Loaded Baked Potato Steak Bites (Printable Version)
# What You’ll Need:
→ Baked Potatoes
01 -
4 large russet potatoes, scrubbed and dried
02 -
4 tablespoons olive oil
03 -
1.5 tablespoons sea salt
→ Steak Bites
04 -
900 grams boneless steak (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 -
Juice of 2 lemon wedges
→ Garlic Butter
10 -
6 tablespoons unsalted butter, softened
11 -
2 tablespoons garlic, minced (approximately 8–10 cloves)
→ Parmesan Cream Sauce
12 -
375 millilitres heavy cream
13 -
67 grams parmesan cheese, grated (approximately 2/3 cup)
14 -
0.5–1 teaspoon red pepper flakes
15 -
1 teaspoon freshly cracked black pepper
# Steps to Follow:
01 -
Preheat oven to 220°C and line a baking pan with parchment paper. Rub potatoes with olive oil and sprinkle all sides with sea salt. Arrange on the prepared pan and bake for 50–60 minutes or until tender when pierced with a fork.
02 -
Trim excess fat and silver skin from steak. Cut into 5 cm pieces. Drizzle with 2 tablespoons avocado oil and coat liberally with Cajun seasoning.
03 -
Heat 2 tablespoons avocado oil in a cast iron or heavy skillet over medium-high heat. Add steak pieces and cook undisturbed for 2 minutes to brown. Flip, cook for 1 more minute, reduce heat to low, and cook an additional minute.
04 -
Push steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant. Toss steak cubes in garlic butter to coat and cook for an additional minute. Transfer steak bites to a bowl and tent with foil.
05 -
In the same pan with residual butter and garlic, add remaining 2 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant. Slowly whisk in heavy cream and simmer to reduce for 3–5 minutes. Add red pepper flakes and grated parmesan; whisk to thicken. Season with salt and black pepper as needed. Remove from heat and stir in minced parsley and lemon juice.
06 -
Lift and drop each baked potato from 30 cm above the pan to loosen the interior. Slice potatoes lengthwise and gently fluff with a fork. Spread interior with remaining butter. Spoon steak bites evenly into each potato. Drizzle generously with warm parmesan cream sauce and serve immediately.
# Additional Notes:
01 -
For optimal steak searing, ensure your pan is well-heated before adding meat for a rich caramelized crust.