Loaded Baked Potato Steak

This rustic steakhouse-style loaded baked potato transforms the humble spud into a complete dinner sensation. The juicy steak bites are pan-seared to perfection then bathed in a garlic butter sauce before being loaded into a piping hot baked potato and drizzled with creamy parmesan sauce. Trust me, this will become your new favorite comfort meal.

I first made these loaded potatoes for my family when I was craving steakhouse flavors without the steakhouse prices. The combination of crispy potato skin, fluffy interior, buttery steak and decadent sauce had everyone fighting over the last potato.

Ingredients

• Russet potatoes: The starchy variety creates that fluffy interior and crispy skin we all crave
• Olive oil: Helps create that perfectly crispy exterior on the potato
• Sea salt: Creates that classic steakhouse crust on the potato skin
• Steak: Choose your favorite cut NY strip ribeye sirloin or tenderloin all work beautifully
• Kosher salt: Essential for properly seasoning the steak before cooking
• Fresh garlic: The backbone of flavor for both the steak and sauce use fresh for best results
• Butter: Adds richness to both the steak and creates the base for your cream sauce
• Cajun seasonings: Provides complex flavor without needing multiple spice bottles
• Avocado oil: Has a high smoke point perfect for getting that gorgeous sear on the steak
• Heavy cream: Creates the luxurious base for the parmesan sauce
• Parmesan cheese: Adds nutty saltiness and helps thicken the cream sauce
• Fresh parsley: Brightens the rich sauce with color and herbaceous notes
• Lemon: Fresh citrus cuts through the richness of the dish
• Red pepper flakes: Adds a subtle heat that balances the creaminess
• Black pepper: Freshly cracked provides the best flavor and texture

Step-by-Step Instructions

Prepare the Potatoes:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Thoroughly scrub the potatoes clean then pat them completely dry. Rub each potato generously with olive oil making sure to coat every surface. Sprinkle sea salt liberally over all sides this creates that amazing crispy restaurant style skin. Place them on your prepared pan and resist the urge to poke holes the natural moisture inside will create steam for a fluffier interior. Bake for 50 to 60 minutes until they yield easily when pierced with a fork.

Prepare the Steak:

While potatoes bake trim your steak removing any excess fat or silver skin. Cut into generous 2inch cubes not too small or they will overcook. Drizzle the meat with avocado oil ensuring each piece gets a light coating. Season liberally with cajun seasoning making sure all sides are well covered. Heat your cast iron skillet over medium high heat and add remaining avocado oil until shimmering. Place steak pieces in a single layer without overcrowding and let them sear undisturbed for a full 2 minutes to develop a beautiful golden crust. Flip just once and cook for 1 more minute then reduce heat to low and cook another minute for medium rare.

Create the Garlic Butter Finish:

Push the steak to one side of the skillet and add 2 tablespoons of butter along with 1 tablespoon of minced garlic to the empty space. Allow the garlic to become fragrant about 30 seconds before combining with the steak. Gently toss the steak pieces to coat them in the garlic butter allowing them to cook for just one more minute. Transfer steak to a bowl and tent with foil to keep warm and prevent them from drying out.

Make the Parmesan Cream Sauce:

Using the same skillet with all those flavorful brown bits add two more tablespoons of butter and the remaining tablespoon of garlic. Sauté until the garlic becomes aromatic but not browned about 30 seconds. Slowly whisk in the heavy cream allowing it to pick up all the flavors from the pan. Bring to a gentle simmer and let it reduce for 3 to 5 minutes watching carefully so it doesn’t boil over. Add the red pepper flakes and parmesan cheese whisking continuously until the sauce thickens to coat the back of a spoon. Remove from heat and finish with fresh parsley and a generous squeeze of lemon juice to brighten the flavor.

Assemble Your Masterpiece:

Once the potatoes are done hold each one about 12 inches above your baking sheet and drop it. This gentle impact loosens the interior without breaking the skin. Slice each potato lengthwise and use a fork to fluff the interior creating a nest for your steak. Spread the remaining butter over the hot potato letting it melt into all the nooks and crannies. Divide the steak pieces evenly among the four potatoes nestling them into the fluffy interior. Finally drizzle the parmesan cream sauce generously over each potato allowing it to cascade down the sides.

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The cajun seasoning is truly the secret weapon in this recipe. I discovered this shortcut when I was low on individual spices one night and have never looked back. It provides the perfect blend of heat salt herbs and depth that would normally require 10 different spice jars.

Selecting the Right Steak

While the recipe gives you freedom to choose your favorite cut consider your cooking style before selecting. Ribeye offers incredible marbling and flavor but requires careful trimming to prevent flare ups. NY strip provides excellent texture with less fat making it easier for beginners to work with. For a splurge tenderloin creates the most melt-in-your-mouth experience but costs significantly more. Sirloin offers the best balance of flavor texture and value making it my go-to recommendation for most home cooks.

Make Ahead Options

The baked potatoes can actually be prepared up to two days in advance. Simply reheat them in a 350°F oven for 15 minutes before serving. The steak is best prepared fresh but in a pinch you can cook it ahead and reheat very gently in a low oven just until warm being careful not to overcook. The parmesan sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat it slowly in a small saucepan stirring constantly to prevent separating.

Variations Worth Trying

For a lighter version substitute the heavy cream with half and half and reduce the butter by half. The sauce won’t be quite as rich but still delicious. If beef isn’t your thing try substituting with boneless chicken thighs cut into chunks and seasoned the same way just cook them fully through. Vegetarians can enjoy this dish by replacing the steak with roasted mushrooms particularly meaty varieties like portobello or king trumpet which provide excellent texture and umami flavor.

Frequently Asked Questions

→ How do I bake the perfect potato?

Rub the potatoes with olive oil, sprinkle with sea salt, and bake at 425°F for 50-60 minutes until tender when pierced with a fork. Avoid poking holes to retain moisture.

→ What type of steak works best for this dish?

You can use NY strip, ribeye, sirloin, or tenderloin, depending on your preference and budget. Ensure the steak is trimmed and cut into bite-sized pieces.

→ How do I make the parmesan cream sauce?

Saute garlic in butter, whisk in heavy cream, and simmer until reduced. Add parmesan cheese, red pepper flakes, and season as needed. Finish with parsley and lemon juice for a bright flavor.

→ What is the best way to sear the steak bites?

Coat the steak bites in cajun seasoning and sear in avocado oil over medium-high heat. Cook undisturbed for 2 minutes, then flip once for another minute before reducing heat and finishing with garlic butter.

→ Can I customize the seasoning in this dish?

Absolutely! Adjust the cajun seasoning, salt, and pepper to your taste. You can also add herbs like rosemary or thyme for extra flavor.