Loaded Baked Potato Steak Bites (Print-Friendly Version)
Baked potatoes piled high with savory steak bites and parmesan cream, packed with comforting steakhouse flavors.
# Ingredients:
→ For the baked potatoes
01 -
4 large russet potatoes, scrubbed and dried
02 -
4 tablespoons olive oil
03 -
1.5 tablespoons sea salt for potato skins
→ For the garlic butter steak bites
04 -
2 kilograms steak (New York strip, ribeye, sirloin, or tenderloin)
05 -
2 teaspoons kosher salt
06 -
2 tablespoons garlic, minced
07 -
6 tablespoons butter, softened
08 -
2 tablespoons Cajun seasoning, low sodium preferred
09 -
4 tablespoons avocado oil, divided
→ For the parmesan cream sauce
10 -
360 millilitres heavy cream
11 -
65 grams grated parmesan cheese
12 -
2 tablespoons fresh parsley, minced
13 -
Juice of 2 lemon wedges
14 -
0.5 to 1 teaspoon red pepper flakes
15 -
1 teaspoon freshly cracked black pepper
# Steps:
01 -
Preheat oven to 220°C. Line a baking pan with parchment paper. Rub potatoes all over with olive oil and sprinkle with sea salt. Place on prepared pan and bake for 50 to 60 minutes, or until skins are crisp and flesh yields easily to a fork.
02 -
While potatoes bake, trim excess fat from the steak and cut into 5 cm pieces. Drizzle with half of the avocado oil and coat thoroughly with Cajun seasoning.
03 -
Heat the remaining avocado oil in a cast iron skillet over medium-high heat. Add steak bites in a single layer. Sear without moving for 2 minutes, turn, and cook for 1 minute longer. Lower the heat and cook an additional minute or until medium-rare.
04 -
Push steak bites to one side of the skillet. Add 2 tablespoons butter and 1 tablespoon minced garlic to the empty side and sauté until fragrant, about 30 seconds. Toss steak bites in garlic butter for 1 minute until well coated. Transfer steak to a plate and cover with foil to rest.
05 -
In the same skillet, add remaining butter and garlic. Sauté just until aromatic. Whisk in heavy cream, bring to a gentle simmer, and reduce for 3 to 5 minutes until slightly thickened.
06 -
Stir in red pepper flakes and parmesan cheese, whisking until smooth. Remove from heat, adjust seasoning with salt and black pepper to taste. Add parsley and lemon juice, mix to combine.
07 -
Lift each baked potato and drop from 30 cm above the surface to break up the interior. Cut open lengthwise and lightly fluff with a fork. Spread a portion of remaining butter inside each potato.
08 -
Evenly distribute steak bites among the potatoes. Drizzle generously with parmesan cream sauce. Serve immediately while hot.
# Notes & Tips:
01 -
Do not pierce the potatoes before baking to ensure a fluffy interior and crisp skin.
02 -
Avocado oil withstands high heat, making it ideal for searing steak without burning.
03 -
Dropping the potatoes after baking loosens the flesh for maximum fluffiness.
04 -
Using one pan for steak and sauce retains all the flavorful browned bits.