Steakhouse Loaded Baked Potatoes (Print Version)

# Ingredients:

→ Potatoes

01 - 4 large Russet potatoes
02 - 30 ml olive oil
03 - Coarse sea salt

→ Steak Bites

04 - 680 grams steak (New York strip, ribeye, sirloin, or tenderloin), cut into 2.5-5 cm cubes
05 - Kosher salt
06 - 4 cloves garlic, minced
07 - 90 ml unsalted butter, divided
08 - 30 ml low-sodium Cajun seasoning
09 - 30 ml avocado oil

→ Parmesan Cream Sauce

10 - 240 ml heavy cream
11 - 120 ml grated Parmesan cheese
12 - 30 ml fresh parsley, minced
13 - 15 ml lemon juice
14 - Pinch of red pepper flakes (optional)
15 - Freshly cracked black pepper

# Instructions:

01 - Preheat oven to 220°C (425°F). Scrub and thoroughly pat dry each potato. Rub them with olive oil, then roll in coarse sea salt. Place the seasoned potatoes on a parchment-lined baking sheet and bake for 50-60 minutes, or until completely fork-tender.
02 - While the potatoes bake, trim any excess fat from the steak and cut it into uniform 2.5-5 cm (1-2 inch) cubes. In a mixing bowl, toss the steak cubes with avocado oil and Cajun seasoning until evenly coated.
03 - Heat a cast iron skillet over medium-high heat until hot. Add the seasoned steak bites in a single layer, ensuring not to overcrowd the pan. Sear undisturbed for 2 minutes per side to develop a golden-brown crust. Reduce heat if necessary and continue cooking for approximately 1 additional minute for medium doneness, or to your preferred internal temperature.
04 - Scoot the seared steak bites to one side of the skillet. Add 60 ml (4 tablespoons) of unsalted butter and the minced garlic to the empty side of the pan. Sauté until the garlic is fragrant, about 1 minute. Toss the steak bites in the garlic butter to coat thoroughly. Cook for an additional minute. Remove the steak from the skillet and tent loosely with foil to keep warm.
05 - In the same skillet, add the remaining 30 ml (2 tablespoons) of unsalted butter. Cook for 1 minute over medium heat. Slowly pour in the heavy cream, whisking constantly to ensure smoothness. Simmer, stirring occasionally, until the sauce visibly thickens, approximately 3-5 minutes. Stir in the red pepper flakes (if using) and the grated Parmesan cheese. Whisk until the sauce is smooth and thick. Remove the skillet from heat. Stir in the minced parsley and lemon juice. Taste and adjust seasoning with kosher salt and freshly cracked black pepper as needed.
06 - Carefully drop each baked potato onto a counter from a short height to help loosen the interior flesh. Slice down the center of each potato lengthwise. Fluff the potato flesh with a fork. Spoon generous portions of the garlic butter steak bites into the opened potatoes. Drizzle liberally with the warm Parmesan cream sauce. Garnish with additional fresh parsley or freshly cracked black pepper, if desired. Serve immediately for best enjoyment.

# Notes:

01 - This recipe is packed with protein and makes a satisfying and complete meal.
02 - Bake the potatoes in advance and reheat them before serving. Prepare the steak bites and sauce just before serving for the best texture.
03 - Cook steak bites to your preferred doneness. Use a meat thermometer for accuracy.
04 - To make this dish more budget-friendly, swap ribeye or strip steak for sirloin or stew beef. If using stew beef, cook it longer to tenderize.
05 - For a dairy-free option, use coconut cream and nutritional yeast in place of heavy cream and Parmesan for the sauce.
06 - Substitute russet potatoes with sweet potatoes for a different flavor profile.
07 - Serve these loaded potatoes as a hearty meal on their own, or pair with a crisp salad or steamed green beans. Offer lemon wedges or hot sauce on the side for added flavor.

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