Loaded Baked Potato Steak Bites (Print Format)
Baked potatoes brimming with garlic butter steak bites and parmesan cream sauce for ultimate comfort.
# Ingredients:
→ Potatoes
01 -
4 large russet potatoes, scrubbed clean and patted dry
02 -
4 tablespoons olive oil
03 -
1.5 tablespoons sea salt for baked potato skins
→ Steak
04 -
2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
05 -
2 teaspoons kosher salt
06 -
2 tablespoons cajun seasonings, low sodium
07 -
4 tablespoons avocado oil, divided
→ Garlic Butter
08 -
6 tablespoons butter, softened
09 -
2 tablespoons garlic, minced (about 8-10 cloves)
→ Parmesan Cream Sauce
10 -
1 1/2 cups heavy cream
11 -
2/3 cup parmesan, grated
12 -
2 tablespoons fresh parsley, minced
13 -
2 wedges lemon, juice of
14 -
1/2-1 teaspoon red pepper flakes
15 -
1 teaspoon freshly cracked pepper
# Steps:
01 -
Preheat oven to 425°F and line a baking pan with parchment paper. Rub potatoes with olive oil, sprinkle all sides with sea salt, and place on the prepared pan. Bake for 50-60 minutes or until fork-tender.
02 -
Trim steak of excess fat and silver skin. Cut into 2-inch pieces and drizzle with 2 tablespoons of avocado oil. Coat with cajun seasoning. Heat 2 tablespoons of avocado oil in a cast iron skillet over medium-high heat. Cook steak bites undisturbed for 2 minutes until golden. Flip and cook for an additional 1 minute. Reduce heat to low and cook another minute. Move steak to one side of the pan, add 2 tablespoons butter and 1 tablespoon minced garlic, and sauté until fragrant. Toss steak in the garlic butter to coat, cooking for another minute. Transfer steak to a bowl and cover with foil to retain moisture.
03 -
In the same skillet with residual butter and garlic, add 2 tablespoons butter and remaining 1 tablespoon garlic, sautéing until fragrant. Gradually whisk in heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes. Stir in red pepper flakes, parmesan cheese, and whisk until thickened. Adjust seasoning with salt and pepper. Remove from heat and stir in parsley and lemon juice.
04 -
Lightly drop each baked potato to loosen the interior. Cut a slit down the center and fluff the inside with a fork. Spread remaining butter inside each potato. Divide the cooked steak evenly among the potatoes, spoon over the parmesan cream sauce, and serve immediately.
# Tips:
01 -
Ensure to use a skillet with a high smoke point for better searing results.