Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Saute

• 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, coarsely chopped
• Coarse salt
• 2 slices bacon
• 2 tablespoons chipotle powder
• 1 small onion, chopped
• 1 cup sour cream
• 1 tablespoon dark chili powder
• 1 tablespoon ground cumin
• 2 tablespoons grill seasoning, such as McCormicks Montreal Steak Seasoning
• 2 large T-Bone steaks, 1 1/2 inches thick (about 2 1/2 pounds total)
• 3 tablespoons vegetable oil
• 1/4 cup bourbon (eyeball it)

1. Seed and slice the hot and bell peppers and reserve.
2. Cover the potatoes with water and bring to a boil.
3. Add salt to the boiling water.
4. Cook the potatoes until tender, 8 to 10 minutes.
5. Meanwhile, chop the bacon and brown over medium heat in a small skillet.
6. Add a tablespoon of the chipotle powder and the onions, and cook over medium heat until the onions are tender, about 5 minutes.
7. When the potatoes are done, drain them and return to the hot pot.
8. Add the bacon mixture and the sour cream to the potatoes.
9. Smash the potatoes and season with salt to taste.
10. While the potatoes are working, make a dry spice rub: Combine the chili powder, the remaining tablespoon of chipotle powder, the cumin, and grill seasoning.
11. Rub the steaks liberally on both sides with the mixture.
12. Heat a 12 to 14-inch skillet over high heat until screaming hot.
13. Add 2 tablespoons of the vegetable oil, twice around the pan; it will smoke.
14. Add the steaks and cook without turning for 6 minutes.
15. Flip the steaks and cook for another 6 minutes for medium rare, or up to 10 minutes for well done.
16. Remove the skillet from the heat and carefully add the bourbon.
17. Return the steaks to the stove and flame the pan.
18. When the fire goes out, transfer the steaks to a large serving platter and pour the pan juices over them.
19. Let the meat rest for about 5 minutes so the juices can redistribute.
20. Return the skillet to the heat and add the remaining tablespoon of vegetable oil.
21. Add the hot and bell peppers and saute for 5 minutes.
22. Season with salt, then pile the peppers alongside the steaks.
23. Cut the meat from the T-bones and carve into 4 portions.
24. Top each serving with some peppers and dollop some chipotle smashers alongside.
25. Spoon the drippings and juices over the meat and serve.

ancho chili, bell peppers, potatoes, salt, bacon, chipotle powder, onion, sour cream, dark chili powder, ground cumin, grill seasoning, t, vegetable oil, bourbon

Taken from www.epicurious.com/recipes/food/views/fiery-hot-texas-t-bones-with-chipotle-smashed-potatoes-and-hot-and-sweet-pepper-saute-374226 (may not work)