Steak Bites Baked Potato (Print-Friendly Version)
# What You'll Need:
→ Baked Potatoes
01 -
1.5 tablespoons sea salt
02 -
4 tablespoons olive oil
03 -
4 big russet potatoes, scrubbed and dried off
→ Steak Bites
04 -
2 wedges lemon, squeezed
05 -
2 tablespoons fresh parsley, chopped fine
06 -
2 tablespoons Cajun seasoning (go for the low-salt kind)
07 -
2 teaspoons kosher salt
08 -
900 grams boneless steak (any NY strip, ribeye, tenderloin, or sirloin)
09 -
4 tablespoons avocado oil, keep this split for cooking
→ Garlic Butter
10 -
2 tablespoons garlic, chopped or smashed up (should be about 8–10 cloves)
11 -
6 tablespoons unsalted butter, super soft
→ Parmesan Cream Sauce
12 -
1 teaspoon black pepper, crack it fresh if you can
13 -
0.5–1 teaspoon of red pepper flakes
14 -
375 millilitres heavy cream
15 -
67 grams parmesan cheese, shredded or finely grated (roughly 2/3 cup)
# Step-by-Step Directions:
01 -
Get your oven cranked up to 220°C. Put parchment paper over a pan. Roll your potatoes in olive oil and cover them all over with sea salt. Set them on the pan and pop them in for 50 to 60 minutes, or until they’re super soft inside when you poke them with a fork.
02 -
Cut your steak into 5 cm chunks, trim off any extra fat or tough bits. Pour on 2 tablespoons avocado oil and toss it with plenty of Cajun seasoning to coat.
03 -
Warm up 2 tablespoons avocado oil in your cast iron skillet over medium-high. Toss in the steak pieces and let them sit to get a good brown for 2 minutes. Flip 'em, let 'em go another minute, then turn down the heat to low and finish for just 1 more minute.
04 -
Slide the steak pieces to one side of your pan. Add 2 tablespoons of the butter and 1 tablespoon of the chopped garlic to the empty spot. Let that cook till it's smelling awesome. Swirl the steak into that garlicky butter for a minute more. Move the steak bites into a bowl and cover with foil so they stay hot.
05 -
Still in that skillet with leftover garlic butter, put in the last 2 tablespoons of butter and the rest of your minced garlic. Give it a quick fry till fragrant. Slowly pour in your cream, whisking as you go. Simmer to thicken for about 3 to 5 minutes. Toss in the parmesan and red pepper flakes, whisk again. Sprinkle salt and that fresh cracked black pepper to taste. Take it off the heat and mix in parsley and lemon juice at the very end.
06 -
Hold each cooked potato above the pan and drop it from about a foot up to fluff up the inside. Cut the potato open lengthwise, then use a fork to mix up the middle. Spread the last of your butter on. Fill each with steak bites, pour over the warm creamy sauce, and serve it up right away!
# Helpful Notes:
01 -
To get a rich, crispy crust on your steak, heat your skillet really well before adding the meat.