Rib-Eye Steaks, Bacon-Bourbon Compote, Mashed Potatoes (cc)
Rib-Eye Steaks with Bacon-Bourbon Compote and Mashed Potatoes
A fancy steakhouse dinner in the comfort of your own home.
SERVES 4
This compote, a quick skillet variation of a boozy bacon jam, made an unexpected savory-sweet steak topping.
2 pounds red potatoes, unpeeled, quartered and sliced crosswise ¼ inch thick
1¼ cups whole milk
8 tablespoons unsalted butter, divided
2¼ tablespoons 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
BEFORE YOU BEGIN
You can substitute strip steaks for the rib eyes. Serve with sliced scallions.
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.
Recipe developed for the December / January 2022 issue
https://www.cookscountry.com/recipes/14271-rib-eye-steaks-with-bacon-bourbon-compote-and-mashed-potatoes?pac=vn3kFCj7gtihOlI0CCtShYxLuwq2BfE0dxfoAlxtFpc%3D%0A&utm_source=Email&utm_medium=Newsletter&utm_term=CCDIN&utm_content=MashedPotatoes&utm_campaign=211227&j=73643&sfmc_sub=1273937&l=26_HTML&u=34673273&mid=7211371&jb=20003&sk=7132363561837325AE7F5C200046ECFF&extcode=LY21N4QAA&sourcekey=BY21124AA&cds_response_key=&cds_tracking_code=&tag=ccdinnewsletter1-20&atc=ccdin&Survey_id=&mi_ecmp=%e2%80%8b&couponcode=
A fancy steakhouse dinner in the comfort of your own home.
SERVES 4
This compote, a quick skillet variation of a boozy bacon jam, made an unexpected savory-sweet steak topping.
2 pounds red potatoes, unpeeled, quartered and sliced crosswise ¼ inch thick
1¼ cups whole milk
8 tablespoons unsalted butter, divided
2¼ tablespoons 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
BEFORE YOU BEGIN
You can substitute strip steaks for the rib eyes. Serve with sliced scallions.
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.
Recipe developed for the December / January 2022 issue
https://www.cookscountry.com/recipes/14271-rib-eye-steaks-with-bacon-bourbon-compote-and-mashed-potatoes?pac=vn3kFCj7gtihOlI0CCtShYxLuwq2BfE0dxfoAlxtFpc%3D%0A&utm_source=Email&utm_medium=Newsletter&utm_term=CCDIN&utm_content=MashedPotatoes&utm_campaign=211227&j=73643&sfmc_sub=1273937&l=26_HTML&u=34673273&mid=7211371&jb=20003&sk=7132363561837325AE7F5C200046ECFF&extcode=LY21N4QAA&sourcekey=BY21124AA&cds_response_key=&cds_tracking_code=&tag=ccdinnewsletter1-20&atc=ccdin&Survey_id=&mi_ecmp=%e2%80%8b&couponcode=