Best Baked Potatoes With Rib Eye Steak Hash Recipe Epicuriouscom Recipes

BAKED POTATOES WITH RIB-EYE STEAK HASH

Steps:

• Preheat oven to 400°F
• Rub potatoes with vegetable oil; sprinkle with coarse salt.
• Pierce potato with fork several times and place directly on oven rack with a baking sheet on a lower rack to catch any drips.
• Bake until tender, about 1 hour.
• Sprinkle steak with salt and pepper.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add steak and sear until brown but still very rare, about 2 minutes per side.
• Transfer steak to plate.
• Reduce heat to medium. Add bell peppers, onion, and jalapeños to skillet. Sauté until peppers are soft and onion caramelizes, about 30 minutes.
• Cut steak crosswise into 1/4-inch-thick slices. Halve slices lengthwise into strips.
• Add cream, chopped thyme, and steak to pepper mixture.
• Simmer until steak is heated through and cream thickens slightly, about 1 minute. Season to taste with salt and pepper.
• Cut cross in potatoes and press on sides to open slightly.
• Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture.
• Garnish with thyme if desired.

STEAK HASH

Steps:

• In a large skillet, saute the green pepper and onion in oil until tender. Stir in potatoes. Reduce heat; cover and cook over low heat for 10 minutes or until the potatoes are heated through, stirring occasionally. , Add steak, garlic powder, salt and pepper. Sprinkle with cheese. Cover and cook on low 5 minutes longer or until heated through and cheese is melted; keep warm. Prepare eggs as desired. Divide hash among four plates and top with an egg.

RIB-EYE STEAK AND CRISPY SMASHED POTATOES FOR TWO

Steps:

• Season steak with 1/2 tsp. salt and 1/2 tsp. pepper. Let sit at room temperature 1 hour.
• Meanwhile, fill a large pot with about 1" water and season with a big pinch of salt. Set a steamer basket in pot. Cover and bring water to a boil. Add potatoes, cover, and steam until fork-tender, 20-25 minutes. Remove steamer basket with potatoes from heat and let cool to room temperature. Crush each flat with the back of a spatula to about 1" thick (the skins will split and some potato flesh might crumble, which is fine).
• While potatoes cook, cover shallots with vinegar in a small bowl. Let sit at least 10 minutes and up to 30. Pour oil over, then stir in parsley, basil, orange zest, and 1/4 tsp. salt; set sauce aside until ready to serve.
• About half an hour before you want to eat, heat a large heavy skillet (preferably cast iron) over high. Using tongs, hold fat cap of steak against skillet while it heats until enough oil to coat pan is rendered, about 2 minutes. Lay steak down in hot beef fat and cook over high heat, turning every 2 minutes, until a deep brown crust forms and an instant-read thermometer inserted into thickest part of steak registers 120°F for medium-rare, 12-15 minutes. Transfer to a cutting board and let rest 10 minutes.
• Heat skillet with beef fat over medium. Add potatoes and paprika; season with remaining 3/4 tsp. salt. Cook, turning once, until potatoes are golden brown and crisp, about 10 minutes.
• Cut meat from bone and slice against the grain into thick slices. Transfer steak and potatoes to a platter. Drizzle some green sauce over and serve with remaining sauce alongside.