Cast Iron Skillet Steaks with Gumbo Gravy, Caramelized Onions and Kicked-Up Mashed Red Potatoes

Okay heat lovers, here you go! This is a stick-to-your-ribs meat and potatoes dish with some kick! The folks at Slap Ya Mama have some fun and tasty products and their Gumbo Mix made an incredibly rich and spicy beef gravy with great flavor. Combining the original Slap Ya Mama seasoning with their White Pepper seasoning made a great rub for the steak. The onions need time to caramelize, so start them while your steak is sitting out and the skillet is heating up. You can also make the potatoes in advance and just keep them warm while everything else is cooking. Enjoy!


Cast Iron Skillet Steaks with Gumbo Gravy, Caramelized Onions and Kicked-Up Mashed Red Potatoes
by Susan
Steak cooking method adapted from Alton Brown's Pan Seared Rib-Eye Steak

1 bone-in Porterhouse steak

1/2 cup water, divided

4 Tablespoons Slap Ya Mama Cajun Gumbo Mix
4 teaspoons cornstarch

1 teaspoon Slap Ya Mama Cajun Original Seasoning
1 teaspoon Slap Ya Mama White Pepper Blend Cajun Seasoning

Canola oil
2 cups good quality beef stock
Caramelized onions (recipe below)
Kicked-Up Mashed Red Potatoes (recipe below)

Place dry cast iron skillet in oven and heat oven to 500°F (you need that skillet good and hot.) While the oven and skillet are heating up, let the steak sit at room temperature for 30 minutes. And while that's happening, whisk together 1/4 cup of water and the 4 Tablespoons of Slap Ya Mama Gumbo Mix and set aside. Also whisk together 1/4 cup of water and the 4 teaspoons of cornstarch and set aside.

Now that your steak has sat at room temperature for 30 minutes, mix together the Slap Ya Mama Original seasoning and the Slap Ya Mama White Pepper Seasoning and then rub all over both sides of the steak. Brush both sides of the steak liberally with canola oil.

Remove skillet from the hot oven and place on stovetop over high heat. Place the steak on the dry skillet and let sear for 1 minute and then turn over and sear the other side for 1 minute. Now place the skillet back in the 500°F oven. Let cook on one side for 2 minutes and then turn and let cook for 2 more minutes. If you like, you can cook for a little bit longer if you want your steak more done. Remove steak from skillet and place on a plate (leave the pan drippings in the skillet...you'll want them for the gravy.) Cover with foil and let rest while you make the gravy.

Place the hot skillet over medium heat. Add the gumbo/water mixture and then slowly pour in the beef stock, whisking well. Now give the cornstarch/water mixture another quick whisk and whisk it into the gravy mixture. Bring just to a gentle boil. Turn down and let thicken to desired consistency.

Top steak with caramelized onions and Gumbo Gravy.

Caramelized Onions:
2 sweet onions, sliced and rings separated
2 Tablespoons butter
1/4 teaspoon Slap Ya Mama Cajun Original Seasoning

Melt butter in a skillet over medium-low heat. Place onions in skillet, toss around in the butter and cover. Let cook for about 15-20 minutes, stirring occasionally. Remove cover, turn up heat to medium and sprinkle in the Slap Ya Mama seasoning. Cook, stirring occasionally, for another 10-15 minutes, until golden. The key here is time...the onions need time to caramelize. It's worth the wait!

Kicked-Up Mashed Red Potatoes
by Susan
adapted from Allrecipes.com Red Garlic Mashed Potatoes

5 red potatoes
1 clove crushed garlic
1/4 cup butter
2 Tablespoons half and half
1/4 teaspoon Slap Ya Mama White Pepper Blend Cajun Seasoning
1/2 teaspoon kosher salt
Fresh minced Italian parsley

Wash and cube potatoes. Place in a pot, along with the crushed garlic and cover with water. Bring to a boil and cook for about 10 minutes, or until potatoes are fork-tender. Drain and place in a mixing bowl. Add the butter and the half and half. Mash a bit before mixing. Now add the Slap Ya Mama seasoning and the salt and mix well. Sprinkle each serving with a little parsley. Top with Gumbo Gravy.