Saturday, January 15, 2011

January 14: Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Saute

3 whole jalapenos or 1 fresh ancho chili
3 bell peppers (choose 3 different colors)
2 1/2 pounds small potatoes, coarsely chopped
   Coarse salt
2 slices bacon
2 tablespoons chipotle powder
1 small onion, chopped
1 cup sour cream
1 tablespoon dark chili powder
1 tablespoon ground cumin
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning
2 large T-Bone steaks, 1 1/2 inches thick (about 2 1/2 pounds total)
3 tablespoons vegetable oil
1/4 cup bourbon

Seed and slice the hot and bell peppers and reserve.

Cover the potatoes with water and bring to a boil. Add salt to the boiling water. Cook the potatoes until tender, 8 to 10 minutes.

Meanwhile, chop the bacon and brown over medium heat in a small skillet.

Add a tablespoon of the chipotle powder and the onions, and cook over medium heat until the onions are tender, about 5 minutes.

When the potatoes are done, drain them and return to the hot pot. Add the bacon mixture and the sour cream to the potatoes. Smash the potatoes and season with salt to taste.

While the potatoes are working, make a dry spice rub: Combine the chili powder, the remaining tablespoon of the chipotle powder, the cumin, and grill seasoning. Rub the steaks liberally on both sides with the mixture.

Heat a 12 to 14-inch skillet over high heat until screaming hot. Add 2 tablespoons of the vegetable oil; it will smoke. Add the steaks and cook without turning for 6 minutes. Flip the steaks and cook for another 6 minutes for medium rare, or up to 10 minutes for well done.

Remove the skillet from the heat and carefully add the bourbon. Return the steaks to the stove and flame the pan.

When the fire goes out, transfer the steaks to a large serving platter and pour the pan juices over them. Let the meat rest for about 5 minutes so the juices can redistribute. Return the skillet to the heat and add the remaining tablespoon of vegetable oil. Add the hot and bell peppers and saute for 5 minutes. Season with salt, then pile the peppers alongside the steaks.

Cut the meat from the T-Bones and carve into 4 portions. Top each serving with some peppers and dollop some chipotle smashers alongside. Spoon the drippings and juices over the meat and serve.


This is one delicious meal, especially if you like spicy food. I have made it before, but have never used the bourbon. I found some tiny bottles of Jim Beam at a gas station, so I bought them. I just never wanted a big bottle of bourbon sitting around my house. I actually really like the flavor of the bourbon with the meat. It gives it a completely different taste. But it sort of reminds me of butter pecan :). Anyway, I didn't change the recipe except that I only used 1 big jalapeno instead of 3 regular-size ones. My husband does not eat bell peppers, and the kids and I don't eat jalapenos, so 1 was enough. The other thing was that we just carved the meat at the table instead of beforehand. I guess you can do it however you want to.

Oh, and flaming the pan was fun. I've never done it before because we always had an electric stove. Now that we have a gas one, it's easy.

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