Steakhouse Loaded Potatoes

This recipe brings the steakhouse experience right to your kitchen, turning a humble baked potato into a showstopping meal. These are piled high with tender garlic butter steak bites and drenched in the most velvety parmesan cream sauce you can imagine. It's the ultimate comfort food, elevated for a special night in.

I first made this to celebrate an anniversary at home, and we were so blown away by how decadent it tasted. Now it's our go to recipe whenever we want a meal that feels truly special without a lot of fuss.

Ingredients

• Four large russet potatoes: their high starch content creates that perfectly fluffy, floury interior you want
• Two tablespoons olive oil: for rubbing on the potatoes to help the skins get crispy
• Coarse sea salt: this not only seasons the skin but also draws out moisture for extra crispiness
• One and a half pounds NY strip, ribeye, or sirloin steak: cut into cubes. Use a well marbled cut for the most tender and flavorful results
• Kosher salt: a crucial seasoning for the steak to bring out its beefy flavor
• Four cloves garlic: minced. Fresh garlic is a must here for its pungent, aromatic quality
• Six tablespoons unsalted butter: divided. This allows you to control the saltiness and adds incredible richness to both the steak and the sauce
• Two tablespoons Cajun seasoning: look for a low sodium blend so you can better control the final salt level
• Two tablespoons avocado oil: a high smoke point oil perfect for getting a great sear on the steak
• One cup heavy cream: this is the base of our luxuriously rich sauce
• One half cup grated Parmesan cheese: for the best flavor and melting, grate your own from a block of Parmigiano Reggiano
• Two tablespoons fresh parsley: minced. It adds a touch of fresh, peppery brightness to cut through the richness
• One tablespoon lemon juice: a secret weapon that brightens up the cream sauce and balances the flavors
• Pinch of red pepper flakes: this is optional but adds a lovely, subtle warmth
• Freshly cracked black pepper: for a final touch of spice

Step by Step Instructions

Bake the Potatoes:

First, get your oven preheating to 425 degrees Fahrenheit. While it heats up, give your potatoes a good scrub under running water and pat them completely dry. Drizzle them with olive oil and use your hands to rub it all over the skins. Then, generously sprinkle them with coarse sea salt. Place them on a baking sheet lined with parchment paper and bake for 50 to 60 minutes. You’ll know they’re ready when a fork easily pierces through to the center.

Sear the Steak Bites:

While the potatoes are baking, prepare your steak. Trim off any large, hard pieces of fat and cut the meat into one to two inch cubes. In a bowl, toss the steak cubes with the avocado oil and Cajun seasoning until they are evenly coated. Heat a cast iron skillet over medium high heat until it's very hot. Carefully place the steak bites in a single layer, making sure not to overcrowd the pan. Let them cook, completely undisturbed, for about two minutes on each side to develop a deep golden brown crust.

Finish with Garlic Butter:

Once the steak is beautifully seared, push all the pieces over to one side of the skillet. On the empty side, add four tablespoons of the unsalted butter and the minced garlic. Let the butter melt and cook the garlic for about a minute until it smells wonderfully fragrant. Be careful not to let it burn. Then, toss the steak bites through the garlic butter until every piece is coated. Let it cook for one more minute before removing the steak from the skillet and placing it on a plate. Tent it with foil to keep it warm.

Craft the Parmesan Cream Sauce:

In that same skillet, which now holds all the delicious browned bits from the steak, melt the remaining two tablespoons of butter over medium heat. Slowly pour in the heavy cream while whisking constantly. Bring the mixture to a simmer, stirring occasionally, and let it cook for about three to five minutes until it has thickened enough to coat the back of a spoon. Turn off the heat. Stir in the Parmesan cheese, whisking until the sauce is completely smooth. Finally, stir in the fresh parsley and lemon juice. Give it a taste and add salt and pepper as needed.

Assemble and Serve:

To prepare the potatoes, carefully slice them open down the center. Use a fork to fluff up the insides, creating a perfect bed for the toppings. Top each potato with a generous portion of the garlic butter steak bites. To finish, drizzle an indulgent amount of the warm parmesan cream sauce all over the top. Serve immediately while everything is hot and delicious.

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My favorite part of this whole dish is, without a doubt, the parmesan cream sauce. The way it picks up all the flavor left in the pan from the seared steak is just magical. It transforms from simple cream and cheese into something so complex and savory, it truly makes the entire dish unforgettable.

Storage and Reheating

For the best results, store the components separately in airtight containers in the refrigerator for up to three days. Keep the baked potatoes whole, the steak in one container, and the sauce in another. To reheat, warm the potatoes in the oven at 350 degrees Fahrenheit, gently warm the steak in a skillet over low heat, and reheat the sauce in a small saucepan, adding a splash of milk or cream if it has thickened too much.

Ingredient Substitutions

If you're on a budget, a good quality sirloin steak works beautifully in place of a pricier ribeye or NY strip. For a dairy free alternative, you can substitute the heavy cream with full fat coconut cream and use a high quality dairy free parmesan or nutritional yeast to create the sauce. For a different flavor profile, try using sweet potatoes instead of russets.

Serving Suggestions

While this is a hearty meal on its own, a simple side can complete the plate. I love serving it with a crisp green salad tossed in a light vinaigrette to cut through the richness. Steamed green beans or roasted asparagus also make wonderful, simple companions that don't compete with the main dish.

Frequently Asked Questions

→ What's the best way to cook the steak bites?

A cast iron skillet delivers a perfect sear. Don't overcrowd the pan – cook in batches for even browning. Use a meat thermometer to ensure your preferred doneness.

→ Can I make the parmesan cream sauce ahead of time?

The sauce is best made fresh, but you can prepare it a few hours in advance. Gently reheat over low heat, whisking constantly, before serving.

→ What kind of potatoes work best?

Russet potatoes are the classic choice for baked potatoes. They have a fluffy texture that pairs perfectly with the toppings. Sweet potatoes are a delicious alternative for a different flavor profile.

→ What if I don't have a cast iron skillet?

A heavy-bottomed stainless steel skillet will also work for searing the steak. Just be sure the pan is hot before adding the steak bites.

→ How can I make this dairy-free?

Substitute coconut cream for heavy cream and nutritional yeast for Parmesan cheese in the sauce. Ensure the butter is also dairy-free.

→ What's a good side dish to serve with these potatoes?

A crisp green salad or steamed green beans are excellent choices to balance the richness of the potatoes.