Ingredients

• 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 2 teaspoons olive oil
• 2 tablespoons unsalted butter
• 10 oz sliced fresh sweet onions
• 2 tablespoons diced pickled jalapeños
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons sour cream
• 2 tablespoons water

Steps

1. Preheat large nonstick, sauté pan on medium-high 1–2 minutes. Sprinkle steaks with salt and pepper on all sides (wash hands).
2. Place oil in pan, then add steaks; cook 5–6 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time.
3. Reduce heat to medium. Add butter, onions, and jalapeños to pan; cook 5–6 minutes, stirring occasionally, until onions are tender. Stir in brown sugar and Worcestershire sauce; cook 3 more minutes or until onions are lightly browned.
4. Combine sour cream and water; stir mixture into pan, then remove from heat. Slice steaks and top with sauce; serve.
Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• 2 large russet potatoes
• ½ cup roasted red peppers
• 2 tablespoons unsalted butter
• 2 tablespoons water
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ½ cup shaved Asiago cheese

Steps

1. Peel potatoes and slice in half lengthwise; cut each half into thin coin-shaped slices. Slice red peppers thinly.
2. Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Place butter in pan, then add potatoes, water, oregano, and paprika; cover and cook 6–8 minutes until potatoes are tender. Uncover pan; cook 3–4 more minutes, stirring occasionally, until water evaporates and potatoes begin to brown.
3. Stir red peppers, salt, and pepper into potatoes; cook 2 more minutes, then remove pan from heat and top with cheese. Serve.