Loaded Baked Potato Steak Bites (Print Version)
Fluffy baked potatoes with savory steak bites and a creamy parmesan sauce, perfect for a hearty meal.
# Ingredients:
→ Baked Potatoes
01 -
4 large russet potatoes, scrubbed and dried
02 -
4 tablespoons olive oil
03 -
1.5 tablespoons sea salt
→ Steak Bites
04 -
2 pounds boneless steak such as NY strip, ribeye, sirloin, or tenderloin
05 -
2 teaspoons kosher salt
06 -
2 tablespoons low sodium Cajun seasoning
07 -
4 tablespoons avocado oil, divided
08 -
2 tablespoons fresh parsley, minced
09 -
2 wedges lemon, juiced
→ Garlic Butter
10 -
6 tablespoons unsalted butter, softened
11 -
2 tablespoons garlic, minced (about 8 to 10 cloves)
→ Parmesan Cream Sauce
12 -
1.5 cups heavy cream
13 -
2/3 cup freshly grated parmesan cheese (about 2.4 ounces)
14 -
0.5 to 1 teaspoon red pepper flakes
15 -
1 teaspoon freshly cracked black pepper
# Instructions:
01 -
Preheat oven to 425°F and line a baking tray with parchment. Rub potatoes with olive oil, then coat all sides with sea salt. Arrange on tray and bake for 50 to 60 minutes, or until fork tender.
02 -
Trim excess fat and silver skin from steak. Cut into 2-inch pieces. Drizzle with 2 tablespoons avocado oil and coat thoroughly with Cajun seasoning.
03 -
Heat 2 tablespoons avocado oil in a cast iron skillet over medium-high heat. Add steak pieces and cook undisturbed for 2 minutes until browned. Flip, cook 1 more minute, reduce heat to low and cook 1 more minute.
04 -
Push steak to one side of pan. Add 2 tablespoons butter and 1 tablespoon minced garlic. Sauté until aromatic. Toss steak in garlic butter, cooking 1 additional minute. Transfer steak bites to a bowl and tent with foil.
05 -
With residual butter and garlic in the pan, add remaining 2 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant. Gradually whisk in heavy cream and simmer over low heat for 3 to 5 minutes to reduce. Add red pepper flakes and parmesan, whisking to thicken. Season with salt and black pepper as needed. Off heat, stir in minced parsley and lemon juice.
06 -
Lift and drop each potato from 12 inches above the tray to loosen interior. Make a lengthwise slice and gently fluff the insides with a fork. Spread with remaining butter. Distribute steak bites among potatoes, spoon parmesan cream sauce over each, and serve hot.
# Notes:
01 -
Resting steak bites under foil helps retain juiciness and finish gentle cooking.