Steak Stuffed Baked Potatoes (Print Version)

# Ingredients:

→ Potatoes

01 - 2 large russet potatoes
02 - 2 tablespoons extra virgin olive oil
03 - Sea salt, to taste

→ Steak Filling

04 - 225 grams steak (sirloin, tenderloin, ribeye, or New York strip)
05 - 1 teaspoon kosher salt
06 - 1 tablespoon Cajun seasoning blend
07 - 1 tablespoon avocado oil
08 - Fresh ground black pepper, to taste

→ Parmesan Cream Sauce

09 - 4 tablespoons unsalted butter
10 - 2 cloves fresh garlic, minced
11 - 120 millilitres heavy cream
12 - 30 grams grated Parmesan cheese
13 - Pinch of red pepper flakes
14 - Juice of 1/2 lemon
15 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Preheat oven to 220°C. Line a baking tray with parchment paper. Scrub potatoes thoroughly and pat dry. Rub potatoes with olive oil, sprinkle generously with sea salt, and arrange on the tray, spaced apart. Bake for 50 to 60 minutes, or until fork-tender.
02 - While potatoes bake, trim steak and cut into bite-sized cubes. Toss steak with half the avocado oil, Cajun spice, and kosher salt.
03 - Heat a cast iron skillet over high heat. Add remaining avocado oil. Once shimmering, add steak in a single layer, allowing space between pieces. Sear for 2 minutes until well-browned. Flip and cook 1 more minute, then reduce heat to low and finish for another minute until just cooked through.
04 - Push steak to one side of skillet. Add 2 tablespoons butter and half the minced garlic to the empty side. Sauté until aromatic, then toss steak in the melted garlic butter. Sauté 1 additional minute. Transfer steak to a bowl and tent with foil to keep warm.
05 - In the same skillet, melt remaining 2 tablespoons butter. Add remaining minced garlic and cook just until fragrant. Pour in heavy cream, scraping up any browned bits. Simmer gently for 3 to 5 minutes, stirring, until sauce thickens slightly.
06 - Add red pepper flakes and Parmesan cheese, whisking until sauce is glossy and smooth. Squeeze in lemon juice, stir in parsley, and season with additional salt and pepper to taste. Remove from heat.
07 - Once potatoes are baked, carefully drop each onto the counter to loosen and fluff the interior. Cut a deep lengthwise slit, then fluff the inside with a fork. Optionally, add a small knob of butter. Top each potato with steak pieces and spoon over the warm Parmesan cream sauce. Serve immediately.

# Notes:

01 - Ensure potatoes are thoroughly dry before roasting to maximize crispiness.
02 - Do not overcrowd the skillet during steak searing for optimal browning; work in batches if necessary.
03 - For superior flavor and melt, grate Parmesan cheese fresh from the block.
04 - Alternative proteins such as grilled chicken or seasoned chickpeas may be substituted for steak.
05 - Garnish with additional toppings like crispy bacon, sour cream, or chives for extra flavor and texture.

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