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Recipe

Smoky Rib-Eye Steaks with Loaded Mashed Potatoes

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Scott Phillips

Servings: 4

All the ingredients in a loaded baked potato—bacon, scallions, cheese, and sour cream—are added to mashed potatoes in this hearty meal.

Ingredients

  • 2 lb. 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 tsp. sweet smoked paprika
  • Kosher salt and freshly ground black pepper
  • 1/2 cup whole milk
  • 2 Tbs. unsalted butter
  • 3 oz. grated sharp Cheddar (3/4 cup)
  • 1/2 cup sour cream
  • 2 medium scallions, thinly sliced

Nutritional Information

      Calories (kcal) : 870
      Fat Calories (kcal): 470
      Fat (g): 52
      Saturated Fat (g): 25
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 19
      Cholesterol (mg): 170
      Sodium (mg): 910
      Carbohydrates (g): 41
      Fiber (g): 4
      Protein (g): 59

Preparation

  • 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.

    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.

    Season the steaks all over with the paprika, 1-1/2 tsp. salt, and 1/2 tsp. 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.

    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.

    Slice the steaks across the grain and transfer to dinner plates. Serve the potatoes on the side with the bacon crumbled on top.

Serve with a salad or Quick-Sautéed Collard Ribbons.

Reviews

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Reviews

  • User avater
    TheMomChef | 02/24/2010

    This meal was good, but pan frying rib-eye steaks just doesn't seem right. Read my entire review of this dinner at http://themomchef.blogspot.com/2010/02/smoky-rib-eye-steaks-with-loaded-mashed.html.

  • charistides | 01/24/2010

    We have now made this recipe three times it's so good! We once were a fan of twice-baked potatoes, but the cost to both us and the environment of baking potatoes for two limited the number of times we enjoyed this treat. Steaming two pounds of potatoes, then adding the very same ingredients we added to baked potato pulp creates, if this is possible, a better dish. We have also found that freezing the excess two portions, then re-heating works well.The rib-eye recipe is also fabulous. We ran out of smoked paprika after the first cooking, and before our order arrived wanted this dish again so used a liitle more than a tablespoon of smakoed maple chipotle finishing sauce to finish the steak. Fabulous!Serve with a simple salad and you really have an energy-efficient, more like 40 minute feast.

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