Method
- 01
Start brewing the tea: Bring 8 cups of water to a boil. Add black tea (loose leaf or tea bags) and let steep for 5-7 minutes until desired strength. Remove tea leaves/bags and let cool to room temperature.
- 02
While tea steeps, cook the bacon in a skillet over medium heat until crispy. Remove to a paper towel-lined plate and crumble once cooled. Set aside.
- 03
Place peeled and quartered potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat.
- 04
Reduce heat to medium and simmer potatoes until fork-tender, about 12-15 minutes.
- 05
Preheat your grill to medium-high heat (around 400-450°F) while potatoes cook.
- 06
Pat your steaks dry with paper towels. Season both sides generously with 1 tsp of the kosher salt and 0.5 tsp of the black pepper. Lightly brush both sides with olive oil.
- 07
When potatoes are tender, drain well and return to the pot. Add butter and milk, then mash until smooth (or leave slightly chunky if preferred).
- 08
Fold in shredded cheddar cheese, crumbled bacon, sour cream, and remaining 0.5 tsp kosher salt and 0.25 tsp black pepper. Stir until combined. Keep warm on low heat.
- 09
Place steaks on the preheated grill. Do not move them for 4-5 minutes to develop a crust.
- 10
Flip steaks and grill for another 4-5 minutes for medium-rare (internal temperature of 130-135°F). Adjust timing based on thickness and desired doneness.
- 11
Remove steaks from grill and let rest for 3-5 minutes before serving.
- 12
Pour cooled tea over ice in glasses. Serve alongside the grilled steak and loaded mashed potatoes, garnished with fresh chives.
