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1
Seed and slice the hot and sweet fresh peppers and reserve.
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2
Cover potatoes with water and bring to a boil.
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3
Add salt to boiling water.
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4
Cook potatoes until tender, 10-12 minutes.
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5
Chop and brown bacon in a small skillet and add a tablespoon of chipotle powder and onions.
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6
Cook 5 minutes over medium heat until onions are tender.
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7
When potatoes are tender, drain and return to hot pot.
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8
Add bacon mixture and sour cream to the potatoes.
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9
Smash potatoes and season with salt, to taste.
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10
While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning.
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11
Rub steaks liberally on both sides with the mixture.
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12
Heat a 12 to14-inch skillet screaming hot.
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13
Add 2 tablespoons of vegetable oil, 2 turns of the pan.
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14
It will smoke.
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15
Add steaks and do not turn for 6 minutes.
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16
Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done.
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17
Remove skillet from flame and add bourbon.
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18
Return steaks to stove and flame the pan.
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19
When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top.
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20
Let meat rest for juices to redistribute.
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21
Return pan to heat and add remaining tablespoon vegetable oil to the skillet.
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22
Add hot and sweet peppers to the pan and saute them for 5 minutes.
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23
Season with salt and pile peppers alongside steaks.
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24
Remove meat from the T bones and cut into 4 portions.
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25
Top with some peppers and pile some chipotle smashers along side.
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26
Spoon drippings and juices over meat and serve.
