Michael Lomonaco’s Chili Rubbed Rib Steak and Stuffed Red Bliss Potatoes

Ingredients:
2 tablespoons Ancho chili powder
1 tablespoons ground cumin
1/8 teaspoon cayenne pepper
Coarse salt and ground black pepper

4 – 16 ounce rib steaks cut on the bone, 1 inch thick
Fresh thyme sprigs
Fresh rosemary sprigs
½ fresh lemon

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Directions:
1. Combine the chili powder, cumin and cayenne in a bowl and set aside.

2. Pre-heat a stove top grill pan or outdoor grill to medium high heat for 15 minutes. Preheating is crucial to the type of fast cooking beef requires.

3. Season the steaks with salt and pepper and equal amounts of chili rub, placing each steak into the hot grill pan or on the barbecue grill.

4. Cook the steaks on both sides to the desired doneness, medium rare should be take approximately 4-5 minutes per side. Turning the steaks, cook to desired doneness.

5. Generally, a steak of this size, cooked over a barbecue grill, will cook to medium-rare within about 8-10 minutes (4 minutes on each side) with a blackened exterior and a warm red interior. Check for doneness by pressing gently with a cautious finger to feel for firmness—the firmer to the touch, the more well-done the beef is.

6. Remove the steaks from the grill pan and allow to rest for 2 minutes. Squeeze a little lemon juice over the steaks, serve with a sprinkle of fresh herbs.

Yield 4-6 ample portions.

Stuffed Red Bliss Potatoes with Smoky Bacon
Ingredients:
2 pounds small new Red Bliss potatoes:
1 cup sour cream
1 cup cooked, chopped bacon
½ cup chopped fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper to taste

Directions:
1. Leave the potatoes whole and with skin on, and wash well under cold, running water. Put the potatoes in a large, heavy-bottomed pot. Cover with cold water, add 1 tablespoon salt and set on the stove over high heat. Bring to a boil and reduce to a strong simmer, cook until a fork easily pierces the potato. Approximately 15-17 minutes cooking time. Cook the potatoes thoroughly but leaving them firm enough to be cut and stuffed

2. Once the potatoes have finished cooking, place in a colander and drain. Allow to cool. Using a sharp knife split the potatoes in half lengthwise, scoop out the center and place the potato pulp in a bowl. Place the cored out potato skins on a cookie sheet.

3. Pre-heat the oven to 375°F.

4. Combine the potato pulp with the sour cream and cooked bacon, season with salt and pepper and refill the potato skins with the filling; place in the hot oven, roasting for 12-15 minutes.

5. Serve the potatoes with a sprinkling of chopped parsley.

Yield 4-6 ample portions.

Recipes courtesy ©Michael Lomonaco, all rights reserved. For more information visit porterhousenewyork.com.