat from the skillet.
3. Season the steaks all over with the paprika, 1-1/2 teaspoons salt, and 1/2 teaspoons pepper. Heat the skillet with the reserved bacon fat over medium-high heat. Arrange the steaks in the skillet in a single layer. Cook, flipping once, until deep golden-brown outside and medium rare inside, 10 to 12 minutes total. Transfer the steaks to a cutting board and let rest for 5 minutes.
4. Meanwhile, transfer the hot potatoes to a large bowl. Stir in the milk and butter and mash with a potato masher until just combined. Stir in the cheese, sour cream, scallions, and salt and pepper to taste.
5. Slice the steaks across the grain and transfer to dinner plates. Serve the potatoes on the side with the bacon crumbled on top.
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