The Loaded Steak Potatoes I Make for Busy Weeknights
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Serves
- 4
- Calories
- 600 kcal
- Carbs
- 50.00 g
Ingredients
- 4 largerusset potatoes
- 4 tablespoonolive oil
- 1.5 tablespoonsea salt
- 2 poundsteak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoonkosher salt
- 2 tablespooncajun seasonings, low sodium
- 4 tablespoonavocado oil, divided
- 6 tablespoonbutter, softened
- 2 tablespoongarlic, minced
- 1.5 cupheavy cream
- 2/3 cupparmesan, grated
- 2 tablespoonfresh parsley, minced
- 2 wedgeslemon, juice of
- 0.5 teaspoonred pepper flakes
- 1 teaspoonfreshly cracked pepper
Instructions
- 1
Preheat your oven to 425°F and line a baking pan with parchment paper.
- 2
Rub the cleaned and dried russet potatoes with olive oil, then generously sprinkle all sides with sea salt. Place the potatoes on the prepared baking pan and bake for 50-60 minutes, or until fork-tender.
- 3
While the potatoes are baking, trim any excess fat from the steak and cut it into 2-inch pieces. Drizzle with 2 tablespoon of avocado oil and coat with Cajun seasoning.
- 4
Heat the remaining 2 tablespoon of avocado oil in a cast-iron skillet over medium-high heat. Cook the steak bites undisturbed for 2 minutes, then flip and cook for an additional minute. Reduce heat to low and cook for one more minute.
- 5
Move the steak to one side of the pan and add 2 tablespoon of butter and 1 tablespoon of minced garlic. Sauté until fragrant, then toss the steak in the garlic butter.
- 6
In the same skillet, add the remaining 2 tablespoon of butter and 1 tablespoon of minced garlic. Sauté until fragrant, then whisk in the heavy cream. Bring to a simmer and reduce for 3-5 minutes.
- 7
Stir in the grated parmesan cheese, red pepper flakes, and a pinch of salt and pepper to taste. Finish by stirring in fresh parsley and lemon juice.
- 8
Lightly drop each baked potato to loosen the interior, then cut a slit down the center and fluff with a fork. Spread softened butter inside each potato.
- 9
Divide cooked steak bites among the potatoes and spoon creamy parmesan sauce over the top. Serve immediately, garnished with additional fresh parsley if desired.