Loaded baked potatoes with steak bites and parmesan cream sauce are pure steakhouse comfort at home. Tender steak bites sizzle in garlic butter and get tucked inside hot fluffy potatoes then drenched in a velvety parmesan sauce. Incredible flavor in every bite and a complete meal all in one potato.
Why You’ll Love This Recipe
Uses everyday ingredients you probably have on hand
Feels like a restaurant special but easy enough for a weeknight
Customizable for any steak cut or spice blend
Ready to impress guests or spoil yourself on a cozy night
I craved a good steak and potato dinner one winter but did not feel like leaving the house. This is the recipe I created and now it is my number one request for family birthdays.
Ingredients
Russet potatoes: For baked potatoes with crisp salty skins and fluffy centers Choose large firm potatoes free of blemishes
Olive oil: Helps the skins crisp up in the oven Use good extra virgin oil for best flavor
Sea salt: Adds crunch and heightens the flavor of the potato skins Choose coarse salt for texture
Steak: Use NY strip ribeye sirloin or tenderloin Pick good marbled steak for juiciness Cube it before cooking
Kosher salt: For properly seasoning meat Its large grains stick well to the exterior
Garlic: Fresh minced garlic brings all the aroma and flavor Chop it right before using
Butter: The base for a rich sauce and for basting steak Use real unsalted butter
Cajun seasoning: Adds smokiness and spice Go low sodium so you can control seasoning
Avocado oil: High smoke point means it is ideal for searing steak Choose pure avocado oil for clean taste
Heavy cream: Makes the parmesan sauce silky and decadent Look for cream with no additives
Parmesan: Grated for bold savory flavor Choose authentic Parmesan Reggiano if possible
Fresh parsley: Brightens the dish and gives color Use flat leaf and mince it fresh
Lemon: Adds acidity and freshness Pick heavy juicy lemons
Red pepper flakes: For a hint of heat Adjust to taste as this can get spicy fast
Freshly cracked pepper: Essential for finishing steak and sauce Use coarse black pepper for best texture
Step-by-Step Instructions
Prep and Bake Potatoes:
Preheat your oven to four hundred twenty five degrees Set four cleaned russets on a parchment lined baking pan Rub potatoes with olive oil then roll them in sea salt so every bit is covered Do not poke holes Bake until fork tender about fifty to sixty minutes
Prep and Cook Steak:
Trim the steak of extra fat or silver skin Cut into two inch cubes Toss steak bites in avocado oil and roll in cajun seasoning Heat a cast iron skillet with more avocado oil on medium high Lay steak cubes in without crowding Cook undisturbed for two minutes for a golden crust Flip once Cook another minute at medium and then lower heat for a final minute
