Smoky Rib Eye Steaks With Loaded Mashed Potatoes

Smoky Rib Eye Steaks With Loaded Mashed Potatoes is a flavorful and satisfying dish that combines juicy rib-eye steaks with creamy mashed potatoes. The steaks are seasoned with sweet smoked paprika, salt, and pepper, then cooked to perfection in a cast-iron skillet for a smoky charred exterior and tender, medium-rare interior. The mashed potatoes are made with Yukon Gold potatoes, which are creamy and flavorful, and they are loaded with grated sharp Cheddar, sour cream, scallions, and crumbled bacon for extra indulgence. The combination of the smoky steaks and the rich, cheesy mashed potatoes creates a delicious and comforting meal that will satisfy any steak lover.

SERVES: 4

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. (3/4 cup) grated sharp Cheddar
• 1/2 cup sour cream
• 2 medium scallions, thinly sliced

INSTRUCTIONS:

1. 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.
2. 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.
3. 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.
4. 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.
5. Slice the steaks across the grain and transfer to dinner plates. Serve the potatoes on the side with the bacon crumbled on top.

NUTRITIONAL INFORMATION:

PER SERVING

• 870 CALORIES | 59G PROTEIN | 41G CARB | 52G TOTALFAT | 25G SAT FAT |
  19G MONOFAT | 2G POLY FAT | 170MG CHOL | 910MG SODIUM | 4G FIBER

NOTES:

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

MORE ABOUT YUKON GOLDS: 

• Developed in Canada, Yukon Golds are a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content. A perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties, Yukon Golds are incredibly versatile. They’re superb for mashing and in soups and chowders, and they’re great for roasting and sautéing, too.
• Choose Yukon Golds that feel heavy and firm. Avoid those that are soft, wrinkled, or blemished. And try not to buy potatoes in plastic bags since it’s hard to evaluate them. Small, immature Yukon Golds are often sold as “baby Yukon Golds.” They’re good for roasting and are a substitute for fingerlings or new potatoes. Refuse to buy potatoes that show even a hint of green. They’ve been “lightstruck.” The green indicates the presence of solanine, which is produced when potatoes are exposed to light, either in the field or after harvest. This mildly poisonous alkaloid has a bitter flavor that can cause an upset stomach. If your potatoes turn green after you get them home, peel off all traces of the colored flesh before cooking.

PREPPING

• Wash well and remove any blemishes with a paring knife. Peel or not as your recipe advises. Potatoes cooked in their skins will be more flavorful, hold their shape better, and absorb less water. Also, the skins come off much easier once the potatoes have been cooked.

STORING

• Store potatoes away from light in a place that’s cool (but not cold) and dry. Any potato that’s stored too long at a low temperature will take on an unpleasant sweetness as the starch converts to sugar. Potatoes and onions release gases that interact and make each spoil more quickly, so store them separately.