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1
Seed and slice the hot and bell peppers and reserve.
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2
Cover the potatoes with water and bring to a boil.
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3
Add salt to the boiling water.
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4
Cook the potatoes until tender, 8 to 10 minutes.
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5
Meanwhile, chop the bacon and brown over medium heat in a small skillet.
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6
Add a tablespoon of the chipotle powder and the onions, and cook over medium heat until the onions are tender, about 5 minutes.
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7
When the potatoes are done, drain them and return to the hot pot.
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8
Add the bacon mixture and the sour cream to the potatoes.
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9
Smash the potatoes and season with salt to taste.
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10
While the potatoes are working, make a dry spice rub: Combine the chili powder, the remaining tablespoon of chipotle powder, the cumin, and grill seasoning.
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11
Rub the steaks liberally on both sides with the mixture.
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12
Heat a 12 to 14-inch skillet over high heat until screaming hot.
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13
Add 2 tablespoons of the vegetable oil, twice around the pan; it will smoke.
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14
Add the steaks and cook without turning for 6 minutes.
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15
Flip the steaks and cook for another 6 minutes for medium rare, or up to 10 minutes for well done.
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16
Remove the skillet from the heat and carefully add the bourbon.
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17
Return the steaks to the stove and flame the pan.
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18
When the fire goes out, transfer the steaks to a large serving platter and pour the pan juices over them.
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19
Let the meat rest for about 5 minutes so the juices can redistribute.
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20
Return the skillet to the heat and add the remaining tablespoon of vegetable oil.
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21
Add the hot and bell peppers and saute for 5 minutes.
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22
Season with salt, then pile the peppers alongside the steaks.
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23
Cut the meat from the T-bones and carve into 4 portions.
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24
Top each serving with some peppers and dollop some chipotle smashers alongside.
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25
Spoon the drippings and juices over the meat and serve.
