Baked Potatoes With Rib Eye Steak Hash Recipe

Ingredients for Baked Potatoes With Rib Eye Steak Hash

• Russet Potatoes
• 1 tablespoon vegetable oil
• Kosher Salt
• Rib Eye Steaks
• Red Bell Pepper
• Orange Bell Pepper
• 1/2 medium onion, chopped
• Red Jalapeno Chiles
• Heavy Whipping Cream
• Fresh Thyme
• 4 teaspoons butter (1 teaspoon per potato)

How to Make Baked Potatoes With Rib Eye Steak Hash

1. Preheat oven to 400°F (200°C).
2. Wash and scrub 4 large russet potatoes. Rub with 1 tablespoon vegetable oil and sprinkle generously with coarse sea salt.
3. Pierce each potato several times with a fork. Place directly on the oven rack with a baking sheet on a lower rack to catch drips.
4. Bake for 1 hour, or until tender.
5. While potatoes bake, season 1 lb rib eye steak generously with salt and pepper.
6. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat.
7. Sear steak for 2 minutes per side, until browned but still rare. Transfer to a plate and let rest.
8. Reduce heat to medium. Add 1 bell pepper (any color), 1/2 medium onion (chopped), and 2 jalapeños (minced, wear gloves!) to the skillet.
9. Sauté until peppers are softened and onions caramelized, about 30 minutes.
10. Cut the rested steak crosswise into 1/4-inch thick slices, then halve lengthwise into strips.
11. Add 1/2 cup heavy cream, 2 tablespoons chopped fresh thyme (or oregano/marjoram), and the sliced steak to the pepper mixture.
12. Simmer until steak is heated through and the cream has slightly thickened, about 1 minute.
13. Season with salt and pepper to taste.
14. Cut a cross into the top of each baked potato and gently press the sides to open slightly.
15. Add 1 teaspoon butter, salt, and pepper to the inside of each potato and mash lightly with a fork.
16. Spoon the steak and pepper mixture generously into each potato.
17. Garnish with fresh thyme sprigs, if desired.