Loaded Steak Potatoes
A satisfying dish of tender steak and creamy parmesan sauce overflowing from fluffy baked potatoes, perfect for weeknight dinners and special occasions.
Ingredients
For the Baked Potatoes
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt for baked potato skins
For the Steak
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons cajun seasonings, low sodium
- 4 tablespoons avocado oil, divided
For the Cream Sauce
- 6 tablespoons butter, softened
- 2 tablespoons garlic, minced (about 8-10 cloves)
- 1.5 cups heavy cream
- 2/3 cup parmesan, grated
- 2 tablespoons fresh parsley, minced
- 2 wedges lemon, juice of
- 0.5-1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked pepper
Instructions
Preparation
- 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.
- 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.
Cooking the Steak
- 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.
Making the Sauce
- 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.
Assembling the Dish
- 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.
Notes
For added flavor, consider topping the potatoes with crispy bacon bits or sour cream. Store leftovers in an airtight container in the refrigerator for up to three days.