Rib-Eye Steaks with Bacon-Bourbon Compote and Mashed Potatoes
By Jessica RudolphPublished on October 18, 2021
Time
45 minutes
Yield
Serves 4
Ingredients
2 pounds red potatoes, unpeeled, quartered and sliced crosswise ¼ inch thick1¼ cups whole milk 8 tablespoons unsalted butter, divided2¼ teaspoons table salt, divided1½ teaspoons pepper, divided2 (1-pound) boneless rib-eye steaks, 1 to 1½ inches thick, trimmed6 slices bacon, chopped3 shallots, sliced thin2 tablespoons packed brown sugar ¼ cup bourbon 2 teaspoons Worcestershire sauce
Before You Begin
You can substitute strip steaks for the rib eyes. Serve with sliced scallions.
Instructions
- Bring potatoes, milk, 4 tablespoons butter, 1¼ teaspoons salt, and ½ teaspoon pepper to boil in large saucepan over medium-high heat. Cover; reduce heat to medium-low; and cook until potatoes are tender, about 20 minutes. Off heat, using potato masher, coarsely mash potato mixture. Season with salt and pepper to taste. Cover and set aside.
- Meanwhile, pat steaks dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining 1 teaspoon pepper. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add steaks and cook, flipping every 2 minutes, until well browned and meat registers 125 degrees (for medium-rare), 8 to 10 minutes. Transfer to cutting board and tent with foil. Wipe skillet clean with paper towels.
- Cook bacon in skillet over medium-high heat until crispy, about 4 minutes. Pour off all but 2 tablespoons fat (leaving bacon in skillet). Add shallots and sugar and cook until softened, about 2 minutes. Carefully add bourbon and Worcestershire and simmer until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons butter. Serve.
Time
45 minutesYield
Serves 4Ingredients
2 pounds red potatoes, unpeeled, quartered and sliced crosswise ¼ inch thick
1¼ cups whole milk
8 tablespoons unsalted butter, divided
2¼ teaspoons table salt, divided
1½ teaspoons pepper, divided
2 (1-pound) boneless rib-eye steaks, 1 to 1½ inches thick, trimmed
6 slices bacon, chopped
3 shallots, sliced thin
2 tablespoons packed brown sugar
¼ cup bourbon
2 teaspoons Worcestershire sauce
Ingredients
2 pounds red potatoes, unpeeled, quartered and sliced crosswise ¼ inch thick
1¼ cups whole milk
8 tablespoons unsalted butter, divided
2¼ teaspoons table salt, divided
1½ teaspoons pepper, divided
2 (1-pound) boneless rib-eye steaks, 1 to 1½ inches thick, trimmed
6 slices bacon, chopped
3 shallots, sliced thin
2 tablespoons packed brown sugar
¼ cup bourbon
2 teaspoons Worcestershire sauce
Ingredients
2 pounds red potatoes, unpeeled, quartered and sliced crosswise ¼ inch thick
1¼ cups whole milk
8 tablespoons unsalted butter, divided
2¼ teaspoons table salt, divided
1½ teaspoons pepper, divided
2 (1-pound) boneless rib-eye steaks, 1 to 1½ inches thick, trimmed
6 slices bacon, chopped
3 shallots, sliced thin
2 tablespoons packed brown sugar
¼ cup bourbon
2 teaspoons Worcestershire sauce
Why This Recipe Works
This compote, a quick skillet variation of a boozy bacon jam, made an unexpected savory-sweet steak topping.
Before You Begin
You can substitute strip steaks for the rib eyes. Serve with sliced scallions.
Instructions
- Bring potatoes, milk, 4 tablespoons butter, 1¼ teaspoons salt, and ½ teaspoon pepper to boil in large saucepan over medium-high heat. Cover; reduce heat to medium-low; and cook until potatoes are tender, about 20 minutes. Off heat, using potato masher, coarsely mash potato mixture. Season with salt and pepper to taste. Cover and set aside.
- Meanwhile, pat steaks dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining 1 teaspoon pepper. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add steaks and cook, flipping every 2 minutes, until well browned and meat registers 125 degrees (for medium-rare), 8 to 10 minutes. Transfer to cutting board and tent with foil. Wipe skillet clean with paper towels.
- Cook bacon in skillet over medium-high heat until crispy, about 4 minutes. Pour off all but 2 tablespoons fat (leaving bacon in skillet). Add shallots and sugar and cook until softened, about 2 minutes. Carefully add bourbon and Worcestershire and simmer until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons butter. Serve.
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