Name: Loaded Steak Potato Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 4 large russet potatoes, scrubbed clean and patted dry; 4 tablespoons olive oil; 1.5 tablespoons sea salt (coarse) for baked potato skins; 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin), trimmed and cut into 2-inch pieces; 2 teaspoons kosher salt; 2 tablespoons low-sodium cajun seasoning; 4 tablespoons avocado oil, divided; 6 tablespoons unsalted butter, softened; 2 tablespoons fresh garlic, minced (about 8-10 cloves); 1 1/2 cups heavy cream; 2/3 cup grated Parmesan cheese (Parmigiano Reggiano preferred); 2 tablespoons fresh parsley, minced; Juice of 2 lemon wedges; 1/2 to 1 teaspoon red pepper flakes; 1 teaspoon freshly cracked black pepper

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Introduction

Loaded Steak Potato combines tender, garlicky steak bites with fluffy baked potatoes smothered in a creamy parmesan sauce. This hearty dish is perfect for an indulgent weeknight dinner or serving guests with style. The blend of rich flavors and satisfying textures makes it an instant favorite at the table.

Two baked potatoes are split open on a white plate, showing their soft, fluffy yellow inside. Each potato is topped with dark brown cubes of grilled meat, scattered unevenly across the surface. Creamy, light beige sauce is drizzled generously over the meat and potato, with a slightly thick texture that clings to the toppings. Green chopped herbs and red spices are sprinkled all over, adding bright green and red flecks on top. The potato skins are rough and brown, providing a rustic contrast to the creamy sauce and rich meat. Small bits of herbs are also scattered on the white marbled surface around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet potatoes, scrubbed clean and patted dry
4 tablespoons olive oil
1.5 tablespoons sea salt (for potato skins)
2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
2 teaspoons kosher salt
2 tablespoons low-sodium cajun seasoning
4 tablespoons avocado oil, divided
6 tablespoons butter, softened
2 tablespoons garlic, minced (about 8-10 cloves)
1 1/2 cups heavy cream
2/3 cup parmesan, grated
2 tablespoons fresh parsley, minced
Juice of 2 lemon wedges
1/2 to 1 teaspoon red pepper flakes
1 teaspoon freshly cracked black pepper

Instructions

Step 1: Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper. Rub each potato with olive oil, sprinkle all sides with sea salt, and place them on the prepared pan. Bake for 50-60 minutes or until tender when pierced with a fork.
Step 2: Trim visible fat and silver skin from the steak. Cut the steak into 2-inch pieces. Toss with 2 tablespoons of avocado oil and the cajun seasoning until well coated.
Step 3: Heat 2 tablespoons avocado oil in a cast iron skillet over medium-high heat. Add the steak bites in a single layer without crowding. Cook undisturbed for 2 minutes to develop a crust. Flip and cook for another minute, then reduce heat to low and cook for an additional minute.
Step 4: Push the steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic to the empty side. Sauté until fragrant. Toss the steak in the garlic butter and cook for one more minute. Remove steak to a bowl and cover with foil to keep warm and juicy.
Step 5: In the same skillet, add remaining 2 tablespoons butter and 1 tablespoon garlic. Cook until fragrant. Slowly whisk in the heavy cream and simmer, stirring frequently, until the sauce thickens, about 3-5 minutes.
Step 6: Stir in red pepper flakes and parmesan cheese, whisking until smooth and melted. Season with salt and pepper to taste. Remove from heat and stir in parsley and lemon juice.
Step 7: Once potatoes are baked, gently drop each on the countertop to loosen the insides. Slice down the center and fluff the potato flesh with a fork. Spread remaining butter inside each potato.
Step 8: Divide the steak bites evenly among the potatoes. Spoon the creamy parmesan sauce over the top. Garnish with extra parsley and black pepper if desired. Serve immediately for best taste.

Tips & Variations

For a dairy-free version, substitute heavy cream and parmesan with coconut cream and nutritional yeast.
Choose sirloin or stew beef for a budget-friendly alternative, cooking a bit longer if needed.
Sweet potatoes make a delicious twist if you want a sweeter, softer base.
Blot steak pieces dry before cooking to get a better crust.
Do not prick potatoes before baking to keep skins crisp.
Let steak rest before assembling to retain its juices.

Storage

Store any leftovers in a tightly sealed container in the refrigerator for up to three days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through. If the parmesan sauce thickens too much, loosen it with a splash of milk or cream before serving.

How to Serve

Two baked potatoes with crispy brown skin sit on a white plate over a white marbled surface. Each potato is split open revealing soft, fluffy yellow inside. On top, there are several dark brown grilled meat cubes with a slight char on the edges. A light beige creamy sauce is generously drizzled over the meat and potato, speckled with black pepper and red paprika. Chopped green herbs are scattered on top, adding a fresh touch. The overall look is hearty and rich. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What makes potatoes fluffy on the inside?

Baking whole potatoes at high heat without poking holes keeps their steam locked inside. After baking, gently tapping them on a surface loosens the insides, allowing you to fluff them with a fork for a soft, airy texture.

Which steak cut should I use?

Ribeye, NY strip, tenderloin, or sirloin all work well. Choose based on your taste preference and budget. Each offers a different texture and flavor experience.

How do you get a nice crust on steak bites?

Use a very hot cast iron skillet and avoid overcrowding the pan. Let steak pieces cook undisturbed to form a golden crust before flipping. Finishing with garlic butter adds extra flavor and moisture.

Why is the parmesan sauce so creamy?

The combination of heavy cream, butter, melted parmesan, garlic, and lemon juice creates a rich, velvety sauce. Parsley and red pepper flakes add freshness and a gentle kick.

Can I prep some parts early?

Yes, you can bake the potatoes ahead of time and reheat when ready. It’s best to cook the steak bites and make the sauce fresh to ensure optimal flavor and texture.