Description
A decadent and hearty meal featuring perfectly baked russet potatoes topped with tender, juicy steak bites and a rich, creamy parmesan sauce. This indulgent dish combines comfort food with restaurant-quality flavors for an impressive dinner option.
Ingredients
Scale
- For the Baked Potatoes
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt
- For the Steak Bites
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons minced garlic (about 8–10 cloves)
- 6 tablespoons butter, softened
- 2 tablespoons cajun seasonings (low sodium is ideal)
- 4 tablespoons avocado oil, divided
- For the Parmesan Cream Sauce
- 1 1/2 cups heavy cream
- 2/3 cup parmesan, grated
- 2 tablespoons fresh parsley, minced
- 2 wedges lemon, juice of
- 1/2–1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked pepper
Instructions
- Prepare and Bake Potatoes: Preheat oven to 425°F and line a baking pan with parchment paper. Rub potatoes with olive oil and sprinkle all sides with sea salt and place on the prepared pan. Do not poke any holes in them. Bake about 50-60 minutes or until they are tender when pierced with a fork.
- Prepare the Steak: While the potatoes bake, trim the steak of any excess fat or silver skin. Cut into 2″ pieces. Drizzle the steak bites in 2 tbsp avocado oil to coat them well. Liberally coat steak in cajun seasoning, ensuring each piece is well-seasoned for maximum flavor.
- Cook the Steak: In a cast iron skillet (or regular skillet), add 2 tablespoons of avocado oil over medium-high heat. Once hot, add the steak bites. Cook them undisturbed about 2 minutes, or until they have a good golden coloring. Flip just once and continue to cook 1 minute, then reduce heat to low and cook another minute to achieve the perfect medium-rare to medium doneness.
- Add Garlic Butter to Steak: Push the steak to one side of the pan. Add in 2 tablespoons of butter and 1 tablespoon minced garlic, sauté until fragrant. Toss the steak in the garlic butter, coating on all sides, cooking another minute to infuse the meat with the aromatic flavors.
- Rest the Steak: Remove steak from the pan and place in a bowl, tented with foil to keep moist and allow the juices to redistribute while you prepare the sauce.
- Make the Parmesan Cream Sauce: In the same pan with residual butter and garlic, add two more tablespoons of butter and remaining 1 tablespoon garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes to develop a rich base for your sauce.
- Finish the Sauce: Add in red pepper flakes and parmesan cheese. Whisk until the sauce thickens and taste, adjusting salt and pepper as needed. Off the heat, add the parsley and juice of two lemon wedges to brighten the flavors.
- Prepare Potatoes for Serving: Once the potatoes are done, lift and drop each potato from about 12″ off the pan. This helps loosen the inside to make them fluffy. Cut the potatoes down the center to open. Use a fork to fluff the potato, spreading the inside with the remaining butter.
- Assemble the Dish: Spoon the steak bites into each potato, dividing the amount equally among the four potatoes. Generously drizzle the parmesan cream sauce over the top of each potato and serve immediately for the ultimate comfort food experience.
Notes
- For a crispier potato skin, you can rub the potatoes with a light coating of salt before baking.
- The steak can be cooked to your preferred level of doneness; adjust cooking time accordingly.
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with a simple green salad to balance the richness.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 loaded potato
- Calories: 985
- Sugar: 4g
- Sodium: 1250mg
- Fat: 73g
- Saturated Fat: 35g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 210mg