Boneless Rib Eye with Pan Smashed Potatoes


2 tablespoons chili powder
2 tablespoons cayenne powder
2 tablespoons garlic powder
2 tablespoons dried basil and oregano
1 (12-ounce) boneless rib-eye steak
Pan Smashed Potatoes:
5 small Yukon gold potatoes
3 tablespoons unsalted butter
Salt and freshly ground black pepper
1 tablespoon sour cream
1/3 cup chopped green onions
1/3 cup crispy cooked bacon


Preheat a grill to high.
To Prepare Steak:
1. Combined all dry rub ingredients in a deep bowl.
2. Take steak and dredge in mixture, making sure dry rub covers entire steak.
3. Then put steak on a hot grill about 4 minutes a side until slightly charred, at this point the steak will be rare.
4. Put in oven to cook to desired temperature: 10 minutes for medium rare, 20 minutes for medium and 25 minutes for medium well.
 Pan Smashed Potatoes:
1. Wash the potatoes well.

2. Cut in quarters, and drop in boiling water for 15 minutes or until fork tender.

3. Drain potatoes well.

4. In a saute pan melt the butter. When bubbling add the potatoes.

5. Season with salt and pepper, to taste.

6. Start smashing potatoes with a back of a fork until potatoes gather in the pan.

7. Finish potatoes by topping them with sour cream, green onions and bacon.