Steak, Twice-Baked Potatoes & Mini Bloomin' Onions
Brad Williams and Adam Ray come over to drink Bert under the table, and there's not enough steak, potatoes, or mini bloomin' onions to soak up the alcohol. A full steakhouse spread — three cuts of dry-aged beef, loaded twice-baked potatoes, and crispy mini bloomin' onions with dipping sauce.
Steaks
Ingredients
- 40 oz tomahawk steak, 38-day dry-aged
- 18 oz bone-in ribeye, 28-day dry-aged
- 10 oz prime filet mignon, 28-day wet-aged
- Butter
- Salt and pepper
Steps
- The steaks come pre-seasoned and salted. Cook all the meats to your preferred doneness, basting with butter.
Twice-Baked Potatoes
Ingredients
- 1 stick butter
- ½ cup bacon bits
- ½ cup sour cream
- ½ cup cheese (plus more for topping)
- ½ cup milk
- Seasoned salt
- Green onions
- Black pepper
Steps
- Cut each baked potato in half lengthwise and scrape out the inside.
- Smash the potato insides with 1 stick of butter, bacon bits, and sour cream, then mix in the cheese, milk, salt, green onions, and pepper.
- Fill the potato shells with the filling, top with more cheese, and bake at 250°F for 15-20 minutes.
Mini Bloomin' Onions
Ingredients
- 2½ cups flour
- 1 tsp cayenne
- 2 tbsp paprika
- ½ tsp thyme
- ½ tsp oregano
- ½ tsp cumin
- Black pepper
- 2 eggs
- 1 cup whole milk
- 1 cup water
- Small onions
Steps
- Mix the dry ingredients (flour, cayenne, paprika, thyme, oregano, cumin, black pepper) in a bowl.
- Mix the wet ingredients (eggs, milk, water) in a separate bowl.
- Cut the onions, pour the flour mixture on top, cover with a bowl, and shake.
- Submerge the onions into the egg mixture, then back into the flour mixture.
- Fry each onion for about 3 minutes, flip, and fry another 3 minutes.
Bloomin' Onion Dip
Ingredients
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1½ tsp ketchup
- ½ tsp Worcestershire sauce
- 1 tbsp drained horseradish
- ¼ tsp paprika
- Pinch of cayenne
- Salt and pepper
Steps
- Mix all the dip ingredients together and serve alongside the bloomin' onions.