Loaded Baked Potato Steak Bites (Print-Friendly Version)
Steak bites meet fluffy baked potatoes with a rich parmesan cream sauce for a comforting, hearty main course.
# What You’ll Need to Make This:
→ Baked Potatoes
01 -
4 large russet potatoes, scrubbed clean and patted dry
02 -
4 tablespoons olive oil
03 -
1.5 tablespoons sea salt
→ Steak Bites
04 -
900 grams (2 lbs) NY strip, ribeye, sirloin, or tenderloin steak
05 -
2 teaspoons kosher salt
06 -
2 tablespoons cajun seasoning, low sodium preferred
07 -
4 tablespoons avocado oil, divided
08 -
6 tablespoons unsalted butter, softened, divided
09 -
2 tablespoons garlic, minced (about 8-10 cloves), divided
→ Parmesan Cream Sauce
10 -
360 ml (1 1/2 cups) heavy cream
11 -
60 grams (2/3 cup) parmesan cheese, grated
12 -
2 tablespoons fresh parsley, minced
13 -
Juice of 2 lemon wedges
14 -
0.5-1 teaspoon red pepper flakes
15 -
1 teaspoon freshly cracked black pepper
# How to Prepare:
01 -
Preheat the oven to 220°C. Line a baking pan with parchment paper. Rub potatoes with olive oil and sprinkle with sea salt on all sides. Arrange on the prepared pan without piercing the skin. Bake for 50-60 minutes or until tender when pierced with a fork.
02 -
While the potatoes bake, trim excess fat and silver skin from the steak. Cut into 5 cm pieces. Drizzle with 2 tablespoons of avocado oil and season generously with cajun seasoning. Heat 2 tablespoons of avocado oil in a cast iron skillet over medium-high heat. Sear steak bites uncovered for 2 minutes until deeply browned. Flip once, cook 1 minute, reduce heat to low, and cook 1 more minute.
03 -
Move steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic to the pan. Sauté until fragrant, then toss steak bites to coat evenly in the garlic butter for an additional minute. Transfer steak to a bowl and tent with foil to keep warm.
04 -
In the same skillet with pan drippings, melt remaining 2 tablespoons butter and sauté final 1 tablespoon garlic until aromatic. Gradually whisk in heavy cream and bring to a simmer. Reduce gently for 3-5 minutes. Add red pepper flakes and parmesan, whisking until the sauce thickens. Season with salt and black pepper. Off the heat, stir in parsley and lemon juice.
05 -
Lift and drop each potato onto the pan to loosen the interior. Slice down the center and fluff with a fork, spreading a little of the reserved butter inside. Divide steak bites evenly among potatoes. Top generously with parmesan cream sauce and serve while hot.
# Extra Tips:
01 -
For the juiciest steak, allow meat to rest under foil after searing and assemble just before serving.
02 -
Adjust internal steak temperature to your preferred doneness. Rare: 49-54°C; Medium Rare: 54-60°C; Medium: 60-66°C; Medium Well: 66-71°C; Well Done: 71°C+.