Smoky Rib-Eye Steaks with Loaded Mashed Potatoes
By Susie Middleton
All the ingredients in a loaded baked potato—bacon, scallions, cheese, and sour cream—are added to mashed potatoes in this hearty meal.
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
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.
Nutrition information (per serving):Calories (kcal): 870; Fat (g): 52; Fat Calories (kcal): 470; Saturated Fat (g): 25; Protein (g): 59; Monounsaturated Fat (g): 19; Carbohydrates (g): 41; Polyunsaturated Fat (g): 2; Sodium (mg): 910; Cholesterol (mg): 170; Fiber (g): 4;
Susie Middleton is editor at large for Fine Cooking magazine.
Comment on This Article
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.
Follow her on Twitter at @sixburnersue
Holiday SweetsStained Glass Cookies
Maple Pecan Squares
Food & Wine email from WGBH