Fiery Hot Texas T-Bones

This recipe is definitely one of my husband’s favorites.  It is spicy, though - so all of those who like your food mild, I’d skip out on this one.  We love spicy food at our house, so it’s always a mega hit!  This recipe is actually for a full meal; the recipe for Chipotel Smashed Potatoes and Hot and Sweet Pepper Saute is also included.  I’ve taken this recipe from “Rachael Ray: 365 No Repeats, a Year of Deliciously Different Dinners” Cookbook.

Here’s what you’ll need:
3 whole jalapenos or 1 fresh ancho chili
3 bell peppers (choose 3 different colors)
2 1/2 pounds small potatoes, such as baby Yukon Gold or red-skinned, coarsley chopped
Coarse salt
2 slices bacon
2 Tbsp chipotle powder
1 small onion, chopped
1 cup sour cream
1 Tbsp dark chili powder
1 Tbsp ground cumin
2 Tbsp grill seasoning (I use McCormick’s Montreal Steak Seasoning)
2 large T-Bone steaks, 1 1/2 inches thick (about 2 1/2 pounds total)
3 Tbsp 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 Tbsp chipotle powder, the cumin, and grill seasong.  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 Tbsp of the vegetable oil around the pan; 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 boubon.  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 Tbsp 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 dallop some chipotle smashers alongside.  Spoon the drippings and juices over the meat and serve.

This recipe serves 4.