Baked Potatoes With Rib Eye Steak Hash Recipe Epicuriouscom

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.

BUTTER BASTED RIB EYE WITH CRISPY SMASHED POTATOES AND HORSERADISH

Steps:

• Heat a large cast-iron pan over high heat.
• Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 4 minutes (you may have to do in batches or use multiple pans). Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes. Add the butter to the pan and allow to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping every 2 to 3 minutes and continuing to baste, until desired internal temperature is reached, about 10 minutes for medium-rare. Serve with Crispy Smashed Potatoes and Horseradish.
• Preheat oil in a deep fryer to 350 degrees F.
• Cover the fingerling potatoes with cold salted water. Bring to a boil and simmer until tender, about 10 minutes. Strain. Using the back of a spatula or wooden spoon, slightly smash each potato until skin splits and potatoes are about 1/2- to 3/4-inch thick but still intact.
• Deep-fry potatoes until golden brown and crispy, 1 to 2 minutes. Remove to a sheet pan fitted with a rack to drain slightly.
• Add sour cream, horseradish and mayonnaise to a small bowl and stir to combine.
• Transfer potatoes to a serving dish. Drizzle with horseradish cream mixture.

BAKED POTATOES WITH RIB-EYE STEAK HASH

Steps:

• Preheat oven to 400°F. Rub potatoes with olive oil; sprinkle with coarse salt. Place on baking sheet. Pierce with fork. 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 marjoram, 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 marjoram.

RIB-EYE WITH STEAK PAN POTATOES & PEAS

Steps:

• Flatten the steaks out slightly with your hands. Mix the garlic with the vinegar and a large pinch of salt and rub over both sides of the steaks and set aside.
• Cook the potatoes in boiling water for 8-10 mins until just tender, then drain and set aside. Meanwhile, heat the oil and butter in a large non-stick frying pan over a high heat and sizzle the steaks for 5-6 mins on each side until nicely seared, then sit on a board to rest. Add the potatoes and pan-fry until starting to brown.
• Pour some boiling water over the peas, then drain and add to the pan with the sliced radishes to heat through for 2 mins, then toss in the radish leaves (if you have them) for 30 secs.
• Carve the steaks into thick slices and drizzle with a bit more oil and some seasoning to make a dressing with the juices. Fan out the meat and serve with the potatoes in a bowl on the side.

STEAK AND EGG HASH

Steps:

• Cook the steak in the cast iron skillet over medium heat, flipping half way through until entirely cooked through. Remove to a plate and reserve the drippings in the skillet.
• Add the potatoes to the skillet and season with salt and pepper.
• Cook, stirring occasionally, until tender, (8 to 12 minutes).
• Add the onion and cook until lightly browned and the potatoes are cooked through, (3 to 5 minutes).
• Cut steak into pieces and return to skillet, reduce the heat to low.
• Make 4 shallow wells in the potato mixture and crack an egg into each one.
• Scatter the tomatoes throughout the skillet and cover; cooking until the egg whites are set but the yolks are still runny ( 6 to 12 minutes)
• Season the eggs with salt and pepper, sprinkle with Italian Seasoning, and enjoy!

STEAKHOUSE BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, sprinkle steak with salt and pepper. In a large skillet, heat oil over medium-high heat. Add steaks; cook until meat reaches desired doneness, 5-8 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes; cut into bite-sized pieces. Transfer to a large bowl. Drizzle with butter; toss to coat. , With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Divide steak evenly over potatoes. Top with arugula, salad dressing, sour cream and blue cheese.

RIB-EYE STEAK AND POTATOES FOR TWO

Steps:

• Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
• Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
• Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
• When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
• Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
• Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
• Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.

RIB-EYE WITH SMASHED POTATOES

Steps:

• For the compound butter: To the bowl of a food processor, add the butter, Dijon, garlic, shallots, thyme, rosemary, parsley and salt and pepper to taste. Process until fully combined, then season with more salt, if needed. Lay out a large piece of plastic wrap. Place the compound butter in the center and roll the plastic wrap around it, twisting both ends so it is in the shape of a log. Place in the fridge to set until firm, at least 20 minutes. The compound butter will keep, tightly wrapped, in the refrigerator for up to 1 week and in the freezer for up to 1 month.
• Meanwhile, preheat the oven to 420 degrees F.
• For the smashed potatoes: Combine the olive oil and grated garlic in a small bowl and set aside. Place the potatoes in a medium saucepan and cover with cold water by 1 to 2 inches. Season the water generously with salt and bring to a boil over high heat. Reduce the heat and cook the potatoes at a low boil until fork tender, 20 to 25 minutes. Drain the potatoes and transfer a rimmed baking sheet. Using the bottom of a cup, gently smash the potatoes into patties. Drizzle with the garlic oil and bake until the skin is crispy, 8 to 10 minutes. When the potatoes are done, remove them from the oven and keep warm.
• For the steak: Meanwhile, line a sheet pan with a rack and set aside. Season the steaks liberally with salt and pepper and drizzle with olive oil on both sides. Heat a large cast-iron skillet over medium-high heat. Add the steaks and cook, undisturbed, for 1 1/2 to 2 minutes. Flip the steaks and add the garlic, thyme, rosemary and butter. Using a sauce spoon, baste the steaks with the melted butter and aromatics and cook 1 1/2 to 2 minutes more. Transfer the steaks and aromatics to the prepared sheet pan and cook in the oven until the internal temperature registers 140 degrees F, 10 to 12 minutes.
• Transfer them to a cutting board and allow to rest for at least 5 minutes. Remove the bone from each steak and slice the meat against the grain. Season to taste with salt.
• Slice six 1/2-inch coins of compound butter. Plate the steak, top with the compound butter and serve with the smashed potatoes.

SEARED RIB-EYE STEAK WITH SMASHED POTATOES

Steps:

• Preheat oven to 425 degrees. Let steak stand until room temperature.
• Bring potatoes to a boil in generously salted water. Cook until fork-tender, about 8 minutes. Drain and let cool slightly. Brush a rimmed baking sheet with 1 tablespoon oil. Lightly crush each potato on sheet with palm to 1/2-inch thickness. Brush with 1 tablespoon oil. Season with salt and pepper, and scatter thyme on top. Roast until golden and crisp, about 25 minutes, rotating sheet once.
• Meanwhile, combine butter and scallion in a bowl. Season with salt. Heat a large cast-iron or other heavy skillet over medium-high heat, 2 minutes. Pat steak dry and rub with remaining 1 teaspoon oil. Season generously with salt and pepper and place in hot pan. Cook until browned, about 5 minutes a side. Transfer skillet to oven. Roast alongside potatoes until a thermometer inserted in thickest part of steak reads 130 degrees for medium-rare, 10 to 12 minutes. Transfer steak to a platter, top with scallion butter, and let rest 10 minutes before slicing. Serve with potatoes.

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.

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.