Loaded Potato with Steak Bites (Print Version)
Juicy garlic butter steak bites loaded into fluffy potatoes and smothered with parmesan cream sauce for a hearty, satisfying meal.
# 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
04 -
2 lbs steak (NY strip, ribeye, sirloin or tenderloin)
05 -
2 teaspoons kosher salt
06 -
2 tablespoons minced garlic (about 8-10 cloves)
07 -
6 tablespoons softened butter
08 -
2 tablespoons low sodium cajun seasoning
09 -
4 tablespoons avocado oil, divided
→ Parmesan Cream Sauce
10 -
1 1/2 cups heavy cream
11 -
2/3 cup grated parmesan
12 -
2 tablespoons minced fresh parsley
13 -
Juice of 2 lemon wedges
14 -
1/2-1 teaspoon red pepper flakes
15 -
1 teaspoon freshly cracked pepper
# Steps:
01 -
Preheat oven to 220°C (425°F) 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 until tender when pierced with a fork.
02 -
While potatoes bake, trim steak of excess fat and silver skin. Cut into 5cm (2 inch) pieces. Drizzle the steak bites with 2 tablespoons avocado oil, then liberally coat with cajun seasoning.
03 -
Heat remaining 2 tablespoons avocado oil in a cast iron skillet over medium-high heat. Add steak pieces and cook undisturbed for 2 minutes until golden. Flip once and continue cooking for 1 minute. Reduce heat to low and cook another minute.
04 -
Push steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic, sautéing until fragrant. Toss the steak in the garlic butter, coating all sides while cooking another minute. Remove steak to a bowl and tent with foil.
05 -
In the same pan with residual butter and garlic, add 2 more tablespoons of butter and remaining tablespoon of garlic. Sauté until fragrant. Slowly whisk in heavy cream and bring to a simmer, reducing for 3-5 minutes. Add red pepper flakes and parmesan, whisking until thickened. Adjust salt and pepper to taste. Off heat, stir in parsley and lemon juice.
06 -
Drop each baked potato from about 30cm (12 inches) height onto the pan to loosen the interior. Cut down the center and fluff the inside with a fork. Spread remaining butter inside each potato. Divide steak equally among the four potatoes and drizzle generously with parmesan cream sauce.
# Notes:
01 -
Rare steak: 49-54°C (120-130°F) = 3-4 minutes per side
02 -
Medium-Rare steak: 54-60°C (130-140°F) = 4-5 minutes per side
03 -
Medium steak: 60-65°C (140-150°F) = 4-6 minutes per side
04 -
Medium-Well steak: 65-71°C (150-160°F) = 5-7 minutes per side
05 -
Well-Done steak: 71°C (160°F) or higher = 6-8 minutes per side