Steak & Potato Dinner (Print Version)

# Ingredients:

→ Baked Potatoes

01 - 4 large russet potatoes, scrubbed clean and patted dry
02 - 4 tablespoons olive oil
03 - 1.5 tablespoons sea salt for potato skins

→ Steak

04 - 2 pounds steak (NY strip, ribeye, sirloin, or tenderloin)
05 - 2 teaspoons kosher salt
06 - 2 tablespoons cajun seasonings (low sodium preferred)
07 - 4 tablespoons avocado oil, divided

→ Garlic Butter & Sauce

08 - 2 tablespoons garlic, minced (about 8-10 cloves)
09 - 6 tablespoons butter, softened
10 - 1½ cups heavy cream
11 - ⅔ cup parmesan, grated
12 - 2 tablespoons fresh parsley, minced
13 - 2 wedges lemon, juice of
14 - ½-1 teaspoon red pepper flakes
15 - 1 teaspoon freshly cracked pepper

# Instructions:

01 - Preheat oven to 425°F and line baking pan with parchment. Rub potatoes with olive oil, sprinkle with sea salt, and place on prepared pan. Bake 50-60 minutes until tender when pierced with fork.
02 - Trim steak of excess fat, cut into 2-inch pieces. Drizzle with 2 tablespoons avocado oil and coat liberally with cajun seasoning.
03 - Heat 2 tablespoons avocado oil in cast iron skillet over medium-high heat. Cook steak undisturbed for 2 minutes until golden, flip once, cook 1 minute more, then reduce heat and cook another minute.
04 - Push steak to one side of pan. Add 2 tablespoons butter and 1 tablespoon garlic, sauté until fragrant. Toss steak in garlic butter for 1 minute. Remove steak to bowl and tent with foil.
05 - In same pan, add 2 more tablespoons butter and remaining garlic. Sauté until fragrant. Slowly whisk in heavy cream, simmer 3-5 minutes. Add red pepper flakes and parmesan, whisk until thickened. Off heat, add parsley and lemon juice.
06 - Drop each potato from about 12 inches to loosen inside. Cut down center, fluff with fork, and spread inside with remaining butter.
07 - Divide steak equally among potatoes. Drizzle parmesan cream sauce over top and serve.

# Notes:

01 - Use high-quality steak for best results
02 - Avocado oil is used for its high smoke point
03 - Can be made ahead and reheated

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