Loaded Baked Potato Steak (Print Version)
# Ingredients:
→ Potatoes
01 -
4 large russet potatoes, scrubbed clean and patted dry
02 -
4 tablespoons olive oil
03 -
1.5 tablespoons sea salt, for potato skins
→ Steak and Seasoning
04 -
2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
05 -
2 teaspoons kosher salt
06 -
2 tablespoons garlic, minced (approximately 8-10 cloves)
07 -
2 tablespoons cajun seasoning, low sodium preferred
08 -
4 tablespoons avocado oil, divided
09 -
6 tablespoons butter, softened
10 -
1 teaspoon freshly cracked pepper
→ Parmesan Cream Sauce
11 -
1 1/2 cups heavy cream
12 -
2/3 cup parmesan, grated
13 -
2 tablespoons fresh parsley, minced
14 -
2 wedges of lemon, juice of
15 -
1/2-1 teaspoon red pepper flakes
# Instructions:
01 -
Preheat oven to 425°F (220°C) and line a baking pan with parchment paper. Rub potatoes with olive oil and sprinkle all sides with sea salt. Place on the prepared pan without poking holes. Bake for 50-60 minutes or until fork-tender.
02 -
Trim excess fat or silver skin from the steak. Cut into 2-inch pieces. Drizzle with 2 tablespoons avocado oil and coat liberally in cajun seasoning. Heat 2 tablespoons avocado oil in a cast iron skillet over medium-high heat. Cook steak bites undisturbed for 2 minutes until golden. Flip and cook for 1 minute, reduce heat to low, and cook another minute.
03 -
Push the steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant. Toss the steak bites to coat evenly in the garlic butter for another minute. Remove the steak and tent with foil.
04 -
Using the same pan, add remaining 2 tablespoons butter and 1 tablespoon garlic. Sauté until fragrant. Slowly whisk in heavy cream and bring to a simmer. Reduce the mixture for 3-5 minutes. Add red pepper flakes and grated parmesan, whisking until thickened. Off the heat, stir in parsley and lemon juice. Adjust salt and pepper to taste.
05 -
Gently drop each baked potato from 12 inches above the pan to loosen the insides. Slice down the center and fluff with a fork. Spread remaining butter on the interior. Divide steak bites equally among the four potatoes. Drizzle parmesan cream sauce over the top and serve.
# Notes:
01 -
Russet potatoes work best for their fluffy texture.
02 -
Avocado oil is used for its high smoke point when cooking steak.
03 -
Do not poke holes in potatoes to avoid creating overly dry skin.