Loaded Baked Potato Steak Bites (Print-Friendly Version)
Steak bites over fluffy baked potatoes, finished with buttered parmesan and fresh parsley for a satisfying meal.
# Ingredients You’ll Need:
→ Potatoes
01 -
4 large russet potatoes, scrubbed and patted dry
02 -
4 tablespoons olive oil
03 -
5 tablespoons sea salt
→ Steak and Seasoning
04 -
2 pounds steak, such as New York strip, ribeye, sirloin, or tenderloin
05 -
2 teaspoons kosher salt
06 -
2 tablespoons garlic, minced (approximately 8 to 10 cloves)
07 -
6 tablespoons butter, softened
08 -
2 tablespoons low-sodium Cajun seasoning
09 -
4 tablespoons avocado oil, divided
10 -
1 teaspoon freshly cracked black pepper
11 -
1/2 to 1 teaspoon red pepper flakes
→ Toppings and Garnish
12 -
1 1/2 cups heavy cream
13 -
2/3 cup grated parmesan cheese
14 -
2 tablespoons fresh parsley, minced
15 -
Juice of 2 lemon wedges
# How to Make It:
01 -
Preheat the oven to 425°F (218°C) and line a baking pan with parchment paper.
02 -
Rub russet potatoes evenly with olive oil and coat all sides generously with sea salt. Arrange on the prepared baking pan, leaving space between each potato. Do not pierce the skins. Bake for 50 to 60 minutes, or until the potatoes yield easily when pierced with a fork.
03 -
Cut the steak into bite-sized pieces. Pat dry and season with kosher salt and Cajun seasoning. In a large skillet, heat 2 tablespoons avocado oil over medium-high heat. Sear the steak bites for 2 to 3 minutes per side until a deeply caramelized crust forms. Transfer to a plate and tent loosely with foil.
04 -
Lower the skillet heat to medium. Add 2 tablespoons avocado oil and minced garlic. Sauté for 1 minute until fragrant. Stir in the softened butter and red pepper flakes, allowing the butter to melt completely. Return the steak bites and any accumulated juices to the pan. Add freshly cracked black pepper, lemon juice, and half the parsley. Toss to coat, then remove from heat.
05 -
In a small saucepan over medium heat, warm heavy cream until just beginning to simmer. Stir in grated parmesan cheese, whisking constantly, until smooth and thickened. Season to taste with additional salt if needed.
06 -
Using a sharp knife, cut a lengthwise slit in each baked potato. Gently press the ends to open. Fluff the potato flesh with a fork. Spoon parmesan cream over each potato, top generously with steak bites and garlic butter sauce, and garnish with remaining parsley.
# Extra Suggestions:
01 -
For optimal results, allow the steak to rest at room temperature for 20 minutes prior to searing to ensure more even cooking.