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Juicy steak chunks in garlic butter tucked inside a fluffy baked potato, topped with a rich parmesan sauce, makes this dinner both filling and super tasty. It brings together tender beef pieces and soft potatoes for a meal that'll wow your taste buds and satisfy your hunger.
What Makes This Meal Special
You'll fall in love with this combo if you're into steaks and potatoes. It's filling, packed with amazing taste, and can be dressed up when you want something fancy for celebrations or special nights. You can't go wrong with succulent garlic butter steak pieces and that velvety parmesan topping all stuffed in a baked potato.
Shopping List
- Russet Potatoes: Big ones, washed well and dried off.
- Steak: Pick what you like—Ribeye, Filet, Sirloin, or NY Strip.
- Garlic: Chop it fresh for the best kick.
- Butter: You'll need it for cooking the meat, potatoes, and making the sauce.
- Seasonings: Grab some Cajun mix, red pepper bits, coarse salt, and ground pepper.
- Heavy Cream: This makes your parmesan sauce nice and thick.
- Parmesan: Get it grated to melt smoothly into your sauce.
- Lemon: Squeeze it fresh for that zingy touch.
- Parsley: Chopped up fresh for sprinkling on top and boosting flavor.
- Avocado & Olive Oil: They won't burn when you're cooking hot stuff like steak or baking taters.
How To Make It
- Get Your Potatoes Ready
- Turn your oven to 425°F (220°C) and put some parchment on a baking tray. Coat your spuds with olive oil, add a bit of sea salt, then pop them in to bake for about 50-60 mins until they're soft when you poke them.
- Fix Up The Steak
- Cut away the fatty bits and chop your meat into chunks about 2 inches big. Splash with avocado oil and sprinkle cajun mix on top. Get a cast iron pan really hot, toss in your meat and don't touch it for 2 mins, then flip it once and give it another minute. Throw in some butter and garlic, coat your meat well, and cook one more minute. Put it aside with foil on top to keep warm.
- Whip Up The Sauce
- Using that same pan, melt some butter with garlic. Pour in your heavy cream and stir it around for 3-5 mins till it gets thicker. Mix in your parmesan, pepper flakes, salt and pepper. Take it off the heat and throw in parsley and lemon juice.
- Put It All Together
- Drop each hot potato from about a foot up onto the pan to loosen the insides. Cut down the middle, put in some butter, and push gently to make room. Stuff with your steak bits, pour over your parmesan sauce, and dig in.
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Fantastic for Every Mealtime
You can serve these loaded spuds for a simple family dinner or fancy them up for Christmas or birthday meals. The deep flavors and filling ingredients will definitely make everyone at the table happy.
Frequently Asked Questions
- → What's the best type of steak to use?
Sirloin, tenderloin, ribeye or NY strip all do the job nicely. Pick what fits your taste and wallet. Just make sure it has good fat marbling for best flavor.
- → Why not poke holes in the potatoes?
Leaving the skin whole traps steam inside for extra fluffiness. The oil and salt combo naturally gives you that crispy outside.
- → Can I make components ahead?
The potatoes and sauce can be made earlier. Just warm them up gently and cook your steak fresh when you're ready to eat.
- → Why use avocado oil for the steak?
It stands up to high heat better than olive oil does, so your meat gets a nice sear without the oil burning.
- → What makes the potatoes fluffy inside?
When you drop them after cooking, it breaks up the inside while keeping the skin intact. This trick gives you that perfect fluffy middle.