Loaded Baked Potato Steak Bites (Print Version)
# 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 -
900 grams steak (New York strip, ribeye, sirloin, or tenderloin)
05 -
2 teaspoons kosher salt
06 -
2 tablespoons garlic, minced (8–10 cloves)
07 -
6 tablespoons unsalted 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
# Instructions:
01 -
Preheat oven to 220°C. Line a baking pan with parchment paper. Coat potatoes evenly with olive oil and sprinkle all sides with sea salt. Arrange on the pan and bake for 50–60 minutes, until tender when pierced with a fork.
02 -
While potatoes bake, trim excess fat from steak and cut into 5 cm pieces. Drizzle with 2 tablespoons avocado oil and coat generously with Cajun seasoning.
03 -
Heat remaining 2 tablespoons avocado oil in a cast iron skillet over medium-high heat. Add steak; cook undisturbed for 2 minutes until golden. Flip and cook 1 minute more, then reduce heat to low and cook another minute.
04 -
Push steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant. Toss steak in the garlic butter to coat, cooking for 1 minute. Remove steak and tent with foil.
05 -
In the same pan, melt remaining 2 tablespoons butter and sauté remaining garlic until fragrant. Whisk in heavy cream, reduce to a simmer for 3–5 minutes. Add red pepper flakes and parmesan cheese, whisk until thickened. Season with black pepper and adjust salt as needed. Remove from heat; stir in parsley and lemon juice.
06 -
Lift and gently drop each potato from 30 cm height to loosen the flesh. Slice each potato down the centre and fluff interiors with a fork. Spread remaining butter inside the potatoes.
07 -
Divide steak bites among potatoes. Spoon parmesan cream sauce over each and serve immediately while hot.
# Notes:
01 -
Avoid puncturing the potatoes before baking for a fluffy interior and crispy skin.
02 -
Using avocado oil ensures proper searing due to its high smoke point.
03 -
The dropping technique helps create extra fluffy potato interiors.
04 -
Preparing steak and sauce in the same pan incorporates all the caramelized flavors into the sauce.